Now Landing
Cool, Local, and Authentic
Everyone Loves
We tell the best cool, local, and authentic tales
The world’s jetsetters are back on the move. And, whether they are flying for business, leisure, or bleisure — today’s travelers include cool, local, and authentic restaurants on their checklists to soak up the flavors of their travel destination. Travelers crave these culinary stories as a way to immerse themselves into a region, and into an authentic experience. Restaurants are where culture and food unite, where stories are created, and where memories are made that keep travelers coming back for more.
Since 2006, SSP America has been telling restaurant stories across the Americas. Our job is to tell that uniquely local story through a region’s food and restaurants. We’ve carved out a unique niche as the go-to gurus renowned for bringing a ‘taste of place’ to airports. As a result, we call ourselves ‘the food travel experts,’ and we’ve got a passion for restaurant stories.
a good story
I’M A FROM SSP WE’RE PASSIONATE ABOUT BRINGING AUTHENTIC TO AIRPORTS THAT A TASTE
FOOD TRAVEL
EXPERT
SSP AMERICA. PASSIONATE BRINGING COOL,
RESTAURANTS THAT REFLECT TASTE OF PLACE.
Gateways to the
An industry sustained on the wings of aviation
Our industry is indisputably sustained on the wings of aviation. Every plane that lands at an airport brings with it a plane filled with innovation, shared experiences, and ideas. Aviation sits at the cornerstone of today’s global economy—uniting cultures, fueling connectivity, and driving commerce.
The latest Airports Council International World data figures indicate that passenger numbers in the Americas are soaring, with Latin America and the Caribbean projected to reach 770 million passengers, and North America set to reach two billion passengers in 2024.
As the airports of North, South, and Central America prepare and invest for the future—so too does SSP America.
Across the Americas, SSP America operates in airports of all sizes, capacities, and cultures. We have the flexibility to scale our operations and personalize our portfolios to deliver on your airport’s needs and initiatives like few companies can.
WE STAND ON SOLID GROUND
Practical Principles serve as our North Star
Great companies are built on solid ground. Ground that supports individuals, unifies teams, and guides collective strategies. Our PASSION Principles™ serve as a rock-solid foundation that offers us practical inspiration. They also serve as our North Star. We’re passionate about being one strong team with its sights set on the horizon. We live and breathe our Principles because they guide our every interaction, provide our stability, and give us purpose. Our mission is to bring a ‘taste of place’ to the airports we serve. It’s a job propelled by our Principles and made possible because we stand on solid ground.
PASSION FOR EVERY DETAIL AUTHENTIC EXPERIENCES SERVICE FROM THE HEART SINCERITY EVERY STEP OF THE WAY INNOVATION EVERY DAY OPEN TO NEW IDEAS NOBLE AT ALL TIMES
A Culture of Care
We take care of our team. They take care of the customer.
All employees value being seen, heard, appreciated, connected, and supported. SSP America is creating an engaged workforce of today, ready to grow with the company of tomorrow. That means we care passionately about our team members’ careers—almost half of our management team is promoted from within the company. We’ve developed companywide programs which annually recognize thousands of team members for a job well done. And we offer benefits team members want and can use, along with competitive pay and opportunities to give back to their communities.
Modern-Day Restaurant Explorers
Bringing culinary stories to life one restaurant at a time
Home to some of the most populous cities on the planet, the Americas garners its strength from the diversity of its people. Here, cultures unite in one big smorgasbord of New World cuisine. And that diversity breeds endless innovation—especially with food.
No one knows the culinary landscape better than us. Our team of brand developers is the best in the business they’re what we like to call “Modern-Day Restaurant Explorers.” Whether you want cool local brands that showcase the region or on-trend boutique brands with immersive culinary experiences, we can deliver. Our brand developers have scoured every region, building relationships with the brands today’s travelers know, want, and need. SSP America tells the best cool, local, and authentic tales.
