Local chefs roll out upgraded culinary options, beautiful design, and new technology for American Airlines customers.
PHILADELPHIA – Philadelphia International Airport (PHL), American Airlines and MarketPlace Philadelphia announced plans today for award-winning hospitality group OTG to transform the dining and retail experience from the ground up at the PHL's Terminal B.
A capital investment of more than $30 million will transform Terminal B, one of five terminals operated by American, with the introduction of chef-driven dining and thousands of iPads powered by OTG's customer experience platform flo. Customers will be able to experience exciting new food options from some of Philadelphia's most celebrated chefs, an expansive food hall, gourmet markets and world-class retail shopping in an innovative airport experience.
"Our team is inspired by the revolutionary work ahead at Terminal B at Philadelphia International. In collaborating with American Airlines, MarketPlace and the Airport, we're all working together to create a completely reenergized American Airlines PHL hub," said Rick Blatstein, OTG's Chief Executive Officer. "The traveler's experience at the Airport will be transformed by incredible Philly chefs, redesigned gate areas and exciting new retail."
"American is proud to offer our customers a taste of local flavors and the convenience of high-tech amenities at our PHL hub," said Cedric Rockamore, American's vice president – PHL Hub Operations. "The transformation of Terminal B is the latest in our more than $3 billion investment in improving the travel experience for our customers."
Chef-Driven Dining with Unique Local Flavor: Eight new dining venues are anticipated to provide travelers with an array of culinary choices, as well as markets, cafes and exceptional food and beverage service in 15 gate areas. Menus at all price points will emphasize fresh, locally sourced ingredients and will highlight regional and local dining experiences. These dining experiences will include concepts from a number of celebrated Philadelphia area chefs, such as:
- Chef Kevin Sbraga: Chef Sbraga, winner of "Top Chef: Season 7," is owner of Sbraga Dining, which includes his eponymous restaurant and The Fat Ham in Philadelphia, as well as Sbraga & Company in Jacksonville, Florida. He is known for his contemporary approach to American cooking.
- Chef Nicholas Elmi: Chef Elmi is the chef and owner behind celebrated Philadelphia restaurant Laurel. Elmi is also the winner of "Top Chef: Season 11," and has extensive experience working at some of the top rated French restaurants on the East Coast, including Le Bec Fin, Union Pacific, Oceana and Lutece as well as Paris' Guy Savoy.
- Chef Erin O'Shea: Chef O'Shea arrived in Philadelphia in 2006 and brought her much-lauded Southern style cooking with her. In 2009 O'Shea opened up Percy Street Barbecue, which serves Texas-style smoked meats and home- style side dishes alongside the city's largest selection of craft beers and tasty cocktails.
- Chef Hiroyuki "Zama" Tanaka: Chef Zama moved from Japan to Philadelphia when he attended Temple University. With a unique vision of what a Japanese restaurant should be, Zama opened up his own restaurant, where the restaurant's Celebrity Roll Series recently received one of Philadelphia Magazine's "Best of Philly" awards.
- Chef Anne Coll: Born and raised right outside Philadelphia, Chef Coll's approach to food draws on blending traditional French techniques with Asian profiles, while still including the tastes of today. Serving as the executive chef at Meritage in Philadelphia, Chef Coll was named one of Philly's Next Great Chefs by Philadelphia Magazine in 2006. Anne is currently the Executive Chef at The Whip Tavern.
- Chef Joe Cicala: Chef Joe Cicala trained in Salerno, Italy under Chef Pietro Rispoli before embarking on a U.S. based career that would take him through some of the East Coast's best kitchens. As executive chef at Le Virtu, Chef Cicala brings a great respect and knowledge for Italian traditions.
- Jon Myerow and Michael McCaulley: Myerow and McCaulley are the owners of Philadelphia's Tria. A James Beard Nominee for Outstanding Wine Program, as well as being placed on Philadephia Magazine's Best of Philly list for Outstanding Wine List and Beer Bar, Tria is a top destination in Philadelphia for artisanal wine, cheese, and beer.
- Chef Stalin Bedon: Chef Bedon is the owner of Nomad Pizza in Philadelphia, which began as a food truck in the city. Bedon eventually opened up sit-down Nomad Pizza locations in Philadelphia, Princeton, N.J. and Hopewell, N.J., utilizing big wood-fired ovens, combined with Neapolitan techniques and high-quality ingredients.
Trendsetting Design: Renowned architects and designers will transform the physical interior of Terminal B into a world-class setting that combines comfort with beautiful, free flowing spaces. Customers can expect to see immediate improvements when temporary restaurant locations pop up to offer a taste of what's to come. The full experience is expected to be phased in over the next 18 to 24 months.
The airport facility will be modernized with the introduction of 15 tech-driven gate lounges that allow guests to order food, drink and amenities from the comfort of their gate.
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