AS SENIOR MANAGER of food and beverage design and executive chef for United Airlines, Gerry McLoughlin ensures all the culinary options on the carrier taste exceptional, even at 35,000 feet, including those served on the airline’s recently launched Polaris business-class concept. Unique touches in the new premium cabin include chef-designed menus, tempting snack options available throughout the flight and an enticing variety of desserts. Mimosa and Bloody Mary carts will delight passengers on morning flights.
McLoughlin followed completion of his culinary degree with a five-year apprenticeship at Dublin’s iconic The Shelbourne hotel. McLoughlin’s more than 30 years of culinary management experience also took him to Chicago’s well-known The Drake hotel and The Metropolitan Club. As a member of the American Culinary Federation, McLoughlin oversees worldwide menu development for United Airlines.
United Airlines is also the official airline of The Trotter Project, working with Trotter alumni to develop exciting menus for flights. The Trotter Project unites budding talent in the culinary arts and hospitality industries through a variety of mentorship programs.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR COOKING/MENUS?
One of the best aspects about my job is I have the opportunity to travel the world and taste the cuisines and flavors of the destinations we fly from. Each destination brings new aspects to the table — quite literally — and I enjoy working with the team to incorporate these great new flavors in the onboard menu.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
My mother — my first culinary experience was at her apron strings. Her passion was to cook with fresh ingredients and the flavors that resonate from them guided me to search for new ingredients to cook with at home and in the air.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
Chef Charlie Trotter; I can honestly tell you the best meal I’ve ever had was at his restaurant. He took pride in breaking the status quo and was extremely adventurous in his cuisine.
WHAT IS YOUR FAVORITE FOOD CITY?
Hong Kong blends the flavors of East and West with a combination of amazing European foods with the diversity of some absolutely fantastic street food. It’s a beautiful blend of cultures.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
People are really moving more toward handheld items they can enjoy on the go — real food with bold flavors where they can broaden their cultural and culinary horizons.
Since Cheval Blanc, an extraordinary, newly designed and refurbished 72-room hotel owned by Louis Vuitton Moet Hennessey, launched in September 2021, it has been the talk of the town. Le Tout-Paris remarks about its WOW factor … and the hard-to-get reservations for the 30 seats at Plenitude, the intimate, first-floor gastronomic outlet headed by chef Arnaud Donckele, who earned three Michelin stars at Cheval Blanc Saint Tropez. Reservations are also recommended for Limbar, the ground-floor bakery/café/tea shop/bar where we watched Pastry Chef Maxime Frédéric preparing desserts and an absolute must-have for dinner at Le Tout-Paris, the 7th-floor, all-day brasserie. This brightly colored space, with its raised seating and Fauve-like floor tiles and the adjacent Milanese restaurant, Langosteria, both have access to terraces facing the Seine River, with amazing views encompassing Notre Dame to the Eiffel Tower.
IHG® Business Edge: Working Together with SMEs for a smarter way to manage travel
Nevada-based The Spa at Green Valley by Well & Being and The Spa at Red Rock by Well & Being celebrate the start of 2022 with new health, wellness and spa treatments available through March 31. Both spas offer an array of treatments for guests wanting to relax and unwind before 2022 kicks into full gear.
To allow visitors to safely and responsibly enjoy their trip to Barbados, the island announced streamlined port entry protocols. Barbados’ Ministry of Health and Wellness released the following protocols for all travelers planning on coming to the island.
Go ahead, take a nice, deep breath. Because a Seabourn voyage is all about this moment you’ve come so far in life to embrace. It’s not an escape, it’s an arrival.
Mar Del Cabo launched a new luxury beach fishing experience with an interactive paella workshop for guests. The Los Cabos-based hotel offers guests an immersive experience that takes them through the journey of creating paella, starting with a fishing session.
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey through Santorini, Greece, with us.
Located in the South Pacific, The Islands of Tahiti are just eight hours by air from California. Surrounded by pristine, crystal-clear blue waters, the 118 islands and atolls offer natural beauty, authentic island culture and unique French Polynesian style. The Islands of Tahiti are world-renowned for white-sand beaches, stunning turquoise lagoons and varied landscapes ranging from coral atolls to volcanic mountain peaks. Privacy comes naturally in The Islands of Tahiti and offers visitors the space to relax and reconnect and to be Embraced By Mana. Mana is the life force and spirit that connects all things in The Islands of Tahiti.
COJE Management Group raised the bar when it comes to cuisine and cocktails. The Boston-based group, founded by Chris Jamison and Mark Malatesta, offers guests the ultimate dining experience with old-world hospitality and an array of cuisines for every guest to enjoy. With culinary director Tom Berry incorporating the cuisines he encountered during his travels to South America, Cuba, Japan, Southeast Asia and France, each restaurant has distinguished itself as a must for anyone visiting Boston and each is designed exclusively in-house using inspiration from different regions and countries around the world.