Chicken or Pasta? Not If Kerry Sear Has Anything to Say About It
Until recently, Catch restaurant in Guangzhou had the distinction of being the highest ground-to-table
Chef Kerry Sear explains: “Our aim is to recreate the hotel experience on the
No stranger to
“I work very closely with the culinary teams on the ground to plan meals that are reflective of their destinations, but also provide a level of comfort and familiarity when taken on board the aircraft.” With completely different menus every day featuring as many as three choices each for starters, mains, sides and desserts as well as lighter fare and snacks for 52 very lucky passengers, that means precision planning – and creativity.
“Because our on-board kitchen facility is somewhat limited, much of the prep work and initial cooking is done on the ground, in the hotel. Then, once a guest chooses their meal in flight, we finish it in a special steam-equipped oven for extra moisture, and add the fresh touches such as fruits and herbs we’ve picked up in the last destination.”
For example, on a recent stop in Bora Bora, Sear was able to stock up on Tahitian vanilla, fresh coconut water and tropical fruits to create a bespoke cocktail and inspire the day’s dessert menu for the flight to Sydney – all washed down with Dom Pérignon of course, the exclusive Champagne of the
For guests, every day brings new delights on the menu, and for the chef, new opportunities to test his culinary chops – whether it be adapting recipes for the confines of a jet kitchen, taking advantage of each destination’s best ingredients, navigating local food safety regulations, or surprising a guest with a special birthday cake.
“In many ways, each