Josh Phillips’ culinary journey has spanned the globe from the kitchens of the UK and France to landing in New Zealand, where he has firmly established himself among the country’s finest talent. Whether you have dined at Aosta in Arrowtown, recognise him as the 2025 Cuisine Good Food Awards Clyth MacLeod Rising Talent, or spotted him on TVNZ’s Taste of Art, Josh Phillips is undeniably a name to remember.

As the young executive chef at Aosta, Josh combines ambition with a clear sense of purpose – he is hungry and eager to succeed. Josh is driven not only to contribute to the growth of New Zealand’s hospitality scene but also to continually push his own standards higher, each and every time he steps foot in the kitchen. He is proud to be recognised among the country’s leading chefs and has a strong appetite for progress as he believes New Zealand hasn’t yet reached its full potential on the global scale. He is truly excited to show off what New Zealand’s hospitality scene can do. “Being a great cook is following a recipe, being a great chef is adapting. I’m here to stay, I’m here to impress and I’m here to keep going and win more awards.” However, to Josh success is not just defined by glamour or a shelf of gleaming trophies. What is equally important is a quieter, more enduring measure of achievement; the relationships he has cultivated within the Queenstown community. With the support and mentorship of Vicki Onions and Ben Bayly, he has become familiar and well-regarded among locals, as well as becoming a recognised figure across the wider country and further abroad.

While hunting and gathering might not be everybody’s idea of tranquillity, wild game is what Josh is all about, both inside the kitchen and outside. Hunting with his furry second-in- command husky, Bounty, is how Josh enjoys spending his time. Aosta’s signature tartare  trolley – which Josh deems a ‘must try’ – featuresa rotating selection of local game including, on occasion, cuts of wallaby. If you’ve ever found yourself dining out, eyeing the table next to you and thinking they ordered the best-looking dish, then that dish has come from the tartare trolley. Once it hits a table, the kitchen can expect a wave of follow-up orders. Accompanying the tartare trolley is an elderberry sauce which packs punch with both heat and citrus.

Between curating dishes and dazzling our tastebuds, Josh believes the key to a great dish comes from its roots. “You have to celebrate and respect  the ingredients. Sustainability is not a trend. It’s a necessity.” With frequent changes of availability in seasonal and local produce, being able to adapt in the kitchen is a skill he knows all too well. Here Josh offers a taste of his culinary craft through  seasonally influenced home-style recipes featuring  the best of autumnal produce, inviting us to try a slice of his cooking for ourselves. MIA BENNETT