Emirates Flight Catering to Serve 300,000 Meals at Dubai Airshow
As the Dubai Airshow prepares to open on 17 November, one of the event’s most complex operations is taking shape behind the scenes. Emirates Flight Catering (EKFC), the official caterer for the 2025 edition, is gearing up to serve more than 300,000 meals to exhibitors, VIP guests, military delegations, government officials and visitors from over 98 countries.
To achieve this unprecedented scale, EKFC has constructed two complete central kitchens on-site, deployed nearly 2,600 staff, and established catering services for more than 150 chalets, country pavilions and hospitality stands. Over 35,000 meals have already been pre-booked, and 74 interns have been recruited from leading global hospitality institutions as part of the operation.
Shahreyar Nawabi, Chief Executive Officer of Emirates Flight Catering, said the mission goes beyond volume. “EKFC’s focus will be showcasing what’s possible when airline catering expertise meets event-scale execution,” he said. “With our talented culinary team and purpose-built infrastructure, we can authentically serve cuisines from all corners of the world, tailored to the cultural preferences of guests from nearly 100 countries.”
Both central kitchens were constructed in less than two weeks and include cold rooms, dishwashing stations, storage areas, independent power supplies and specialised zones for pastries and hot and cold food production. Staff infrastructure, including canteens, welfare tents, uniform distribution areas and rest facilities, was also established on-site.
A full dry run will be conducted before the airshow begins to ensure flawless food preparation, service and logistics.
With EKFC’s Dubai World Central facility capable of producing 150,000 meals a day, the caterer has streamlined transport routes, installed security scanners and secured airside access to ensure safe, efficient delivery of meals across the enormous event space.
From French and Middle Eastern specialities to Japanese, Chinese and Indian dishes, EKFC will prepare menus to match each pavilion’s cultural identity. Visitors can expect dishes ranging from braised beef cheeks and black truffle sauce to Emirati tandoori lobster and intricate mezze spreads.
Seven culinary brands will support the food experience, including Origami (Japanese), a caviar and salmon lounge, Dibba Oyster Bar featuring local producers, Yann Couvreur Pastry & Barista Experience and Bustanica’s salad and poke bowl concept. Emirates Leisure Retail will also operate Costa Coffee outlets and a food truck village in the SkyView area.
Among the 2,600-strong team are interns from Switzerland, Uzbekistan and the UAE who have undergone a six-month hospitality programme covering cultural training and operational skills.
EKFC has also committed to a low-waste operation. Plastic bottles will be replaced with glass, leftover food will be donated to food banks or composted, and local sourcing will be prioritised.
“As one of the most logistically demanding aviation events in the world, the Dubai Airshow is the ultimate test of scale, precision and sustainability and we are ready,” said Nawabi.
