Chuck Hatfield leads a distinguished culinary team with broad responsibilities aimed at delivering a world-class culinary program to travelers. The team oversees menus and recipes for hundreds of local and boutique concepts. Their primary goal is to ensure SSP America’s culinary program embodies a ‘taste of place’ by effectively partnering with local brands to translate the essence of their restaurant menus for airport travelers. They also develop and execute SSP America’s renowned and exciting boutique concepts. Additionally, Chuck oversees SSP America’s culinary sustainability programs, research and development initiatives, kitchen design and layout, as well as food cost and waste management programs.