He says that they can help deliver a superior level of customer service, strengthening the carrier's brand image and differentiating them from competitors flying similar routes.
"We do our best to make a flight with Austrian a high-level experience, which is why we have one chef on board of every single long-haul flight," says Braun.
"The menus are ... refined á la minute by a chef who will pamper the palates of our guests on board. (This) service is highly valued by our customers," he adds.
In spite of the many complexities of aerial cooking, Menge agrees with Braun that on-board chefs can still add value to the in-flight customer experience.
"It's much more interactive if the chef can come out and say hello to the passengers rather than the crew just handing out menus and then food," he says.
"I think it makes a big difference if a chef with passion is on board to explain the food to customers, for the visual appeal it will also look much nicer.
"This can really help the airline company go the extra mile in presentation and service," he concludes.