Champagne and caviar, fancy dishes prepared by Michelin chefs, served to highly paid CEOs drinking vintage wines charged to their shareholders. If one reads stories in the general press that might be the image you would get about dining aboard private jets. In fact, it is by far the exception than the rule, say experts. Read more…

About the Author Doug Gollan

I study and write about Ultra High Net Worth (UHNW) consumers, luxury travel, the business of luxury and private aviation, particularly jet cards