WE BRING THE COOL
Local restaurants are a mirror reflection of a region – of its people, its food, its culinary landscape. They tell a region’s culinary story. By showcasing local restaurants, airports can join the storytelling. At SSP America, we bring these culinary stories and communities to life, one airport and one restaurant at a time.
local restaurants
From the beginning, Flying Saucer was on a mission to educate—to serve their guests the best artisan brews from across the globe and present beers in a way that would make the brewers proud. At DFW, Flying Saucer offers an immersive, craft beer experience. Presented on two levels, the lower space is a full-service gastropub, and the upper is a full-service bar with live musical performances. With a roster of some 40 different beers on tap and an additional 52 options by the bottle, Flying Saucer serves up happy craft brew memories of Dallas-Fort Worth, long after departure.
USA Today 10 Best Readers’ Choice Awards – Winner, “Best Airport Local/Regional Dining” - 2019
The Breakfast Klub has been the giant of the H-town breakfast scene since 2001. Applying “community” as his guiding principle in his business and personal life, owner, Marcus Davis, has created one of the most phenomenal restaurant success stories in the country. With its reasonable prices, hefty portions of Southern classics, bottomless cups of coffee, and dedication to putting its customers first, The Breakfast Klub is a destination spot for every traveler to IAH.
New York’s preeminent steakhouse opened in 1926, by Pio Bozzi and John Ganzi, fueled by their commitment to quality and generosity of spirit. As a beautifully designed, lull-worthy bar and restaurant driven by a true culinary legacy brand—The Palm, at JFK’s Terminal 4, proudly serves USDA prime-aged beef, heritage Italian entrees, and premium seafood cooked to perfection with service and an atmosphere you won’t find anywhere else.
FAB Awards Highly Commended – “Airport Bar of the Year” – 2018
USA Today 10Best Readers’ Choice Awards – Winner, “Best Airport Bar” – 2018
Born and raised in Stillwater, MN, Joe Ehlenz and Brad Nordeen wanted to share what they’d learned in their culinary careers and help grow their river town’s reputation as a foodie haven. They created LoLo American Kitchen & Craft Bar (Locally owned, Locally operated), and became an instant hit. A true “American Kitchen,” the MSP Terminal 1 full-service menu is served up street style, with chef-driven mojo and locally sourced, seasonal ingredients.
Founded in 2007 by Brewmaster, Christian Ettinger, Hopworks is arguably the definitive modern-day Portland brewpub. Utilizing organic malts and a combination of locally sourced organic and Salmon Safe hops, Hopworks is 100% renewably powered and “cradle to gate” carbon neutral. At PDX, Hopworks promises everything an airport could want for its travelers—exceptional craft brews, locally sourced plates, and a memorable experience, underlined with a sustainable, environmentally friendly “only in Portland” passport stamp.
AXN Winner, “Best Chef-Driven, Local or Regional Restaurant” - 2017
Matt’s Big Breakfast has been the titan of the Phoenix breakfast scene since 2004. Owners Matt Pool and Erenia Lara-Pool scour the region for fresh “honest” ingredients and deliver scratch-cooked meals made with their well-known, obsessive attention to detail. The thick-cut bacon is crafted by a small butcher in Queen Creek. They use cage-free eggs, extra virgin olive oil, pure sweet cream butter and, artisan-baked breads from the local bakery. They’re a homegrown business that wholeheartedly supports other local businesses regulars say you can taste the love.
French meets Pacific Northwest at a concept curated in partnership with the late celebrity Chef Thierry Rautureau— one of America’s greatest chefs who is called “The Chef in the Hat.” LouLou, located in SEA, fosters a ‘taste of place’ and celebrates the local abundance of high-quality products available from regional farms and producers.
ACI Winner, “Best New Food & Beverage Concept” – 2023
This airside grill interpretation of Hunt & Fish Club celebrates the iconic brand’s décor and menu. The original Hunt & Fish Club’s founders set out to soothe the souls of New York’s harried financial gurus with a classy, throw-back vibe. This spot in the heralded Terminal B ensures travelers depart LGA in an Empire State of Mind.
Designed specifically for a beautiful airside corner space in SLC’s Terminal Plaza, Roosters Brewing Co. is an open and modern extension of a true local favorite. Here, travelers enjoy the view of Salt Lake City’s Wasatch Mountain range through three-story windows while enjoying creative, hearty local plates backed by a menu of unique craft beers and cocktails. Created for conversation and conviviality among friends, Roosters is so inviting that it was the place of choice for the returning U.S. men’s Olympic bobsled team to celebrate their 2022 gold medal win.
