If you have flown recently, chances are you have eaten a meal designed by Rob Smithson.

As Head of Culinary at dnata Catering and Retail, Rob leads menu development and culinary performance across one of the world’s largest airline catering businesses. In Australia alone, dnata produces 54 million meals each year and services 250,000 flights across domestic, international and private aviation.

In this episode, we go behind the scenes of airline catering to explore how menus are reverse-engineered for altitude, culture, equipment limitations and global trends. Rob shares how his team balances creativity with precision, sustainability with scalability, and quality with extraordinary volume.

Episode Highlights

• What it takes to design and deliver 54 million airline meals a year
• Food trends shaping airline menus, including protein and fibre
• Sustainability in aviation catering and the Paddock to Plane programme
• Working with high-profile chefs, including Ross Lusted for Qatar Airways
• Integrating native Australian ingredients into global menus
• Developing and mentoring the next generation of chefs

This is a rare look inside a part of the hospitality industry most people never see, but almost everyone experiences.

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This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com 

Follow & Connect with Rob Smithson, Head of Culinary, dnata Catering & Retail 

• Robert Smithson 

Connect with your hosts:

• Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr 
• Lucy Allon: https://www.linkedin.com/in/lucyallon 

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