airport,” says Michael Coury, concept
chef. “Understanding this, OTG is able
to stay ahead of the curve by designing
restaurants that are tailored for our
traveling customers. At OTG, we operate
restaurants that just happen to be in
airports, rather than airport restaurants.”
OTG works with local chefs to develop
unique concepts in each airport/city in
which it operates. “For example,” Coury says,
“in the Delta [Air Lines] terminals in LGA
[LaGuardia Airport] and JFK, we partnered
with renowned chefs from New York, like
Nasr and Hanson, to create personalized
menus for each restaurant. We also work
with local producers to ensure that all of our
food is prepared fresh daily.”
One Flew South is an upscale dining option at Hartsfield-Jackson Atlanta International Airport
operated by Jackmont Hospitality/Global Concessions, Inc., Atlanta. Executive chef Duane
Nutter and his staff prepare dishes inspired by world travels and prepared with local ingredients.
When it comes to menu planning, each
dish is developed to complement the local
market while appealing to the diverse
audiences that travel through the airport.
“At OTG, we take into account seasonality,
sustainability and above all, quality,” Coury
says. While there are special requirements
for opening airport restaurants, he
believes these venues have the potential
for operating more efficiently than an
establishment on the street. “Being at
the airport, we have direct access to
shipments when they arrive.”
Jackson Atlanta International Airport, where
Duane Nutter is executive chef.
it down and save the scraps for later use,”
Nutter says. “Here, I have no place to
store it.” And getting that meat into the
kitchen requires numerous clearances
and security checks. There’s no picking
up the phone and asking a vendor to rush
something over. “If something comes in
wrong, or I get another restaurant’s order,
I’m stuck with it.”
There are smaller companies serving
airports, as well, including Jackmont
Hospitality, a minority-owned foodservice
company based in Atlanta. In conjunction
with another Atlanta firm, Global
Concessions, Inc., it operates One Flew
South, an upscale dining room at Hartsfield-
IN THE KITCHEN
Nutter is not only a chef, he’s a stand-up
comedian. It’s a good thing, because it
takes a sense of humor to run the kitchen
at One Flew South. Consider, for instance,
being required to limit the number of knives
you have in the kitchen, and having to chain
them to the work counters. Picture being
required to take a whole salmon and two
bags of clams through airport security, or
finally finding that great employee, only to
wait two months for a security clearance.
And then there are the space limitations.
With one station, six burners and three
electrical outlets—his bakery department
also has three—every day is a challenge.
“When I was at The Seelbach Hilton
[Louisville, Ky.], I could buy a rib-eye, break
In spite of the challenges, Nutter
and his team serve up what they call
“Southernational,” a cuisine inspired by world
travels and prepared largely with fresh local
ingredients. There’s a large takeout menu,
an extensive cocktail list and a sit-down
menu that includes appetizers of house-
cured salmon with crab salad, salmon caviar,
fried capers and candied ginger with lemon
vinaigrette; and pork belly sliders with
golden-raisin slaw, barbecue sauce and
bread-and-butter pickles.
