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AIR CULINAIRE
Food is a distinct part of the travel experi- ence, and Air Culinaire Worldwide® strives to provide travelers with foodservice that stands apart. Through expertise in catering, concierge and jet services, Air Culinaire makes traveling more enjoyable. For a business that participates in domestic and international travel, location is key. Air Culinaire’s Ashburn, Virginia, site at Ashburn Technology Park is located near Washington Dulles International Airport, Ronald Reagan Washington National Airport and BWI Thurgood Marshall Airport to provide foodservices to the mid-Atlantic region with convenience and ease. Many business professionals live in this area, making it an ideal place for expanding in the foodservice market. “It’s a great loca- tion that allows us to service many clients in the airport locations efficiently,” Steven Roberts, senior vice president of global operations at Air Culinaire, said. With St. John Properties, Air Culinaire has the customized space to grow in the
area’s foodservice market. “They were flexible in allowing us to design the space in the way that we needed to, to build our culinary center out, install the equip- ment and the required infrastructure — plumbing, electrical, gas, that sort of thing — and design the space to entertain customers or clients when they are in our market space,” Roberts said. The Ashburn location features flexibility that enables the company to reach beyond the kitchen and into demonstra- tions. “Part of that space is an entryway in which we do chef demos and tastings and client receptions, so it’s a flexible space that allows us to host clients as well as produce great product efficiently and effectively,” Roberts said. St. John Properties initially stood out to Air Culinaire leadership as a fair, flexible, trusted landlord and partner. “We’re very big on working with like-minded people who believe in win-win situations,” Roberts said, especially when it comes
With St. John Properties, Air Culinaire has the customized space to grow in the area’s foodservice market.
to leasing property. “They’re not just lease agents. They’re owners and opera- tors, they understand our business, they’re professionals.” The company’s executive chefs specialize in making small-batch foods from scratch, using high-quality, seasonal, local food products. These meals travel across the U.S. and the world. As passengers eat their meals mid-flight, the business and partnership that made those meals possible continues to grow stronger.
TENANT DIGEST
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