With top-quality menus, these masters of the culinary art shape Lufthansa’s sophisticated in-flight service product. Feedback from our customers shows the highest level of satisfaction with the quality of the food and the excellent in-flight service concepts ‘Star Chefs’ and ‘Vinothek Discoveries’. To find out what is currently on the menu, please see below.
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.
Special Moments – let us surprise you!
You won’t find them all the time or on every flight, but that’s what makes them so special: small culinary surprises based on the latest gastronomic trends; selected gifts linked to sporting events or cultural highlights – these are what our Business Class passengers can enjoy on long-haul flights.
Now, for a limited time and on selected routes only, Lufthansa is treating you to exceptional ‘extras’ and original service ideas on board. Our ‘Special Moments’ will make your stay on board a truly memorable experience.
A culinary highlight awaits our Business Class passengers in October and November on all flights from Germany to the East Coast of the United States or to Canada. A special Sushi selection, prepared in cooperation with the Medici restaurant in Baden-Baden and its renowned sushi chef Hiroshi Akutsu, will be served in a high-quality bento box.
Classical French cuisine with the Asian touch
On flights from Korea to Germany from March we will be offering First and Business Class passengers menus created by Hyo Nam Park. Famous throughout Korea for his culinary art, this Star Chef always succeeds in tempting his customers with his personal vision of classical French cuisine which fuses traditional with contemporary.
Our newest Star Chef from the Millennium Seoul Hilton, Hyo Nam Park discovered his love of French cuisine during a journey to Paris whilst still honing his culinary skills many years ago. Chef Park returns to France every year to research the latest trends and gather ideas to adapt to his own inimitable style of creating classical French cuisine with a contemporary twist. Due to his international reputation and dedication to French cuisine, Chef Park appeared as a guest judge earlier this year at the prestigious Paul Bocuse culinary competition in Lyon.
Chef Park is considered to be one of the driving forces of international cuisine in Korea. He constantly surprises with subtle Asian flavours and serves up an innovative and inspiring taste experience.
Menus from China, the land of smiles
On board Lufthansa flights you can enjoy culinary treats created by star chef Max Yan. In cooperation with the China World Hotel in Beijing, he will be serving up some rare delights in First and Business Class on flights from China to Germany, such as prawns from the Yangtze, ‘China’s main artery’, accompanied by winter melon cooked in its juices , lotus salad and rice.
Max Yan has also updated a classic: Peking duck, a favorite of the Ming emperors, encased in mango.
Max Yan’s delicacies will also be served on Lufthansa flights in the other direction.
Specialities on South American flights
Three top chefs from South America will delight you with their dishes in First and Business Class.
On all Lufthansa flights from South America to Germany, superb chefs from the Hyatt hotel group will be cooking for you, changing over every two months:
- Thomas Bähner (Grand Hyatt Sao Paulo)
- Fabio Brambilla (Grand Hyatt Santiago de Chile)
- Cyril Cheype (Park Hyatt in Buenos Aires)
Delicious treats from the Ritz on all flights from the USA to Germany
First and Business Class passengers on flights from the USA to Germany can enjoy exceptional menus from the famous Ritz Carlton.
As a young child Jaques Sorci was introduced to cooking by his grandmother. He began his culinary career as a young man in a small bistro in a village in the French Alps. After training at the hotel school of Thonon les Bains, he pursued his career in a variety of 5-star hotels in Europe. As a professional chef he worked in prestigious establishments in France, Switzerland and the USA, among others.
Since 2001 this French master chef has been successfully employed at the Ritz-Carlton New York. His cuisine is so renowned that Sorci was admitted to the elite circle of ‘Maîtres Cuisiniers de France’, one of only 52 chefs to hold the honour in the United States. Jaques Sorci’s speciality is contemporary French cuisine with an Italian influence. Using fresh, local ingredients, he livens up classical dishes to delight the 21st century palate.
Culinary delights on flights between Japan and Germany
Famous star chefs will be preparing delicious menus for you on routes between Germany and Japan.
Kenichiro Ooe and Stefan Mörth are together a well-established institution at the Park Hyatt Hotel in Tokyo and they will be preparing exquisite dishes for you in First or Business Class on flights between Germany and Tokyo.
Ooe, who has also cooked for the Japanese imperial family amongst others, will treat you to Far Eastern delicacies. In contrast, Stefan Mörth, originally from Steiermark (Styria) in Austria, creates German dishes with carefully selected and exclusive ingredients. He only uses the finest, top-quality products.
For First and Business Class passengers flying from Nagoya and Osaka, top chefs Takashi Tanioka from the Hilton Nagoya, and Kotoku Tohbaru from the Hilton Osaka will be serving Western and Japanese food. Takashi Tanioka will spoil you with menus based on classical European cuisine, whilst his colleague, Kotoku Tohbaru, will create culinary highlights from the new Japanese cuisine for you.
Heavenly creations of Indian cuisine
Look forward to a rich variety of Indian cuisine. Our First and Business Class passengers on flights between India and Germany will be treated to diverse menus by Ferman Ali and Surender Mohan.
Both master chefs work in the restaurants of Indian luxury hotel chain, the Leela Group. Whilst Ferman Ali holds the culinary reins at the Leela Palace Kempinski in Bangalore, his colleague Surender Mohan is responsible for culinary creations at the Leela Kempinski Mumbai.
The cuisine of both star chefs doesn’t just enjoy an outstanding reputation with prominent guests like Bill Clinton: US Forbes Magazine listed the Jamavar restaurant in the Leela Palace Bangalore as one of the world’s top ten ‘power dining’ spots.
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.
