A Michelin-starred chef showed us how he creates meals for one of the best airlines in the world

Sarah Jacobs

Gourmet dining has become an essential part of the in-flight experience, especially for business and first-class passengers.

More and more airlines have started working with Michelin-starred chefs to bring culinary expertise and finesse to their in-flight meals. One such airline is Singapore Airlines, whose in-flight menu was ranked the best first-class eats by readers of Saveur Magazine last year. Singapore Airlines was named the second-best airline in the world by leading aviation consumer website Skytrax in July 2015. 

According to airline spokesman James Boyd, the airline invests around $500 million per year in its in-flight dining, more than $16 million of which goes toward their wine program.

We met with Chef Alfred Portale, executive chef of Michelin-starred Gotham Bar and Grill, who has been working with Singapore Airlines for about 11 years. He shared how he prepares dishes for first-class passengers, the difficulties of the process, and why you won't see certain ingredients in your in-flight meals.

Portale currently works as the executive chef at New York City's Gotham Bar and Grill, which has a Michelin star, several three-star reviews from the New York Times, as well as various James Beard Awards. Portale personally won the James Beard Foundation Award for Outstanding Chef in 2006.

Portale has been creating in-flight dishes for Singapore Airlines for about 11 years, creating a roster of about 18 dishes twice annually. Singapore Airlines will then select a few of those dishes and switch them around every two months so that their frequent fliers can enjoy a rotating menu.

When it comes to the menu, Portale makes a point of including both healthy options, like salads packed with grains, and luxury items that range from lobster and king crab to truffles. Pictured here is the seafood salad that will be offered on the airline's in-flight menu later this year.