Etihad Airways has hired 110 cinternational chefs, some of whom have worked in Michelin-starred restaurants, to cook in its Diamond First Class cabins.

They are already working on flights to London, Sydney, Melbourne and Paris and will be introduced across all other First-class destinations by early next year.

The chefs work from a pantry, stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables along with specialized tools such as a a whisk and foamer.

They will work from a new first-class menu which includes between four and six meat or seafood dishes, four sauces and four side options, all prepared to order.

The chefs, who have a minimum of 6 years of professional experience in 5-star restaurants and hotels, can also create custom dishes to suit individual tastes,.

The scheme is set to be rolled out on flights to Dusseldorf, Frankfurt, Geneva, Narita, Seoul, Brussels, Milan, Munich, Casablanca and New York in the future.

Etihad’s new service is likely to put it front and center of efforts to maximize the luxury in first class — it’s the boldest gesture towards uber-luxury travelers since its rival Emirates rolled out in-flight showers for its first-class cabins in 2008.