In this role, he will focus on showcasing New Zealand produce, hospitality and elevated cuisine across the Air New Zealand premium dining experience.
Emett is known for his classic and refined cookery and combining these techniques with ingredients that define New Zealand's food culture. As part of the new partnership, he will design 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 all long-haul flights out of Auckland and select flights from North America.
From October, customers travelling in the airline's premium cabins will have the opportunity to indulge in Emett's new menu items while at 35,000 feet, with every dish showcasing the ingredients that make New Zealand food so special.
Emett says it was the opportunity to showcase the best of New Zealand that drove him to take on the role.
"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," says Emett.
"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."
Dishes from Emett's onboard selection include 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.
There are also familiar flavours with a Kiwi twist, including a whipped vanilla mousse and meringue with kiwifruit compote, Anzac biscuit and basil syrup, bringing a taste of home into the dessert experience.
Air New Zealand Chief Customer and Digital Officer Jeremy O'Brien says the airline's culinary teams will work closely with Emett and local producers to reflect the diversity of New Zealand's regions on the menu, with a strong focus on seasonality and quality.
"As New Zealand's national airline, we're proud to represent the very best of New Zealand every time someone steps onboard," O'Brien says.
"Food is a massive part of that. It can shape how people feel about their journey, and it's one of the moments we know our customers look forward to most.
"In Josh, we've partnered with a chef who is not only world class, but a true ambassador for New Zealand food. This is about more than a menu. it's about creating a uniquely kiwi experience that our customers will remember long after the flight."
The new menu items will begin rolling out onboard from October 2026, with more details to be shared in the coming months.
Images can be found here
