En Route appoints new head of food catering

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Airline food service solutions provider, En Route International has named Gwendal Hamon as its new head of food catering. Leading the company’s new product development team, Hamon will be responsible for all food innovation within the business, focussing on the company’s main product categories, namely cheese, bakery, snack boxes and handheld snacks.

Hamon trained as a chef at French catering college Lycée Hôtelier de Dinard, and went on to work at a number of top London hotels, including Claridge’s, Jumeirah Carlton Tower and The Queensberry before making the move into the airline industry.

He first joined British Airways as cabin crew, gaining passenger-facing experience in air travel hospitality, before combining this knowledge with his culinary expertise in a number of food development and marketing roles at the airline.

These roles included inflight and lounge menu design manager; brand partnership & sponsorship executive; and global food and beverage manager. Most recently Hamon was business development manager at Monty’s Bakehouse.

Hamon stated, “I look forward to bringing both my food and hospitality background to En Route. The company is known for its relentless pursuit of innovation and I am delighted to be able to drive this forward as we continue on our journey.”

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Ever since his first flight on a TriStar, Adam has loved air travel, and since becoming editor of the Aircraft Interiors International brand he has really enjoyed the opportunity to be involved with the latest aircraft and airline products before they are even launched. Adam co-ordinates the running of the magazine, from commissioning articles and artwork, to ensuring that high standards of quality are maintained, as well as managing online content. Adam is proud to sit on the jury of the Crystal Cabin Awards and to have laid on the bed in Etihad's Residence.

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