Josh Phillips displays the hallmarks of a culinary superstar: intelligent, personable, telegenic and talented. His journey through some of Auckland’s top kitchens showcases his motivation and passion for food. “Food is the centre of my life,” he declares, and this dedication was just as evident when he took the helm as head chef at Auckland’s acclaimed three-hatted restaurant, Ahi, as it is now that he has taken the role of head chef at Aosta in Arrowtown. It appears that industry luminaries such as Ben Bayly and Chris Martin can obviously recognise great talent when they see it. Josh’s culinary journey began while still in high school when, as a result of a recommendation from Albert Roux, he had a stint at Le Petit Nice Passedat, a three-starred Michelin restaurant in Marseille. Over the next decade he amassed invaluable experience across notable venues and in 2019 he arrived in New Zealand, stepping into the role of sous chef at The Grove. There he discovered the exceptional talent of New Zealand chefs and the unique opportunities presented by local ingredients. At Aosta Josh is immersing himself in the food story surrounding Central Otago. He’s passionate about fermentation and enjoys sharing his creations with the community and has aspirations to be a food disruptor. Josh believes Kiwi food is getting better by the minute and he is determined to stamp the Joshua John Phillips signature on every meal he delivers.