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AC Reaches New Heights With Culinary Partnership

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Air Canada announced a new culinary partnership with celebrated Vancouver-based chef David Hawksworth yesterday (Sept. 3) at an industry soiree in Toronto.

Commencing in October, international business class customers on flights departing from Canada and those visiting Maple Leaf Lounges will be served signature dishes designed by Hawksworth such as Yellowfin tuna tataki and Tamari roasted sablefish.

“My team and I are relishing the unique challenge of developing dishes that can be enjoyed at 35,000 feet,” says Hawksworth. “It’s an honour and a pleasure to be invited by Air Canada to share my concept of Canadian cuisine and to create compelling dishes for their passengers that will showcase the very best of our region. I look forward to giving passengers a small taste of my restaurant here in Vancouver and taking my personal culinary philosophy to new heights with Air Canada.”

Hawksworth spent a decade honing his skills in Europe working in Michelin-starred kitchens such as Le Manoir aux Quat’ Saisons, L’Escargot and The Square, before opening his first eponymous restaurant in 2011.

Pictured at the event, held at the The Royal Conservatory of Music, (l-r) are Air Canada’s Ben Smith, president of passenger airlines, Hawksworth and Craig Landry, vice-president, marketing at Air Canada.

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