Nespresso partners with Josh Emett

Nespresso partners with Josh Emett

Josh Emett is the first New Zealand Nespresso Culinary Ambassador.
Josh Emett is the first New Zealand Nespresso Culinary Ambassador.

Nespresso has partnered with internationally acclaimed chef, Josh Emett, who has become the first New Zealand Nespresso Culinary Ambassador.

Emett joins other top international chefs, including Tetsuya Wakuda from Australia, to have partnered with Nespresso across the globe. His Queenstown restaurant Rata will be added to the growing list of establishments worldwide, with over 750 Star Rated chefs proudly featuring Nespresso on their exclusive menus.

Nespresso continues to provide business-to-business solutions for some of the world’s foremost hotels and restaurants in 62 countries and offers a range of specifically designed machines for intensive, high volume use.

Guillaume Chesneau, Nespresso New Zealand Country Manager, says he is excited to welcome Emett as an ambassador for the brand.

“We are delighted to be working with Josh who joins some of the world’s leading chefs, hotels and businesses to have chosen Nespresso for the consistency, quality and many other benefits the brand offers discerning patrons,” Chesneau says.

“Of all of the coffee grown in the world, only one to two percent of it meets our exacting standards for quality and taste,” says Chesneau. “We embrace the opportunity to partner with chefs like Josh who share our passion for quality and our singular focus on delivering consumer pleasure.”

Michelin-star awarded chef Emett, who returned to New Zealand from working with Gordon Ramsay and other internationally recognised chefs in 2012, is well known for his Rata, Madam Woo and Ostro  restaurants in Queenstown and Auckland, as well for his role as celebrity judge for MasterChef New Zealand.

He says he’s looking forward to working alongside a premium brand like Nespresso that has the respect of his peers internationally.

“As a chef, one of the things I am uncompromising on is fresh, quality ingredients.  I had the opportunity to travel to Brazil with Nespresso last year and witness first hand their AAA Sustainable Quality Program that ensures the supply of the highest quality coffee while protecting the natural environment and improving the lives of coffee farmers and their families.

“I was impressed with the lengths they go to grow, harvest and ultimately blend the world’s best coffee. Nespresso’s commitment to quality, sourcing and producing a consistently excellent product is an ethos we share, which makes our partnership a natural fit,” says Emett.

Chesneau adds, “As pioneers of portioned coffee, Nespresso is constantly looking for ways to innovate. We believe culinary partnerships like the one with Josh Emett offer great opportunities to encourage greater understanding of coffee’s pairing food within the dining experience.”

As an ambassador, Josh will work with Nespresso on a number of events and campaigns for both consumers and the hospitality industry as well as attend international Nespresso programmes that are designed to assist world leading chefs to better understand coffee and its potential as part of the overall gastronomic experience for their customers.

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