The Mile-High Club of Chefs

Award-winning chef Suzanne Goin joins Singapore Airline's International Culinary Panel
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

It used to be that if you craved a sampling of Suzanne Goin’s culinary offerings your only option was to make a visit out to Los Angeles, where the respected chef has worked exclusively for the past 15 years as co-proprietor and head chef at Lucques, A.O.C., and Tavern. But if the West Coast is not your scene and you still crave the classic French cuisine with a contemporary American twist that Goin is famous for, you will be happy to know that there is now an alternative. That is if you're willing to drop around $1,000 to book a flight on Singapore Airlines from the U.S.

Just yesterday, Singapore International Airlines (SIA) introduced Goin as the latest award-winning chef to join their International Culinary Panel, joining ranks with the likes of Georges Blanc and Alfred Portale. The Panel, established back in 1998, features a team of modern-day culinary masters who work with the airline’s staff of chefs to create the menus featured on all of their flights. The dishes that Goin has designed will be featured on flights departing from the U.S. as early as August. 

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.

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