For many years we have fostered relationships with luxury hotels at our international destinations. This cooperation enables us to serve menus from highly regarded local chefs under our ‘Star Chef’ logo on selected long-haul flights to Germany.
With top-quality menus, these masters of the culinary art shape Lufthansa’s sophisticated concept of in-flight service "Connoisseurs on Board". Feedback from our customers shows the highest level of satisfaction with this excellent in-flight service concept and the quality of the food. To find out what is on the menu at the moment, please see below.
Bangkok’s best address
From March 2012, our First and Business Class passengers on long-haul flights from Singapore and Bangkok will be treated to menus by Leonardo Concezzi. Born in Umbria, this top chef’s culinary style is Mediterranean, with Asian influences, and his delicious dishes will satisfy even the most discerning palate.
Leonardo Concezzi is head chef of one of the best addresses in Bangkok — the luxury hotel St. Regis. Guests there can enjoy his culinary skill in two of the hotel’s restaurants: in Viu and JoJo, which serves Italian specialities of the very highest standard.
Hyo Nam Park’s cuisine will continue to travel with us
Our First and Business Class passengers on flights departing from Korea were so pleased with the menu ideas of Hyo Nam Park, Executive Chef of the luxury Millennium Hilton in Seoul, that the collaboration will be extended for a further year.
The Star Chef is famous in Korea for his culinary skills and is also considered to be one of the driving forces of international cuisine in Korea. From March 2011 our passengers will benefit from his new inspirations and his love of French cuisine, which he blends with subtle Asian flavours in a new and innovative way.
Chinese cuisine above the clouds
From November your stay in China will last a little longer - in a culinary sense at least. For on flights from China to Germany you will be offered Chinese menus of the very highest standard.
Passengers in First and Business Class can enjoy the cooking of two top chefs from The Portman Ritz-Carlton, Shanghai. Executive Chef, Bird Kei, ensures that the sensual experience of China is continued on board. Of course, there are also Western menus to choose from, created by the hotel’s Executive Chef Steve Grein.
German delicacies on South American routes
From March 2010, First and Business Class passengers on Lufthansa flights to Germany from São Paulo, Buenos Aires and Mexico will be able to enjoy a selection of specialities from star chef Alfons Schuhbeck. As well as South American dishes, you will also find special highlights from this top German chef on the menu.
Alfons Schuhbeck has won numerous awards and prizes for his culinary skills, including a Michelin star and was named Gault Millau’s ‘Chef of the Year’ in 1989. Spices take pride of place in his cooking as he believes that, added in just the right amounts, they give his delicious creations that “certain something”.
Some of Schuhbeck’s signature dishes will be on the menu in First and Business Class: steak and onions with spring vegetables and celeriac and potato mash; chicken aspic with roast potatoes, and semolina pudding with strawberries and citrus fruit.
Culinary exclusivity from the USA
From 1 January 2012 we will be offering our First and Business Class passengers on long-haul flights from the USA to Germany new and exclusive Star Chef menus created by the chefs of the luxury hotel group, Mandarin Oriental.
The menus will be developed in two-monthly cycles by the chefs of the Mandarin Oriental hotels in San Francisco, New York, Miami and Washington, so our frequent flyers in particular can be sure of enjoying a great variety.
This Star Chef series begins with the Mandarin Oriental San Francisco. Culinary delights will be prepared from the enormous choice of fresh ingredients sourced from local farmers and the high-quality fresh fish and seafood, combining European culinary techniques with the flavours of Asian cuisine.
The Mandarin Oriental Hotel Group’s restaurants are already renowned around the world. The Group welcomes guests to the most exclusive places in the world’s best locations and is particularly well known for its legendary service and exquisite establishments. Mandarin Oriental currently operates the world’s most prestigious hotels in 26 countries in Asia, America and Europe.
International and very Japanese treats
The very best of Japanese food will be served from November onwards on flights from Japan to Germany in First and Business Class. If you are taking off from Tokyo or Nagoya, top chefs from luxury hotel ‘The Peninsula Tokyo’ will prepare their culinary delights for you.
On flights from Osaka you can enjoy the culinary skills of the Swissôtel Nankai Osaka, where the chefs have created exceptional recipes for our in-flight meals. All four Star Chefs involved (Adam Mathis, Teruyuki Kojima, Gerhard Gerber and Masahiko Ikebe) have many years of culinary experience and have already received countless awards . Our passengers can look forward to their exclusive creations on board.
Outstanding Indian dishes also on board in 2011
Farman Ali and Surender Mohan will continue to remain faithful to our First and Business Class passengers on flights to and from India and spoil them with their excellent Indian dishes. Their latest menu creations will be available on board from March 2011.
Both chefs work in the restaurants of the Leela Group, a luxury hotel chain in India. Whilst Farman Ali is responsible for the high standard and the gastronomic diversity of the Jamavar restaurant in the Leela Palace Kempinski Bangalore, Surender Mohan maintains the outstanding reputation of the restaurant of the same name at the Leela Kempinski Mumbai. The hotel chain’s restaurants, which are characterized both by their high standard and their extraordinary gastronomic variety, rank among the 10 best restaurants in the world according to Forbes Magazine. Farman Ali’s almost 40 years of experience, combined with Surender Mohan’s creativity, will also lead to future gastronomic discoveries for our passengers. Despite their different emphasis, both chefs are committed to the gastronomic traditions of India and celebrate the culinary diversity of a country which stretches from the Himalayas to the Gulf of Mannar.
Consequently our passengers are given the opportunity to sample the diversity and uniqueness of Indian cuisine and can make their own culinary journey through the different regions of India.
More culinary “flights of fancy” from Norbert Kostner
It’s settled: we have extended our cooperation agreement with the Mandarin Oriental luxury hotel – which means that we can continue to serve Star Chef Norbert Kostner’s extraordinary menus in First and Business Class on flights from Bangkok and Singapore to Germany.
A native of South Tyrol, Kostner’s cuisine draws on his love of innovation and his readiness to try out new tastes and combinations of flavours. Only the finest and freshest ingredients go into making his dishes.
For more than 30 years Kostner has been Executive Chef at the Oriental Bangkok, where he is responsible for the hotel’s entire culinary concept. His style of cooking is not influenced by any one country, but crosses geographic and cultural borders.
Discover his delightful dishes and, on flights from Bangkok, enjoy a dessert that is truly in a class of its own: the chocolate dome.
