Global leader in airline catering and provisioning services

Global leader in airline catering and provisioning services

Gate Gourmet is the leading global provider of airline catering solutions and provisioning services for airlines, both in-flight at over 200 airports as well as at airport lounges. From menu design through execution and delivery, our passion is giving our airline customers and their passengers an exceptional experience.

Working with our airline customers and business partners, our talented chefs develop innovative culinary creations that delight the passenger senses. Our operational excellence team and program ensures standardized and consistent catering services across the globe while our extended supply chain and complex logistics operations deliver reliable on-time handling.

Our passion for culinary innovation and commitment to operational excellence enables our airline customers to provide their passengers with an exceptional dining experience.

Culinary Quality

Our chefs design and prepare delicious and unique menus that meet any specification and delight the passenger.

Operational Excellence

We define and deploy standards and best practices throughout our network and across all functional areas.

Complex Logistics

We dispatch hundreds of flights per day and handle thousands of individual items for every one of them.

“I am still learning and exploring new ways to cook every day.”

Which are your most important career milestones?
Prior starting my career at Gate Gourmet, I worked as an Executive Chef for Starwood Hotels and Resorts Europe, Hilton International APAC, and European properties with the Leading Hotels of the World group. In 2004, I joined Gate Gourmet as Executive Chef at the Zurich unit. I am also active in the education program of the Global Master Chef association.

What inspired you to become a chef?  
I enjoy travelling and food and I like to work with talented people. After 35 years in the profession working in most fascinating places around the globe, I am still learning and exploring new ways to cook every day. This experience drives and motivates me every day. 

What do you think makes a successful chef?
It takes a lot of dedication and hard work to become a good chef and one needs to be open for diversity.

How did you come to work in the airline catering industry?
Airline catering is a highly complex but fascinating kitchen environment and I was hungry for the challenge.

What do you do when you are not cooking?
I like to share my knowledge through teaching and I’m a passionate drummer and conductor of Swiss Drumming. This brings creativity and rhythm to my work.

“I used to cook for world leaders, the Royal Family and celebrities”

Which are your most important career milestones?
I have been in the culinary scene for over 20 years, primarily in the U.S., Australia and the UK. I gained a wealth of experience at leading hotel chains, like Sofitel Philadelphia, the Sydney Marriott, Crowne Plaza properties in Canberra and London, the Intercontinental London Park Lane and many more. My career highlight was working at the iconic Claridge’s where I used to cook for world leaders, the Royal Family and celebrities. I also opened 11 hotels in three years in the UK while managing my own restaurant.

What inspired you to become a chef?
I wanted to be able to cook better than my mother which she says was not that much of a challenge. I am still loving it and keep learning new things every day.

What do you think makes a successful chef?
The saying “You can't buy experience!” goes a long way. On top of an excellent sense of taste and smell, it takes teamwork, persistence and passion to be a successful chef.

How did you come to work in the airline catering industry?
After 25 years working in hotels, I felt that it was time for a change. I was looking for a new challenge with a better work-life balance.

If you were to describe airline catering in one sentence, what would it be?
A diverse culinary operation in the sky.

“Always start with great ingredients, then try your very best not to ruin them! Less is more.”

How long are you working for gategroup?
Since 2009

Which are your most important career milestones?
My move from Vancouver, Canada to Tokyo, Japan in 2012, really opened my eyes to a whole new world.

What inspired you to become a chef?
I have always loved cooking from a young age. It’s only logical to do what you love.

What do you think makes a successful chef?
Passion for great food and hospitality.

How did you come to work in the airline catering industry?
I had the opportunity to design a small airline’s business class menu as a collaboration restaurant partner in 2005. It was when I discovered how challenging yet exciting airline catering really is.

If you were to describe airline catering in one sentence, what would it be?
Challenging.

What do you do when you are not cooking?
Travelling.

“Airline catering has evolved from cheap, reheated food into fine-dining or Michelin-star quality meals which satisfy the sophisticated travelers.“

How long have you worked for gategroup?

I have been with gategroup for over 12 years and have held several roles around the globe during this time. In 2015, I took over as head of the Global Culinary Excellence Team.

Which are your most important career milestones?

Leading the opening of several Sheraton worldwide was an incredible experience that I will never forget. Moreover, I was honored to be nominated as the chef who cooked for a government banquet attended by the King of Malaysia. During my hotel career, countless celebrities, politicians and prominent public figures have enjoyed fine dining in my restaurants.

What inspired you to become a chef?

In general, the satisfaction of seeing the ultimate result of one's own creative process – and my love of food - led me to the world of culinary. To be more specific, my career choice was strongly influenced by childhood memories of my mother’s delicious cooking. I saw how ingredients could come together creating wonderful aromas and tastes. This was exciting and special to me.                                                                        

What do you think makes a successful chef?

Patience, dedication and a great passion for what you do.

How did you come to work in the airline catering industry?

I was approached by an airline catering company while working in Taiwan. The company wanted me to design, develop and implement all menu cycles for their carrier and other international airlines. I love a good challenge, and the special challenges of introducing restaurant food in the sky was extremely satisfying. And here I am today!

“Airline catering isn’t what it used to be - its better - but a certain perception is still there. I want to help change this!”

How long are you working for gategroup?
18 happy months.

