VistaJet Global 7500 Takes Dining To New Heights
At a table at 45,000 feet (higher than Mount Everest) is perhaps the highest you’ll ever dine. This unique experience is offered by VistaJet, the first and only global business aviation company, offering passengers an ultra-personalized gourmet meals prepared by some of the world’s greatest chefs. Embark on a tailor made voyage through the finest delicacies in the world on board this private jet and at destination.
One of life’s greatest joys is good food, how we enjoy it also define us: as individuals, families, nations and cultures. VistaJet, a leading private aviation company has been on a long journey to transform the private dining experience in air, to make it something to savor. Now they are revolutionizing in-flight dining with not just seasonal menus but also Michelin-starred chef collaborations like Nobu Matsuhisa, Angelo Aglianó, and Alex Dilling.
Each menu on board the VistaJet is meticulously created, with each dish created for high-altitude eating – taking into account the impact of elevation, decreased humidity, and greater noise and movement on tastes and senses. In fact, cabin air reduces the aroma that, together with taste, makes flavor, up to 80% of what people think is taste is, in fact, smell. At 45,000 feet, a VistaJet Global 7500 aircraft has an equivalent air pressure of only 4,500 feet and a controlled humidity level. However, a distinction can still be made. Which is why VistaJet have carefully reinvented their air dining experience to deliver tastes and sensations that work in the sky
“We have been on a journey to transform the private dining experience in the air — to make it something to savor”, says Diego Sabino, Vice President of Private Dining at VistaJet. “Simple things, big flavors and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of dining, so our Members can cherish time together on board, with the right taste, whatever the occasion.”
In an aircraft, taste buds can be desensitized, as the perception of salt and sweetness is reduced by 30%; and the humidity in an aircraft it can be as low as 20% or less (humidity in the home is typically around 45%). So, even top chefs need to change the way they think about food that will be served on board a flight.
With a focus on seasonality, health and wellbeing, the menus are ever evolving on board. VistaJet works with more than 7,000 trusted suppliers around the world to source the finest the freshest and highest quality ingredients and dishes. Every dish is prepared for in-flight, high-altitude dining.
Working with over 100 of the most sought-after private chefs and Michelin-starred restaurants for those special moments both in the sky and on the ground. VistaJet’s renowned Private World partners include a gateway to the most enlightening dishes including:
- Nobu Matsuhisa offering a new and exclusive dish onboard flights from the U.S.
- Michelin-starred Alex Dilling from his eponymous restaurant at Hotel Café Royal in London
- The inspired Nuhma Tuazon in New York
- The delectable Tosca di Angelo at The Ritz Carlton in Hong Kong
- Bon Soirée onboarding dishes from England
- The legendary Zeffirino in Genoa, Italy
- Chef Ivan Alvarez at the picturesque Ithaafushi — The Private Island, Maldives
- Origin Grill at the Shangri-La in Singapore
- Partnership with Taj Hotels around the world, including their Michelin-starred Chef Sriram of London’s Quilon, Varq at Taj Exotica Resort & Spa
- The Palm Dubai, House of Ming at Taj Mahal Hotel New Delhi, Wasabi by Morimoto at Taj Mahal Palace Mumbai, and Thai Pavilion at the President, Mumbai.
The story behind how food gets from farm to fork in flight is one that requires meticulous planning throughout the entire supply chain. Acknowledging that it is impossible to recreate the environment of a world-class kitchen in the sky, but VistaJet aim to come as close as possible, making for a unique experience. One thing for sure is that, VistaJet members trust them for a superior end-to-end flying experience.
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