Steve Kanatzar - From Chemistry Lab to Cockpit

Steve Kanatzar's journey to creating The Airplane Restaurant began in an unlikely place: a college chemistry lab. With a degree from Colorado State and a career in oil shale research, his path seemed set in the scientific world. However, two passions would ultimately reshape his future – aviation and culinary innovation. Aviation ran deep in Steve's blood. His grandfather owned a plane, his mother flew, and Steve himself caught the flying bug in college, though limited funds forced him to choose between flying lessons and chemistry textbooks. "I remember standing in front of the post office box when I got a check back... I could either go flying with that money or buy a chemistry book," he recalls.

His culinary interests emerged during college, where he and his food chemist roommate conducted experimental cooking projects, combining scientific precision with creative gastronomy. When the oil shale industry declined, Steve began bartending, unknowingly laying the groundwork for his future in hospitality. The dream of combining aviation and dining took shape over ten years. "I didn't want to just have a restaurant with airplanes hanging from the ceiling," Steve explains. His vision was grander – a full-sized aircraft where people could enjoy both fine dining and aviation history. Despite skeptics claiming he wouldn't last a year,

Steve's unique concept has thrived for over two decades. The restaurant has become a destination for aviation enthusiasts, hosting luminaries like Gene Cernan, the last man to walk on the moon, and inspiring countless young aspiring pilots who can experience sitting in a real cockpit. What started as a bold idea requiring extensive planning, architectural innovation, and regulatory navigation has become a testament to the power of pursuing unconventional dreams. Steve's journey proves that sometimes the most successful ventures come from following multiple passions, even when they seem unrelated at first.