Royal Jet launches personal chefs for jets

Royal jet chefs Daniel and Mark impress the cabin crew with their culinary skills

The Royal Jet chefs offer pre-flight consultancy at the time of booking and are then available to travel with the clients for the entire duration of the journey.
Aubrey Tiedt, Director of Services & Cabin Crew, says the Royal Jet chefs, collectively have extensive experience in catering for some of the highest profile world events and cooking for government leaders and heads of state.
“They prepare and plan the entire culinary side of a guest’s journey, discussing preferences and providing customised menu solutions in the planning stages, including not just the food itself, but also the finest quality beverages from Royal Jet’s cellar,” she says. 
Aubrey adds that some journeys could be to multiple destinations and last up to 30 days. 
“Our personal chefs deal with only the finest suppliers, hotels and catering units in whichever countries we fly to, ensuring that only the very best quality and the freshest products are used. They will be at the aircraft well in advance of departure, checking ingredients, loading and preparing meals. They also source local ingredients to give a regional flavour or highlight specialities of that part of the world in which the aircraft is flying. 
“On board they will undertake the cooking and preparation of the food, together with its presentation and of course improvise all the menus throughout the entire journey to satisfy the guests’ slightest desires, fitting in with their wishes to eat and sleep whenever they want. They will also brief the cabin crew, ensure the standards of presentation, act as quality assurance manager and strive to continually cater for the guests’ preferences,” she adds.
“As with all our staff, we meticulously provide ongoing training for our chefs and cabin crew in order for them to be able to deliver the very best, discreet, spontaneous service, whilst leaving nothing to chance. Our training meets the very highest standards - equivalent to that which is found at the world’s finest hotels.”