New Culinary Program

Savour the Journey

With Air Canada’s creative culinary offerings, you can experience a world of flavours before you reach your destination. Enjoy elevated dining in our Air Canada Signature Suite and in our premium Air Canada Signature Class cabin.

In addition to our long­-standing partnerships with award-winning, Vancouver­ based chefs David Hawksworth and Vikram Vij, we are pleased to add renowned Montreal chef Antonio Park to our chef panel and showcase the best cuisine Canadian culinary talent has to offer. Last but certainly not least, complementing your culinary journey is a selection of top wines chosen by leading Canadian sommelier, Véronique Rivest.

Antonio Park

“I’m extremely proud and humbled to be sharing my food with Air Canada’s customers beginning with Montreal to Tokyo-Narita customers flying at 30,000 feet. It is the perfect opportunity to use Canadian ingredients and Japanese techniques, marrying the two to better the on-board experience.“

Antonio Park is a Montreal chef and restaurateur who blends his South American and Asian roots with locally sourced, sustainable ingredients to create dishes that represent his culinary journey.

We are pleased to serve chef Park’s creations on­board and invite you to discover his unique and savoury flavours.

Where to find his cuisine:


Japanese Meal in Air Canada Signature Class, Premium Economy and Economy Class

August 1, 2019 Montreal – Tokyo (Narita)
November 1, 2019 Toronto – Tokyo (Haneda)
Vancouver – Tokyo (Narita)
By Spring, 2020 Calgary – Tokyo (Narita)
Vancouver– Osaka


Route specific main meal choice in Air Canada Signature Class

By Spring, 2020 All flights from Canada to: Hong Kong, Seoul, Beijing, Shanghai, Taipei


Route specific main meal course in Air Canada Signature Class

December 11, 2019 Montreal – Sao Paulo Toronto – Sao Paulo
By Spring, 2020 Toronto – Santiago
New Culinary Program

David Hawksworth

“ When I try something, it has to be about the flavour. It has to taste amazing.“

David Hawksworth is an award­-winning Vancouver­-based chef and the owner of restaurants Hawksworth and Nightingale, where he uses local ingredients to create the very best Canadian cuisine. He has worked in European, Michelin­-starred kitchens, including Le Manoir aux Quat’Saisons and L’Escargot, and has been a guest chef at restaurants in New York, Hong Kong and Napa Valley.

Where to find his cuisine:

  • International Air Canada Signature Class flights departing Canada
  • All North America Signature Class flights
  • The Air Canada Signature Suite at Toronto Pearson International Airport
New Cullinary Program

Vikram Vij

“We work together in enhancing the customer experience by providing best service and nutritious meals on Air Canada flights to India. My creations proudly represent my birth country but honour the beautiful democracy and freedom of the country I live in, Canada.“

New Cullinary Program

Vikram Vij is the co­-owner of Vij’s Restaurant, Vij’s Rangoli and My Shanti by Vikram Vij in Vancouver, where traditional Indian techniques meet West Coast ingredients. He is a certified sommelier and the co-author of three cookbooks.

Customers can enjoy contemporary, inspired Indian dishes by the celebrated Vancouver chef in all cabins of service on our Canada–India (New Delhi and Mumbai) flights.

Véronique Rivest

“Our selection features good­ quality, food­ friendly and enjoyable wines that evoke the spirit of travel.“

One of the most respected sommeliers in Canada and abroad, Véronique Rivest is the winner of the 2006 and 2012 Canada’s Best Sommelier competitions, the 2007 Wine Woman competition in Paris, the 2012 Best Sommelier of the Americas competition and in March 2013, she became the first woman to take a podium at the World’s Best Sommelier Competition in Tokyo by winning second place. She is the wine columnist for Ottawa’s Le Droit newspaper and Radio­-Canada, and the owner of SOIF wine bar in Gatineau, Quebec.

Where to taste her wine selections:

  • Air Canada Signature Class
  • North America Business Class
New Cullinary Program