As Senior Manager of food and beverage design and Executive Chef for United Airlines, Gerry McLoughlin ensures the carrier’s culinary offerings taste exceptional even at 35,000 feet. He led development of the recently launched Polaris business-class concept, which features chef-designed menus, tempting snacks available throughout the flight, and a variety of thoughtful desserts. On morning flights, passengers are treated to Mimosa and Bloody Mary carts for an elevated start to the day.
After earning his culinary degree, McLoughlin completed a five-year apprenticeship at Dublin’s iconic The Shelbourne hotel. His more than 30 years in culinary management have taken him to notable Chicago institutions such as The Drake hotel and The Metropolitan Club. As a member of the American Culinary Federation, he now oversees global menu development for United Airlines.
United Airlines also collaborates with The Trotter Project, working with alumni of the program to create exciting in-flight menus. The Trotter Project connects emerging talent in the culinary and hospitality fields through mentorship and professional development opportunities.
Which destinations inspired you, and how has that inspiration translated into your cooking and menus?
One of the best parts of my role is the chance to travel and taste the cuisines and flavors of the destinations we serve. Each location contributes new ingredients, techniques, and flavor profiles, and I enjoy working with my team to adapt those influences into balanced, approachable dishes for our onboard menus.
Whom do you consider to be your culinary hero?
My mother. My earliest culinary memories are tied to her apron strings. She taught me the value of fresh ingredients and how strong, simple flavors can define a dish. Her example pushed me to explore new ingredients both at home and in the air.
What one person most influenced your cooking style, and how?
Chef Charlie Trotter had a profound impact on me. The best meal I’ve ever experienced was at his restaurant. He challenged culinary conventions and embraced adventurous flavor combinations, which inspired me to be bolder and more imaginative in my own cooking.
What is your favorite food city?
Hong Kong. It masterfully blends East and West—offering exquisite European-style dining alongside vibrant street food. The city’s cultural and culinary diversity makes it a uniquely rewarding place for a chef.
What do you think the next big trend on the food scene will be?
I see a clear move toward high-quality handheld foods designed for life on the go—real, boldly flavored items that let people explore new culinary traditions in a convenient format.