Etihad Airways Revamps First Class Dining

Etihad Airways has enhanced the dining experience for guests flying in Diamond First class. The Abu Dhabi-based airline has introduced qualified chefs onboard selected routes and undergone a complete redesign of the menu to offer greater choice and flavours.


First Class Chefs

Nearly 110 qualified chefs, trained under reputable culinary institutions and/or apprenticeships with a minimum of 6 years professional experience in top hotels and restaurants, are now onboard flights to London, Melbourne, Paris and Sydney. Charged with providing dedicated food service excellence to guests, the chefs will be responsible for preparing Diamond First class meals in-flight as well as oversee menu development across Etihad’s network of airport lounges.


To attain the required quality and service standards, each flight is stocked with a pantry of meat prime cuts, sauces, par-cooked items, spices and freshly-chopped vegetables. Onboard chefs also have at their disposal tools not normally seen on an aircraft, such as a whisk and foamer, to prepare and personalize dishes as they would in a conventional kitchen.


“The Mezoon Grille” and “Taste of Arabia”

Coinciding with the debut of the First Class Chefs, Etihad is now serving a redesigned Diamond First class menu known as “The Mezoon Grille”, where guests may select from a choice of 4 to 6 meats and seafood, 4 side options and 4 sauces prepared to order. Applicable daytime flights will now offer the “Taste of Arabia” menu, where 6 tasting servings of distinctive Arabic-flavoured dishes are presented, with adaptations possible by the First Class Chefs.


Etihad Airways is amongst a handful of carriers around the world that is revolutionizing inflight dining, which has recently garnered strong interest amongst travellers. The airline will progressively introduce the new dining concept across its other Diamond First class destinations, including Brussels, Casablanca, Dusseldorf, Frankfurt, Geneva, Milan, Munich, New York, Seoul and Tokyo, by early 2012.


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