This archive report was first published on 10 January 2020.
Feeding the Skies: An Interview with Stephane Lopez ¶
Published on January 10, 2020
Stephane Lopez, a Reunion Island-born Frenchman, has spent most of his career serving airlines. As the general manager of Nas Servair, a Kenyan company that provides in-flight and corporate catering solutions, he oversees a team that works tirelessly to ensure that air travellers enjoy their meals.
From his corner office at Jomo Kenyatta International Airport, Lopez can see most of the activities at the facility. He takes pride in his work, which involves providing fresh food to airlines, and ensuring that every guest's expectations are met.
'Behind the tray of food that you enjoy while flying are processes and teams of people who participate in its preparation,' Lopez explains. 'We have teams working in the cold kitchen, the hot kitchen, and the bakery. Food safety is key, so we have an internal lab where food analysis is performed.'
Lopez's passion for his job is evident in the way he talks about his team and the importance of trust in achieving their goals. 'Trust is vital in a team,' he says. 'Without trust, you wouldn't even go to bed. Trust means that you believe in others to deliver.'
As a leader, Lopez emphasizes the importance of communication and clarity of purpose. 'One that places team before individual and emphasises clarity of purpose,' he describes his leadership style. 'I'm open-minded too. For me, communication is indispensable.'
Despite the challenges of working in the airline industry, Lopez remains optimistic about the Kenyan business environment. 'I have been here for almost two years now,' he says. 'In my personal perspective and through my small window, Kenya's economy is well structured. With its advantage of young talent, the country has so much potential for growth.'
Lopez's experiences working with diverse cultures have taught him the importance of adaptability and learning from others. 'I've interacted with diverse cultures and learnt a great deal about different ways of life,' he says. 'In my excursions, I still haven't discovered the country which I want to retire to one day.'
As he looks to the future, Lopez is focused on ensuring that Nas Servair continues to grow and thrive. 'Marking our 70th anniversary last year was wonderful,' he says. 'Our focus now is to celebrate our 100th and 150th anniversaries.'
