VistaJet Offers Up Tantalizing Chairman's Menu

Before Thomas Flohr created global business aviation company VistaJet, he was a regular business aviation customer himself, and he was dismayed by the inconsistent level of service, particularly at mealtimes. From the start, Flohr was adamant that his own company provide an exceptional flight experience.

As a lifelong foodie, wine connoisseur, and adventurous diner, Flohr paid special attention to the catering services provided to VistaJet customers, and he introduced programs that would allow them to choose meals ahead of time and request catering from top restaurants worldwide.

VistaJet's latest offering, the Chairman's Menu, consists of Flohr's own favorite dishes, and is available for preorder on all VistaJet flights. Paolo Gorini, Flohr's personal chef, worked closely with Diego Sabino, VistaJet's head of private dining, to create the intricate nine-course menu. Flohr tasted and approved each dish in-flight.

"I created the Chairman's Menu with [Flohr] as he wanted to offer our best customers the opportunity to experience VistaJet the way he does, with his favorite dishes and the ones he requests from his personal chef to create every day," Sabino told BJT.

Among items on the menu: quail eggs served with Oscietra caviar, king crab salad served with sriracha sauce and lemon dressing, lamb chops coated in rosemary crust, and Gorini's special tiramisu infused with Italian espresso and served with shaved chocolate.

The meals are prepared and delivered to customers by a dedicated culinary team established in six cities: New York, London, Paris, Nice, Los Angeles, and Milan. Sabino selected and trained these individuals to recreate the Chairman's Menu. Though special attention must be paid to the way flavors change and evolve in air, Sabino has managed to create a menu that naturally translates to 40,000 feet.

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"The Chairman's Menu features only the finest ingredients that are carefully and thoughtfully sourced. We do not add extra sauces or extravagant seasonings to flavor the dishes. The simple ingredients are bended with complex cooking techniques to highlight their intrinsic quality, flavors, and textures," Sabino said.