Provo Air Center, a private jet terminal in Turks & Caicos, has hired Lauren Callighen as its new executive chef and culinary director. In this role, one of the few of its kind in the FBO industry, Callighen will lead PACKitchen, Provo Air Center's culinary programme, elevating the private terminal's food and beverage offerings and ensuring a world-class dining experience for travellers.

“We are thrilled to welcome chef Lauren Callighen to the Provo Air Center family. Her global culinary pedigree and innovative leadership style will enrich our team and delight our clientele,” comments Deborah Aharon, CEO of Provo Air Center. “This appointment reflects our commitment to excellence in every detail. By bringing in a chef of her calibre, we are ensuring a world-class culinary experience for our guests both on the ground and in the air, further distinguishing our FBO as a global leader in luxury aviation service.”

Originally from Newfoundland, Canada, Callighen brings more than 20 years of international epicurean adventures to Provo Air Center. She has led kitchens at some of Turks & Caicos' most celebrated luxury resorts, including: executive chef of Parallel23,The Palms' acclaimed fine-dining restaurant; culinary programmes contributor at The Shore Club; and culinary director of The Hartling Group, owner of The Palms and The Shore Club, earning acclaim for her creative Caribbean-inspired cuisine and a strong team-centric leadership approach.

She has showcased her talents far beyond the Caribbean as well: in 2016 Callighen was invited as a guest chef at the prestigious James Beard House in New York City; in 2015 she headlined a special culinary event at Condé Nast's headquarters' legendary cafeteria in New York, a testament to her rising profile on the global culinary stage.

Provo Air Center has been consistently recognised as one of the top FBOs in the world. The Providenciales-based facility has also garnered multiple private aviation and travel awards for its state-of-the-art services and focus on customer satisfaction. From pioneering amenities, such as developing the first-ever drive-through customs hall to ensuring meticulous attention to passenger and crew comfort, every detail at Provo Air Center is crafted to deliver excellence with a Turks & Caicos flavour. Bringing chef Callighen on board to create a gourmet dining programme, both for on-site lounges as well as in-flight catering, is just the latest example of how Provo Air Center continues to raise the bar in luxury private travel.

“I want to create an oasis of comfort and quality here,” Callighen says of her new role. “Because whether you’re landing in Turks & Caicos for the first time or you’ve called this home for years, you deserve a warm welcome and something delicious to eat.”