Major airlines continuously strive to go above and beyond to upgrade in-flight comforts for passengers, especially for those shelling out hard-earned cash for business or first-class upgrades. On long-haul international flights, for example, we’ve evolved from simple lie-flat seats to full suites, sometimes equipped with couches, mood lighting, and even private showers.
But perhaps the most dramatic evolution in onboard amenities is how airplane food has been transformed into fine dining. In fact, today’s business and first-class travelers may find themselves dining on dishes that rival fine restaurants, often crafted in collaboration with top chefs and infused with regional flair from the respective airlines’ home countries. This experience gives passengers an early taste of what’s to come before they even arrive at their destination—and it’s a nod to aviation’s past, when flying was considered a luxury and passengers were customarily served multicourse meals complete with wine pairings.
“In-flight dining is a chance to tell a story. It’s one of the touchpoints where we can connect emotionally with our customers,” says Justin Koen, head of culinary at Air New Zealand. “We aim to offer more than just a meal; we want to create something special that reflects our identity.”
We chatted with Koen, as well as Rafaele Galuvakadua, Premier Lounge chef at Fiji Airways, to walk us through the fascinating yet meticulous process of creating in-flight cuisine—from idea to plate.
Why elevated dining matters at 30,000 feet
As airfare costs increase to reflect the addition of in-flight perks, there is an expectation of superior food quality—even within the confines of what can be heated and served in an aircraft.
At Air New Zealand, food plays a central role in expressing the spirit of the country, its people, and the airline itself. For long-haul travelers, a thoughtfully crafted meal isn’t just a convenience; it offers comfort, enjoyment, and a sense of care, says Koen.
“It’s more than just nourishment; it helps create an exceptional onboard experience and enhances the journey,” he adds. “We view it as an opportunity to showcase the best of New Zealand through quality ingredients and bold, satisfying flavors that reflect who we are.”
Dishes using local ingredients include smoked kahawai (New Zealand salmon) mousse with confit potato, chives, and cornichon, as well as a grilled zucchini with rewarewa honey herb dressing.
Fiji Airways follows a similar model for its culinary program.
“We understand that in-flight meals play a vital role in shaping the overall travel experience and brand perception,” Galuvakadua says. “That’s why we focus on delivering high-quality, thoughtfully crafted meals that highlight Fijian cuisine and local ingredients, offering a true taste of our islands from the moment guests step on board.”
In-flight meals may include Fijian chicken curry, roasted cauliflower with Pacific greens, and an array of fresh-pressed juices using Fiji fruits.
The airline has also taken its commitment to elevated eats a step further by offering a Chef’s Table dining room at its headquarters in Nadi International Airport. There is only one 90-minute seating per day to experience a four-course meal with signature offerings such as a coconut tasting platter, flame-grilled lamb, and spiced purini (a traditional Fijian steamed pudding). This provides travelers the unique opportunity to forgo typical airport fast food and enjoy fine dining before a long flight.
From concept to cabin: How in-flight menus are made
While nuances in flavor and presentation may vary by airline, the process of developing a menu item is remarkably consistent. At Air New Zealand, the process spans roughly 12 months from concept to final plating. Koen outlines it in three key phases:
1. Inspiration and insight
It starts with analyzing customer feedback and culinary trends to guide new ideas.
2. Recipe development and testing
Dishes are tested with real travelers, refined in collaboration with catering partners, and evaluated for how well they perform at scale. “Meals are produced in specialized kitchens under strict quality control,” Koen notes.
3. Review and rollout
Final concepts go through chef’s table assessments, network audits, and crew feedback reviews to ensure consistent quality across all routes.
Fiji Airways follows a similar three-step process, adapted to reflect its own identity:
1. Strategic review
The airline evaluates its current offerings alongside competitor benchmarks to identify gaps, trends, and opportunities. “This analysis helps shape the culinary direction, ensuring our menu remains competitive while staying true to the essence of Fijian hospitality,” says Galuvakadua.
2. Recipe development
Catering workshops focus on refining recipes and incorporating locally sourced ingredients that reflect Fijian identity
3. Testing and implementation
Dishes are put through multiple tastings and operational trials to ensure they meet both company standards and regulatory requirements. “Before any dish reaches our guests, we conduct extensive onboard cooking trials, deliver in-depth training for the crew, and prepare detailed menu briefs for both guests and staff,” says Galuvakadua.
Behind the scenes, airlines also manage complex logistics—from balancing meal quantities based on passenger loads to maintaining cost controls and ensuring efficient rollout across the fleet. Continuous guest feedback loops help fine-tune the experience and uphold quality at every touchpoint.
Why food tastes different in the sky—and how airlines keep up
One essential consideration in airline recipe development is how air travel affects the palate. Due to a combination of dry cabin air, high altitude, and changes in air pressure, a steak enjoyed on the ground can taste noticeably different at 30,000 feet.
“Several factors affect our taste perception when flying,” explains Galuvakadua. “The dry air and cabin pressure can reduce our taste sensitivity by up to 30 percent, particularly when it comes to salt and sweetness in sauces and desserts. Additionally, our sense of smell is also diminished at altitude, which can affect the overall dining experience.”
Taking this science into account, both airlines adjust their recipes to be bolder and more robust, using deeper seasoning and more contrast in textures to enhance taste and mouthfeel for a more satisfying bite.
“Spice, umami, and acidity become even more important,” adds Koen, who explains that the airline selects wines suited to altitude, with expert curation and trained crew guiding pairings. “For wine, we select fruit-forward, lower-tannin varieties that perform well in the air.”
Infusing in-flight menus with local flavors
One of the more exciting aspects of onboard menu creation is the incorporation of locally sourced ingredients that reflect the cultural identity of the airline.
“Our Taste of Aotearoa menu brings local and indigenous New Zealand ingredients to the forefront,” says Koen. “Dishes like crayfish bisque and red wine-braised venison highlight the richness of our cuisine.”
Fiji Airways has made it a priority to integrate regional cuisine into its menu, too.
“We incorporate locally sourced produce, such as fresh seafood, root vegetables like cassava, and tropical fruits, to create dishes that are not only authentic but also reflect Fiji’s rich culture and history,” Galuvakadua says.
It’s all a welcome departure from the days when airplane food was something to simply endure; today, in-flight meals are something to truly savor.