A Culinary Journey
Above the Clouds
Above the Clouds
As the sun dips below the horizon, painting the sky in hues of gold and crimson, we are reminded of why we embarked on this journey.
At 45,000 ft Dining, we believe that luxury knows no limits—not even at cruising altitude.
Born from a relentless passion for fine dining and an uncompromising pursuit of excellence,
we set out to redefine in-flight catering for private jets.
Because for us, the sky isn’t the limit—it’s just the beginning.
CEO and Co-founder
Beatrice
Balance is crucial, flanking lightness and health with taste and tradition.
My name is Beatrice. I'm a passionate cook with Michelin-star restaurant experience and the proud founder of 45,000 ft Dining. On top of my vast experience as a corporate flight attendant and on-board chef, my passion for cooking led me to launch my very own project, promising the ultimate culinary experience at 45,000 ft.
The idea behind my Business Aviation Catering Company comes from my determination and a dash of audacity to create the brand new concept of In-flight dining experience with class, quality and variety. My catering company is also steeped in passion and ethics, where a sustainable appro- ach is a must. Our Team and I aim at a zero-waste final product.
The idea behind my Business Aviation Catering Company comes from my determination and a dash of audacity to create the brand new concept of In-flight dining experience with class, quality and variety. My catering company is also steeped in passion and ethics, where a sustainable appro- ach is a must. Our Team and I aim at a zero-waste final product.
I graduated in 2020 as a professional chef from the Italian Food Academy and I have spent the last five years at one of the best restaurants in Bergamo called “Osteria Tre Gobbi“ under the mastery and mentorship of Filippo Cammarata and two intensive trainings at the Michelin-starred restaurants in Milano.
In addition to attending Blue Elephant cooking school in Bangkok, I have 20 years' experience as a CFA and an extensive knowledge of international cuisine, bolstered by my understanding of aircraft galley layouts and the available storage space on board.
In addition to attending Blue Elephant cooking school in Bangkok, I have 20 years' experience as a CFA and an extensive knowledge of international cuisine, bolstered by my understanding of aircraft galley layouts and the available storage space on board.
The team
A pursuit of perfection in taste.
Beatrice – proud founder of 45,000 ft Dining.
Our Co-Founder
A highly skilled attorney with extensive experience in the aviation industry, he brings invaluable management expertise and a deep understanding of the sector, ensuring operational excellence and seamless execution.
Our Co-Founder
A highly skilled attorney with extensive experience in the aviation industry, he brings invaluable management expertise and a deep understanding of the sector, ensuring operational excellence and seamless execution.
Our Culinary Team
Joining our team are three exceptional chefs, each with extensive experience in Michelin-starred restaurants. United by their passion for the culinary arts and an unwavering commitment to excellence, they craft exquisite dishes that elevate in-flight dining to an art form.
At 45,000 ft Dining, we are dedicated to delivering an unparalleled gourmet experience in the skies, where precision, creativity, and attention to detail meet to create something truly extraordinary.
Joining our team are three exceptional chefs, each with extensive experience in Michelin-starred restaurants. United by their passion for the culinary arts and an unwavering commitment to excellence, they craft exquisite dishes that elevate in-flight dining to an art form.
At 45,000 ft Dining, we are dedicated to delivering an unparalleled gourmet experience in the skies, where precision, creativity, and attention to detail meet to create something truly extraordinary.
