New Jersey-based Air Culinaire Worldwide has expanded into a new facility just minutes from Teterboro airport. This facility provides its experienced team with additional space to be creative, utilising modern equipment. The newly built kitchen is 17,000 sq ft, making it one of the largest kitchens in Air Culinaire's culinary arsenal.

The Teterboro kitchen features modern cooking appliances, such as six-point ranges and high thermal BTU grills. It also uses energy-efficient equipment, anti-bacterial flooring and walls, pass-through refrigeration portals to maintain cold chain compliance, retractable spray-down systems for sanitation and high-efficiency LED lighting. The kitchen is also equipped with a custom ventilation system and a new pastry rolling machine.

Senior vice president of global operations Steven Roberts says: “The next chapter is here, and as we reinvest in the future, this facility reflects our commitment to creating a promising future for our team members and customers.”

Executive chef Salvator Lano has been the executive chef at Air Culinaire for 14 years and has led the transition to the new kitchen, along with general manager Erick Arc. One of the favourite dishes he has created is from the company's New York lifestyle menu: olive oil poached asparagus with Serrano ham and a Romesco sauce.

He says: “As a fourth generation Italian growing up with classic Italian dishes, I wanted to share how we make this family dish, which is very popular due to its beautiful presentation and great taste.”