A High Quality Taste of Place

When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus. Bring airport travellers 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 on the Fly has grown into one of the world’s leading boutique airport dining operators. With meteoric sales growth approaching $150MM in annual revenue, the company delivers on its promise to bring top tier food and beverage options to passengers at New York’s JFK International Airport, Boston’s Logan International Airport, Denver International Airport and its home base of San Francisco 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 2016 “Best Food & Beverage Operator.” 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 ModernMarket in DEN 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 ModernMarket at DEN, 2012 for Napa Farms Market at SFO and in 2009 for Bobby Van’s Grill 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 over 20 airport locations coast to coast.

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

Executive Chairman & 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 panellist at the “Airports Going Green” Conference in Chicago.

Edie Ames

Chief Executive Officer

Edie brings over 30 years of senior restaurant industry experience in the casual dining, fast-casual and fine dining segments. She has held numerous leadership roles, including CEO of The Pie Hole, President of The Counter and BUILT® Custom Burgers, Executive Vice President of Wolfgang Puck Catering, Chief Operating Officer of both Real Mex Restaurants and Del Frisco’s Restaurant Group, and President of Morton’s Restaurant Group. She is a Certified Sommelier from the Court of Master Sommeliers and a board member of The Cheesecake Factory Incorporated.

Luke Torres

Chief Financial Officer

Luke previously held the position of Vice President of Finance and Strategic Initiatives having originally joined TOTF in 2018 as Director of Finance, Operations & Strategy. Prior to TOTF, Luke was an Associate at H.I.G. Capital, a global private equity firm and started his career in investment banking at Harris Williams & Co. Luke sits on the Board of Youth Leadership Institute, a nonprofit dedicated to empowerment and leadership development of underprivileged youth in urban areas. Luke holds a B.Sc. in Commerce with Distinction from the McIntire School of Commerce at the University of Virginia.

Meet Our Partner

Steve Carlin

Founder Oxbow Public Market and The Carlin Company

A well-known retail marketplace developer and speciality food consultant, Steve helped create Napa Farms Market and its sister locations. He has been instrumental in guiding us to fulfil 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.