People with PASSION: SSP America’s Food Travel Experts

At SSP America, our people are the heartbeat of our success. Across airports and restaurants, it’s our team members, their curiosity, their passion, and their everyday acts of teamwork and kindness that define who we are. For anyone searching for career openings, restaurant jobs, or jobs hiring now, these stories show what it truly means to be part of the SSP America team.

One standout food travel expert is Todd Friga, a familiar face at the Flight Deck Diner at Frederick Douglass Greater Rochester International Airport. Todd spent years as a local business owner in the food and beverage industry before deciding that what he loved most was being behind the bar, connecting with people. He joined the SSP America team at On The Rocks and quickly became a source of warmth and hospitality for guests and coworkers alike.

When Todd transitioned to the Flight Deck Diner, his leadership and commitment to great service helped build the restaurant into the airport’s busiest spot. Regulars stop by not just for the food but for the friendly conversation and sense of belonging that Todd creates. His kindness has left lasting impressions on travelers, including one guest who recently reached out to share how much a small act of thoughtfulness meant to them during a difficult time, writing a letter describing Todd’s kindness and support. Todd’s genuine care for others continues to make a difference in ways that go far beyond the restaurant.

Another shining example of SSP America’s values in action is Genesis Cacanindin, who joined Freshii at Winnipeg Richardson International Airport in 2023 as a prep cook. From her very first shift, Genesis brought positivity, dedication, and an incredible work ethic. Her teammates describe her as someone who always goes above and beyond, taking ownership to keep the unit running smoothly, supporting her colleagues with encouragement, and leading with a kind heart.

Today, Genesis is thriving as a shift supervisor. She starts every shift with a smile, sets clear goals for her team, and motivates those around her through example. Her leadership and passion for excellence reflect the very best of SSP America’s culture and the kind of work opportunities that help people grow into leadership roles.

Finally, Chef Amy Cho. From her grandmother’s kitchen to Michelin-starred restaurants across the world, Chef Amy brings passion, precision, and heart to everything she does. A graduate of the Art Institute of Vancouver, Amy has honed her craft alongside acclaimed chefs in Hong Kong, Montreal, and Melbourne, gaining a truly global perspective on food and hospitality. At SSP America, Chef Amy transforms airport dining into an authentic taste of place, creating menus that connect travelers to the regions they’re exploring through fresh, local, and seasonal ingredients. While she’s known for her speed and skill in busy airport kitchens, she also cherishes low-and-slow cooking, the kind that takes time, care, and intention. Her fondness for heirloom vegetables and locally sourced produce reflects her belief that great food starts with great ingredients.

Beyond her culinary talent, Chef Amy is a mentor and leader who inspires her teams across Western Canada to cook with passion and purpose. Her approach to leadership is rooted in humility and curiosity. “Work hard, stay curious, and stay humble,” she says. “You can call me Chef Amy, but I’ll always be a cook at heart.” Chef Amy’s creativity, mentorship, and dedication continue to elevate SSP America kitchens and enrich the travel experience for guests across the region.

Todd, Genesis, and Chef Amy represent what makes SSP America special: the food travel experts who care deeply about what they do and who they do it for.