Three-Michelin-star Chef Massimo Bottura to join Servair’s Studio Culinaire

Servair, a member of gategroup, and Chef Massimo Bottura are proud to join their expertise to enrich the work of the renowned culinary excellence center, “Studio Culinaire,” from March 1, 2018.

Created in November 2009, the Studio Culinaire brings Michelin-starred chefs and experts together with the common goal of raising the quality standards of onboard catering by applying principles of fine food to passenger meals around the world.

Under the chair of legendary Michelin-starred chef Joël Robuchon, Studio Culinaire has inspired a consortium of high quality key recipes that can be recreated by the more than 400 chefs at gategroup and Servair hubs around the globe. The chefs also offer training and workshops throughout the production line - from research and development and global kitchen chefs - to onboard crews and suppliers.

Massimo Bottura is a three-Michelin-star chef who was born and raised in Modena, Italy. He opened “Osteria Francescana” which in 2016 ranked first place of the “The World’s 50 Best Restaurants.” Two years ago, Bottura founded “Food for Soul,” a non-profit organization to empower communities to fight against food waste and social isolation.

gategroup CEO Xavier Rossinyol said, “We are excited to welcome Massimo Bottura as a member of Studio Culinaire Servair. The engaged Italian chef is a perfect match for this culinary think-tank, and we look forward to the ideas that he and his colleagues will create to further drive excellence in the passengers’ onboard dining experience. Furthermore, we commend his efforts to address the topic of food waste through his “Food for Soul” initiative, as it strongly complements the waste reduction ambitions of the airline industry.”

Note to the editor:

Members of Studio Culinaire Servair

Joël Robuchon, a chef with 32 stars and winner of the “Meilleur Ouvrier de France” (MOF), presides over the Studio Culinaire team
Massimo Bottura: Osteria Francescana, winner of the Best Restaurant in the World 2016 award and in Europe in 2017, 3*
Régis Marcon: Grand chef for the “Relais et Châteaux” and winner of the “Bocuse d’Or” Award -Restaurant Régis & Jacques Marcon 3*
Guy Martin: Owner and Chef of historical Parisian restaurant Le Grand Véfour 2*
Michel Roth: Winner of the “Meilleur Ouvrier de France” (MOF) and the “Bocuse d’Or” awards - Le Bayview, Hôtel Président Wilson de Genève 1*
Bruno Goussault: The CREA, world renowned specialist in innovative cooking techniques and methods
Michel Quissac: Servair’s Corporate Chef, expert in airline catering

For more information about Servair’s Studio Culinaire, please visit: http://www.servair.fr/en/studio-culinaire-servair/

Media inquiries

gategroup
Nancy Jewell
+41 44 533 7081
njewell[at]gategroup.com

About gategroup
gategroup is the global leader in airline catering, retail-on-board and hospitality products and services. We provide passengers with superior culinary and retail experiences, leveraging our innovation and advanced technology solutions. Headquartered in Zurich, Switzerland, we deliver operational excellence through the most extensive catering network in the aviation industry, serving more than 700 million passengers annually from over 200 operating units in 60 countries/territories across all continents. In 2017, gategroup reached CHF 4.6 billion in revenues and approximately 43,000 employees worldwide. For further information, please visit www.gategroup.com

About Servair
A member of gategroup, SERVAIR is France’s leading airline catering and cabin cleaning company operating at 34 airports in 19 countries and has 10,500 employees worldwide. SERVAIR has also become the leading caterer in Africa with 22 locations in 17 countries. As a partner of the most illustrious chefs, SERVAIR has cultivated its culinary identity and placed it at the center of its strategy since its creation in 1971.

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