Case Studies / Kitchen by Mike
A global benchmark that redefined airport dining.
Sydney International Airport with Emirates • Since 2017
Airports are among the most complex operational environments in hospitality — high-security, high-volume, with little tolerance for error. Food is usually compromised: generic, fast, and forgettable.
The challenge was to deliver the authentic Kitchen by Mike experience — seasonal, generous, producer-driven food — inside the constraints of an international terminal, while meeting the standards of Emirates, one of the world’s most premium airlines.
Approach
In partnership with Emirates, I created a canteen-style restaurant airside at Sydney International Airport, a first for Australia.
The offer mirrored KBM’s ethos from Rosebery: a rotating seasonal menu, wholefood salads piled high, wood-fired meats and fish, and my sourdough bread — but adapted for airport logistics, efficiency, and security protocols.
Every system was re-engineered for speed, consistency, and compliance, without losing integrity. The design gave travellers an experience that felt nourishing, real, and human — a stark contrast to the transactional airport food they were used to.
Outcome
Within a year, the restaurant was awarded Best Airport Restaurant in the World (2018) — an extraordinary recognition that proved that authentic, seasonal dining could thrive even in the most restrictive environments.
It set a global benchmark for airport dining, inspiring operators worldwide to rethink what was possible. For Emirates, it reinforced their premium positioning; for KBM, it demonstrated the brand’s strength, scalability, and resilience.
