United’s executive chefs Gerry McLoughlin and Gerry Gulli are the orchestrators of distinctive inflight dining at 35,000 feet. They meet regularly with United’s Congress of Chefs, a group of carefully selected culinary experts who continually evaluate the ever-changing food trends in an effort to bring the best inflight dining experiences to United customers.
Working to complement the gourmet offerings developed by the Congress of Chefs is Doug Frost, United’s Master Sommelier. Frost, an expert wine aficionado who works with our beverage committee in the selection and pairing of wines, is one of the world's three Master Sommeliers and Masters of Wine.
Chef’s Corner featured recipes
Current month (PDF)
Previous month (PDF)
United Corporate Chefs
Gerry McLoughlin is the Senior Manager of Food and Beverage Design and Executive Chef within United's culinary team. After completing his culinary degree and a five year apprenticeship at The Shelbourne, a historic hotel in Dublin, Ireland, Chef McLoughlin worked at various establishments including The Drake hotel and The Metropolitan Club in Chicago, and is a member of the American Culinary Federation. With more than 30 years of culinary management experience, Chef McLoughlin oversees worldwide menu development.
Gerry Gulli is an Executive Chef for United who combines his love of food with his interest in aviation. He has been widely recognized for his creativity in designing menus with broad international and regional appeal during his 25 years of culinary experience. After receiving his culinary degree, Chef Gulli apprenticed at Chicago’s Ritz Carlton, Drake, and Palmer House hotels. He then joined United in 1985.
Robin Carr is the Executive Chef for United’s Chelsea Food Services catering facility in Newark, and has over 24 years of culinary experience. As a Culinary Institute of America (CIA) graduate, Chef Carr uses her extensive training to create delicious regional cuisine served on international flights.
Shashi Sanamvenkata is the Executive Chef for United’s Chelsea Food Services catering facility in Houston, and received his chef certification from the Institute of Hotel Management and Catering Technology in Bangalore, India. Chef Sanamvenkata brings more than 20 years of world experience spanning three continents.
James Canora, a 12-year member of the Congress of Chefs, is chef and co-owner at Valentino's on the Green in Bayside, New York. He also serves as corporate consulting chef for the world-famous New York City Delmonico's and is co-author of Dining at Delmonico's.
Paul Minnillo an original member of the Congress of Chefs, is well known for his 20-plus years as the proprietor and Executive Chef of Cleveland's celebrated The Baricelli Inn and owner of Flour restaurant. Chef Minnillo has received countless industry awards and culinary recognitions.
Bryan Caswell is corporate chef and co-owner of REEF in Houston, Texas which has been awarded Bon Appétit's "#1 Seafood Restaurant in the U.S." and named among Travel and Leisure's "Best New U.S. Restaurants." Chef Caswell is co-owner of Stella Sola, featuring Texas-Tuscan cuisine, and also Little Bigs, an upscale burger joint and wine bar in Houston's trendy Montrose district.
Roy Yamaguchi has an extraordinary talent for joining distinctive flavors from the East and West and is credited with inventing Hawaiian Fusion© cuisine. Hawaii's first recipient of the James Beard Award "Best Chef: Pacific Northwest," today he is a world-renowned chef with more than 30 award-winning Roy’s Restaurants around the globe.
Michael Cordúa has more than 20 years of culinary experience, and specializes in upscale South American cuisine. He is the first Texas chef to be inducted into Food & Wine's "Best New Chefs Hall of Fame". Chef Cordúa is owner and Executive Chef at seven award-winning Houston-area restaurants, including Amazón Grill, Américas Post Oak, Américas Woodlands, Américas River Oaks, Artista, Churrascos River Oaks and Churrascos Westchase.
Chef Onboard Program
During the year, members of the Congress of Chefs don their hats and starched white jackets for a hands-on experience on international flights. During each flight, the participating chef interacts with customers and crew members to get their feedback on food served aboard the flight and to provide a unique dining experience in the sky.
Master Sommelier and Master of Wine
Doug Frost is one of three people in the world who have passed both the Master Sommelier and Master of Wine exams. According to USA Today, "Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines." Doug is actively involved with United’s beverage committee in reviewing, tasting and selecting wines boarded in all markets.