There are so many exciting perks in this career, what do you love most about being a cabin attendant in private aviation?
For me, being a Certified SkyAngel (Corporate Cabin Attendant) is like being a kid at a candy shop. I love meeting new people so much and the diverse range of people I get to serve is so exciting for me that it never feels like work. I’m such an extrovert that serving and caring for my guests gives me a natural high (not unlike a kid in a candy shop).
We fly with the world’s industry leaders and influencers. Their safety and satisfaction are of the utmost importance, tell us what kinds of special touches you love to do to ensure your guests have a delightful travel experience when they fly with you?
Holidays and unique requests are my specialties. I enjoy challenging myself to always strive for the utmost of comfort and the smiles of my guests. Whether it’s running around town getting specialty beer for the men’s Super Bowl trip or working with a chef to get the best Halal food out of a small town - it is my pleasure to go above and beyond to ensure my guests have a fun-filled flight!
As Corporate Flight Crew, working within the exclusive world of Private Aviation, we are lucky to have the opportunity to explore the world and go places others dream of seeing, what has been your most favorite destination(s) you have flown to and why?
I always enjoy going to new places that have interesting food and culture for me to share with my guests and crew. I do not take the gift of traveling that this career offers me for granted and always find time to enjoy whatever place I find myself in. When I was in Tahiti I went Island hopping, scuba diving, swam with sharks and sting rays, drove around on a moped and ate as much local seafood as I could get my hands on. My most favorite destinations are the ones that have pristine environments, wildlife, and exceptional food.
As flight crew, we get to eat at some pretty amazing restaurants. What has been your favorite dining experience?
I love food so I find myself having favorite restaurants wherever I go, however, one that really stands out was the Fisk Markadur Inn in Reykjavik, Iceland. It was a four-course menu that included selected wines. The menu was specifically created daily by head Chef Hrefna Rosa Saetran. The seafood was exceptionally fresh and delicious. What stood out to me the most was the presentation of the food accompanying the unique Icelandic music in the background which turned a great meal into an exceptionally unforgettable experience.
If a client is interested in booking you for a trip, which airports do you service? Are you willing to relocate for contract flights? Full-time positions?
My home-base is Los Angeles, CA in which I service; VNY, BUR, LAX, LGB, SMO and SNA. I frequent many neighboring airports within Southern and Northern California and with notice do relocate for contract flights out of state. At this moment I am only available for contract flights.