Chicago based Hyatt Hotels Corp is getting into in-flight catering after sealing a deal with Hong Kong’s Cathay Pacific Airways.
Cathay will tap the culinary skills of US based Hyatt chefs to develop new menus for premium passengers.
Cathay has teamed with chef Edward Sura from Park Hyatt Chicago’s NoMi restaurant for a first-class and business-class menu featuring vanilla perfumed lobster and braised beef cheeks with green pea puree.
It will be available specifically on Cathay’s Chicago-Hong Kong route.
In addition a separate menu devised by Park Hyatt New York City will be served on flights between New York and Hong Kong.
"Our collaboration with Cathay Pacific combines the best of two worlds — Hyatt’s commitment to memorable dining experiences and Cathay Pacific’s unrivalled travel experiences across international destinations."
Aaron Claxton, Cathay Pacific’s head of catering said: "This marks the first time we have forged a global collaboration with world-renowned hotel brand to enhance the overall inflight dining experience for our passengers, helping them to live a life well-traveled."
