East Meadow, NY, June – In July and August, to coincide with the Summer Olympics, Lufthansa will offer its First and Business Class passengers culinary creations from the host country China. For two months, Star Chef Ray Lim from Beijing will indulge passengers on long-haul flights from Germany with his specialties. Dishes on the First Class menu include grilled scallops in a caper and raisin sauce served with spinach and couscous or breast of turkey au jus stuffed with rocket, accompanied by stir-fried vegetables and jasmine rice. In Business Class, passengers will be offered a selection of mouth-watering dishes such as chicken breast with mange tout and long-grain rice or prawns on chili sauce with bok choi and rice with scrambled egg.
Ray Lim was born in the Philippines to Chinese parents. For more than ten years he has been head chef at The Courtyard, Beijing’s gourmet temple, where evening after evening he enthralls his guests with his imaginative cuisine. Originally, however, the Filipino master chef started out in a very different direction. He studied dentistry at the University Of Manila for five years before deciding to hang up his dentist’s drill and dedicate himself to cooking. He learned his craft from scratch, then spent the next few years serving an apprenticeship and working as a qualified chef in such top-ranking establishments as Bouley, one of the most sought-after restaurants in New York as well as at the Peninsula Hotel in Beijing.
Lufthansa Star Chef program Since January 2000, Lufthansa has taken its First and Business Class passengers to new culinary heights. Imaginative menus, created by top chefs from all over the world, make a Lufthansa flight a truly heavenly experience. To date, such international celebrities as Harald Wohlfahrt (Baiersbronn), Dieter Müller (Bergisch Gladbach), Frank Zlomke (Paarl, South Africa), Daniel Boulud (New York) and Paul Bocuse (Lyon) have been engaged as Lufthansa “Star Chefs”. In addition, since the beginning of 2005, internationally renowned chefs have created special menus on selected long-haul routes from Germany to reflect the culinary tastes and traditions of the respective destination.