Q&A with gategroup: Masters of multicultural cuisine
This is a special feature from the May 2025 Post-WTCE/Awards issue of PAX International on page 20.
Carlos Bittar, Regional President LATAM, gategroup
In the golden age of air travel, luxury has evolved from plush seats to palatable plates. Today, an inflight meal is no longer just a necessity, it is a curated experience. We sat down with gategroup’s Regional President LATAM, Carlos Bittar, to learn how the culinary powerhouse is redefining inflight dining across Latin America.
PAX International: Inflight dining has become a battleground for airline differentiation. What does it take to deliver fine dining in the sky?
Carlos Bittar: It is no small feat. Serving gourmet meals in a pressurized cabin at altitude is very different from serving them on the ground. Taste perception changes in flight, salt and sweetness diminish, so we must anticipate and adjust flavours with precision. At gategourmet, we combine culinary artistry with scientific insight. Our chefs work closely with food technologists to create menus that are not just delicious but tailored for high-altitude enjoyment.
PAX International: Can you tell us about gategourmet’s footprint in Latin America and your day-to-day impact?
Bittar: We operate in eight countries across Latin America, with 16 catering units strategically positioned to serve key hubs. Our team of around 6,000 professionals produce more than 148,000 meals daily for more than 1,500 flights. It is like running dozens of restaurants simultaneously, every day, in multiple time zones.
Our work supports the region’s most important carriers, such as Aerolineas Argentinas, Aeromexico, Avianca and LATAM Airlines, to name a few. From Buenos Aires to Bogotá, Santiago de Chile and Lima, our kitchens are always alive with activity.
Chefs combine culinary artistry with scientific insight to ensure meals are prepared properly for the cabin
PAX International: That is a vast operation. How do you manage to cater to such a diverse passenger base with equally diverse culinary expectations?
Bittar: That is the beauty and the challenge of our work. We serve not just Latin American carriers, but also Asian, Middle Eastern, U.S. and European airlines, each with unique culinary demands. Our chefs are masters of multicultural cuisine, capable of preparing everything from halal and kosher meals to gluten-free or vegan dishes, always aligned with passengers’ dietary needs and cultural expectations.
And we are not just serving meals, we are creating signature menus in collaboration with airline partners. The goal is to reflect each airline’s brand ethos through food.
PAX International: What role does technology play in elevating inflight meals?
Bittar: Technology is integral. We use culinary methods such as sous vide and cook and chill to maintain the integrity, safety and flavour of meals. These techniques allow us to prepare food to exact standards and preserve its quality until it is served onboard. Coupled with locally sourced ingredients, these innovations help us align with both quality and sustainability goals.
We are also increasingly leveraging artificial intelligence in areas such as demand forecasting, inventory management and quality assurance. This enables us to optimize production, minimize waste and drive continuous improvement through operational data analysis, ensuring efficiency and customer satisfaction.
gategourmet Latin America serves more than 1,500 flights daily
PAX International: Operating at such scale must come with its own challenges. How do you ensure quality and consistency?
Bittar: Think of a fully booked wide-body aircraft, feeding passengers on that flight is equivalent to serving two or three full restaurants’ worth of guests in one sitting. It requires flawless execution. We run 24/7 operations, maintain stringent hygiene protocols and ensure every step, from sourcing to plating, is tightly controlled.
Our employees are incredibly skilled and committed. Their resilience and attention to detail make this level of excellence possible day in, day out.
PAX International: gategourmet has been named Airline Caterer of the Year in South America at the PAX Readership Awards four times, most recently in 2024 and 2025. What does this recognition mean for the team?
Bittar: It is a tremendous honour. The PAX Readership Awards are an industry benchmark and winning it twice in a row is no small accomplishment. It is a tribute to our collaborative spirit, our regional alignment and the relentless pursuit of excellence by every individual across our Latin American operations.
This recognition is not just a trophy on the shelf, it is a celebration of our people, who give their best every single day.
PAX International: What is next for gategourmet in Latin America?
Bittar: We are always looking forward, enhancing our infrastructure, investing in talent, embracing new culinary trends and pushing the boundaries of inflight dining. With a regional footprint covering 92,900 square meters and our airline partners continuing to innovate, we are perfectly positioned to evolve alongside the industry.
Across Latin America, we are also advancing a robust ESG agenda. Our initiatives span energy efficiency, waste reduction, water conservation and the pursuit of Zero Landfill, while fostering diversity, equity, inclusion and community engagement. This approach ensures meaningful impact through operational innovation and local alignment.
gategourmet Latin America prepares 148,000 meals per day
