Premium tour operator LOTİ continues to raise the bar for luxury travel. In the end of June, Tuna Han Altın, the Executive Chef of Lujo Hotel, arrived in Moscow from Bodrum on a working visit.

The main purpose of the visit was not only to approve the new in-flight menu, but also to compare culinary approaches across companies, evaluate the accuracy of recipe execution, analyze formulations, supervise production processes, and select the best solutions for Lujo BlackJet – to ensure that even at 10.000 meters every detail meets the highest standards.

“We spent several months developing this menu – carefully, step by step. For us, it’s crucial that the execution matches the original vision. I personally assessed the taste, presentation, temperature, and the commitment to our culinary philosophy. That is the only way to maintain the level of quality our guests expect from a flight aboard the unique Lujo BlackJet business-liner”, – highlighted the Executive Chef.

The new signature menu reflects the philosophy of Lujo Hotel: aesthetics, joy, comfort, and sensual pleasure – even in the sky. Each dish is created with meticulous attention to detail, and ingredients are selected with jeweler-like precision. LOTİ and Lujo are deeply committed to every detail, because it’s the details that create a premium experience – one that begins the moment you step on board.

The updated menu will be available on Lujo BlackJet flights between Moscow and Bodrum during the current summer season.

Tuna Han Altın is the Executive Chef of Lujo Hotel and one of the key figures behind the brand’s culinary philosophy, based on aesthetics, flavor harmony, and emotional satisfaction through food. With an impressive career path, he previously led kitchens in premium hotels in Turkiye. He is known for his high standards in ingredient quality, technique, and presentation.

During the 8 years at Lujo Hotel, he is responsible for the strategic development of the resort’s gastronomy and curates not only its restaurants, but also the onboard dining concept of the exclusive Lujo BlackJet business-liner.

His style combines contemporary culinary interpretation with signature touches and an unwavering focus on detail. The chef adheres to the principle of continuous professional growth, regularly drawing inspiration from the world’s leading restaurants in different countries (including Michelin-starred ones) and seamlessly integrating best practices into his own culinary art.