Chef's Table Print

Known as the prime spot in kitchens of fine restaurants where special guests can enjoy delicious, elegantly-prepared tasting menus, the Chef's Table here at Gate Gourmet gives you an inside look at our chefs' innovative culinary creations.

You'll go behind-the-scenes with our chefs to learn what's being served up at airline catering facilities for special guests, as well as what's cooking in our chef's own kitchens.

Our chefs are delighted to share their stories, food photos and original, restaurant-quality recipes, many with regional flair, so you can enjoy at home the distinctive dishes typically enjoyed at 35,000 feet. 

Sweet and savory wishes from our table to yours!


Here's what's cooking:
Preparing a Moroccan Lamb or Beef Tagine is an "honor to your guests" says Chef Moe of this time-honored Mediterranean classic.  And Chef Moe knows his lamb dishes -- this original recipe for Moroccan Lamb Chops helped him take home first place in the 2009 IFSA Chef's Competition.

Chef Ricky's Chicken Wu Xi dish originates from Wu Xi, a city close to Shanghai, where the cuisine is well known for its rich flavor and variety.  It's sure to become a favorite at your home.

"This appeals to any seafood lover!" says Chef Yoshi Tanaka of his Red Snapper Acqua Pazza (on bed of Wakame Seaweed Salad).

Featured in the February 2009 issue of Continental Airlines' in-flight magazine, Chef Bob's Margarita Salmon is a year-round favorite.