A High Quality Taste of Place

A High Quality Taste of Place

When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus. Bring airport travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Each partner brought a variety of skill sets and experience from a slew of successful restaurant and event ventures. From its inaugural opening of a pair of Il Fornaio Caffes in San Francisco's new international terminal in 2000, Tastes has grown into one of the world's leading boutique airport dining operators. With meteoric sales growth to more than $60 million in annual revenue, the company delivers on its promise to bring top tier food and beverage options to passengers at New York's JFK, Boston's Logan Airport, its home base of San Francisco International Airport, and soon to Denver International Airport.

The mission of bringing a taste of the local dining scene to an airport becomes more impactful when aligning with the community’s top chefs, beloved local food brands and restaurant teams committed to being a part of something unique. Sometimes that mission is driven by an iconic local restaurant institution. Perry's, a beloved San Francisco bar & grill, brought its 40-year reputation to Delta's Terminal 1 at SFO, resulting in the highest grossing restaurant in SFO history. At Napa Farms Market, the Tastes team collaborated with top chefs like the Food Network's Tyler Florence, and best-of-class local suppliers such as Kara's Cupcakes, Cowgirl Creamery and Acme Bread to deliver the highest volume per square foot marketplace in an airport to date. The company's Dine Boston restaurant at Logan International Airport features a local visiting chef each quarter, making it one of the most dynamic and delicious dining experiences at BOS.

Tastes on the Fly has earned the industry's top accolades for its singular focus. ARN named Tastes on the Fly "Best Food & Beverage Operator" in 2016. The International Moodie Report awarded Napa Farms Market "Best Airport Food and Beverage To Go" and "Best Sense of Place" in 2013. In 2016, it awarded Modmarket in DIA Best Airport Food & Beverage To Go. The company has earned the industry's highest award, not once, but three times for "Best New Airport Food and Beverage Concept": in 2016 for Modmarket at DIA, 2012 for Napa Farms Market at SFO and in 2009 for Bobby Van's Steakhouse in JFK. While awards commemorate the development and implementation of impactful restaurant projects, the greatest honor Tastes on the Fly receives every day is the ability to satisfy thousands of passengers in 18 airport locations coast to coast.

    Our Food Philosophy

    Our Food
    Philosophy

    Tastes on the Fly believes that a dining experience in the airport should be as authentic as the city being visited. This is why we partner with local brands and chefs to bring a taste of each city to the visitor departing or arriving, leaving them wanting more on their way out.

    Michael Levine

    Chief Executive Officer/Co-Founder

    For more than 30 years, Michael Levine has created opportunities for people to combine great food with entertainment. He founded Events West, a premier culinary event and corporate catering company. Their largest food festival featured more than 50 restaurants serving 30,000 people. Under his leadership, each of our concepts has earned industry, press and passenger accolades. In 2011, Michael was a featured panelist at the “Airports Going Green” Conference in Chicago.

    Scott Rodrick

    Vice President/Co-Founder

    Scott Rodrick grew up working in all facets of his family's restaurant business. Upon graduating from Dartmouth College, he pursued a career in investment banking until the allure of opening his first restaurant became too great. Since then, he has become an active and respected restaurant entrepreneur playing active roles in a myriad of diverse projects, from Las Vegas casino restaurants to investing in a hand pulled Chinese noodle joint.  He presently sits on the board trustees of the Ronald McDonald House at Stanford and the Golden Gate Restaurant Association as well as several privately held restaurant companies.

    Darren Lewis

    President/Co-Founder

    A former Major League Baseball center fielder, Darren played for the San Francisco Giants, where he won an NL Golden Glove Award. He also received the prestigious Unsung Hero Award with the Boston Red Sox. Darren identifies prospective food and beverage projects across the country and is a member of the Airport Minority Council (AMAC).

    Carmen Mayo

    Vice President/Co-Founder

    Carmen learned the ins and outs of the restaurant business as the owner of three McDonald’s Restaurants. As one of McDonald’s youngest African American owner/operators, she has earned several restaurant awards. She currently assists with the expansion and growth at Tastes on the Fly. Her commitment to giving back is evidenced by her work with First Place School and as a member of the UNCF Board of Directors. She earned her MBA from the University of San Francisco. She is also a member of AMAC.

    Larry Garnick

    Chief Financial Officer

    Larry Garnick joined Tastes on the Fly after 17 years as an accounting and financial executive at Oracle Corporation. He earned his California CPA while working in the audit practice at Deloitte & Touche.

    Meredith Genochio

    Vice President Operations / Chief People Officer

    Meredith is a home-grown Tastes on the Fly talent. She joined Tastes on the Fly in 2007 as the General Manager of Yankee Pier, after holding management roles at several San Francisco restaurants. She was promoted to SFO Director of Operations in the lead up to the opening of Terminal 2. In 2011, she was named Director of Training and HR for all of our restaurants where she implemented new training and employee relations programs. In 2014, as we expanded in BOS and added locations in DIA she was promoted to Chief People Officer. In 2016, we added Vice President of Operations to her title to fully recognize the valuable role she plays within the company.

    Phil Sheinis

    East Coast Director of Operations

    Phil Sheinis brings more than three decades of restaurant management and development experience and many industry accolades to the team.  Prior to joining TOTF, Phil demonstrated his leadership with Darden Restaurants and Centerplate where he specialized in new restaurant openings, team development, food and workplace safety training and program implementation. Phil attended the University of Massachusetts, is a United States Army Veteran, and a graduate of the Reserva di Fizzano culinary school in Tuscany, Italy.

    Lance Shorr

    West Coast Director of Operations

    Lance has led our West Coast operations since 2015. Prior to joining Tastes on the Fly, he was Director of Operations at M.Y. China in San Francisco. His background includes overall operations management, HR, training, and menu and revenue development at many types of restaurants. He combines a passion for creative and culinary development with operational excellence.

    Partners Header

    Meet Our
    Partners

    Steve Carlin

    Founder Oxbow Public Market and The Carlin Company

    A well-known retail marketplace developer and specialty food consultant, Steve helped create Napa Farms Market and its sister locations. He has been instrumental in guiding us to fulfill our commitment to artisan foods that reflect the best of their local area. Steve's experience includes working on numerous market projects around the United States and spearheading the developments of the San Francisco Ferry Building Marketplace and Oxbow Public Market in Napa, California.