Let me entertain you

Home-grown, globally renowned Josh Emett is the man behind many a gastronomical delight. His latest venture is the ultimate triumph in both cuisine and style. Awarded gold at the Best Design Awards for Hospitality, Onslow sits regally on its landmark Auckland address.

What's the best piece of advice you received along your culinary journey? 

Check everything and then check again. We are very focused on the detail. That is what makes the difference between a good and a great restaurant.

A chapter of your career was spent working alongside Gordon Ramsay. What first comes to mind when you recall that time? 

Over the 11 years working for Gordon, I have so many amazing memories. I vividly remember the first day walking into Restaurant Gordon Ramsay and being overwhelmed with the level of professionalism, the vast scale and meticulous attention to detail. I felt so excited to know I was about to be part of this. I also think the thing that really stands out is the amount of time he had us in stitches. Gordon, as we all know, has a wicked sense of humour and there were often a lot of jokes being thrown around. It was very exciting, and I learned things every day and met so many amazing people along the way. The job definitely had its challenges but I had an incredible time with opportunities that allowed me to build a solid platform for the path that lay ahead.

How important is ambience when entertaining, and how does Onslow's interior design facilitate this? 

It's extremely important; it is part of the soul of a restaurant and everything needs to make sense, so linking the ambience to the food and the service is vital. Lighting, music and all the small touches are also extremely important and need to be thoroughly thought through before you open. Sonja Hawkins worked with us on all the soft furnishings of Onslow. She has a real talent for softening spaces and making them feel extremely comfortable, homely but also that you could be anywhere in the world.

Favourite design feature or piece of decor at Onslow? 

Our huge Credenza which divides the room and displays our wine, flowers and various other pieces, as well as serving a functional space for our servers. I love the structural nature and how it makes the room feel smaller, warmer and cosier.

“Lighting, music and all the small touches are extremely important”

Favourite dish on the menu? 

I love something sweet and we always have a classic souffle on the menu. We make every one to order and the current flavour is raspberry with a natural yoghurt sorbet which is amazing. We are currently working on our new flavour which is always an exciting process.

If you could go back in time to experience one meal again, what and where would it be? 

I would love to go back to Michel Bras, where I dined in 2006. His restaurant is located in Laguiole in the Aveyron region of France and has been rated three stars in the Michelin Guide since 1999. It's an incredible part of France and an incredible restaurant. They also have accommodation so next time around I would also love to stay.

Onslow must have seen just about every type of celebration! How does it feel knowing people choose to share some of their most special moments under Onslow's roof and your hospitality? 

That always feels great, and yes we have a large number of guests that choose to celebrate with us. We try to hand write our Onslow cards for every occasion to help make our guests' experience extraordinary.

What are you most excited about at the moment? 

There are so many things to get excited about. While it's been a hugely challenging two years dealing with the pandemic, we are hoping there is light at the end of the tunnel and we can return to some normality and see hospitality thrive again! 

@onslow.nz | onslow.nz

Interview by Brooke Duder