There’s a food fight going on in the sky. Competing for premium customers who pay $5,000 and up for trans-Atlantic and Asian round trips, airlines are employing celebrity chefs and offering multicourse meals, long wine lists, caviar, crème brulée and goats’ cheese. Lufthansa have winter dishes conceived by Joachim Splichal, American Airlines are using Stephan Pyles’ talents, and Singapore Airlines have enlisted chef Yoshihiro Murata of Kyoto, Japan, to design a nine-course feast for its business class customers.
