AMAC is stirring things up with bespoke galleys that ease the way to fine dining in the skies.

Billionaire jetsetters today have access to the best of luxuries and comforts on board wide-bodied private jets resplendent with opulent lounges, bedrooms, dining rooms, gyms, showers, and state-of-the-art inflight entertainment. 

However, VIP completions experts are now taking luxury in the skies to new heights of sophistication by now offering customised kitchen galleys that will enable a VIP to enjoy freshly cooked meals and fine dining with his family or business associates while at 40,000 feet in the air.

One such company is Switzerland’s AMAC Aerospace, which has overcome the technical and safety challenges of installing customised galleys on board private aircraft, with several bespoke commissions for VVIP clients.

Among the projects recently completed by AMAC Aerospace at its facilities in Basel, Switzerland, was an assignment that involved the installation of a customised galley on a wide-bodied VVIP Boeing 777 for a Head of State, according to Christian Schirlin, Director VIP Completions and Head of Project Management.

“From the very outset, the client wanted to have the best kitchen in the world which could be installed in an aircraft,” he tells Arabian Knight. 

AMAC was handed over an exhaustive list of equipment, and had to deliver as much as possible from the wish-list, taking into consideration what is currently feasible and permissible on an aircraft, he says. 

“The client wanted his in-flight service to be of the same standards delivered by grand hotels and restaurants. That is why on this project, the kitchen comprises a host of equipment including steam ovens, a wine chiller, ice drawers, several fridges, espresso coffee machines, a dishwasher and even a cook-top, all worthy of a professional kitchen!”

Installing such bespoke kitchens is not without its challenges, of which space is one. “One of the biggest challenges is to how to fit the maximum pieces of equipment and stowage facilities in the smallest of spaces. The preparation surface area for the chef is very small, so the kitchen must be well arranged and practical to use. The materials used for the countertop should be scratch-proof and washable. Pull-out tables need to be installed wherever possible to extend preparation surfaces.”

Then there are the engineering and safety hurdles of finding ways to enable a kitchen to operate at full capacity at cruising altitude. “The engineering challenges are multiple,” he confesses. “There are weight and balance constraints, while mechanical and structural installations have to be robust enough to cope with the associated high pressures in flight.” 

“The galleys should be able to resist all the strains and pressures while fully respecting the location of the kitchen requested by the designer, depending on the type of aircraft to be furnished.  Also, the location of the galley should be carefully considered as it can affect the maintenance of the aircraft, depending on its position.”

Schirlin says that all these challenges can only be met by closely co-operating with the engineering and production departments to come up with optimal solutions to maintenance access, the best installation processes, and so on. “We need to work together, and without feedback from production and engineering we would not be able to adapt and improve the installation process,” he says.

Schirlin says that AMAC sometimes has to customise or develop its own products for an aircraft, depending on the requests from the customer.

“We’ve had to convert an everyday product like a dishwasher into a piece of gear that would not only perform at 40,000 feet but also win certification from the authorities to fly,” he says.

“Sometimes, we have to disassemble all the components of a product and replace them based on specifications and requirements imposed by the European Aviation Safety Agency (EASA). We design galleys in 3D and conduct several tests in order to ensure they meet these requirements.”

The time taken to design and install a galley could range between nine months to a year, and the cost of installing a bespoke kitchen would depend on the complexity of the job.

“The cost would differ from one project to another, depending on the levels of luxury, complexity and equipment specified. A VVIP galley costs on average 40 per cent more than a standard one, with the same configuration.” 

A veteran in VVIP completions, Schirlin says his knowledge has evolved and grown throughout his career. “I have long-standing experience linked to kitchens to be installed in an aircraft. I was first involved with production as a cabinet-maker, cabinet shop manager then deputy director of production. Currently, I am the Head of Project Management, which manages and leads the concept, production and installations of kitchens,” he says, adding that he works closely with engineering while putting his experience in production to good use.

Schirlin says that despite his expertise in VVIP completions, each project brings something new to the table. “I’ve been in the VIP aircraft business for close to three decades but we learn something new every day,” he says. “Even if one project seems to be similar to another, there is always something new to be learnt. Experience and feedback are important as we always need to go the extra mile to satisfy the customer. If we want to stay on top of the VVIP aircraft business, we need to continually improve our quality and always ask ourselves questions in order to progress.”


FINE DINING

AMAC’s bespoke flying kitchens have drawn praise from industry experts including the UK-based On Air Dining, which specialises in-flight catering and concierge services on business and private aircraft.

“Wow, what a kitchen,” says On Air Dining CEO Daniel Hulme, commenting on one of the bespoke flying kitchens installed by AMAC. 

“We are constantly searching to find new ways of keeping the fresh, just-cooked taste in food to be reheated on board. With this kitchen, the possibilities are endless. Preparing, cooking and plating would be easy without the usual limitations of a private jet.”

On Air Dining uses the ‘sous vide’ method at its purpose-built kitchen at London Stansted to keep food flavours locked, and Hulme says its sky chefs would love to work at 40,000 feet without having to wonder about how the flavours will change at those altitudes.

“Just looking at this beautiful galley kitchen excites me – we could really recreate the fine dining experience that a billion-dollar aircraft like this deserves. I am sure that a lot of commercial kitchens would be envious too – imagine the sounds and smells this would create in the air – as a travelling chef, you could try new dishes using the ingredients from the countries you are in without the usual meticulous planning involved with round-the-world travel.”

The problem with conventional aircraft galleys is two-fold, Hulme points out. “The equipment is not designed for cooking, but rather for reheating. The second is a lack of space; this is a factor which is overlooked most of the time. Preparation space is hugely important, if you can’t put a plate down how are you going to place the food in a beautiful way. However, the fact that you can actually cook rather than regenerate is brilliant and it is hugely refreshing to see someone actually understands how important good food is for a successful flight.” 

Food needs to be an important part of travel because the service, food and entertainment are the bits you remember the most, he says.

“On a private jet it’s about service, for the owner, his family, clients and friends.  It doesn’t have to be Michelin star, just great quality. The better the equipment and galley the better the experience for the client. People tend not to remember bumpy flights, but food leaves a lasting impression,” Hulme adds.

Meanwhile, for jet-setters without their dream kitchen, On Air Dining can supply everything ready to go. Its flash card system aims to recreate something really special in the air without the need for anything more than a small oven or microwave. 

“Our chefs are trained to add the extra flavour layers that you need to combat the pressurised environment of the cabin and we use natural umami in foods to enhance the experience – our food is described frequently by our clients as the best in the world,” says Hulme. “That is in no small part due to our chefs’ dedication to making disappointing inflight dining experiences a thing of the past – you should expect more, not less, at heights.” 

Hulme also offers another word of advice to wealthy jet-setters wishing to create an impression with their food: hire a chef.

“We have been offering private chefs on board aircraft for a number of years,” he says. “If you have a BBJ or ACJ and 12 clients on board, let the flight attendants focus on looking after your guests. Let us send you a chef; they will do the best job for you.”