Just like its Riverwalk location, Richard Gonzmart’s Ulele Bar at TPA is an authentic celebration of the Gulf Coast’s culinary landscape. Micro brews made from local spring waters, handcrafted cocktails, and small bites dive deep into the local larder by reviving indigenous ingredients of blue crab, fish, and oysters that long fed Native American Indians, early settlers, and founding fathers of the Sunshine State.
WE BRING THE Trends
SSP America’s restaurateurs and culinary leaders are immersed in the trends driving the restaurant industry forward. They are experienced concept innovators who design wholly immersive experiences and develop creative menus from scratch. Our portfolio includes a wide range of adaptable concepts that we tailor to the needs of each airport experience.
Camden brings a balanced approach to travelers’ dining choices, providing an airside marketplace filled with healthy options alongside indulgent yet affordably priced treats. From locally sourced salads, custom-built sandwiches, and a wide range of hot and cold drink options, to nutrient-dense snacks and freshly baked treats to grab and go, there’s something for every taste and dietary preference.
AXN Winner, “Airport Bar of the Year” – 2015 & 2016
FAB Award Winner, “Best Airport Wine Bar” – 2012
AXN Winner, “Best Airport Restaurant” - 2012
SSP America’s multi-award-winning Le Grand Comptoir promises travelers a pre-flight journey through calm surroundings, indulgent wines, hand-mixed cocktails, and delicious epicurean delights—all sure to placate the most harangued of travelers. A beautifully designed travel oasis, at Le Grand Comptoir travelers can sit and wind down over a perfectly chosen drink, paired with delicious small plate local specialties.
AXN Winner, “Best New Food & Beverage Concept” - 2012
UrbanCrave is a multi-award-wining, industry-recognized, original SSP America boutique restaurant brand designed specifically for travelers and the airport environment. UrbanCrave brings handcrafted drinks and hometown brews combined with locally tailored street eats in a high-energy, upbeat urban setting.
boutique brands
SSP America’s Union Street Gastropub is a bespoke, in-house solution created specifically for SFO. Union Street has been strategically designed to reflect not only San Francisco’s role as a world-class gateway, but also to place a specific emphasis on the Bay Area’s locally grown ingredients, exceptional craft beer, and abundant natural beauty. At the center stage fullservice bar, travelers are invited to relax over an impressive roster of draft beers with 19 of the 26 featured draft beers from California or the Pacific Northwest.
FAB Award Winner, “Airport Street Food Offer of the Year” – 2018
AXN Winner, “Best New Concept” - 2018
Created in partnership with JFK IAT, SSP America’s Five Borough Food Hall at JFK’s T4 is a 3,528 sq. ft., first-of-itskind food truck food hall, showcasing the unique culinary landscape of New York in a wholly original and innovative way. Designed with the look and feel of a diverse urban street market featuring open, interactive ‘food truck’ kitchens, housed in authentic vintage vehicles, Five Borough Food Hall welcomes passengers to choose dishes from four separate and distinctly different food stations as well as a full-service bar.
Mi Casa Cantina is the real deal—a full-service bar and restaurant that stocks its kitchen with fresh ingredients used to serve up scratch-made dishes every day. Mi Casa Cantina is an SSP America original restaurant brand designed for travelers and the airside environment. This colorful concept offers passengers an energetic cantina experience with a warm, welcoming, laid-back environment.
Harnessing the unstoppable growth in artisanal and smallscale craft brewers across the United States today and the spirit of innovation, the forward-thinking brand developers at SSP America have created Tap & Pour—a modern, beerfocused gastropub, where craft, tradition, and elegance meet modern industry and innovation.
AXN Winner, “Best Bar Experience” - 2023
ACI-NA Winner, “Best New Food & Beverage, Full-service Concept” - 2022
Vyne at SEA was born from dynamic collaboration among airport decision-makers, local artisans, designers, and technology leaders. The design draws inspiration from foodcentric Capitol Hill and brings travelers on a cutting-edge, interactive voyage—an indulgent, culinary escape into the wonderful world of Washington wines. Guests are served and educated by expert sommeliers and wine-certified bar staff, pouring local vines from state-of-the-art wine dispensers.
