Emirates Flight Catering (EKFC) will serve over 300,000 meals to attendees from 98 countries when the Dubai Airshow opens on November 17.
The company has built two central kitchens from scratch and deployed 2,600 staff members to cater for more than 150 chalets, country pavilions and exhibition stands at the event.
EKFC has received 35,000 pre-booked meal orders for chalets and country pavilions. The on-site infrastructure was constructed in less than two weeks, with building work starting in late October.
Infrastructure built for 300,000 meals
“At the upcoming Dubai Airshow 2025, EKFCโs focus will be showcasing what’s possible when you combine airline catering expertise with event-scale execution. Our diversity of culinary talent means we can authentically deliver any cuisine, from French, Middle Eastern and Indian to Russian, Chinese and Japanese dishes, among a multitude of others. Our skilled and experienced team of chefs donโt just understand recipes, but also the cultural nuances and preferences of guests from nearly 100 countries,” Shahreyar Nawabi, Chief Executive Officer of Emirates Flight Catering said in a statement.
“We’ve assembled a robust workforce of professionals and well-trained interns from top hospitality institutions and constructed two full-scale central kitchens on-site, supported by our Dubai World Central facility’s 150,000-meal daily capacity. This combination of culinary talent, purpose-built infrastructure, and strategic investment is operational excellence ready to be tested and proven at an unprecedented scale,” Nawabi added.
The two central kitchens have been positioned between the exhibition building and the chalets. The facilities include cold rooms, dishwasher areas, storage, independent power supply, and refrigerated zones for pastry, cold kitchen operations, and central kitchen production.
Staff infrastructure includes canteens, check-in facilities, welfare tents, uniform distribution centres, and rest areas. A dry run will test the operation one week before the airshow begins.
The company’s Dubai World Central facility, located behind the airshow site, has a capacity of 150,000 meals daily. Security scanners and airside access capabilities are in place between the DWC facility and the airshow site.
Menu spans French to Japanese cuisine
EKFC chefs will be matched to each pavilion’s requirements. The menu includes braised beef cheeks in black truffle sauce, Middle Eastern mezze spreads with lamb kofta kebab, Emirati tandoori lobster with saffron rice, Indian chicken pistachio kormas, and Chinese dishes featuring wok cooking.
Exhibition halls will receive on-demand service with basket orders, pastries, and bespoke catering.
EKFC has partnered with brands including UAE-based concepts to bring seven food experiences to attendees. These include Origami (Japanese cuisine), Onda (coffee), Yann Couvreur Pastry & Barista Experience, Dibba Oyster Bar (featuring Fujairah producers), a salmon and caviar lounge, Bustanica Salad Bar (with poke bowl-style options), and a Middle Eastern and Persian BBQ station.
Emirates Leisure Retail, a subsidiary of Emirates Group, will operate Costa Coffee and a food truck village in the airshow’s SkyView area.
74 interns from hospitality institutions
EKFC has recruited 74 interns, including UAE Nationals, from hospitality and tourism institutions. These include GLION Switzerland, EHL Lausanne, Swiss Education Group, Bukhara State University Uzbekistan, Dubai College of Tourism, Ajman University, Les Roches Abu Dhabi, Zayed University, and NEST College UAE.
The interns underwent a six-month programme with cultural training. They will work in hospitality, finance, HR, and sales and events operations.
The workforce includes 1,800 core team staff, 500 personnel from DWTC, and 280 team members from Emirates’ kitchens and lounges.
Staff will wear a cobalt blue uniform designed for the Dubai Airshow, replacing the company’s red and black colour palette.
EKFC has eliminated plastic bottles across its operations at the airshow, using glass bottles with recycling systems.
Leftover food will be composted or donated to a food bank through Dubai Municipality daily. The company sources locally where possible, partnering with suppliers including Dibba oysters and Mai Dubai.