UKKO BLOG

At 35,000 feet—where taste buds dull and aromas fade—the challenge becomes: what kind of dessert both survives the journey and thrives in this unique environment?

For private aviation, this influence opens opportunities to deliver menus that surprise and delight. By drawing on the global tapestry of street food, inflight chefs can combine comfort with sophistication, ensuring passengers enjoy dishes that are both familiar and elevated to match the standards of first-class service.

Minimalist plating isn’t about serving less—it’s about making every element count. By embracing negative space, chefs can allow premium ingredients to stand out without visual clutter.