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Flying Food Group Executive Chef Morrill: ‘Looking at 25,000 meals prepped and ready to be sent out—it’s an unmatched feeling’

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Flying Food Group Executive Chef Morrill: ‘Looking at 25,000 meals prepped and ready to be sent out—it’s an unmatched feeling’
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Flying Food Group workers | Flying Food Group

Flying Food Group (FFG) Executive Chef, Matthew Morrill, said the satisfaction of overseeing meal preparation for 21 airlines out of Chicago O’Hare is “an unmatched feeling.”

Preparing meals for airline passengers presents unique challenges, from crafting dishes that maintain flavor after reheating to navigating strict space and weight limitations. At FFG, Morrill faces these demands daily as he leads the team responsible for feeding passengers on 21 airlines out of Chicago O’Hare. 

“It’s like trying to fit five pounds of food into a two-pound bag,” he said. He mentioned that precision is required in every aspect of the meal's preparation and presentation.

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FFG’s commitment to quality is underpinned by a team of long-term employees, many of whom have spent decades with the company. 

“One of my sous chefs just earned his 30-year certificate,” Morrill said. For him, this dedication is a core strength that translates into exceptional meal offerings. Morrill’s approach to leadership is hands-on, spending most of his time in the kitchen to ensure his team stays focused and the quality remains consistent. “I’m in the kitchen every day,” he said. “The team does an amazing job, and it’s a privilege to work with them.”

Menu development at FFG is a collaborative process involving corporate culinary and research teams that work directly with airlines to tailor recipes. “Each region has different menus for the airlines,” Morrill said. He added that preferences can vary even among flights for the same carrier. This attention to regional tastes allows FFG to cater diverse options, from vegetarian stroganoff for Swiss Airlines’ first-class to traditional Japanese dishes made by an authentic Japanese chef for clients in Chicago.

For Morrill, one of the most satisfying aspects of his work is seeing the final product. With a dedicated team managing special requests and dietary restrictions, FFG has yet to encounter a request they can’t fulfill, ensuring that every passenger, regardless of dietary needs, has a meal that meets their standards.

“Looking at 25,000 meals prepped and ready to be sent out—it’s an unmatched feeling,” Morrill said.

Chef Matthew Morrill joined FFG as Executive Chef at Chicago O’Hare nearly two years ago, bringing with him a wealth of experience from the restaurant industry. Morrill values the hands-on teamwork that drives his unit’s success, highlighting the dedication of his staff. Flying Food Group is a provider of airline catering and food services. With a global presence, FFG serves top airlines and retail partners. According to its website, the company’s dedication to excellence extends beyond its culinary offerings, making it a trusted name in the industry.

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