DUBAI- When the Dubai Airshow opens on 17 November, Emirates Flight Catering (EKFC) will operate one of the largest event catering setups in the aviation world, serving more than 300,000 meals to guests arriving through Al Maktoum International Airport (DWC).
The official caterer for the Dubai Airshow 2025, EKFC, is managing a vast logistical operation involving two full-scale kitchens, 2,600 staff, and a global menu designed to reflect the diversity of the aviation and aerospace community visiting from nearly 100 countries.
Emirates Flight Catering at DWC
Behind the sleek aircraft displays and billion-dollar deals, EKFC’s culinary mission blends extraordinary scale with precision.
The company has built two central kitchens from the ground up to support more than 150 chalets, pavilions, and exhibition stands across the Dubai Airshow site. Each kitchen includes independent power supplies, cold storage, and dedicated zones for pastry, hot, and cold kitchen operations.
Over 35,000 meals have already been pre-booked for chalets and country pavilions. Construction of the catering facilities began in late October and was completed in under two weeks, followed by a full operational test to ensure flawless delivery.
The proximity of EKFC’s main DWC facility—capable of producing 150,000 meals daily—strengthens the airshow operation through efficient logistics and airside access.
Chief Executive Officer Shahreyar Nawabi said the airshow is a platform to demonstrate what happens when airline catering expertise meets event-scale execution.
“Our team represents every corner of the world and can authentically prepare any cuisine, from French and Emirati to Japanese and Indian. We’re combining precision, cultural understanding, and scale like never before,” he said.
Authentic Global Cuisine, Tailored for Every Pavilion
EKFC’s chefs are curating a culinary journey that mirrors the airshow’s international character. Menus will feature dishes such as braised beef cheeks with truffle sauce, Emirati tandoori lobster with saffron rice, Indian pistachio korma, Chinese wok specials, and expansive Middle Eastern mezze spreads.
Pavilions and exhibitors will receive customized service based on real-time needs rather than fixed menus, reflecting EKFC’s flexibility honed through decades of airline catering experience.
Seven signature dining concepts will enhance the visitor experience, including Origami (Japanese cuisine), Yann Couvreur Pastry & Barista Experience, Dibba Oyster Bar, Bustanica Salad Bar, and a premium salmon and caviar lounge. Emirates Leisure Retail will operate Costa Coffee outlets and a food truck village in the SkyView area.
Workforce and Training Initiatives
To support the operation, EKFC has deployed 1,800 core staff and recruited 74 interns from prestigious institutions such as EHL Lausanne, GLION Switzerland, Les Roches Abu Dhabi, and Dubai College of Tourism.
Interns have undergone six months of cross-disciplinary training and will contribute across hospitality, finance, and events.
The workforce includes additional support from Dubai World Trade Centre and Emirates lounges, coordinated to ensure consistency in service.
Staff will don custom cobalt blue uniforms designed exclusively for the Dubai Airshow, marking a departure from EKFC’s usual red and black color scheme.
Sustainability and Waste Management
EKFC’s airshow operations prioritize sustainability, with the elimination of single-use plastic bottles and the use of recyclable glass containers. Leftover food will be composted or donated to food banks through the Dubai Municipality.
Local sourcing is central to EKFC’s plan, with partnerships including Dibba oysters and Mai Dubai water, reinforcing support for UAE-based producers.
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