UKKO BLOG

Owning our kitchens means every dish, every ingredient, and every delivery is managed under Ukko’s direct supervision, without intermediaries or hidden subcontractors. Our chefs, trained in fine dining and aviation gastronomy, work exclusively within Ukko’s facilities, following precise procedures that meet and exceed European HACCP and ISCC sanitary standards.

At Ukko, we believe that true luxury lies in the details.Whether your passengers request a multi-course Michelin-style menu or simply a refined selection of snacks, our philosophy remains the same — everything must feel personal, thoughtful, and bespoke. Our chefs and nutrition specialists understand that inflight dining is not only about satisfying hunger; it’s about reflecting individual identity, lifestyle, and culture, even at 40,000 feet.

We embrace culinary diversity and never shy away from a challenge. Whatever your palate, our team ensures every dish is executed with the highest standard of precision and creativity. After all, food is deeply personal — shaped by culture, religion, health, or even simple preference.