Fall Career Fair - The Culinary Institute of America

OTG Management
Caring, Creativity, Fun, Integrity, Passion, Safety, Quality.
OTG is an award-winning airport food & beverage operator with more than 150 restaurants and eateries in nine airports, including
John F. Kennedy, LaGuardia, Minneapolis-St. Paul, Boston Logan, Tucson, Washington National, Orlando, Chicago O’Hare and
Philadelphia. Since its entry into airports in 1996, OTG has been recognized throughout the industry for its exceptional customer
focus and ground breaking innovation. Our mission at OTG is to make the travel experience more enjoyable. By providing
delicious food and healthy options in a welcoming environment, we have defined an approach that is truly committed to the
customer’s travel needs. A focus on innovation, sustainability, and user- friendly technologies are hallmarks of our programs, and
the understanding that travelers want choice and value permeates our concepts. OTG brands can be found at airports throughout
the US, with offerings that span the globe – from French Bistro at Bisoux in LGA Terminal D to Asian Fusion at Sky Asian Bistro in
Tucson International Airport. OTG is led by its founder and principle owner, Rick Blatstein. With over thirty years of experience in
the entertainment and food service industries, Rick ventured into airports in 1996 as an interim operator at Philadelphia
International Airport. Under Rick’s guidance, OTG has grown to be the second largest privately held airport food operator in the
US. At OTG, we operate award-winning restaurants; they just happen to be located in airports. That means you find the same
quality, variety, and atmosphere at our restaurants that you would expect to find at your favorite local restaurant. Expansive
menus are paired with outstanding wines and custom cocktails; entrees are prepared to-order by talented chefs. Inspiration
comes from local markets and emerging trends, while our food halls and cafés offer custom menu options and a fun and lively
environment. Our concepts are developed in conjunction with renowned chefs from premier, local restaurants. We blend these
exciting OTG concepts with well-known national and local brands to develop unique, customized programs for our airport and
airline partners. As we continue to build our company, OTG strives to be the premier restaurateur in airports. We seek exciting
new opportunities where we can challenge our chefs and introduce new concepts and technologies that will make travel more
comfortable and more fun.
Recruiting for: Casual and High End Chefs - Sous Chefs - Management
Michael Coury Corporate Concept Chef 352 Park Avenue South New York NY 10010
michael.coury@otgmanagement.com (212) 776-1478
Shawn Edelman Chef
Aris Konstantinidis Operations Manager
Kevin O'Neill '98 Chef
kevin.oneill@otgmanagement.com
Noelle Voska Human Resource Manager
noelle.voska@otgmanagement.com
David Willner Terminal Director
Table
99
M
Will
Interview
Wednesday
C - approved externship site for Culinary Arts BP - approved externship site for Baking and Pastry Arts M - seeking students for management positions
Page 35 Fall Career Fair - November 6, 2012