Finnair has added the first Japanese chef to its Signature Chef programme.
Tokyo-based Chef Rika Maezawa, has designed a series of five
seasonal signature menus to be served to Business Class passengers
on Finnair´s flights from Tokyo to Helsinki, from 7 February 2018.
Chef Rika Maezawa opened her first restaurant in
Tokyo in 2003 after receiving training at several well-known
Her food philosophy places a strong focus on
vegetables and seasonal flavours from Japanese home cooking. She
also takes her inspiration from Japan’s history - as far as the
Edo period from 1603 to 1868 - as well as from overseas influences
to create modern yet nostalgic vegetable centric meals that go
beyond the conventional boundaries of Japanese cuisine.
“Beautiful Japanese sceneries of each season are
incorporated into these in-flight meals,” said Chef Rika Maezawa about
her food philosophy and the meals she created for Finnair.
“Through my cuisine, I would like to share with travelers the
unique Japanese sentiments and sense of season. I have used
ingredients from both Japan and abroad so that it may taste
familiar to both Japanese and non-Japanese customers.”
Finnair started its Signature Chef programme in
2013, and has worked since then with a series of acclaimed chefs,
who have created their own Signature Menus for Finnair’s Business
“We are very delighted about our new
co-operation with our first Japanese Signature Chef, Rika Maezawa,”
said Maarit Keränen, Head of Inflight Service at Finnair. “Food
plays an important role in our customer experience, and I am sure
our customers will enjoy the Japanese seasonal flavours that Ms.
Maezawa’s meals will bring onboard.”
Danesfield House Hotel & Spa in Marlow, England - HD Video Interview with GM,
World Travel Market London 2018 - Interview with Simon
Press, Senior Exhibition Director,
airBaltic Airbus A220-300 Interview with
Martin Gauss, CEO,
- Interview with an American Author in Bangkok,
Look at the Dell Precision 7730 Mobile Workstation (Three Videos) and
Thani Bangkok - Is It Really Going to Close? Interview with Titiya Xuto.