The weather was warm and I was happy to escape a long winter that would last until late spring. During my days in the city I visited the TAP Air Portugal's Cateringpor operation and talked with the airline's longtime Chef Consultant Vitor Sobral about his philosophy for airline cuisine over din of evening diners at Sobral’s Tasca da Esquina (The Corner Tavern) restaurant in the capital city.
|Chef Vitor Sobral and |
TAP head of inflight product
Isabel Alves outside Sobral’s
restaurant Tasca da Esquina
It's been a year of accolades for TAP and its dining team. Earlier, the airline was recognized by a major travel magazine for its Executive Class selection of domestic wines.
To find out more about the chefs, the dishes they have created for TAP and the months during that they will be served on board, check their background and menu creations in the online version of the airline's fine inflight magazine, Up.