When he was the General Manager of the luxurious Emirates One&Only Wolgan Valley Resort and Spa near Lithgow, Joost Heymeijer was known for his strong emphasis on high-quality food and beverage.

Heymeijer would procure food and wine from local producers and the luxurious resort became as well known for its gastronomy as its luxurious lodgings.

Now, as Emirates’ Senior Vice President of Inflight Catering, Heymeijer also has a high-quality focus on food and wine, but on a larger scale – he oversees the world’s largest flying restaurants that serve over 110 million meals every year across the globe and pour some of finest wines.

The airline serves exclusive vintages of Dom Perignon in First Class, premium bottles of Bordeaux worth over $100 in Business Class and have an emphasis on high quality meals, including caviar and the finest produce from around the world.

Emirates’ global lounges have also become synonymous for their high quality and it’s all thanks to Heymeijer.

To find out more about the airline’s premium offering in the sky and on the ground on the food and wine front, HM Editor-In-Chief, James Wilkinson, spoke to Heymeijer on camera in Dubai.

To view the video, click on the image below.

James Wilkinson

Editor-In-Chief, Hotel Management