Air New Zealand Appoints Los Angeles’ Table 8 Chef to Spice Up Its Menu

March 4, 2005 – Air New Zealand just announced the appointment of a star chef from one of Los Angeles’ premier restaurants as the airline’s new menu consultant on flights originating from the United States to New Zealand. Govind Armstrong, executive chef and partner of the trendy Table 8 Restaurant, will lend his creative talent and vast knowledge of New Zealand cuisine to help develop a completely new menu for Air New Zealand’s Business Premier Class and Pacific Premium Economy Class travelers. The new menu options are expected to become available this summer, coinciding with the unveiling of Air New Zealand’s highly anticipated, new long-haul service.

“Govind’s creations are simple and delicious, combining a focus on high-quality produce with carefully-defined flavors - perfect for our onboard premium service,” said Gus Gilmore, vice president of Air New Zealand – The Americas. “The new menu will highlight the best of New Zealand cuisine, allowing travelers from North America to get a taste of New Zealand’s culinary style and culture the moment they set foot on our planes.”

Govind’s distinctive approach to cooking, easygoing style and long dreadlocks have helped him become one of the brightest culinary stars in the United States, both in the kitchen and on television. This year he is also serving as a celebrity chef for Crystal Cruises and Cunard’s Queen Mary II, and is regularly featured on a range of television shows including NBC’s The Today Show and ABC’s The Great Domestic Showdown. In addition to the ample recognition he has received in the United States for his culinary talent, Armstrong was also recently selected by New Zealand Trade and Enterprise to serve as a culinary ambassador, helping to promote New Zealand food throughout the United States. Air New Zealand selected Armstrong to refresh its in-flight menu based on his familiarity with New Zealand cuisine and creative integration of New Zealand produce into his dishes at Table 8.

“I’m a huge fan of New Zealand wine and cuisine, which makes it an honor for me to help reshape Air New Zealand’s premium service menu,” said Armstrong. “My goal will be to showcase the best tastes of New Zealand, using only the freshest ingredients the country has to offer. Travelers are in for a real treat.”

Air New Zealand also appointed Geoff Scott, executive chef of the Hilton-Auckland’s popular White Restaurant, to develop the menu for premium meals on long-haul flights out of New Zealand. Scott is celebrated for using his international culinary experience to complement the best of New Zealand produce, enhancing his dishes with delicate sauces and unique Pacific Rim flavors.

Armstrong and Scott join the star panel of prominent culinary talents from around the world that are members of Air New Zealand’s Chef Consultant Program. Other consultant chefs include Kiwi expatriate Peter Gordon of The Providores in London, who consults on menus from the United Kingdom; Rex Morgan of Citron in Wellington, who provides the creative direction for the food served on the short-haul network and in Air New Zealand’s Koru lounges; and Tony Adcock of Harbourside and Fish in Auckland, who provides industry insight and expertise for the airline’s overall menu development. Air New Zealand’s Chef Consultant Program has been in existence for nearly ten years, developing New Zealand-inspired menus that have earned the airline industry recognition for its first-class food and beverage service.

For more information, please visit Air New Zealand online at www.airnewzealand.com/usa or www.airnewzealand.com/canada, or call 1-800-262-1234 in the United States and 1-800-663-5494 in Canada.

SOURCE Air New Zealand

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