VistaJet takes catering to new heights

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The first private aviation company
redefines in-flight gastronomy with expert scientific and artistic finds, seasonal signature menus and Michelin-starred partners

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London, November 15,
2022: At a table at 45,000 feet – higher than Mount Everest – is probably the highest you’ll ever dine. It’s the unique experience Offered by VistaJetthe world’s first and only business aviation company, allowing passengers to embark on an organized journey through the world’s finest delights – on board and at destination.

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Even the biggest foodie needs to reset their senses when flying, because the effects of altitude, lower humidity and increased noise and movement will have an effect, from metabolism to how we perceive the different tastes. In particular, cabin air reduces aroma which, along with taste, imparts flavor – up to 80% of what people think is taste is actually smell. Flying in private, of course, helps minimize the impact on the senses. At 45,000 feet, a VistaJet Global 7500 aircraft has an air pressure equivalent to only 4,500 feet and a controlled humidity level. But still, a difference may be noticeable.

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Done right, food nourishes the heart and soul, body and spirit. Why, then, is it so often the forgotten factor in the air — a necessity rather than a pleasure? In-flight factors are no reason to compromise.

“We’ve embarked on a journey to transform the private dining experience in the air – to make it something to savor,” said Diego Sabino, Vice President of Private Dining at VistaJet. “Simple things, big flavors and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of catering, so that our members can spend time together on board, with the right taste, whatever the occasion.

To ensure every passenger savors every bite, VistaJet’s expert eye for inspiring the palate includes:

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Signature seasonal menus
VistaJet is focused on seasonality, health and wellness, continually evolving its menus for everyone – whether you’re traveling for business, with family and friends, or celebrating a milestone event – no matter where they depart.

The perception of salty and sweet decreases by 30%; while the humidity in the house is usually around 45%, on an airplane it can be 20% or less, which desensitizes the taste buds. That’s why VistaJet works with over 7,000 trusted suppliers around the world: the best producers and suppliers to source the freshest, highest quality ingredients and dishes. Each dish is prepared for an in-flight meal at high altitude.

Renowned partners
Even the best chefs need to change the way they think about the food that will be served on board a flight. Many of our award-winning partners have reformulated their signature dishes and created signature meals that taste perfect in a VistaJet cabin.

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Working with over 100 of the most sought after private chefs and Michelin star restaurants for those special moments both in heaven and on earth, our famous private world partners include a gateway to the most enlightening dishes – the revered Nobu Matsuhisa offering an exclusive new dish onboard flights from the United States; Michelin-starred Alex Dilling from his eponymous restaurant at London’s Café Royal hotel; the inspired Nuhma Tuazon in New York; the delicious Tosca di Angelo at the Ritz Carlton in Hong Kong; the specialist in integration dishes Bon Soirée from England; the legendary Zeffirino in Genoa, Italy; Chef Ivan Alvarez at scenic Ithaafushi – The Private Island, Maldives; the famous Origin Grill at Shangri-La in Singapore; and partnership with Taj Hotels worldwide, including their star chef Sriram of London’s Quilon, Varq at Taj Exotica Resort & Spa, The Palm Dubai, House of Ming at Taj Mahal Hotel New Delhi, Wasabi by Morimoto at Taj Mahal Palace Mumbai, and Thai Pavilion at President, Mumbai.

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The little book of eating in the sky
It’s nearly impossible to recreate our favorite restaurant in the sky, nor should we try – there are obvious limits to kitchen space and facilities, in addition to taste, smell, taste, and taste. appearance and feel of food. But that’s no reason to compromise.

The little book of eating in the sky explore the art and science of eating well with VistaJet. Tasting notes, jet chef secrets, wellness journey, jet cuisine and service suggestions for whoever you dine with. Reflections and wise advice are intended to help you discover the pleasures of the table, at altitude.

The
Treat and unparalleled service
The story behind how food moves from farm to fork in flight is one of attention to detail throughout the supply chain. It’s impossible to recreate the environment of a world-class kitchen in the sky, but we aim to get as close to it as possible.

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  1. As soon as your flight is booked, VistaJet’s Private Dining team will provide you with bespoke menus for you to choose from.
  2. Sourcing specific ingredients can take an entire day, while it can take up to six hours to get food from the kitchen to the plane. The menus are finalized at least 24 hours before departure to guarantee the standards of supply and preparation.
  3. The private chef or the restaurant starts creating the dishes. At this point, any allergies, intolerances or other dietary needs will have been checked several times.
  4. Hot dishes are freshly prepared by hand and pre-cooked. Ingredients are packaged in ready-to-use containers and then blast chilled to lock in taste, texture and freshness.
  5. Meals are transported to the departure airport in refrigerated vehicles and loaded onto the jet approximately 90 minutes prior to departure. VistaJet flies from 1,900 airports in 187 countries, approximately 96% of the world.
  6. In the air, the VistaJet cabin host will finish cooking the food before it is expertly presented and served to passengers. All VistaJet cabin hosts are trained by the British Butler Institute, certified to Level 2 in Wine and Spirits and qualified in Food Safety. They also received expert plating tutorials from chefs who specialize in different cuisines.

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For more information about VistaJet and its private catering offerings, visit vistajet.com/private dinner.

ENDS

About VistaJet
VistaJet is the world’s first and only business aviation company. On its fleet of silver and red business jets, VistaJet has flown business, government and private customers to 187 countries, covering 96% of the world.
Founded in 2004, the company pioneered an innovative business model where customers have access to an entire fleet while only paying for the hours flown, without the asset liabilities and risks associated with owning a fleet. ‘a plane. Membership in VistaJet’s signature program offers customers a tailored subscription of flight hours on its fleet of medium and long-haul jets, to fly them anytime, anywhere.
VistaJet is part of Seen — the world’s leading private aviation ecosystem, integrating a unique portfolio of companies offering asset-light solutions to cover all key aspects of business aviation.
More information and news about VistaJet on vistajet.com

VistaJet Limited is a European air carrier operating aircraft registered 9H under its Maltese Air Operator’s Certificate No MT-17 and incorporated in Malta with company number C 55231. VistaJet US Inc. is an air charter broker which does not operate aircraft. VistaJet and its affiliates are not direct US carriers. VistaJet-owned and US-registered aircraft are operated by properly licensed US air carriers, including XOJET Aviation LLC.

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Joan J. Holland