Air New Zealand has announced that chef Josh Emett, one of New Zealand ’s most recognised chefs and restaurateurs, has been appointed as the airline’s new Culinary Ambassador.
According to Air New Zealand, Emett is the only New Zealand chef to have collected Michelin stars across three different restaurants in London, New York, and Los Angeles in his time with Gordon Ramsay.
In this new role, he will focus on showcasing New Zealand produce and flavours, with Emett’s onboard dishes including seared venison with golden kūmara chutney, kawakawa spiced beetroot and toasted pinenuts, as well as smoked kahawai mousse, red onion and celery pickle and toasted sourdough.
He will be designing a selection of signature dishes to feature alongside Air New Zealand’s existing onboard menu across Premium Economy, Business Premier and Business Premier Luxe on board all long-haul flights out of Auckland and select flights from North America.
Passengers travelling in the airline’s premium cabins from this October will be offered Emett’s new menu items at 35,000 feet, with every dish showcasing the ingredients that make New Zealand food so special.
Emett commented: “This is about taking what New Zealand does best out into the world. I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude. The result is food that feels elegant, refined and distinctly Kiwi.
“There’s a lot to consider when creating dishes that are to be enjoyed in the skies. Lower air pressure, humidity and even background noise change how we experience flavour, so you have to think carefully about how dishes are built, from seasoning through to texture and balance.
“You’ll see bolder flavours in the dishes, whether it’s the richness of a Pinot braised chicken or the intensity of a miso dressing. It’s about making sure every dish delivers, even at 35,000ft.”
“New Zealand ingredients are world class. Onboard an Air New Zealand aircraft is one of the first places people experience our country, so I want these dishes to reflect that – simple, delicious food that lets the produce speak and tells a story about where it comes from.”
