Josh Emett - The Untold Story Of Gordon Ramsay's Right-Hand Man Who Won Michelin Stars Across Three Continents
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How did Josh Emett go from a New Zealand dairy farm to becoming Gordon Ramsay’s right‑hand chef?
Well ladies and gentlemen, welcome back to the GoTo Food Pod brought to you by Blink, the UK company. They're revolutionising the POS game, Ben. And today we're joined by a man who's gone from a remote New Zealand dairy farm to the highest pressure kitchens around the world. For over eleven years, he was Gordon Ramsay's right-hand man, leading elite teams to historic mission stars across some of your favorite cities, London, LA, New York. And then he went to Australia, I believe. Didn't he? Yeah, you nipped into the city. I did. I did.
I went to Australia for a year, yeah. Yeah, you're right. Only a year, then something
controversial happened. We'll get into that later. But also, he earned the title as Gwyneth Pountra's official chef crush. And it's embarrassing because his wife's here. Um but he's back building an acclaimed restaurant empire um in Auckland and Wahiki Island. I'm pretty sure I saw our friend What Willie Cook. Was he in Wahiki Island when he came into the U.S.? He
was, he was. We ho we em and he and he uh how would I describe it? He we had him for a day. Right, he's an awful lot. We had him for an hour and it turned into a day. Really? So yeah, yeah, yeah. Big d a big day.
Did he represent the UK well?
He he did particularly well actually. Yeah, yeah. We had a we had a fantastic day. We drove we drove around the island for the whole day and ate and drank and I drove actually. I was I was being the responsible driver. Well at least it was a good thing. Old school English Old School English defender.
Yeah, um yeah, yeah, yeah, yeah. Oh
he would have been so in driver.
Where is Wahiki Island? I mean it sounds amazing, but
Yeah, it's half an hour off Auckland.
Are you gonna have time to see your old mucker Gordon when you're over here?
Well I think he lives in LA now and I tell you I
actually lived in Wandsworth. Someone's lying to me. He's seeing him lives everywhere, doesn't he? Well I think he seen him lives everywhere, doesn't he?
He's still he's probably still got that lovely house in in Wandsworth which he's had for years. But I texted him last time I was up in LA. Yeah, yeah. Um he was actually back in the UK. Oh forgot. But I haven't seen him for a few years. Um you planning on eating an anywhere nice when you're over here? So Devonshire last night. Nice. Yeah, that was cool. You see it. Well you know, yeah, it was good. It was good. It was good. And we're going to fallow straight after this. Gonna go out and set up fallow because we've seen it, you've seen what the boys are doing, we're intrigued. Uh, definitely going to Trinity. Uh so we're going to see um but I've got a I've got a food and beverage manager called Leah, um, Kirkland and she's incredible.
She worked with Adam for um fifteen years or something like that. So she's just been over here as well on a bit of a holiday.
Nice. Have you been there before, Trinity? Uh no. Before you're working with Gordon, you're obviously working with Stephen Terry, who actually we're we're gonna get on the podcast soon. He's hiding, I think, in Wales or somewhere like that. Um but I hear well, we all know that Gordon's kitchens were famously crazy, but what about Stephen's? 'Cause they obviously both work for that Maverick Marco.
That was a um I I think that was my first real wake up call 'cause I actually came I came over here and I worked at a place called Mulligan's a May Fair, which um Was that Corrig? Jesus didn't Corri no, I worked after Corrigan. And it was only when I listened to the Corrigan podcast did I figure that out. But anyway, it was it was it was just a casual job and I went on holiday for five months and I was messing around. Then I came back, you know, like Kiwis do. First time in the UK, I went to Turkey for three months. Yeah. Then I um came back and started working at Coast. I knew um Sarge, uh Mark Sargent, um, and I think Jason Atherton was one of the Sioux chefs. Uh Yeah. He was pretty um fired up at that time.
Yeah, um so now that that kitchen was intense. Yeah. Um but I really enjoyed it. I loved it. I I you know I was I was very happy there.
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Chapters
4 chapters
1
How did Josh Emett go from a New Zealand dairy farm to becoming Gordon Ramsay’s right‑hand chef?
0:04–10:31
2
What was it like working in Gordon Ramsay’s London kitchens during the Michelin‑star era?
10:31–24:12
3
How did Josh handle the intense pressure and culture of Gordon Ramsay’s restaurants?
24:12–36:31
4
What challenges did he face when opening and running the Savoy Grill and earning a Michelin star in London?
36:31–42:25
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