Aviation and cuisine come together for Hugo Pantano, the executive chef for LATAM Airlines Group. With more than 20 years in airline catering, Pantano brings expertise in cost and production planning, food safety and lounge service strategy. Prior to joining the onboard team, he served from 2001 to 2007 as executive chef and head of production for Gate Gourmet in Santiago, Chile, collaborating with international chefs and designing menus for airlines and local businesses.
© LATAM Airlines Group
Today Pantano oversees catering across all classes for both LAN and TAM Airlines and designs food and beverage menus for lounges in Buenos Aires, Bogotá, Miami, Santiago and São Paulo. Focused on a cohesive onboard dining experience, he works closely with Héctor Vergara, Latin America’s only master sommelier, to match wine selections with meals served in Premium Business Class. As executive chef, Pantano leads LAN’s Chef Panel, which includes chefs from Argentina, Chile, Ecuador and Peru, and is responsible for crafting and implementing the airline’s culinary strategy.
Pantano is also featured in Recipes That Conquer the World, a publication by The BUE Trainers, a respected culinary school in Buenos Aires, produced for the institution’s 20th anniversary. His contributions reflect a career devoted to elevating food service in the air and on the ground.
What three go-to ingredients are always in your home kitchen?
Choosing only three is tough since it varies by season, but three staples I rely on year-round are olive oil, sea salt and eggs — with just those you can create many simple dishes. For baking, I often keep chocolate, dulce de leche and vanilla extract on hand.
What’s your favorite season for cooking, and why?
Each season has its merits, especially in Chile and Argentina where seasonal changes are pronounced. If I had to pick one, it would be summer. Summer invites outdoor cooking on the grill with charcoal or firewood — it’s about finding the right spot, lighting the fire and bringing friends together.
Aside from your current position, what’s the best job you’ve ever had?
That’s a difficult question because I’m fortunate to be in a role I love: traveling, discovering cities and restaurants worldwide, and immersing myself in different cultures and languages. The cultural richness of Latin American cuisine and the global culinary landscape keeps me inspired every day.
What’s the first meal you ever cooked?
My early years were shaped by baking. My uncle owned a bakery in Buenos Aires, and on weekends I baked breads, pastries and croissants. That love of working with dough carried into making fresh pasta, learned from my grandmother. Technically, the first full dish I cooked was quiche Lorraine — I was so taken with it that I made it for my family.
What are your first thoughts when you hear “farm-to-table”?
Farm-to-table means returning to our roots by sourcing high-quality products from local producers. It supports local farmers and artisans while ensuring fresh, seasonal ingredients free from unnecessary preservatives and pesticides. This approach delivers better flavor and nutrition and encourages families to grow produce even in small spaces. At home I cultivate herbs, peppers, tomatoes and more, which brings freshness directly into my cooking.