What The 1% Eats On Private Jets

The heavens are not the limit for the ultra rich, they are only the starting point. In private airplanes, 1% dinner at gourmet meals cured with chef top, and the dish of several local dishes to remote destinations to those who travel. Luxury catering is part of the substantial catering market worldwide, which grows to a Cag of 3.7% of $ 20.6 billion in 2023, and it is expected to reach $ 27.6 billion by 2030. From caviar to truffles, These private planes offer some of the most exclusive meals in the sky. Read below to deepen the world of food in flight for the elite at 40,000 feet.

This travel designer cures private air cruises worldwide. Its chárter custom aircraft with guided access to the most prestigious places worldwide and VIP experiences. The tours vary from 15 to 25 days, and a 15 -day sample itinerary departs from Paris and covers four destinations: Columbia, Easter Island, French Polynesia and Japan. The chef Paul Causé designs the menus on board, and each flight includes french -style snacks, canapés and three -plates meals. Fusion meals highlight the kitchen of the country of exit and the arrival fate. As cooking in a private plane is very different from restaurant cuisine, Causé treats the process as a highly technically orchestrated process. “There is nothing to chance and, nevertheless, travel also brings its part of the fantasy, its part of the discoveries and its part of the meetings,” writes cause by email. “This happy balance between rigor and flexibility is Safrans du Monde’s key approach. For each flight, I offer 4 different complete menus, including 2 fusion menus between the take -off country and the landing country. “

Aero is a semi-instead airline with a private terminal, the Van Nuys terminal and a 20-minute check-in. Preform, guests enjoy champagne and courtesy snacks before boarding. In flight, find a premium open bar and Erewhon as a dining partner included in the flight. The menus seasonally change with custom -designed dishes for the airline. Special menus in flight have debuted to celebrate events. “To help our guests to start their culinary weekend at the Aspen Food & Wine Classic, we associate ourselves with the famous chef and the famous baker Nancy Silverton to cure a special menu in flight,” says Ben Klein, CEO, in a email.

A & K organizes private trips to Jet that cover the world with a maximum of 48 guests. Guests fly in totally liars to destinations difficult to reach inaccessible by the main carriers. On board includes staff for each need, including a professional photographer and a doctor on board. The menus are curated by chef Magnus Hallgrimsson and are designed with destinations in mind, obtaining traditional ingredients from the region. A menu of the next private trip Jet Journey led by the founder of A & K Geoffrey Kent, including Japan, presents mixed sushi, res wagyu hitachi meat and Japanese purin custard.

The famous Buther Butler Institute trains the Vistajet cabin team. Founded in 2004, this innovative business model allows customers to pay only their flight hours with access to the entire brand fleet. It is a significant advantage to unravel the luxury travelers of the risks owned by the aircraft. Have been associated with Meat bar By Ricardo Giraudi, recognized as the best meat restaurant in the world. Those who leave Paris, Milan and Niza no longer have to wait months for a reserve, they are served by some of the most popular restaurant dishes, such as the Kobe beef fillet and the Wagyu meat fillet.

This Private Jet Expedition Company has organized adventures on the list of wishes for luxury travelers for more than 30 years. His flagship trip is a trip around the world that reaches ten or more destinations in his new private plane A321. The on -board menu obtains local products, including designs and remote peoples. “From Champagne & Caviar indulgent to the comforting simplicity of a grilled cheese sandwich at 30,000 feet, our goal is to pamper our guests and make them feel at home aboard our jet,” says executive chef Angie Song. A menu that comes out of Kona Hawaii includes Dom Perignon Champagne, a caviar starter, the heart of the palm of Ho’ola Farm, the Lilikoi glazed pork loin, the Okinawa potatoes and the thread pharms goat cheese.

This private jet operator based in southern California offers private letters. Since 1991, Schubach Aviation has been based on San Diego and travelers can access almost 5000 airports. They have an exclusive menu in flight in association with Recognized Michelin Guide HungryLocated in Cardiff-by-The-Sea. “I wanted to create a menu that represents some of our Waverly favorites and, at the same time, it made sense to the environment,” said Waverly Executive Chef Brian Brian Redzikowski. “We work closely with the Schubach team to create high offers that meet their needs.”

This private jet charter company from southern California serves customers in San Diego, Los Angeles, Seattle and more. They have been associated with the iconic Golden Door resort for a seven -night retirement experience. The guests receive a well -being kit of the golden door on board with products for skin and body care such as elixires, moisturizing oils and facial mists. Chef Greg Frey Jr. Cure Healthy Custom Menus for guests. “When creating a menu in flight, I focus first in taste,” says Frey by email. “I want everything to be nice to eat. I also concentrate on using ingredients that are very high in anti -inflammatories. When you fly, your body swells and accumulates inflammation. I try to counteract those effects obtaining specific ingredients and limiting salt and fat. “