Jamie Gibson is a chef with her head in the clouds. As the Founder of Flightess, this Chef and Private Jet Flight Attendant shares her passion for cooking and scrumptious, satisfying flavors not only with celebrities and high profile tech execs, but also her pilots and flight crew. In Flightess, she has created a space for private jet flight attendants to gain knowledge and skill in the industry all while pursuing her culinary dreams. Jamie demonstrates that no goal is unattainable when you are willing to work for it.
FWM: Jamie, I’m so excited to interview you. Please introduce yourself to our readers.
JG: My name is Jamie Gibson and I am Chef/Private Jet Flight Attendant.
FWM: What led you to becoming a chef?
JG: I became a flight attendant when I was 21 and as I slowly transitioned into working on private jets, I recognized my culinary prowess was an advantage and helped set me apart among other candidates in the industry. In all honestly, I simply really love to eat. I love exploring new cities, new cuisines, and new flavors. That natural love and proclivity I had for exploring food helped fuel the experiences I provided my guests onboard their jet. After a few years, I recognized my skills needed some refinement and I went to Spain for culinary school.
FWM: What was your inspiration behind “Flightess’?
JG: I had invested very heavily in my training to become a skilled Private Jet Flight Attendant. Although I had diligently put myself through many trainings and searched high and low to learn the hospitality and culinary skills that I have now, I had wished there was an industry specific platform when I first started that had made it straightforward and easy to learn these skills. Therefore, I created it myself and Flightess was born. Flightess now stands as the largest community for private jet flight attendants in the world.
FWM: Being both a chef and corporate flight attendant is very demanding. How do you balance these high energy careers?
JG: To-do Lists. Lots of lists! Haha kidding (kinda) I did learn the hard way how to prioritize tasks and time manage. But more importantly, I am completed fueled by passion. There is no way I could juggle the balls that I do in my hybrid career if I wasn’t deliriously in love with it.
FWM: What is your most favorite in-flight meal to prepare?
JG: Lamb rack! Every chef has their “magic recipe”, you know, the one that wins with every guest. My lamb rack has wowed some of the richest CEO’s in Silicon Valley, celebrities, and most importantly, my beloved pilots. In fact, it may have been the very meal that had my fiancé convinced I was “the one”.
FWM: How can our readers connect with you and your brand?
JG: Either on Instagram @flightess or www.flightess.com
Photos courtesy of Linda Gibson
