What it Takes to Deliver Fine Dining at 30,000 Feet

Business and First Class cabins are undoubtedly the best way to travel well. As the top airlines get more creative with their premium offerings—spacious lounges, full showers, Champagne bars, private butlers—one thing remains the same: the dining is always top notch. From caviar and lobster to local delicacies and health-conscious options, the chefs behind airline fare are perfecting the art of fine dining 30,000 feet in the sky. But what does it take to develop these dishes, translate them into masterful creations in the air and satisfy the appetites of affluent travelers?

To start, not all airlines follow the same guidelines when it comes to updating their offerings. Some swap out new menus monthly while others opt for a three-month scheduled rotation or even a weekly timetable (on shorter flights). “Most of the menus rotate on a monthly basis and we will review and make necessary changes from time to time according to passenger/crew feedback, food trends, etc.,” shared Aaron Claxton, Head of Catering for Cathay Pacific Airways. Over at Swiss Airlines, menus are updated according to the seasons.

To get a behind-the-scenes look at the process for their chosen menus, we spoke with five of the most esteemed airlines—Cathay Pacific, British Airways, Swiss Airlines, Etihad Airways and Singapore Airlines—to learn what it takes to create their elevated dining experiences.

Nicolle Monico

Nicolle is an award-winning writer and Travel Editor using her expertise in the industry to write about luxury travel around the world. You can find her daily searching the web for the latest trends, best new hotels and most beautiful destinations to visit and share with her readers. She's been featured on The Huffington Post, Hard Assets, AMD Entertainment and Remy Martin. In 2014, she was vo...(Read More)

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