Redefining In-Flight Catering

Executive Chef Herve Bourdon Joins Air Culinaire Worldwide London

Air Culinaire Worldwide are proud to welcome Herve Bourdon, a highly experienced Executive Chef to our London operations team. We find out more about his background, knowledge of the catering industry and personal experiences in the interview below. Welcome aboard, Herve!

How long have you been in the industry?

I have been in the catering industry for 27 years, working as an Executive Chef for the past 14 years in Michelin Star restaurants around the world. More recently, I have been working for Air Culinaire Worldwide for 2 years as an Executive Chef in Paris Le Bourget Airport.

What made you decide to become an executive chef?

When I first started out, I just wanted to be a cook. A close family member of mine who was a very famous chef in France back in the 1960s, and the President of the French Academy where I then later trained, gave me the first inspiration to develop a career further within this industry.

Being a seasoned chef, do you have anything you would call your specialty?
Not really. I create dishes, not specialties, just passionate about French Food and cooking as a whole.

Looking back on your career, what would you say has been a highlight?

The TV programme I made (National Channel 1+1) and the book I wrote (Smachnogo). These were both very great experiences, but also the chance to cook for several VIP clients, as well as the Presidents of Russian and Ukraine.

Which business aviation conventions and tradeshows do you attend?

EBACE in Geneva, Switzerland.

What is your favorite destination, and why?

Eastern Europe (mainly Russia and Ukraine) are my favourite destinations. The mentality of the people and the humanity of the people are very real. They are great people; I worked in Ukraine for 12 years.

What are your favorite cuisines and restaurants in the world?

European food, Asian food, although I have never been to Asia. European restaurants for definite!

What is your favorite hometown food?

Anything that has been made by either of my grandmas!

What do you feel are important skills for anyone interested in in-flight catering as a career?

Flexibility and open-mindedness! Knowing your brand innately.

What tips would you give someone placing an in-flight catering order for the first time?

Put as much details as possible of the food requirements that they want on the orders, so we can all understand exactly what they want and expect.

Do you have questions for Herve, or about in-flight catering in the London area?

Contact him at

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