Air Culinaire Worldwide opened a new 5,000-sq-ft in-flight catering facility in San Francisco on Tuesday. It quadruples the business aviation catering company’s capacity just a month before Super Bowl 50 will be held in the city on February 7.
“Our new San Francisco culinary center represents Air Culinaire Worldwide’s next generation of chef-driven concierge service facilities,” said company senior vice president of operations Steven Roberts. The new facility includes an expanded hot food area, spacious refrigerated storage area and a sous-vide system, a method of treating food by partial cooking followed by vacuum-sealing and chilling that allows for increased flavor and presentation for time-intensive dishes, he said.
“With the additional capacity, we’ll be able to enhance our full suite of custom-tailored services and offerings for our clients, including regional and international cuisine, as well as on-site food safety and culinary training,” said Roberts.
Jean-Louis Brocardi, who was previously the general manager of Air Culinaire Worldwide Paris, is heading the team at the new San Francisco location. Brocardi will be using his 20 years of global culinary experience to infuse the local menu and offerings with his “unique culinary flair,” including new menus, tastings and an emphasis on collaborating with Air Culinaire Worldwide clients to co-create signature dishes.