Raised on a farm outside of Hamilton, New Zealand, Josh was passionae about food and cooking from a young age. After completing his Chef training at the Waikato Polytechnic, Josh moved overseas, and began working as a Chef de Partie at Restaurant Gordon Ramsay in London.
During Josh’s time at Restaurant Gordon Ramsay, the restaurant was awarded three Michelin stars, making it the only three-star restaurant in London. In 2001, Josh went on to help Gordon Ramsay open Claridge’s, and 18 months later, reopened The Savoy alongside Chef Patron Marcus Wareing as Head Chef. In January 2004, The Savoy Grill won a Michelin star, its first since opening.
In late 2006, Josh moved to New York to oversee Gordon Ramsay at The London NYC and later opened Gordon Ramsay at The London West Hollywood. Within 10 months, Gordon Ramsay at The London NYC was awarded two Michelin stars and later Gordon Ramsay at The London West Hollywood one Michelin star.
Josh received exceptional reviews for his cooking in both the American and British press. In 2008 Josh was named a New York Rising Star Chef and appeared on Hell’s Kitchen USA as a guest judge and competed in the Food Network show “Chopped” — which he won. In 2010 Josh appeared on MasterChef Australia as a celebrity chef, and latered joining MasterChef New Zealand as a full time judge for five seasons.
In May 2012 Josh opened his first New Zealand restaurant Rata in Queenstown with business partner and highly regarded restaurateur, Fleur Caulton. Since then, the pair have gone on to open 6 restaurants across New Zealand’s North and South Islands.
Fleur Caulton is an accomplished and successful restaurateur, with over 25 years experience in the hospitality industry. Fleur opened her first restaurant: Solera Vino at the age of 21 in Queenstown “knowing nothing!” she confesses in hindsight.
For almost a decade Fleur worked to build Solera Vino into a highly successful business, with a large local and international following. The wine and tapas bar was well ahead of its time and quickly became the place to be to enjoy a great selection of wines, hospitality and new and innovative food in the Otago region.
After Solera Vino, Fleur’s passion, energy and drive set her on a new path developing her business skills as General Manager/CEO at Amisfield Winery. When Fleur joined the business they had grapes in the ground but no name of branding to be heard of! Over the nine years she spent with Amisfield Fleur played a key role transforming the business into an internationally recognised wine brand.
In 2012 Fleur teamed up with Chef Josh Emett to form their progressive hospitality group: Go To Collection. Under Go To Collection's umbrella, the pair opened Rata in Queenstown and Madam Woo restaurants in Queenstown, Takapuna, Dunedin, Hamilton, and Christchurch. In 2017 fast-casual spin off Hawker & Roll was created: and sites have since been opened in Auckland, Queenstown and Christchurch.
Fleur has the ability to take an idea and turn it into reality—creating genuine hospitality experiences where people want to dine time and time again.