Airport Chef of the Year
Ömür Akkor – BTA, Istanbul Airport
This award places the focus on the people who make travel dining memorable – and as in 2023 the Airport Chef of the Year category attracted many entries, each one outstanding.
Whether crafting innovative menus that showcase local flavours, mentoring the next generation of culinary talent, or implementing sustainable practices in their kitchens, these chefs are redefining the airport dining landscape.
The winner Ömür Akkor (also Regional Winner Europe) stood out for his passion in celebrating his regional cuisine, within a concept created for his home market, Türkiye.
The judges noted: “His menu is daring, it is innovative, it is crafted by 25 years of reading, listening and writing about cooking and then putting those learnings to quite superb action, through an intricate understanding of his region’s rich cultural heritage and history with each dish carrying personal meaning.
“This is simply an incredible entry that encapsulates what a truly great chef can deliver based on the inspiration that drives him culturally and in terms of cuisine.”
Regional winners
Americas & Caribbean
Duane Nutter – Paradies Lagardère, Hartsfield-Jackson Atlanta International Airport
Asia Pacific
Dominic Gerard – Travel Food Services, Kempegowda International Airport Bengaluru
Europe
Ömür Akkor – BTA, Istanbul Airport
Middle East & Africa
Rahul Khosla – Lagardère Travel Retail, multiple airports
Regional winner for the Americas & Caribbean was Duane Nutter of Paradies Lagardère at Hartsfield-Jackson Atlanta International Airport. This highly creative chef knows the local market inside out and embraces the flavours of the American South.
The acclaimed regional winner for Asia Pacific – Dominic Gerard of Travel Food Services at Bengaluru Kempegowda International Airport – also carries strong credentials, takes clear pride in using fresh, local ingredients and catering for diverse dietary needs.
In the Middle East, our regional winner – Lagardère Travel Retail’s Rahul Khosla – is highly engaged and involved in the business, from menu development to sustainable, local sourcing, and has developed real diversity in menu choice across locations.
BTA CEO Baha Bülbül (centre) and Business Development and Commercial Affairs Director Mert Onar accept the award, with images of Ömür Akkor and his work below
FAB eZine
August 2024
FAB is published by The Moodie Davitt Report (Moodie International Ltd). © All material is copyright and cannot be reproduced without the permission of the Publisher.
To find out more visit www.moodiedavittreport.com and to subscribe please email Kristyn@MoodieDavittReport.com