The luxury of flying first class

Flying first class has long been considered a symbol of luxury, reserved only for a selected few. I grew up in Nepal, and flying in itself was a rare experience. I never thought that I would fly among those exclusive groups. Growing up in the UK, being from a working-class background, flying first class was a faraway dream and too extravagant for anybody’s reach. Even though the airlines of Nepal have joined the international scene, none has yet offered anything other than standard cabins. As is the case with many others, I always wondered what lay beyond that mysterious curtain separating economy from first class.

Then, one day, the opportunity came along unexpectedly. I was having a chat with one of our senior managers at work and mentioned how much I’d love to fly first class. He laughed first, then said, “Leave it to me.” Well, wouldn’t you be surprised, he set up the possibility of an upgrade on my next long-haul flight. “Dress smartly,” he said, “and if there’s no paying passenger, you just might get upgraded.”

I was very surprised when I got upgraded on a Lufthansa flight. My heart was racing as boarding happened, stepping into a world of luxury I once only fantasized about. It seemed surreal, to finally be tasting those dishes at 39,000 feet which I had helped design for airplane menus.

The first class was almost like going into this little peaceful sanctuary. The wide, plush seats would recline at the touch of a button into fully flat beds. No noise, no rush—just quiet and comfortable. It was just like going into another world.

From the moment I sat down, the care was incredible. One of the cabin crew members came out and greeted me by my last name, offering a glass of champagne in sparkling crystal. This wasn’t just champagne. It was top-shelf, part of the luxury which flying first class is all about.

Probably the most remarkable features of flying first class were the dining experiences. I had worked for airline catering, developing dishes for major airlines, but never on the receiving end. The menu would be presented—just as it would be in a fine-dining restaurant-elegant on high-quality paper, gourmet dishes crafted by world-class chefs.

There was smoked salmon amuse-bouche with caviar on top, followed by a salad course of lobster-avocado with a hint of citrus dressing. Then, the main course turbot fillet was perfectly cooked and served along with truffle mashed purple potatoes and roasted vegetables in white wine caper saffron sauce, garnished with edible flowers.

Finally, for dessert, I had molten chocolate fondant with vanilla bean ice cream. The feast could give any Michelin-starred restaurant a run for its money. The attention to detail was impressive—fine porcelain for each course, with real silverware, linen napkins, and crystal glassware. Finally, the experience concluded with a freshly brewed coffee and a selection of the finest chocolates. Every aspect from bread to butter was thoughtfully curated.

What was unique was not only the food and comfort but personalized service. The cabin crew addressed me by my name, and before I would even ask, they would have already anticipated it. If I mentioned a particular wine that I liked, they would come with a bottle for me to try. It felt like dining in a five-star restaurant where the chef customizes the menu to your taste.

My airplane seat was less of an airplane seat than a private suite. There was a closet for my belongings, adjustable lighting, and a huge entertainment screen. When bedtime came, flight attendants came along to provide turndown service—fresh linens and pajamas. I slept very soundly as though I were in a five-star hotel and not on the airplane.

Another surprising thing to me was just how practical first class was for working professionals, with its high-speed internet, available power outlets, and spacious work area. It’s pretty clear why any business executive would travel first class. The quiet, private environment helped me get a lot of work accomplished in an efficient manner.

We often wonder why would anyone pay ten times the price of an economy ticket for first class? Now, having had the experience, I understand why. It’s not about space or food. It’s about the entire experience of first class. First-class passengers have a certain privacy and comfort. Personal service makes the journey nice rather than just a means of getting somewhere.

From private airport lounges to head-of-the-queue boarding, first-class passengers are catered to from the instant they step into the airport. For the business executive, at least, the opportunity to work in quiet, private surroundings may make first-class a practical necessity. For others, this could be the once-in-a-lifetime pampering.

At first, I felt out of place, overwhelmed by such attention and luxury. I explained this to one of the flight attendants and she kindly gave me the space I needed. I learned that flying first class isn’t just about opulence. Rather, it’s about savoring a different way of traveling. I wasn’t born into it but anyone can appreciate it and enjoy the experience. If you ever get the chance, flying first class is an extraordinary voyage. It makes flying unforgettable.

Baral is a UK-based R&D chef