19 October 2017

Airlines


GF Sky Chefs commandeer Dublin restaurant
November 2005 9

Gulf Air flew down four Sky Chefs to Dublin to showcase its inflight cuisine.

The chefs took over the kitchen at local restaurant, Chapter One, along with James Hogan, president and chief executive of Gulf Air, Michael Kent, Gulf Air head of inflight services and cabin crew, and more than 30 invited media, celebrities and industry guests.
The chefs were in town to give Ireland a taste of Gulf Air cuisine prior to the airline’s inaugural flight on December 2, when the airline will launch a new three Class, direct service from Dublin to Bahrain. Gulf Air has more than 120 chefs from 23 nations dishing up European and Middle Eastern treats across the airline’s expanding network. The Sky Chefs are involved in the preparation of in-flight meals across all cabins. First Class passengers receive special attention, where the award winning Sky Chefs provide freshly prepared five-star quality cuisine chair side on a dine on demand basis allowing guests to select gourmet meal option finished to passenger’s exact specifications. Traditional dining options are complemented by a stand up onboard buffet which offers a full range of drinks and snacks.
“We know we offer something unique” said Hogan. “We have received industry and consumer recognition from across the globe. The latest Skytrax poll revealed that Gulf Air continues to provide the best onboard catering in the world and, at World Travel Awards last month, we won the Middle East Leading First Class Airline award and the World’s Leading Airport Lounge. This kind of recognition proves that we are now one of the leading airlines in the world, and our Sky Chef concept is an integral part of our boutique offering” he says. Since introducing the service in September 2003, Gulf Air has been recruiting top chefs from leading five star and Michelin rated restaurants and hotels around the world for its unique, award-winning in flight dining service. “The chefs come from every corner of the globe from Morocco and Egypt to Australia and Scandinavia, representing 23 different countries,” said Kent. The Four Sky Chefs in Dublin were each trained and practised in different parts of the world.




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