A UNIQUE ON BOARD EXPERIENCE
The Luxury inflight Magazine is delivered as a gift directly on private jet passengers’ table.
The on board staying becomes a stunning unforgettable entretainment experience.
The magazine, in English Language, is an harmonic mix of stunning images and valuable editorial contents, with amazing resorts pictures, luxury products, sophisticated lifestyle stories.
The owner and editor HQ Food&Beverage belongs to VIP catering world, that’s why a high focus is dedicated to starred cuisine, with confidencial interviews to the most renowed starred chefs, from all over the country.
The Italian Excellence will be one of the main themes in our magazine, with a good attention to International brands too.
Lifestyle and travel, spa and wellness, wine cellars and luxury resorts, art and fashion, watches and jewellery, yacht and cars are only some of the topics in this unique magazine
A web issue is not available. You must touch it. If you are not flying on a private jet, theonly way to receive a copy is to contact us.
A UNIQUE ON BOARD EXPERIENCE
The Luxury inflight Magazine is offered as a gift on private jet passengers’ table.
The on-board staying becomes a stunning unforgettable entertainment experience.
The magazine is an harmonic mix of stunning images and valuable editorial contents.
You will find amazing resorts pictures, luxury products, sophisticated lifestyle stories.
The owner and editor HQ Food&Beverage belongs to VIP catering world, that’s why a high focus is dedicated to starred cuisine, with confidencial interviews to the most renowed starred chefs, from all over the country.
The Italian Excellence will be one of the main themes in our magazine, with a good attention to International brands too.
Lifestyle and travel, spa and wellness, wine cellars and luxury resorts, art and fashion, watches and jewelry, yacht and cars are just some of the topics in this unique magazine.
A web issue is not available. You must touch it. If you are not flying on a private jet, the only way to receive a copy is to contact us.
As a young boy, he helped his uncle who had a restaurant. Now he is one of the most highly respected chefs in Italy. His menu originates in Italy, travels around the world and then returns back home. Charting a safe course that provides a unique experience. With a little nostalgia for those days before Instagram, when only the cooking talked.
«I am very attached to tradition, an evolving tradition, the one that never stop. For me a foresighted chef must really defend the values of his home country and its cookery, but not be an extremist. I want my cuisine to be good, creative, light and also pleasing to the eye.”
“I could not ask for more. I am in debt with life, not in credit!
Of course, I hope to be able to see the children of my children be born and then grow up, and I also hope to be able to continue singing as long as Lord desires. But I don’t have plans for the future, I focus on the present.”
“I could not ask for more. I am in debt with life, not in credit!
Of course, I hope to be able to see the children of my children be born and then grow up, and I also hope to be able to continue singing as long as Lord desires. But I don’t have plans for the future, I focus on the present.”
“The day before you feel the pressure, then during the race adrenaline and concentration almost leads you to not think too much about it. You have to know how to manage the time between the two runs: I had no superstitions but I created a routine and above all I tried to surround myself with positive people, without anybody being able to chuck their fears in my face.”
If you wish to touch the soft velvet cover, contact us.
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