Atoessa Ghavami

The Art of Aviation Dining. Building the world’s most Elite Private Jet Catering Brand

Photography by Anette Cook, @anettecookphotography

From childhood cockpit adventures to Michelin-level cuisine served at 40,000 feet, Atoessa Ghavami has transformed the expectations of private aviation dining. As founder and CEO of Flying Seahorse, she has created a culinary operation that delivers extraordinary gastronomic experiences to some of the world’s most discerning travellers. In this exclusive interview, Ghavami shares the story behind the brand, the complexities of luxury aviation catering, and why passion and precision are the true ingredients behind success.

What inspired you to launch Flying Seahorse, and how did your vision evolve from idea to reality?

Aviation has always been part of my life. My mother worked for the national Belgian airline, so I practically grew up in a cockpit. I’m half Persian and half Belgian — born in Belgium, raised partly in the United States, and I’ve lived in Monaco for much of my adult life — but aviation has always been part of my DNA.

At the start of my career, I worked on private jets for four different families. While traveling with these high-net-worth individuals around the world, I noticed something surprising: despite unlimited budgets, the food available for private jets was often mediocre. Even when the families I worked for were willing to spend whatever it took, truly high-quality options simply didn’t exist at most airports.

That’s when the idea formed. I decided to create a luxury catering operation dedicated specifically to private aviation — one that would offer Michelin-level cuisine. I established the first kitchen near Nice Airport, hiring chefs with experience in Michelin-star restaurants and globally renowned culinary brands. What began as a simple idea soon became a full industrial kitchen just ten minutes from the airport — one of the busiest hubs in Europe for private jet traffic. That’s how the Flying Seahorse adventure began.

Luxury flight catering is a niche yet demanding market. What challenges did you face entering this industry?

Interestingly, when I launched the company in 2014, there was nothing comparable in terms of Michelin-quality catering for private jets. The biggest challenge wasn’t attracting customers — it was managing the overwhelming demand.

The business grew far faster than I expected. Suddenly we were receiving a huge number of orders and we simply didn’t have enough staff, kitchen capacity, or refrigerated trucks. Word travels quickly among ultra-high-net-worth circles. Once certain families discovered what we were doing, the demand exploded.

Another challenge was scale. Smaller private jets might carry up to sixteen passengers, but wide-body private aircraft — essentially flying villas — can carry dozens or even over a hundred people. Catering those flights can be a massive undertaking.

We solved these challenges by rapidly expanding our operations: enlarging the kitchen, hiring additional chefs, and scaling logistics. But training chefs for aviation catering takes time — it’s very different from working in a restaurant. It was intense in the early years, but we made it through.

Flying Seahorse blends fine cuisine with private aviation. How do you maintain consistency across such bespoke services?

Consistency is crucial. If someone visits a restaurant and loves a particular dish, they expect that same experience every time they return. The same principle applies to aviation catering.

But private aviation adds another layer of complexity. In a restaurant, food is served immediately. On a jet, the dish might be reheated hours later during the flight. That means our chefs must design dishes differently.

They must think about how food will be reheated, re-plated, and served onboard while still delivering a Michelin-star presentation and taste. We deconstruct dishes carefully and package ingredients separately so they can be assembled properly onboard. We also provide detailed reheating instructions for the crew.

Beyond cooking, there is an entire system involving packaging, logistics, and strict temperature control to ensure food safety and quality. It’s a far more complex process than most people imagine.

Your company serves destinations from the Caribbean to Europe. How do regional influences shape your menus?

Regional ingredients play an important role. We always prioritize freshness and avoid frozen products whenever possible.

For example, when we operate in the Caribbean — places like St. Martin or Nassau — the fish we source is different from what we would use in Europe. Local produce allows us to offer the freshest possible ingredients.

While our culinary standards remain the same everywhere, our menus evolve depending on the region and what ingredients are locally available. No matter where a client boards — whether in Nice, Paris, or the Caribbean — the goal is always the same: a Michelin-level culinary experience in the sky.

How has your multicultural background influenced the way you run the company and build your team?

