By Staff Reporter
When the Dubai Airshow opens on 17 November, Emirates Flight Catering (EKFC) will feed more than 300,000 guests, combining large-scale operations with precision culinary execution.
The official caterer of the event is preparing to serve aviation executives, government officials, military delegations, and visitors from 98 countries with diverse, made-to-order cuisine.
EKFC has built two full-scale central kitchens on-site, staffed nearly 2,600 personnel, and will service over 150 chalets, pavilions, and exhibition stands. The operation includes cold rooms, specialised pastry and cold kitchens, independent power supply, and dedicated storage to maintain quality and efficiency. A dry run will be conducted a week before the airshow to ensure flawless service.
The culinary offering reflects EKFC’s airline catering expertise, with dishes ranging from French and Middle Eastern delicacies to Chinese and Japanese specialties. On-demand services, basket orders, and fresh pastries will cater to exhibition halls, while curated experiences from partner brands such as Origami, Yann Couvreur, Dibba Oyster Bar, and Bustanica Salad Bar bring global flavours to the event.
EKFC has recruited 74 interns from prestigious hospitality institutions alongside a core team of 1,800 staff, supported by additional personnel from Dubai World Trade Centre and Emirates kitchens. All staff will wear a custom cobalt blue uniform for the airshow.
Sustainability is central to EKFC’s approach, with plastic bottles eliminated, recycling and composting systems in place, and leftover food donated to food banks. Local sourcing supports regional suppliers including Dibba oysters and Mai Dubai.
Shahreyar Nawabi, EKFC CEO, said the operation demonstrates “what is possible when airline catering expertise meets event-scale execution,” highlighting the team’s ability to deliver high-quality cuisine for an international audience at unprecedented scale.
News Source: Dubai Media Office
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