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Carlos Bittar, Regional President of gategroup for Latin America; “We work closely with airlines to strategically integrate ingredients while maintaining quality and optimizing costs. For example, we incorporate plant-based proteins when appropriate due to their high nutritional value.”
Tasting menus typically follow a fixed structure: snacks, starters, mains, desserts, and finally petit fours. Oliver Soden, Executive Chef of Menu Development at gategroup, explains the reasoning.
With a smaller offer of first class and a larger offer of business and premium economy, the Swiss company gategourmet has reformulated its solutions, the CCO for LatAm, Rodrigo Decerega, tells Bloomberg Línea.
Onboard Hospitality Awards 2024 for Etihad’s Economy tableware
EcoVadis Gold Sustainability Rating
Creating culinary connections
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