Concepts
Airlines & Restaurants

In the early 1990s, Peter Bührer was selected as Star Chef to design Swissair’s first class menus. Delicious dishes such as Sauerbraten of Angler with Balsamicosauce and Polenta, Almond Pudding with Sweet Basil Sauce, etc. were created, and surprised the culinary world 33,000 feet above the ground.

From 1992-1995, he started to re-design the complete on board food & beverage concept of the biggest European regional airline, «Crossair». Meals were adapted to the effective daytime needs; modern, creative, light, tasty, playful, seductive delicious food.

He newly interpreted culinary traditions. The economical success was achieved by reducing meal costs, by using better quality and more hand made food. Being environmental friendly, waste was reduced by more than 30%. For this concept, Crossair received international awards for the best airline concept world wide.

In 1995, Peter accepted a challenge from the famous Italian regional airline, «Air Dolomiti». He designed their complete on board concept, including table top with porcelain, design and decoration.

Special attention was given to the modern, light Italian cuisine where traditions were newly interpreted and presented.

The project was awarded with the Mercury Award, and the Emerald Award for the best Airline Catering in the World, and as well for the best Airline Tableware Concept in the world.

For Steigenberger Hotels AG, he created, besides his consultancy work, the complete restaurant concept «Oscar’s» and «3M Bistro». Both have been implemented in cities such as Frankfurt and Augsburg and later as well in Berlin and other cities in Germany.

Other restaurant concepts were achieved with Steigenberger, in Berlin (the «Aroma Cuisine»), and the concept, «Movies, Bar & Restaurant» which have open restaurants in Freiburg and Cologne, next to the Ufa's Multiplex Stores.

In 1997 and 1998, he created a new concept of a Home Meal Replacement Store & Restaurant in the United States for LSG Lufthansa Holding AG.