KLM Royal Dutch Airlines has partnered with North Salem chef Beck Bolender and 121 Inflight Catering to introduce new premium menu items for passengers traveling between New York’s John F. Kennedy International Airport and Amsterdam Schiphol Airport. Passengers flying in the World Business Class cabins on the two daily flights can now enjoy dishes created exclusively for this route.
Chef Beck praised KLM’s commitment to culinary innovation and high service standards, noting that the airline encourages creativity among its suppliers. “We appreciate the efforts KLM has taken to encourage culinary freedom and creativity throughout the industry, and recognize that KLM is dedicated to challenging its providers and creating an atmosphere of excellence and outstanding service,” Beck said. “We believe that, together with KLM, we will change the culinary landscape and create a new and better inflight catering experience.”
The new menu features specialty dishes such as miso-glazed cod served with ginger-scented carrots and basmati rice, and rigatoni with a mushroom Bolognese finished with shaved Parmesan. All meals are prepared in a scratch kitchen, where Chef Beck and the 121 Inflight team produce fresh, in-house ingredients on the day the meals are served. This approach ensures quality, freshness and attention to flavor that translates well in an inflight environment.
The partnership aligns with KLM’s sustainability goals. Beck and his team support KLM’s initiative to source half of its products from local and sustainable vendors, a move that reinforces both environmental responsibility and community-based sourcing. The collaboration allows 121 Inflight Catering to concentrate on seasonal ingredients and local suppliers, which can improve traceability and reduce the supply chain footprint for onboard meals.
Marnix Fruitema, senior vice president of Air France-KLM North America, highlighted the benefits of the collaboration: “KLM is proud to partner with 121 Inflight Catering as a local partner with a fresh, innovative approach that brings great new energy to our onboard cuisine. This partnership reflects a Dutch passion for fresh, local cuisine and supports KLM’s dedication to source products through sustainable vendors.”
By combining Chef Beck’s culinary expertise with 121 Inflight’s production capabilities and KLM’s focus on sustainability and service, the airline aims to elevate the dining experience for premium passengers on the New York–Amsterdam route. Travelers in World Business Class can expect thoughtfully composed dishes, freshly prepared ingredients, and a menu that emphasizes local sourcing and responsible practices—an effort designed to make long-haul travel more enjoyable and memorable.