FAB Award Winner, “Airport Casual Dining Restaurant of the Year” – 2023
This hip spot’s energy during SEA’s early morning breakfast rush is like none other—local, rebellious, and downright cool. Vintage elements complement the breakfast bar’s warm and modern ambiance, giving passengers the feel of a new-school urban diner—complete with new takes on breakfast classics and an extensive Bloody Mary menu.
ACI-NA Winner, “Best New Local Concept” - 2023
FAB Award Winner, “Airport Food and Beverage Offer Best Representing Sense of Place” - 2023
At The Farmers’ Market, we’re serving up great big plates of Hoosier pride and have stocked our shelves with foods celebrating Indiana’s rich agricultural landscape. The Farmers’ Market is a concept built in partnership with a state initiative called Indiana Grown and the IND Airport. The result is a homegrown experience that captures the spirit of the region.
CulinaryBig-time Chops
The teamwork that makes the dream work
In the food and beverage business, you have to be pretty darn special to stand out. Talent is everywhere. But the true celebrities? The true culinary all-stars? Oh, you can spot them, because stars always shine bright. Celebrity chefs are passionate, innately artistic, and have a larger-than-life personality. They sleep three hours less work six hours more and when they’re not working, they’re eating. Food is their life. Diners can taste their passion. At SSP America, we think that we’re pretty good at spotting talent. We’ve brought the mother lode of North American culinary genius to the airport arena. Meet some of our many all-star galaxy of culinary partners.
Culinary Partner Highlights
PAUL WAHLBERG
American Chef and Reality TV Star
Wahlburgers , BOS, YYZ
MARK TARBELL
Emmy Award Winner, Best Restaurant Food & Wine, Celebrity Chef
The Tavern by Mark Tarbell, PHX
TORY MILLER
Executive Chef
Madtown Gastropub, MSN
MASSIMO CAPRA
TV Personality, Award-winning Author and Celebrity Chef Boccone, YYZ
MATT CARTER
Acclaimed Phoenix/ Scottsdale Culinary Luminary Zinc Brasserie, PHX
DAVID LAWRENCE
Executive Chef
Flying Ace Kitchen + Taproom, STS
GUY FIERI
Emmy Award-winning TV Personality and Celebrity Chef Flavortown, EWR
NICOLE GOMEZ
Top Chef Canada and One of the Most Recognizable Chefs in Canada
JIM STUMP
Restaurateur and Chef
Jim Stump’s Tap Room & Kitchen, SJC
MARC FORGIONE
Food Network
Iron Chef America and Celebrity Chef Mulberry Street, LGA
BRAD NORDEEN
Restaurateur and Chef LoLo American Kitchen & Craft Bar, MSP
NORTH AMERICA
UNITED KINGDOM & IRELAND
SPAIN
FRANCE & BELGIUM
GLOBE we span the
BRAZIL
GERMANY/AUSTRIA/ SWITZERLAND
EASTERN EUROPE & MIDDLE EAST
A Global Force in the Food Travel Sector
From London to Paris, Mumbai to Sydney, SSP Group’s 49,000 colleagues understand global. Operating in 37 countries, SSP Group is a leading food and beverage provider in travel locations around the world operating more than 600 brands in 3,000 units across 6 continents. SSP Group is publicly held on the London Stock Exchange and over the last 61 years has become a global force in the food travel sector.
PASSION for the planet & our people
We are committed to sustainability, environmental protection, and social responsibility. To help us meet these commitments, we’ve established clear and measurable targets, including our ambitious science-based target to achieve net-zero greenhouse gas (GHG) emissions across our value chain by 2040. We also proudly collaborate with airports and brand partners to work toward our shared sustainability goals.
We are committed to crafting delicious menus that prioritize fresh, local, seasonal and more sustainable ingredients, reflecting evolving customer preferences and dietary trends. We collaborate with architects and contractors who share our commitment to green building standards. In addition, we are committed to prioritizing procurement of recycled and renewable materials, eliminating unnecessary single-use plastics, implementing energy and water efficiency measures, monitoring air quality and segregating waste in our restaurants.
