Now, “largely, the recruitment thing has sorted itself out”, he but immigration was still a “tough” process.
“To say we’re frustrated by that process is the understatement of the century ... I understand that they’re [Immigration NZ] under-resourced as well, but the cost is ridiculous and time-consuming.
Josh Emett and his wife Helen outside their central Auckland restaurant Gilt.
“New Zealand is a fantastic place to live, we do need to allow more transient staff into the country.”
Heading into the busy Christmas season, business is good at Emett and wife Helen’s CBD-based restaurants Onslow and Gilt.
“It has picked up and we’re trading pretty well ... the last six weeks have been really, really solid.”
Emett’s Waiheke Island restaurant Oyster Inn had a “long, hard winter” but thanks to some renovations, it’s “looking spectacular for summer”.
As for newer opening Gilt, Emmet revealed despite a tough financial year for many, “We’ve still got regulars that come in five or six times a week”.
“Some days they eat really simply and fast, other days they’re there for four or five hours for lunches or meetings.”
But what does a celebrity chef such as Emett have on his Christmas menu? Turns out, like many of us, his mum is in charge of cooking this year.
“Helen’s English, so we have to have roast potatoes ... I’m in the mindset of, I just want to eat roast duck and braised cabbage and turkey.
