United's executive chefs Gerry McLoughlin and Gerry Gulli are the orchestrators of distinctive inflight dining at 35,000 feet and work closely with corporate chefs to continually evaluate evolving food trends in an effort to bring the best inflight dining experiences to United customers. This includes the chefs occasionally hopping on a United flight and interacting with customers and crew members to get their feedback.
Working to complement the gourmet offerings developed by the team 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.
