The kitchen delights of Chesa are heading upwards from the Peninsula hotel. No it's not another location or even a hotel in the city, but on Swiss airlines - and it's only for those in business and first class. The hospitality partnership was announced on Wednesday at a lunch, which included some of the dishes served on flights between Hong Kong and Zurich. The Penn's Swiss executive chef Florian Trento (centre, with the Peninsula's resident manager, Nicolas Beliard, at left) presented the culinary delights. 'I'm very excited because [tonight] the flights taking off will have our food,' Trento, a Hong Kong resident for 15 years, said. 'Airline catering is new to me. You develop the recipes and give them away hoping everything would be fine. I've learned that to serve meals at 30,000 feet in the air is very different.' For better or worse, the choice in the sky won't just be fondue or chocolate. 'The biggest challenge for me is to translate the taste of the food into practical serving methods in the air. The creative restrictions begin at food preparation 24 hours before take off, then it will be reheated. Also, I'm not sure if the catering chefs would be able to follow the recipes exactly step by step. At the hotel I could do any garnishing or decoration, but not so in the aircraft. The biggest problem is the appetiser. I have to figure out how to put the cold food directly onto the plate in the original form. It would be interesting for me to try the same menu on the ground and in the air.' However, for Markus Binkert (right), the Swiss airlines executive in charge of products and services who flew in for the event, it wasn't the new catering that made the biggest impression on him. 'The garden suite's view is better than the Swiss mountains,' he said.