Bangkok Airways has revived the offering of specially created gourmet food for its business-class passengers in a campaign to reinforce its image as a premium full-service airline.
Showing off some of the special dishes at BAC’s catering facilities at Suvarnabhumi airport are Christopher Patzold (left), executive chef at the Chedi Chiang Mai; M.L. Nandhika Varavarn (centre), a Bangkok Airways vice-president; and Alex Gares, executive chef at the Four Seasons Resort Koh Samui.
The privately owned airline's collaboration with two five-star hotels in Thailand to create in-flight menu sensations underlines its long-standing strategy of using food to appeal to its passengers and differentiate itself from other carriers.
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