As the Dubai Airshow prepares for take-off on 17 November, Emirates Flight Catering (EKFC) is undertaking a culinary mission of its own, preparing to serve over 300,000 meals to a global audience of aviation executives, government officials, and industry professionals from more than 98 countries. The massive operation requires a workforce of nearly 2,600 staff to cater for over 150 chalets, country pavilions, and exhibition stands.
A Monumental Catering Operation
To meet the extraordinary demand, EKFC has constructed two complete central kitchens from the ground up on the event site. This purpose-built infrastructure was completed in just two weeks, featuring cold rooms, dishwasher areas, dedicated storage, and an independent power supply. The on-site facilities are supported by EKFC’s nearby Dubai World Central (DWC) unit, which has a daily capacity of 150,000 meals.
Shahreyar Nawabi, Chief Executive Officer of Emirates Flight Catering, highlighted the scale of the challenge. “We’ve assembled a robust workforce of professionals and well-trained interns… and constructed two full-scale central kitchens on-site,” he said. “This combination of culinary talent, purpose-built infrastructure, and strategic investment is operational excellence ready to be tested and proven at an unprecedented scale.”
Before the event begins, the entire operation will undergo a full dry run to stress-test the systems and ensure a flawless execution.
Assembling a Specialist Workforce
The deployment of staff has been a coordinated effort across the organisation. A core team of 1,800 EKFC employees is supplemented by 500 personnel from DWTC and 280 team members from Emirates’ own kitchens and lounges. To handle the influx of guests, EKFC has also recruited 74 interns from leading hospitality institutions, including UAE nationals. These interns have completed a six-month training programme covering cultural nuances, finance, and event operations.
For the event, EKFC staff will wear a custom cobalt blue uniform designed exclusively for the Dubai Airshow, a departure from the company’s traditional red and black colour scheme.
A World of Flavours on Offer
The culinary team at EKFC aims to provide authentic cuisine with complete menu flexibility, matching chefs and specialists to each pavilion’s specific cultural requirements. The diverse menu reflects the international nature of the airshow, which attracts delegations and businesses that see Dubai as a key US investment hub and a global centre for commerce.
Offerings include braised beef cheeks in black truffle sauce, elaborate Middle Eastern mezze spreads, Emirati tandoori lobster with saffron rice, and Indian chicken pistachio kormas. The menus feature a wide variety of global tastes, similar to the delicious food deals in Dubai that celebrate the city’s multicultural fabric. In the exhibition halls, attendees can expect on-demand service with fresh pastries and bespoke catering that adapts to real-time needs.
Commitment to Sustainability
EKFC has implemented several initiatives to reduce its environmental impact during the airshow. Plastic bottles have been eliminated across its operations, replaced with glass bottles and comprehensive recycling systems. The company is also committed to minimising food waste, with a plan to either compost leftover food or donate it to a food bank through Dubai Municipality.
To support the local economy, EKFC is sourcing ingredients locally where possible, partnering with UAE-based suppliers such as Dibba oysters and Mai Dubai. This approach underscores a commitment to both quality and responsible resource management throughout the high-profile event.
