CATERING
Masters of multicultural cuisine PAX International learns more about the art of inflight dining across Latin America in this Q&A with gategroup’s Regional President LATAM, Carlos Bittar by JANE HOBSON
Chefs combine culinary artistry with scientific insight to ensure meals are prepared properly for the cabin
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n the golden age of air travel, luxury has evolved from plush seats to palatable plates. Today, an inflight meal is no longer just a necessity, it is a curated experience. We sat down with gategroup’s Regional President LATAM, Carlos Bittar, to learn how the culinary powerhouse is redefining inflight dining across Latin America. PAX INTERNATIONAL: Inflight dining has become a battleground for airline differentiation. What does it take to deliver fine dining in the sky? CARLOS BITTAR: It is no small feat. Serving gourmet meals in a pressurized cabin at altitude is very different from serving them on the ground. Taste perception changes in flight, salt and sweetness diminish, so we must anticipate and adjust flavours with precision. At gategourmet, we combine culinary artistry with scientific insight. Our chefs work closely with food technolo-
20 MAY 2025
gists to create menus that are not just delicious but tailored for high-altitude enjoyment. PAX INTERNATIONAL: Can you tell us about gategourmet’s footprint in Latin America and your day-to-day impact? BITTAR: We operate in eight countries across Latin America, with 16 catering units strategically positioned to serve key hubs. Our team of around 6,000 professionals produce more than 148,000 meals daily for more than 1,500 flights. It is like running dozens of restaurants simultaneously, every day, in multiple time zones. Our work supports the region’s most important carriers, such as Aerolineas Argentinas, Aeromexico, Avianca and LATAM Airlines, to name a few. From Buenos Aires to Bogotá, Santiago de Chile and Lima, our kitchens are always alive with activity.
Carlos Bittar, Regional President LATAM, gategroup
GATEGOURMET LATIN AMERICA IN NUMBERS:
8 Countries, 16 Units Surface Area: 92,900 m² Employees: 6,000 Flights Served Daily: 1,500+ Meals Prepared Daily: 148,000 Highloader Trucks: 239