My personal life has always been very international. With Belgian and Persian heritage, I grew up surrounded by different cultures. My family itself is like the United Nations — with relatives from Puerto Rico, the United States, Italy, and beyond.

Naturally, I extended that philosophy into the company.

Our team is incredibly international, with staff from many different countries and languages spoken throughout the office and kitchens. I would never run a company where everyone came from the same background.

This diversity is actually a huge advantage. When we have clients requesting specific cuisines — whether Arabic, Turkish, or South American — there’s always someone in the team who understands that culture and cuisine.

It allows us to respond naturally to our clients’ needs and makes our service much more authentic.

What’s something about luxury aviation catering that most people don’t realize?

The logistics behind even the simplest dish can be extraordinary. If someone orders a simple Caesar salad for a private jet with one hour’s notice, it might involve seven or eight people.

First, someone receives the call and processes the order. Then another team member converts it into a production sheet for the kitchen. Chefs prepare the dish, another staff member packages it carefully, someone else ensures allergies and labels are correct, and another prepares the required airport documentation.

Every delivery must also comply with airport security procedures. Even delivering a single tomato requires official documentation to access the aircraft ramp. By the time the dish reaches the aircraft, as many as ten people may have been involved in making it happen.

Partnerships are key in luxury hospitality. How do you choose the chefs and brands you work with?

We choose our partners extremely carefully. Our clients travel with the finest tableware, the most exclusive ingredients, and the highest expectations.

Every partner — whether it’s a supplier, laundry service, or culinary collaborator — must be the best in their field. The kitchen is truly the heart and soul of the company, so selecting chefs is one of the most important decisions we make. Most of our chefs come from Michelin-star restaurants or world-renowned culinary institutions.

When clients step onto their private jets, they expect the same quality they would experience at the world’s finest restaurants — if not better.

What advice would you give entrepreneurs entering luxury service industries like private aviation?

First: only do it if you truly love it. This industry requires passion. It’s a 24-hour, 365-day commitment. Aircraft are always flying — on holidays, birthdays, and weekends. You must be ready to dedicate yourself completely.

If someone enters this industry purely for financial gain, it won’t work long term. Passion has to come first.

Second: surround yourself with great people. No one can run a business like this alone. You need a talented, international team you can trust. Luxury aviation is a global industry serving clients from every corner of the world. Building a diverse team that reflects that global clientele is essential.

When you combine passion with the right people, incredible things become possible.

From a childhood spent among aircraft to redefining luxury dining at altitude, Atoessa Ghavami has turned a simple observation into a globally respected brand. With Flying Seahorse continuing to expand across the world’s most prestigious aviation hubs, one thing is clear: the future of luxury travel isn’t just about where you fly — it’s also about what awaits you on the plate once you’re there.

As Flying Seahorse continues to redefine luxury in the skies, what inspired your move into luxury villa developments on the French Riviera, and how does this new chapter reflect your vision of Riviera living and hospitality?

I grew up across many countries, surrounded by design. My parents ran an import-export business for interior accessories and furniture, with multiple stores in the U.S., and my mother was a high-end interior designer.

From an early age, I was immersed in beautifully curated spaces—homes where every detail was intentional and distinctive. That upbringing shaped my deep appreciation for both interior and exterior real estate.

As soon as I had the opportunity, I began investing in property. It’s more than a business for me—it’s a passion. I’m especially drawn to historic architecture because these buildings tell stories and connect us to the past. When renovating, I modernize essentials like plumbing and electricity, but I remain committed to preserving the original character.

I never introduce design elements that feel out of place with the home’s era.

This philosophy aligns naturally with the French Riviera. Unlike newer luxury destinations, the Riviera has a long-standing heritage of elegance, attracting some of the world’s most iconic and affluent families for generations.

By restoring villas while honouring their history, I aim to preserve that legacy and keep its unique identity alive.

We understand you are developing a 15-bedroom boutique hotel.
I can’t reveal too much yet. What I can say is that it will be truly unique to the Riviera—blending luxury, history, and a wide range of curated experiences.

Guests can expect a warm, immersive atmosphere with offerings for relaxation, wellness, and family enjoyment, filling a gap that currently exists in the region.

See more:
www.flyingseahorse.com