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Private Dining

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Private Dining

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A table at 45,000 feet — higher than Mount Everest — is probably the highest you will ever dine. Embark on a curated voyage through the finest experiences in the world with VistaJet — on board and at destination.

“We have been on a journey to transform the private dining experience in the air — to make it something to savor. Simple things, big flavors and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of dining, so our Members can cherish time together on board, with the right taste, whatever the occasion.”

DIEGO SABINO, VICE PRESIDENT PRIVATE DINING

SIGNATURE SEASONAL MENUS

VistaJet is focused on seasonality, health and wellbeing, continually evolving its menus for all palates, no matter where you are flying from.

That is why VistaJet works with more than 7,000 suppliers around the world: the finest producers and purveyors, the most sought-after private chefs, and Michelin-starred restaurants, to source the freshest and highest quality ingredients and dishes.

Discover Menu

chef spotlight 

Nobu Matsuhisa

VistaJet extends its longstanding partnership with Nobu by unveiling a new creation by Chef Nobu Matsuhisa himself. Only available to VistaJet clients, the Steamed Salmon Dry Miso is a new and exciting dish created exclusively for passengers flying on board the iconic fleet of silver and red aircraft.

Nobu, the world-renowned Japanese restaurant pioneered a new-style of Japanese cuisine, starting as a business partnership in 1994 between Chef Nobu Matsuhisa and actor Robert De Niro, producer Meir Teper, and restaurateur Drew Nieporent, now serving across five continents.

Learn more

Partners spotlight

  • Alex Dilling

    Alex Dilling at Hotel Café Royale, London

  • Tosca di angelo

    Tosca di Angelo at The Ritz Carlton, Hong Kong

  • Nuhma

    Nuhma Inflight Dining, New York

  • Quilon

    Quilon, London

  • Bon Soiree

    Bon Soirée, Southeast England

  • Zeffirino

    Zeffirino, Genoa

  • Bombay Brasserie

    Varq at Taj Exotica Resort & Spa, The Palm, Dubai

  • Ithaafushi

    Ithaafushi — The Private Island, Maldives

  • House of ming

    House of Ming at Taj Mahal Hotel, New Delhi

  • Katsuya

    Katsuya, USA

  • Kumi restaurant

    Kumi Restaurant + Lounge, USA

  • Wasabi

    Wasabi by Morimoto at Taj Mahal Palace, Mumbai

  • Origin Grill

    Origin Grill at the Shangri-La, Singapore

  • Thai pavilion

    Thai Pavilion at the President, Mumbai

    • front-cover
    • inside

    The Little Book of Dining in the Sky

    It is nearly impossible to recreate our favorite restaurant in the sky, and nor should we try — there are obvious limitation to space and cooking facilities, in addition to how food tastes, smells, looks and feels. But this is no reason to compromise.

    The Little Book of Dining in the Sky explores the art and science behind eating well with VistaJet. Tasting notes, jet chef secrets, travel wellness, the jet kitchen and service suggestions whoever you are dining with. The musings and expert advice are all aimed at helping you discover the pleasures of the table, especially at altitude.

    Download the book

    The Process

    Do you know how your food gets from farm to fork at 45,000 feet? The story behind it is one of attention to detail across the entire supply chain. It is impossible to recreate the environments of a world-class kitchen in the sky, but you can aim to come as close as possible.

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    Private Dinning 

    VistaJet Moments

    “We had one lovely customer who was 97-years-old,” begins Diego Sabino, our Vice President of Private Dining, and a true Italian.

    “And every single time she flew with us she’d ask for a tiramisu. So one day I decided I was going to give my own personal tiramisu recipe to our chef. I taught him how to make it, step-by-step — based on the instructions that my grandmother had taught me.”

    Learn more

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