Air Canada has recruited chef David Hawksworth to elevate its in-flight dining experience.
Starting this month, several signature dishes created by the Vancouver-based chef will be available to international business class customers aboard flights departing Canada, as well as in the airline’s Maple Leaf Lounges.
“My team and I are relishing the unique challenge of developing dishes that can be enjoyed at 35,000 feet,” Hawksworth said. “I look forward to giving passengers a small taste of my restaurant here in Vancouver and taking my personal culinary philosophy to new heights with Air Canada.”
Hawksworth will guide Air Canada’s flight caterers and Maple Leaf Lounge providers to create a selection of seasonal menu options.
The first menu created by the chef includes yellowfin tuna tataki served with scallion ginger vinaigrette, passion fruit and puffed rice; tamari roasted sablefish served with bok choy, brown rice and chili miso vinaigrette and a decadent dark chocolate fondant with blackberry compote.
“As a proud Canadian brand, we see the opportunity to showcase the very best of Canadian-influenced menus designed by one of Canada’s most respected and award-winning chefs,” said Craig Landry, the airline’s vice president of marketing.
Air Canada is also joining Hawksworth’s Young Chef Scholarship Foundation as an airline travel sponsor.