We wouldn’t expect anything less from the culinary capital of the world. Their signature luxury La Première cabin offers an ‘a la carte’ menu designed by a suite of Michelin-starred chefs such as Guy Martin, Joël Robuchon, Anne-Sophie Pic, Daniel Boloud, Michel Roth and Régis Marcon. Enjoy delicious Sturia caviar from the Aquitaine region of France, plus a number of bespoke menus offering a voyage into the heart of French cuisine. And of course, the prestigious wine and champagne list has been created by award winning sommelier, Paolo Basso.

Not one, but eight celebrity chefs make up this wonderfully exciting culinary panel tasked with ensuring passengers receive nothing but heavenly meals – no matter the destination. Matthew Moran, Suzanne Goin and Sanjeev Kapoor are just a few of the master chefs putting their creative minds to work building the extensive menu on board. The best bit (if you’re flying premium, business or first) is that you can ‘book the cook’ and order from over 60 dishes in advance.

As one of Canada’s celebrity culinary champions, David Hawksworth has worked in Michelin-starred restaurants around the world, won multiple awards and honed his craft in some of the world’s premier restaurants such as Le Manoir au Quat’ Saisons, L’Escargot and The Square. Now, the celebrated chef is bringing his own brand of gourmet cuisines to Air Canada’s international business class flights, including delicate yellowfin tuna tataki, smoked Ontario duck breast and dark chocolate fondant.

Business class and first class passengers onboard Qatar Airways can look forward to menus designed by MasterChef host, George Calombaris. The celebrity chef has teamed up with the airline to create an inflight menu in his signature Greek style, refreshed each quarter with seasonal produce. The menu will feature dishes such as Bastourma Beef shortrib with onions and potato a la grecque, Fraser Island Crab with lemon marmalade and tabbouleh, and a classic Greek moussaka.

Celebrity chef Luke Nguyen has joined Vietnam Airlines to design a menu of mouth-watering culinary creations. From Pho to Bahn Mi, Nguyen will present the traditional flavours found on the streets of Hanoi and Ho Chi Minh. Nguyen, who opened his first restaurant, Red Lantern, at 23, is also the brains behind Fat Noodle (in Sydney and Brisbane), Vietnam House and GRAIN Cooking Studio in Saigon, and Moi Moi by Luke Nguyen in Hong Kong. He has hosted MasterChef Vietnam and is the author of seven cookbooks.