300,000 meals at Dubai Airshow: Here’s how Emirates Flight Catering will pull it off

Dubai: As the aviation world prepares for the Dubai Airshow opening on November 17, a culinary operation of unprecedented scale is taking shape behind the scenes. Emirates Flight Catering (EKFC), the official caterer for the event, is readying to serve over 300,000 meals to guests from 98 countries.

The company has built two full-scale central kitchens on-site, deployed nearly 2,600 staff members, and coordinated catering for more than 150 chalets, country pavilions, and exhibition stands. The task, which blends airline-grade precision with event-scale flexibility, will see the kitchens operate around the clock for the duration of the show.

Scale, precision and flexibility

Over 35,000 meals have already been pre-booked for chalet and pavilion service, while 74 hospitality interns have been trained to support the operation. Construction of all facilities began in late October and was completed in under two weeks, with a full operational test scheduled ahead of opening day.

By bringing all catering in-house, EKFC maintains direct control over food quality and responsiveness to last-minute requests.

“At the upcoming Dubai Airshow 2025, EKFC’s focus will be showcasing what’s possible when you combine airline catering expertise with event-scale execution,” said Shahreyar Nawabi, Chief Executive Officer of Emirates Flight Catering. “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 don’t just understand recipes, but also the cultural nuances and preferences of guests from nearly 100 countries.”

He added that the two on-site kitchens, supported by EKFC’s Dubai World Central facility with a 150,000-meal daily capacity, form the backbone of an operation built to demonstrate “operational excellence ready to be tested and proven at an unprecedented scale.”

From concept to service in two weeks

The new central kitchens, strategically positioned between the main exhibition hall and the chalets, include cold rooms, dishwashing areas, independent power supplies, and dedicated zones for pastry and cold-kitchen production. Staff infrastructure has also been created from the ground up, featuring canteens, check-in and rest areas, and uniform distribution points.

All logistics between EKFC’s DWC hub and the Airshow site are fully integrated with airside access and security scanning, ensuring uninterrupted supply throughout the event.

Global flavours on the menu

Culinary planning reflects the Airshow’s international audience. Menus range from braised beef cheeks in truffle sauce to Emirati tandoori lobster with saffron rice, Indian pistachio chicken korma, and traditional Chinese wok dishes. Each pavilion will have chefs matched to its cultural profile to ensure authenticity.

EKFC has also partnered with UAE and international brands to deliver seven themed food experiences, including Origami (Japanese cuisine), Onda (specialty coffee), Yann Couvreur Pastry & Barista Experience, Dibba Oyster Bar, an in-house salmon and caviar lounge, the Bustanica Salad Bar, and a Middle Eastern and Persian BBQ station. Emirates Leisure Retail will operate Costa Coffee outlets and a food-truck village at the Airshow’s SkyView area.

Building workforce and reducing waste

EKFC’s workforce combines 1,800 core staff with 500 support personnel from Dubai World Trade Centre, 280 team members from Emirates lounges, and other departments across the group. The 74 hospitality interns include UAE Nationals and students from leading institutions such as EHL Lausanne, GLION Switzerland, Les Roches Abu Dhabi, Zayed University, and Dubai College of Tourism.

Interns underwent a six-month training programme covering hospitality, finance, HR and event operations. All EKFC staff will wear a cobalt-blue uniform designed specifically for the Airshow.

Sustainability is another focus. Plastic bottles have been replaced with glass, recycling systems are in place, and leftover food will be composted or donated through Dubai Municipality’s food bank. Local sourcing partnerships include Dibba Oysters and Mai Dubai, reinforcing EKFC’s commitment to responsible procurement.