M.L. Nandhika Varavarn, Bangkok Airways’ Vice President - Corporate Communications said, “We launched our first such campaign last year because we wanted to emphasize our boutique service angle, but as a full service airline. … As we received good feedback from last year, we decided to continue this campaign for the second year. Two world-class chefs, one each from Four Seasons Resort Koh Samui and The Chedi, Chiang Mai this year have created special menus to be served in our Blue Ribbon Class (Business Class) for 6 months, from July - December 2012. The honorary committee from Bangkok Airways, Bangkok Air Catering and Thailand’s famous food critique, Santi Svetavimala have selected the best 12 dishes (6 from each hotel) to be served for our passengers.”
“These special 12 menus will be served onboard on our Blue Ribbon class on Bangkok-Samui, Bangkok-Phnom Penh, Bangkok-Maldives, Bangkok-Dhaka, Bangkok-Bengaluru, Samui-Singapore and Samui-Hong Kong routes. The menu from Four Seasons Samui will be served from July to September while the menu from The Chedi will be served from October to December this year,” M.L. Nandhika added.
Managing Director of Bangkok Air Catering, Linus A.E. Knobel said, “Although we have been one of the best service providers since the opening of Suvarnabhumi Airport, BAC still has room to enlarge our culinary expertise.
“This campaign with Four Seasons Resort Koh Samui and The Chedi Chiang Mai will enhance our existing culinary highlights and motivate our employees. … BAC as an independent quality airline caterer specializes in the provision of exquisite food and excellent service, and we can, of course, produce five star cuisine that complies with the HACCP standards.”
Executive Chef Alex Gares from the Four Seasons Resort Koh Samui said, “It’s a great honor for me to be participating in this project with Bangkok Airways. It’s fascinating for me to learn about a completely different way of cooking from the Bangkok Air Catering team, and I’m excited to have the opportunity to combine my expertise with theirs to bring a new product to their passengers.
“I always find Thai food to be inspirational, and of course, delicious too. I love making new food discoveries and coming up with different ways to use local ingredients, herbs and spices. In Koh Samui in particular, both locals and visitors love to enjoy fresh seafood, so my inspiration for the dishes that will be served on-board Bangkok Airways is exactly this, combining seafood and Thai herbs as the main ingredients. I hope you enjoy my creations,” Chef Alex added.
Chef Christopher Patzold, exclusive chef at The Chedi, Chiang Mai said, “I’m terribly excited and can’t wait to participate in this campaign. This is my good opportunity to display my own menus to be tasted by others in the public.”