A lifelong aviation enthusiast who joined&nbsp;AIN&nbsp;in 2007, Curt came to&nbsp;the publication&nbsp;from the broadcast industry where he was a national science and technology television reporter and producer. He writes on the FBO field, aviation finance, and sustainable aviation and occasionally contributes to&nbsp;AIN&nbsp;sister publication&nbsp;Business Jet Traveler. Curt was a member of the AINtv reporting staff that won the 2008 Aerospace Journalist of the Year award for Best Airshow Daily. That same year, he was a finalist for another AJOYA award. He earned an AJOYA for Best Business Aviation Submission in 2018 and was a finalist in that category in 2021. He received the National Air Transportation Association’s&nbsp; Aviation Journalist Award in 2012 and won a Pegasus Sapphire Business Aviation Award for outstanding journalism in 2021.
Before joining AIN, Curt worked with&nbsp;Consumer Reports’ television division, CRTV, and for several local television news staffs. An honors graduate of the State University of New York at Stony Brook, he earned a master’s degree in broadcast journalism from Boston University in 1995. Curt lives in New York State with his wife and two young sons.

Senior Editor

Curt Epstein

As part of its <a href="https://www.ainonline.com/aviation-news/business-aviation/2022-10-12/air-culinaire-sees-growing-appetite-flight-catering">continuing investments</a> in its catering kitchens,&nbsp;Air Culinaire has completed the move of its major facility in London to a 8,700-sq-ft kitchen just minutes from Luton Airport.&nbsp;The improved facility—more than four times the size of the former location—features modern cooking appliances, energy-efficient equipment and lighting, anti-bacterial flooring and walls, and retractable spray-down systems for cleaning. It also includes pass-through refrigeration portals to maintain temperature compliance.
To celebrate the move, the company has introduced a "London Lifestyle" menu, curated by executive chef Aaron Watson. This menu features&nbsp;more than 50 dishes such as British smoked salmon, eight-hour braised BBQ pork shoulder,&nbsp;tonka bean Eton mess, and crusted seabass. Watson also led the transition to the new facility.
Also in London, Air Culinaire will trade one of the smallest kitchens in its network—located in a WWII-vintage former Royal Air Force flight crew kitchen at Biggin Hill Airport—for the kitchen in The Approach, the restaurant in the soon-to-open The Landing Hotel on the airfield. In addition to providing its normal flight catering, Air Culinaire will also operate the restaurant serving hotel guests.

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