(Dubai): Emirates Flight Catering (EKFC) is one of the world’s largest in-flight catering companies, 90 per cent owned by Emirates and 10 per cent by Dubai Airports Corporation. Based in Dubai, United Arab Emirates, the facility is strategically located adjacent to Dubai International Airport.
During a visit to Dubai in late March, a Cambodian media delegation including representatives from Fresh News, PNN TV, and Kiripost, was given an exclusive tour of EKFC’s extensive food and beverage (F&B) operation.
To gain access to this high-standard food production facility, visitors must follow a strict code of hygiene and safety. The process began with completing a health declaration form to confirm we were in good health and free from any illness. We then passed through a security checkpoint before being outfitted in full sanitary attire: medical gowns, hair nets to prevent contamination, and slip-resistant safety shoes to navigate the cooking areas safely. We were warmly welcomed by senior staff members from EKFC’s food and hospitality divisions.
With a welcoming smile, Chef Rury, an Indonesian national, shared his experience. He has worked at EKFC for seven years and has lived in Dubai for 24 years, proudly calling the city his second home.
Chef Rury explained that EKFC caters meals for all travel classes including First, Business, and Economy on Emirates flights, in addition to over 100 partner airlines operating out of Dubai International Airport, one of the world’s busiest aviation hubs. EKFC also provides high-quality cuisine to the Emirates Lounges for passengers awaiting departure.
The scale of EKFC’s operations is immense. The company employs approximately 12,000 staff from across the globe, including about 500 chefs with specialised regional knowledge. The kitchen operates 24/7 in three rotating shifts and has the capacity to prepare over 200,000 meals per day, according to Chef Rury.
All ingredients, including vegetables, fruits, meats, and spices, are sourced from trusted and certified suppliers to ensure exceptional quality. The goal is to deliver not just nourishment, but a memorable dining experience for passengers traveling through the skies.
Chef Rury underscored, “Food is not a skill; it’s a science. The ingredients we use in this massive kitchen are crucial, and they must be sourced from reputable, high-quality suppliers. Food plays a vital role in shaping our flight experience because when we fly, one of the first things we wonder is, ‘What are we going to eat?’ If the food is delicious, we’ll remember it long after the flight ends.”
EKFC integrates advanced technology to support its chefs, including using high-pressure water jets to cut cakes precisely. When asked whether machines might replace chefs in the future, Chef Rury confidently replied, “No—because cooking is our passion. People do it better than machines. Technology is just a helpful tool, not a replacement.
According to Chef Rury, food production at EKFC is organised into four seasonal menu sets per year, rotating based on the month. Meals are prepared daily and served the same day to ensure maximum freshness and quality for passengers.
Following the kitchen tour, the Cambodian media delegation explored other critical departments, including packaging, transportation, food storage, and hospitality equipment preparation (such as spoons, plates, and glasses), as well as the laundry facilities. Senior staff members from each department provided in-depth explanations about their responsibilities, all of which are handled with precision and care to ensure that both meals and service equipment reach passengers in perfect condition contributing to a truly memorable travel experience.
Emirates Flight Catering (EKFC) has been named Airline Caterer of the Year in the Middle East for nine consecutive years through 2024. The facility is certified with ISO 17025, FSSC 22000, ISO 45001, ISO 9001, and other prestigious international food safety and quality standards.
=FRESH NEWS
