SATS Inflight Catering Goes Gourmet with Celebrity Chefs

Airline food is fast becoming what makes an airline stand out from others. 

It makes sense: Authentic flavours from the destination country helps kick off our vacations and trips, and familiar favourites from home on our journey back simply comforts us after some time away.



In its pursuit of veritable flavours, SATS Inflight Catering today announced a stable of five celebrity chefs, alongside SATS’ chefs, who showcased more than 100 new authentic-tasting dishes for airlines to choose from.

It is the first airline caterer to feature a team of international culinary consultants.

The chefs are familiar names in their own countries of China, Indonesia, New Zealand, Singapore and South Korea. They are:

Dean Brettschneider from New Zealand

With more than 25 years of experience working across Asia, Britain, Europe, New Zealand as well as the USA, Dean has vast experience in Asian taste profiles and is the founder of global bakery chain Baker & Cook and Plank Sourdough Pizza in Singapore. He is also an award-winning author of 12 bestselling baking books.

Eric Teo from Singapore

With two decades of culinary experience and numerous accolades under his belt, Eric is one of Singapore’s top celebrity chefs. A four-time winner of the World Gourmet Summit’s Executive Chef of the Year award, Eric was the first Singaporean to be appointed President of the Singapore Chefs’ Association which he held for eight years from 2005 to 2013. He is a well-known mentor and judge at several international culinary competitions.

Gwak Man Keun from South Korea

As a food entrepreneur and the founder of Gwakfood FC with over 50 branches in Korea, Mun Keun is also the Vice Chairman of the Korean Food Association. He has won many Korean and international awards such as 2012 IKA Culinary Olympics in Germany, 2013 International Culinary Art Master in China, 2014 Villeroy & Boch Culinary World Cup and 2015 GOSU (Master) Certificate.

Idham Mirwan from Indonesia

Idham has been appointed Ambassador for Indonesian cuisine and his 25 years’ experience spans across Jakarta, Middle East and the USA. He is a culinary consultant for renowned restaurants such as Munik, Infinity Bar, Lounge Crown Plaza and Claw Daddy Restaurant and also frequently appears as a guest at international events showcasing Indonesian food.

Qian Yi Bin from China

A master of traditional and modern Shanghainese cuisine, Yi Bin is the owner of restaurant and training kitchen WF Kitchen in Shanghai and has authored many acclaimed cookbooks featuring Chinese cuisine. He has also been a judge at the World Chefs Challenge and a coach for China’s 2016 German Olympics Culinary Challenge culinary team.

“These Culinary Consultants allow SATS to bring to life authentic, flavourful meals to flights to and from the growing number of Asian destinations,” said Rick Stephen, Director of Kitchens, SATS. “Dining is about engaging one’s sense of sight and smell as well as taste. Whether on ground or in flight, every diner wants good flavour profiles, food that is pleasing to the eye, and cuisine that excites the nostrils with fragrance and aromas.”

These new creations will supplement the library of more than 11,000 global recipes that SATS has already developed and delivered to its airline customers.