Which are your most important career milestones?
The start of my career with Gordon Ramsay at Claridges gave me the foundation to build a strong career early on. I then went to Dubai to run Gordon Ramsay’s Verre in the Hilton Dubai Creek. Working with different nationalities and cultures was an invaluable part of my development. The third milestone was my return to London to run Maze by Gordon Ramsay, which held a Michelin star for ten years. Two of those years were under my tenure as the Executive Chef and two of the proudest years of my career.

What inspired you to become a chef?
I became a chef by accident! I was studying film and photography at the time and had been working in bars and at events. One Christmas there was a shortage of chefs, so I ended up working as a chef plating starters at a banquet for 2000 people. I loved it, and haven’t looked back since.

What do you think makes a successful chef?
Success is measured by the smile on your customers’ face - no accolade, trophy, star or rosette gives a better measure of success than that.

How did you come to work in the airline catering industry?
Having been fortunate to have achieved so much already, I was itchy for the next step in my professional development. I thrive on a challenge and airline catering was an unknown entity to me. Another opportunity to learn!

If you were to describe airline catering in one sentence, what would it be?
Challenging, driven and ever-changing.

What do you do when you are not cooking?
I garden, a lot! There is no better satisfaction than growing vegetables and fruit from seed, and then cooking them. When I’m not in the garden I am out and about with my camera. I love taking photos from landscapes to wildlife to food!

“Airline catering is among the most complex operational systems in the world”

Which are your most important career milestones?
I became 1st Executive Chef when I was only 26 years old and worked in several countries across the world, including Austria, Germany, USA, Switzerland, South Africa, Singapore and Spain. I love the challenge of opening new hotels and restaurants and I have been involved in five openings as an Executive Chef, bringing to life a new culinary concept with my own team of chefs. One of the best things during an opening is to see how the team grows together with the challenges.

What inspired you to become a chef?
When I was six years old, I had a little book about an Italian boy who became a chef – that was my inspiration! Back then I was already the “little specialist” in baking cakes. Nowadays, my creative process starts by opening the fridge and creating a dish with what is inside. My family loves it, at least most of the time…

What is your favorite quote?
Don't judge each day by the harvest you reap but by the seeds that you plant. Robert Louis Stevenson

What do you think makes a successful chef?
It sounds like a cliché but it’s all about the feeling! A chef needs to have a feeling for cooking. You need to be strict with yourself and serve only food you would also eat yourself. And a good chef never stops learning.

If you were to describe airline catering in one sentence, what would it be?
It is probably one of the most complex operational systems in the world.

How did you come to work in the airline catering industry?
Six years ago, a headhunter approached me and convinced me to leave my job as Executive Chef at a renowned hotel. I never regretted it for a moment. Airline catering is a challenging industry with a lot of surprises every day.

“ I was obsessed with the magical dancing of the chefs. That was probably the trigger for devoting myself to cooking."

Which are your most important career milestones?
Prior joining gategroup, I worked for three Michelin Starred restaurants: Maison Troisgros in Roanne in France alongside Chef Michel Troisgros, La cote D’Or in Saulieau in France with Chef Bernard Loiseau, and El Bulli, Roses in Spain together with Chef Ferran Adria. Those experiences paved the way to discover the richness of the culinary world. Working abroad certainly widened my gastronomic scope.

What inspired you to become a chef?
I started cooking at the age of 12. Observing kitchen staff at my parents’ restaurant in Avarè, Brazil, was a great fun for me. I was obsessed with the magical dancing of the chefs. That was probably the trigger for devoting myself to cooking.

What do you think makes a successful chef?
The first word in my mind is patience. Being a chef requires tremendous time for practice and study. A successful chef stays humble. Arrogance prevents a chef from absorbing new techniques and inspirations. At last, discipline and honesty are required from everyone working in the kitchen.

How did you come to work in the airline catering industry?
I was running major culinary operations for a few prominent hotel chains. However, sticking to one place countered my nature. Therefore, the everchanging nature of airline catering business offered me the ideal working environment.

If you were to describe airline catering in one sentence, what would it be?
“Amazing and dynamic”. Or “Many people and innovative ideas flying around every day”.

What do you do when you are not cooking?
Reading cook books!

“Airline catering is like a banquet kitchen up in the sky.”

Which are your most important career milestones?
I used to work in five-star hotels and Michelin-starred restaurants in various parts of the world, including La Côte Basque in New York. Later, I successfully ran my own restaurant. I than moved to  Gate Gourmet where I ran their development kitchen in Zurich before moving to gategroup’s Culinary Center of Excellence.

What inspired you to become a chef?
The idea was unspectacularly born during this time. I was constantly hungry and I figured that this would change as a chef. And it did. I also wanted to see the world, work with natural products and to create something with my hands.

What do you think makes a successful chef?
• passion – for this is the key to any success in life
• strategic thinking - never harms
• team player – because kitchen is like a football field
• creativity – to think out of the comfort box
• discipline – to reach your goals and to go the extra mile

How did you come to work in the airline catering industry?
A friend made me aware of an open position as a Development Chef at Gate Gourmet. For that I am very grateful because I love my job.

If you were to describe airline catering in one sentence, what would it be? 
Airline catering is like a banquet kitchen up in the sky.

Careers

Gate Gourmet offers exciting career opportunities in diverse functions and in many locations across the globe.