Cathay Pacific and Hyatt have embarked on a global partnership that will offer menus designed by the hotel’s top chefs to all passengers on Cathay’s flights.
Chefs at the Grand Hyatt Hong Kong and five Park Hyatt hotels in Europe and North America will create new dishes for Cathay, which will be available on rotation onboard the airline’s flights. The partnership began this month and will run until mid-2017.
“This marks the first time we have forged a global collaboration with a world-renowned hotel brand to offer passengers such signature dishes across all our onboard cabins. The new in-flight menus are set to enhance the overall in-flight dining experience for our passengers,” said Cathay’s head of catering, Aaron Claxton (pictured third from left).
Hyatt chefs creating menus for Cathay Pacific include Li Shu Tim from One Harbour Road at Grand Hyatt Hong Kong, Sebastien Archambault from The Back Room at Park Hyatt New York, Satoru Takeuchi from NoMI at Park Hyatt Chicago, Andrea Aprea from VUN at Park Hyatt Milan, Joan Monfaredi from Annona at Park Hyatt Toronto, and Frank Widmer from Parkhuus at Park Hyatt Zurich.
The collaboration started this month with a new Chinese menu from Grand Hyatt Hong Kong, which will be available from now until 31 August 2016 for passengers travelling in all classes on Cathay’s long-haul flights from Hong Kong.
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