When a chef is able to achieve success despite working with a notoriously demanding boss like Gordon Ramsay, you know they’re very cool under pressure. Born and raised on a farm near Hamilton New Zealand, Josh discovered his passion for cooking at a young age and decided to dedicate his life to the craft. After attending Waikato Polytechnic and completing his culinary training, Josh worked his way up the ranks at Restaurant Gordon Ramsay in Chelsea, helping the restaurant achieve three Michelin stars (the only three-star restaurant in London) along the way.
In 2001, Josh helped launch Gordon Ramsay at Claridge’s, and in 2002 was asked to reopen The Savoy Grill as Head Chef alongside Chef Patron Marcus Wareing. True to form, Josh’s efforts earned The Savoy Grill a Michelin star in 2004 (the restaurant’s first in more than 100 years of operation). After helping open two more Gordon Ramsay properties (Gordon Ramsay at The London NYC and at The London West Hollywood) and becoming a staple on MasterChef New Zealand, Josh opened his first solo restaurant, Rata, in New Zealand in 2012.
Specialties & Resources
Despite his globetrotting ways earlier in his career, Josh has never lost his knack or appreciation for cooking authentic New Zealand cuisine. Along with his business partner Fleur Caulton, Josh has created an intimate, designer setting for guests to enjoy contemporary New Zealand cuisine.
Menu items include treacle & rye bread with home-smoked butter; goat cheese profiteroles with blossom honey and rosemary; tuna crudo with avocado, grapefruit, ponzu and wasabi peas; buttermilk fried chicken with spring tomato harissa; baby Chioggia beetroot with whipped goat cheese, pistachio and apple; venison carpaccio with mizuna & almond remoulade, anchovy mayo and capers; Southland cheese roll with bitter leaves, pickled butternut, hazelnut & pear; cured salmon with cucumber, radish, horseradish and crème fraiche; seared sirloin with crispy ox tongue, oyster mayonnaise, and edamame; pan-fried cod with green-lipped mussels, young vegetables & roast garlic butter; beef eye filet with field mushroom, charred leek, salsa verde & crispy garlic; roasted duck breast with grape, shiitake, and smoked kumara puree; and lamb shoulder with onion pissadalier, aubergine puree and white anchovy. Rata also offers a “Feast” menu of spiced Merino lamb shoulder with herbed bulgur wheat, roasted red onion and harissa jus.