The new 800-square-metre facility is CE-Certified - the highest level of certification obtainable in the European market - and halal certified. Located near the main entrance of Le Bourget, it provides quick and easy access to all airport FBOs in order to facilitate clients‟ lastminute orders.

“Our new kitchen, at the forefront of culinary technology, will allow us to meet the demands of private aviation operators over a large part of France. Our location near the entrance of Le Bourget Airport provides our customers a guarantee of responsiveness and comfort,” said Thierry Fournier, General Manager, Air Culinaire Worldwide Paris. “The whole team and I are very excited to work in this modern, efficient facility that gives us everything we could need in order to provide our customers with a high level of culinary excellence, health and safety.” A Grand Opening event was held last week to celebrate the opening of the new facility, which enabled clients to meet the Paris team and sample selections of fresh, local cuisine produced by Fournier and his seasoned team of culinary

experts. The event was attended by local government and aviation officials, industry press, and private aviation companies from around the world.

“The new state-of-the-art Paris kitchen is our international flagship culinary center and embodies our vision of the future of aviation catering and what it will require for our discerning clients,” said Steven Roberts, SVP of Operations. “As private aviation and charter flights continue to gain global market share, popularity and momentum, savvy consumers are beginning to shun the idea of big „food manufacturers‟ that offer assembled commercial flight meals rather than the culinary artistry that we offer our clients and guests. We are on the cutting edge of the in-flight culinary guest experience that every passenger desires regarding global flight and luxury concierge services today. Our Paris kitchen was specifically designed for the demands of today‟s world travelers.”

Chef Herve Bourdon joins Air Culinaire London

In further news, Herve Bourdon, a 27-year industry catering veteran, has been hired as Executive Chef at Air Culinaire Worldwide's London kitchen.

Born in Versailles, France, Bourdon has served as an Executive Chef for the past 14 years in various Michelin-Star restaurants around the world and brings with him a wealth of knowledge and experience.

“With my time in the industry, I know that flexibility and open-mindedness are the most important skills to have for chefs who create VIP in-flight catering,” says Bordon, who first joined Air Culinaire Worldwide at its Paris kitchen in 2013. “In-depth knowledge of the brand innately aids to the success of our service for our clients. I look forward to providing our clients with this level of service as part of the London team.” Herve’s diverse background also includes 12 years working in the Ukraine serving CIP clients and heads of state, developing and hosting his own TV programme on the National Channel 1+1, and authoring the book “Smachnogo.”  With the addition of Executive Chef Bourdon to the London team, Executive Chef Neil Pope will be focused on the continued growth of Air Culinaire Worldwide’s flight crew training programs.

Chef Herve Bourdon