gategroup

Ever wondered how a Swiss International Air Lines First or Business Class meal makes it from raw ingredient to your seat, without losing its soul somewhere between kitchen and cabin? Catch Jonny Clark stepping inside gategourmet Zurich, where the real work happens, equal parts culinary craft and operational precision. From early concepts and testing to the moment meals are packed, checked, and cleared for take-off, it’s a reminder that consistency at altitude is not luck, it’s process, people, and a lot of very sharp timing. If you’ve ever taken a bite on board and thought, “that’s surprisingly good,” this is why. Thank you, Business Traveller. You can watch the full video here; https://lnkd.in/dqnYejt8

At FITUR Madrid, Air Europa offered a first look at its refreshed European Business Class menus, created with two Michelin-starred Chef Mario Sandoval and brought to life through a live show-cooking with Luis Bonastre Capell, Executive Chef at gategroup. The preview was a standout moment of craft, collaboration, and celebration. Chef Martín Berasategui, holder of twelve Michelin stars, joined the occasion in honor of Air Europa’s 40th anniversary and the 50th anniversary of his professional career. Dishes such as a pickled beef cuberoll salad with pomegranate and walnut, and a coffee dessert with chocolate ganache and salted cocoa crumble, gave guests and media a clear sense of the direction and ambition behind the new menus. A strong moment for the partnership, and a confident signal of where Business Class dining is heading. Read the full story, https://lnkd.in/erAGXGeu

Always rewarding to step off the surface and into the places where the real work happens. This film captures the people, processes, and decisions behind every in-flight meal, from early culinary thinking to execution at serious scale. On 12 February, we open the doors a little wider and share the full story. A privilege to help bring this story to life with Acumen and so many committed people behind the scenes.

Developing global leaders and igniting what’s next. Proud to share the successful launch of grow@gate, gategroup’s new Executive Leadership Development Program. Across October and November, 100 of our senior leaders from around the world kicked off their journey in Zurich with a four-day immersive experience, a mix of learning, collaboration, and real connection, all aligned to our IGNITE 2030 strategy. Through hands-on simulations, focused program sessions, and candid fireside chats with our Executive Management Board, participants explored what it means to lead the business, their teams, and themselves with clarity, impact, and purpose. A big thank you to every leader and facilitator who brought the energy, openness, and ambition that made this program what it is, and to everyone across gategroup for helping make leadership growth a shared journey.

At gategroup, we believe the future of hospitality is built through shared learning and shared ambition. That’s why collaborating with EHL students in Switzerland matters. When education meets real-world industry exposure, the value is immediate. Students bring fresh perspectives, challenge assumptions, and spark the kind of outside-the-box thinking that keeps our teams curious and energized. In return, we support their professional development through meaningful training, coaching, and practical experience in a fast-moving environment. These collaborations help us stay innovative, people-focused, and grounded in what hospitality should feel like, thoughtful, seamless, and human. If you’re heading to World Travel Catering & Onboard Services Expo 2026, come experience the spirit of this work firsthand. It’s where our passion for events and hospitality comes to life.

In about 90 days, the global inflight and catering community will come together in Hamburg at the World Travel Catering & Onboard Services Expo 2026, and we are excited to be part of this important industry moment once again. WTCE is a defining point in the calendar. A place to pause, reconnect, and exchange meaningful perspectives on where our industry is heading and what lies ahead for airline catering, technology, and the evolving hospitality experience. As the countdown begins, we look forward to reconnecting with familiar faces, meeting new ones, and taking part in the conversations that help shape the future of our industry. Stay tuned as we prepare to shape what comes next: https://lnkd.in/epVtfphd

As we set the pace for 2026, we’re launching Sector Stories, a new insight series on the forces quietly shaping our industry. We start with Airline Catering, because food is never just food. It’s one of the few moments passengers truly remember. Done well, it builds comfort, trust and loyalty. Done badly, it defines the journey. Our first article looks at how smarter menu design, personalization and experience-led thinking at altitude can lift passenger satisfaction. This is just the beginning. Sector Stories explores the ideas shaping what comes next. Read on, and give us your thoughts. https://lnkd.in/eeXk9t3T

Brussels Airlines has announced Glenn Verhasselt, chef of the two-Michelin-starred restaurant Sir Kwinten, as its new Star Chef for Business Class on long-haul flights from January 2026. Developed in close collaboration with gategourmet, the rotating menu brings a fresh take on Belgian gastronomy on board, with a strong focus on seasonal ingredients, local products and innovative techniques, all carefully adapted for the onboard dining experience. The partnership continues the Brussels Airlines Star Chef programme, a tradition since 2013 that highlights the very best of Belgian culinary talent. Read the full story in our Newsroom, https://lnkd.in/eM4dBzmw

On December 9, 2025, we had the distinct pleasure of hosting the LATAM Airlines team in Santiago, Chile, for a bespoke Innovation Day meticulously designed and curated for our esteemed partner. We explored everything from Black Swan Data and market & consumer insights to operational innovation, with a clear highlight being our culinary innovation session. Featuring celebrity chefs from across the region, Brazil’s Fabricio Lemos, Peru’s Renzo Miñan, and Chile’s Nicolás Tapia, the session was a powerful reminder of how culture, creativity, and local flavor come together to create truly memorable passenger experiences. A big thank you to everyone involved. Days like these show the real value of collaboration... when curiosity leads the conversation and partnerships drive progress.