White Plains inflight catering

Air Culinaire Worldwide, operating in White Plains since November 2015.  The facility is at Westchester County Airport and provides our creative and experienced team with direct access to many companies operating at the airport. 

Liza Mattiace and her dedicated White Plains inflight catering team ensure that our catering is as delicious as it is beautiful. Liza has been with Air Culinaire Worldwide for the last 7 years and has created an outstanding team, including her father-in-law who serves as the operations manager. They are focused and enjoy providing amazing service for their customers.

Our staff are remarkably diverse and represent many cultures, genders, and ethnicities – which is why you can also taste such a variety in our dishes. Our staff is composed of individuals from around the world: India, Peru, Greece, Jamaica, and Haiti. “It’s great to have a team of people that have lived around the world as we cook many ethnic dishes for our clients” This team works seamlessly together and often thinks back on fond memories of delicious food they share with each other and their clients.  

This kitchen has created a loyal customer base that leaves its clients wanting to come back for more. Delicious dishes such as Vanilla Custard-filled, Profiteroles, Chicken Biryani, Peruvian Ceviche, Chocolate Cakes, and other sweet and savory dishes are often requested specifically from this kitchen. 

An often-requested dish is made by Moises Mera, Sous Chef who has been with Air Culinaire for one year are his Colombian empanadas. Moises is originally from Colombia where one of the most popular dishes is empanadas. 

Many of our clients love empanadas, therefore Moises makes them frequently. They are made of chicken and a blend of veggies such as potatoes, onions, tomatoes with beef, fresh parsley, cilantro, and green onions.  

Moises Mera, Sous Chef

These simple “Finger Foods” as Moises explains, can be found anywhere in Colombia; you will find good empanadas that very depending on where you are. The variations come in the type of corn used, the filling, the shape, the size, and the preparation (fried in oil or fat, or baked in the oven). They are made of ground corn, wheat, or corn flour. Traditionally they are stuffed with meat, rice, a hard-boiled egg, cheese, or chicken. 

His favorite dishes to prepare for are Colombian Empanadas and Churrasco with Chimichurri Steak. “I love the reaction when people eat what I cooked. I mean I think everyone in the food industry, loves it, but the approval Is more than a paycheck pay at the end of the day.”  

Moises started cooking when he was 9 years old where he made rice for the first time. When he moved to the United States the first kitchen he worked in was on a cruise ship and then he worked in several restaurants.  

Below you can find a video of our White Plains kitchen team and see how Moises creates his famous Colombian Empanadas. 


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