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Wednesday, March 10, 1999



File photo
Isle chef and restaurant operator Sam Choy began
developing Hawaii cuisine for United last year.



United Airlines renews
food pact with Choy

Star-Bulletin staff

Tapa

United Airlines has signed Sam Choy, the noted isle chef and restaurateur, for a second year as the airline's consultant on food and menus for its mainland-Hawaii flights.

Choy began developing Hawaii cuisine for the airline early last year, introducing items that were different from traditional airline food, including pulehu lamb chops, honey-mustard glazed salmon and maca-damia nut crusted ono.

United said a study by a market research firm found that passengers weren't the only ones who liked the food. "The flight attendants really enjoy serving it," said Joe Hopkins, a United spokesman in Chicago.

Choy's creations, from basic meals throughout the aircraft to special appetizers for first class, are served on flights in both directions between Chicago, San Francisco and Los Angeles and Honolulu, Kahului and Kona. Hopkins said the contract now will run through April 2000. Choy has restaurants on Oahu, Maui, the Big Island and in San Diego and Tokyo.



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