Green Association Certification
We care a great deal about sustainability, and we’re proud that more than 40% of our locations are Green Restaurant Association (GRA) Certified Green Restaurants®. We’re working toward 100% so all of our establishments meet the GRA’s rigorous standards. The certified locations have implemented more than 4,300 environmental steps spanning the GRA’s seven categories. By initiating daily waste reduction practices, decreasing water usage, and conserving energy, SSP America provides travelers the opportunity to ‘dine green’ while flying.
Reduction of Plastics
We’ve replaced all plastic straws with compostable straws, eliminating 5.8 million plastic straws from use. We have transitioned to a kraft paper BPI certified compostable box called OneBox for our to-go containers. With this change we pulled over 2,400 foam and plastic containers from circulation. We’ve also rolled out compostable cutlery to eliminate polypropylene and polystyrene versions in all our units.
Supporting Our Communities
We are proud to have national partnerships in place with Meals on Wheels America and Food Banks Canada through product promotions in our restaurants with proceeds going directly to these partners. We also offer our employees a range of engagement and fundraising opportunities in our local communities.
PASSION for partners
SARAH IMBERMAN
Sarah’s Foods
JUDY BYRD Byrd Retail Group
ELLIOTT THREATT E&K Retail
“The partnership I’ve have had with SSP America has been life changing. The SSP America team makes me feel like part of the SSP family. I have witnessed them make tough decisions which ultimately place the partners’ needs above their own—that is what true partnership is all about. I am honored and appreciative to work with a true partner committed to making sure we all thrive.”
“Byrd Retail Group is proud to have joined forces with the country’s premier and most innovative airport restaurant operator—SSP America. Ours is a partnership of unwavering trust, transparency, close collaboration, and seamless communication. Our shared commitment is to take the traveler’s culinary experience to new heights. Our joy is to do it together!”
“The best airport partnerships aren’t dependent on a mere common goal but a shared path of equality, inclusiveness, and a whole lot of passion. The SSP America team are great partners for all these reasons and more.”
At SSP America, we are strongest as a company when we fully leverage collaboration and inclusive practices. Collaboration at every level, particularly through our more than 75 Airport Concession Disadvantage Business Enterprise (ACDBE) partnerships, also brings opportunity for innovation. The more voices at the table, the better our business operates.
ANA SOTORRIO Aviation Strategies and Trade Solutions
“I love being an SSP America partner! The best partnerships aren’t just about common goals but rather a shared path of vision, equality, and most of all, PASSION!”
MARTIN CABRERA AND ROBERT AGUILAR Cielo Concessions
“Cielo Concessions has been a partner with SSP America since 2015, and we both had to endure an extremely difficult time during the pandemic. I can sincerely say that there has been no better partner to help support our business and our people to get us through the toughest time in the airport concessions history.”
IndustryAccolades
2024
Best Overall Restaurateur
SSP America
Best New Food and Beverage Fullservice Concept
Jackson Soul Food
Miami International Airport
Best New Local Concept
The Farmers’ Market Featuring Indiana Grown, IND
Best New Food & Beverage Concept
Hunt & Fish Grill, LGA
SSP America has been named ‘Best Overall Restauranteur’ by Airport Experience News for three years running. It is simply a testament to the PASSION and energy of our team. For our servers and dishwashers; hosts and cooks; Support Center team and operators, consistent excellence is part of our culture and commitment to passengers.
