Hotel Chefs Get Cooking
Bangkok Airways has teamed up with chefs from the Four Seasons Resort Koh Samui and The Chedi Chiang Mai to offer new business class meals from July to December through its Chef in the Sky program. Bangkok Airways has extended the Chef in the Sky program, an onboard menu tailored made by leading hotels, for a second year.
“It’s fascinating for me to learn about a completely different way of cooking from the Bangkok Airways catering team,” said Alex Gares, executive chef of Four Seasons Resort Koh Samui.
Creating a new airline menu has its challenges, from the logistics of creating menus that can be reheated in-flight with ingredients that withstand chilling and transport to sourcing ingredients that taste flavorful at high altitude despite the challenges of dehydration.
“I always find Thai food to be inspirational, and of course, delicious too. I love making new food discoveries and coming up with different ways to use local ingredients, herbs and spices,” said Gares.
The new menu includes 12 dishes, six from each hotel, like prawn flavored with Thai herbs, roasted lamb loin, butter spinach, and sweet carrot puree.
Bangkok Airways, Thailand’s first private airline, still serves a meal to every passenger in every class on its domestic and international flights.