Airline Food with Flair: Obama’s Former Chef Joins Singapore Airlines

By Li Xinyi | Compiled & Reported

In-flight meals are often criticized, with even Ohmae Kenichi once saying he refused to eat the food served on planes; however, many airlines continue to innovate their menus to enhance passengers’ travel experience. Recently, Singapore Airlines enlisted Suzanne Goin, one of America’s most highly acclaimed chefs, as an official member of its International Culinary Panel. Goin’s specially designed menus will be available to passengers on Singapore Airlines flights between Singapore and the United States starting August 1, 2011.

Suzanne has long been a prominent figure in Los Angeles’ culinary scene. As part of the Singapore Airlines International Culinary Panel, she will bring a uniquely creative California flair to the airline’s inflight dining—focusing on locally sourced, seasonal ingredients and refined traditional cooking techniques. Since being named “Best New Chef” by Food & Wine magazine in 1999, Suzanne has consistently earned accolades in the culinary world. Over the past two years, she has served as the official caterer for the Screen Actors Guild Awards. She also prepared a dinner for U.S. President Barack Obama during his recent official visit to Los Angeles at Tavern restaurant.

Established in 1998, Singapore Airlines’ International Culinary Panel is composed of multiple award-winning master chefs from around the globe. The panel works closely with Singapore Airlines chefs to craft exclusive, high-quality meals tailored to passengers in all three cabin classes. Current internationally renowned chefs on the panel include: Alfred Portale from the United States, Georges Blanc from France, Mathew James Moran from Australia, Sam Leong from Singapore, Sanjeev Kapoor from India, Suzanne Goin from the United States, Yoshihiro Murata from Japan, and Zhu Jun from China.