Best New National Brand Concept
Guy Fieri Flavortown Kitchen + Bar
Newark Liberty International Airport
Top Diversity Employer
SSP America
Airport Food & Beverage Marketing Campaign Of The Year
“Seas The Day” campaign
Coffee Shop of the Year
Bridgehead Coffee, YOW
Casual Dining Restaurant of the Year
Highly commended: Big Rig Kitchen & Brewery, YOW
Star Individual Back of House – Americas
Alvin Coronel, OAK
Star Individual Back of House – Americas
Manny Gagaoudaki, YUL
Best Beverage Limited Time Offer
Shark Week
Greenest Airport Contractor
Airport Contractor with the most Certified Green Restaurants®
Green Employee Leader
Kyle Phillips, Vice President of Concepts and Development
2023
Best Overall Restaurateur
SSP America
Best Bar Experience
Vyne Washington Tasting Room, SEA
Airport Casual Dining Restaurant of the Year
Bad Egg Breakfast Bar, SEA
Airport Bar of the Year
Oakland Draft House, OAK
Outstanding Career Contribution to the Airport Food & Beverage Industry
Pat Murray, Deputy Chief Executive Officer
2022
Best New Food & Beverage, Full-service Concept
Vyne Washington Tasting Room, SEA
Best New Food & Beverage, Quick-service Concept Fillings & Emulsions, SLC
Star Team Americas Front of House
JFK Terminal 4
2021
Heroes Award
Caroline “Suzie” Grider
Best Employee Recognition Program
SSP America
Star Individual, Stores/Admin/ Logistics – Americas
Tim Wilmes
Star Story, Individual – Americas
Stephanie Torres
2020
Best Overall Restaurateur SSP America
2019
Best Overall Restaurateur SSP America
Best New Restaurant 1300 on Fillmore, SFO
Best New Food & Beverage FullService Concept 1300 on Fillmore, SFO
Best New Local Concept Kenny & Zuke’s Delicatessen and Market, PDX
3rd Place, Best New Food & Beverage Quick-Service Concept MumFresh, SFO
3rd Place, Best New National Brand Concept
Banh Shop, DFW, YYZ & YVR
Environmental Initiative of the Year
Regional Winner Americas, JFK Terminal 4
F&B Team Member of the Year
Highly commended: Nicole Teagno, DFW
F&B Team Member of the Year
Highly commended: Tatjana Djukanovic, YUL
Airport Chef of the Year
Highly commended: Renata DeGeorge
Best Airport Local/Regional Dining
The Breakfast Klub, IAH
2018
Best New Concept Five Borough Food Hall, JFK
Best Customer Service Award SSP America
Best New National Brand Concept Hard Rock Café, IAH & TPA
3rd Place, Best New Food & Beverage, Quick-Service Concept Café Con Leche, TPA
F&B Team Member of the Year
D’Angelo Charles, PHX
F&B Team Member of the Year
Highly commended: Carolyn “Suzie” Grider, DFW
Airport Street Food Offer of the Year
Five Borough Food Hall, JFK
Airport Coffee, Tea, Non-Alcoholic Beverage Shop of the Year
Regional Winner Americas, Café Con Leche, TPA
Airport Bar of the Year
Highly commended: LoLo American Kitchen & Craft Bar, MSP
Best Airport Bar
LOLO American Kitchen & Craft Bar, MSP
Best Airport Sit Down Dining Osteria, LAX
2017
Best Overall Restaurateur SSP America
Best Chef-Driven, Local or Regional Restaurant
Matt’s Big Breakfast, PHX
Best New National Brand Concept Wahlburgers, BOS
3rd Place, Best New Local Brand Concept Hurley’s, YUL
Best Food and Beverage Program, Small/Non-Hub Airport
MSN
Airport Upscale Dining Restaurant of the Year
Lift Bar & Grill, YVR
Best Airport Local/Regional Dining
Harry and Izzy’s, IND
2016
Airport Bar of the Year
Le Grand Comptoir
2015
Airport Bar of the Year
Le Grand Comptoir, JFK
Best New Food & Beverage Concept
Shake Shack, JFK Terminal 4
Best Chef-Driven, Local or Regional Concept
Shake Shack, JFK Terminal 4
2nd Place, Best New Food & Beverage, Full Service Concept
Matt’s Big Breakfast, PHX
Accomplished Leaders
Service from the heart
We’ve assembled a leadership team comprised of accomplished leaders in their respective fields driven by a commitment to our PASSION Principles™ and quest to develop an engaged workforce who share our PASSION for delivering a ‘taste of place’ to passengers.
MICHAEL SVAGDIS Chief Executive Officer
“If you put your people first, they will put the customer first. Our goal is to create an uninhibited, authentic, and constructive culture that fosters personal and company-wide growth.”
PAT MURRAY Deputy Chief Executive Officer
“Bringing a ‘taste of place’ to airports is our passion. Cultivating effective relationships is equally crucial. These strong relationships serve as a catalyst for commercial success and ultimately contribute to a memorable passenger experience.”
GEORGE MBOYA Chief Financial Officer
“To foster a robust finance team and company overall, collaboration is imperative. Hence, we must attentively heed every voice in the room. Valuable and potent advice often emerges as a whisper, rather than a shout.”
