Newsroom

”Whatever, they make airplane food. How hard could that be? The degree to which I was wrong dawned on me as soon as I stepped in the door…”

Carlos Bittar, Regional President of gategroup for Latin America; “We work closely with airlines to strategically integrate ingredients while maintaining quality and optimizing costs. For example, we incorporate plant-based proteins when appropriate due to their high nutritional value.”

Tasting menus typically follow a fixed structure: snacks, starters, mains, desserts, and finally petit fours. Oliver Soden, Executive Chef of Menu Development at gategroup, explains the reasoning.