In this episode of the Chef JKP Podcast, James Knight-Pacheco welcomes Doxis Bekris, Vice President of Culinary Shared Services and Concept Development at Emirates Flight Catering, for an in-depth conversation about the fascinating world of in-flight culinary operations.
From his childhood in Greece to leading one of the world’s largest catering services, Doxis shares his journey and the dedication it takes to create exceptional dining experiences at 40,000 feet.
Tune in to learn:
👨🍳 Chef’s journey: How Doxis transitioned from studying in Greece to working in Michelin-starred kitchens in the UK
👨🍳 Innovating airline cuisine: The art and science of creating meals that meet the highest standards of quality, taste, and consistency on a massive scale
👨🍳 Behind the numbers: The logistical feats of serving over 240,000 meals daily for Emirates and other airlines
👨🍳 Culinary leadership: Doxis’ approach to managing diverse teams, ensuring safety and hygiene, and maintaining exceptional service across global operations
👨🍳 Sustainability matters: How Emirates Flight Catering tackles food waste and adopts sustainable practices to improve the industry.
This episode offers a rare behind-the-scenes look at the complexity and creativity behind in-flight dining. Whether you’re a chef, a traveler, or simply curious about what goes into those meals served at cruising altitude, Doxis’ story is packed with insights and inspiration.
Big thanks to our sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com) - You can follow them on HERE
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https://www.instagram.com/doxisbekris/?hl=en
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