SHERREE COKER Chief People Officer
“The People Team’s goal is to empower individuals as they steer their career forward. We advocate for everyone to not only gaze upward but also explore their surroundings and pursue experiences to enhance their skill set and knowledge.”
JAG SINGH Chief Legal Officer
“While expertise in our field is crucial, equally vital is prioritizing the needs of our team and clients. Listening should outweigh speaking, and when action is required, our words should carry credibility. Our unwavering passion for SSP guides us forward.”
BOB COMO Chief Procurement Officer
“We’re building a culture where individuals feel heard and empowered, but also where we prioritize learning to propel our organization forward. Simultaneously, we are committed to crafting an environment that invites business partners to engage and thrive.”
AMANDA BUSBY Division President, Operations
“Leadership is an immensely rewarding responsibility that we deeply value in Operations, as it encompasses not only personal success but also the creation of an inclusive and empowering environment where individuals can flourish, fostering a culture of growth, collaboration, and boundless possibilities.”
CHUCK HATFIELD
Executive Chef and Vice President, Culinary
“Our primary goal is to ensure SSP America’s culinary program embodies a ‘taste of place’ by effectively partnering with local brands to translate the essence of their restaurant menus for airport travelers.”
GEOFFREY LENTZ Division President, Operations
“Leading with empathy, humility, and communication allows us to better serve our guests and each other. By ensuring the team understands the company’s values, strategies, and goals, we can continue to foster our culture of teamwork and PASSION.”
JOSH BARONE Vice President, Commercial
“Part of delivering a taste of place is updating our menus and options regularly. I’m PASSIONate about providing a superior travel experience, whether it’s rolling out a limitedtime offer or analyzing trends and pop culture to make large-scale updates.”
LANA CRAMER Vice President of Corporate Marketing and Communication
“We’re communication champions who believe the process of driving effective strategies is as important as the outcome. We must understand the business, care passionately about our team, and evoke the heart of the brand.”
Seasoned Development Team
PAT MURRAY Deputy Chief Executive Officer
PAT CARROLL Senior Vice President, Brands and Concepts
Our high-energy business development team includes an experienced group of aviation and restaurant professionals well versed in the art and science of creating restaurant experiences. These go-to gurus understand the ins and outs of what it takes to develop in the complex airport environment and the importance of partnerships which drive commercial success and deliver high levels of passenger satisfaction.
AFSANEH BENSON Senior Director, Brands and Concepts
CHRIS DEMITZ Vice President, Business Development Finance
JOHN CLARK Senior Vice President, Development, Airports and Airlines
OSCAR HERNANDEZ Vice President, Concept and Development
PAUL BROWN Senior Director, Brands and Concepts
NATALIE GREENE Senior Director, Brands and Concepts
HEATHER BARRY Vice President, Strategic Partnerships
CHRIS GAINEY Vice President, Construction Design
Vice President, Development
PAUL LOUPAKOS
Senior Vice President, Development and Airport Retention
SEBASTIAN ROTTEVEEL
Vice President, Marketing Innovation and Internal Concepts
Vice President, Business Development
JENNIFER JUUL
Senior Director, Business Development and Strategic Communications
MARIA MARTINEZ Senior Director, Brands and Concepts
Director, Strategic Partnerships
Senior Vice President, Development, Pursuit of New Airports
CHRISTIE KONCZYK Director, Proposals
PHILLIPS Vice President, Concepts and Development
Senior Specialist, Brands & Concepts
STACEY RUSH
BOB STANTON Senior Vice President, Business Development
SCOTT WELDING
MAXWELL ZIRKMAN
KYLE
NICHOLAS SCHAEFER
DAWN HUNTER
We’re All About
At SSP America our leaders can be found living our PASSION Principles ™ on the cookline making fried chicken, waffles, and burgers and at the dishwashing sink. They stand proudly at the host stand and register or haul kegs and unload boxes. They work tirelessly in the office, serving a restaurant full of travelers or behind the bar mixing cocktails and pouring a beer or glass of wine. At SSP America we recognize hard work and long hours, dedication, and perseverance—that’s why almost half of our promotions are filled with internal candidates. Because when it comes right down to it, we are all about a willingness to serve, inspire, and connect – and of course be PASSIONATE.
