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April 21, 2009

Lufthansa, Ritz-Carlton Culinary Partnership

By Pardhasaradhi Gonuguntla

A memorable fine dining experience at 30,000 feet awaits First and Business Class travelers flying Lufthansa beginning May 1, 2009. Through this unique partnership between Ritz-Carlton and Lufthansa, premium guests flying from the airline’s 18 U.S. gateways to Germany will select from dishes especially created by award-winning chefs at Ritz-Carlton properties in Denver, New York City, Boston, and San Francisco.

“Business and leisure travelers want to be able to sit back, relax and enjoy fine dining- quality cuisine as they make their way to Munich, Frankfurt and Düsseldorf. This collaboration came about only after months of intensive testing, planning, discussion, and tasting of dishes from appetizers to desserts,” said Simon F. Cooper, president and chief operating officer, The Ritz-Carlton Hotel Company.

“While we have been approached by other airlines before, this arrangement with Lufthansa made strategic sense because both brands are committed to serving up a quality experience for their top tier of customers. We believe these new menu choices reflect not only excellent tastes, but healthy dining options. Our chefs selected the freshest, natural ingredients as they created their signature menus,” Cooper added.

Lufthansa’s own sommelier, Markus Del Monego, will consult with the Ritz-Carlton chefs to create a wine list that marries the flavors of the food with the best global vintages.

The Ritz-Carlton chefs selected to prepare the menus for Lufthansa include:
Andres Jimenez, Denver; Kaleo Adams, San Francisco; Clayton van Hooijdonk, Boston Common; and Jacques Sorci, New York City, Battery Park. The menus will change every two months and will begin with the culinary efforts of Chef Jimenez.

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