How I Buy with International Flight Services Association
This session will address the intricate process of how airlines and caterers procure and prepare the food that graces airplane trays, including unique conditions inflight, requirements on the ground, and other critical points that will be of interest to those looking to get products onboard. Join us for a behind-the-scenes look at the delicate art of inflight meal service, and gain a deeper appreciation for the complex network of people and processes that work together to deliver a satisfying culinary experience at 35,000 feet.
Speakers:
Mike Henny is the Managing Director of On-Board Service at Delta Air Lines, overseeing onboard food and beverage programs across all cabins. With over a decade of experience at Delta, Mike has held various roles in Global Sales, Customer Experience, and Loyalty divisions, focusing on enhancing the customer experience. Before joining OBS, he led Global Sales Development at Virgin Atlantic. Mike holds bachelor's degrees in Economics and International Studies from the University of Pennsylvania and an MBA from UC Berkeley.
Matthew Farrell, a Culinary Institute of America graduate with over 15 years of experience in restaurants, airline catering, and food manufacturing, merges French techniques with technical methods. With a background in Michelin-starred establishments and leadership roles at gategroup and Dessert Holdings, he now leads culinary innovation at AMI Group. Known for his innovative approach to traditional dishes, Matt draws inspiration from global cuisine and is dedicated to enhancing the in-flight meal experience
About How I Buy with International Flight Services Association
Wednesday, September 25 @ 1pm ET
This session will address the intricate process of how airlines and caterers procure and prepare the food that graces airplane trays, including unique conditions inflight, requirements on the ground, and other critical points that will be of interest to those looking to get products onboard. Join us for a behind-the-scenes look at the delicate art of inflight meal service, and gain a deeper appreciation for the complex network of people and processes that work together to deliver a satisfying culinary experience at 35,000 feet.
Speakers:
Mike Henny is the Managing Director of On-Board Service at Delta Air Lines, overseeing onboard food and beverage programs across all cabins. With over a decade of experience at Delta, Mike has held various roles in Global Sales, Customer Experience, and Loyalty divisions, focusing on enhancing the customer experience. Before joining OBS, he led Global Sales Development at Virgin Atlantic. Mike holds bachelor's degrees in Economics and International Studies from the University of Pennsylvania and an MBA from UC Berkeley.
Matthew Farrell, a Culinary Institute of America graduate with over 15 years of experience in restaurants, airline catering, and food manufacturing, merges French techniques with technical methods. With a background in Michelin-starred establishments and leadership roles at gategroup and Dessert Holdings, he now leads culinary innovation at AMI Group. Known for his innovative approach to traditional dishes, Matt draws inspiration from global cuisine and is dedicated to enhancing the in-flight meal experience
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