Air Canada has deepened its commitment to culinary excellence by collaborating with acclaimed Canadian chef Antonio Park, introducing thoughtfully crafted, destination-inspired dishes on flights serving Asia and South America. Chef Park’s innovative creations now enhance the inflight menu alongside offerings from Chef David Hawksworth, with the partnership debuting on the key Montreal–Tokyo Narita route—a journey connecting two cities central to Chef Park’s personal story.
Andrew Yiu, Vice President of Product at Air Canada, commented, "We are delighted to welcome Chef Park to our distinguished team of culinary partners. His dedication to authentic flavors, sustainable sourcing, and the elevation of Canadian gastronomy perfectly aligns with our vision for premium onboard dining. Chef Park’s bespoke menus on our Asian and South American routes reflect a harmony of Canadian ingredients and global technique, designed to delight travelers in our Signature Service, Premium Economy, and Economy cabins."
Chef Antonio Park shared, "Collaborating with Air Canada is a tremendous honor. Presenting my cuisine to guests at cruising altitude, particularly on the Montreal–Tokyo Narita route, allows me to blend Canadian produce with Japanese culinary artistry—a tribute to my multicultural heritage. This partnership represents a significant milestone for both my restaurant group and myself. I am grateful for the opportunity to share this culinary journey with Air Canada’s passengers. Bon Appétit!"
This exclusive partnership further enriches the Air Canada Signature Service experience, which sets the benchmark for luxury travel with its award-winning Signature Suite at Toronto Pearson International Airport. Eligible travelers enjoy a curated five-star dining program and a seamless premium journey, both on the ground and in the air, across Air Canada’s international network.
Chef Park’s menus draw on his diverse background—from his early influences in his mother’s Korean kitchen in Argentina to refined Japanese training and his celebrated status as a leading figure in Canadian fine dining. His approach infuses each dish with authenticity, innovation, and a reverence for top-quality ingredients, defining a new standard for airline cuisine in 2025.