Tuesday, 8 September 2026
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12:00 pm – 5:30 pm
Registration Open
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6:00 pm – 10:00 pm
Glass Cactus
Opening Networking Reception
Wednesday, 9 September 2026
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7:00 am – 5:00 pm
Registration Open
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7:45 am – 8:45 am
Airline Breakfast
Airline members only.
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9:00 am – 5:00 pm
Exhibit Show Floor Open
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11:00 am – 11:45 am
Thought Leadership Session: Food Safety First: The Future of Global Inflight Standards
Passenger expectations are higher than ever, and food safety remains at the center of the onboard experience. This session will spotlight the launch of the latest World Food Safety Guidelines and the industry wide push toward stronger global standards across the inflight supply chain. From operational excellence to smarter compliance and safer onboard service, industry leaders will share how the future of food safety is shaping passenger trust around the world.
Allison CookeIFSAGovernment Affairs Director
Laura TantardinigategroupGlobal Food Safety Process Owner
Fabien MalbranqueNewrestGroup QHSSE Director -
12:00 pm – 1:00 pm
Lunch Break
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1:15 pm – 2:00 pm
Chef Demo (American Airlines)
American Airlines and Pecan Lodge will showcase their new inflight Texas barbecue offerings, allowing attendees to sample the same dishes currently flying out of Dallas Fort Worth International Airport (DFW) to major destinations including New York, Boston, and Los Angeles. This activation highlights how American is elevating regional culinary experiences by partnering with one of Texas’ most beloved barbecue institutions.
Guests will be able to enjoy brisket, smoked sausage, signature sides, and Pecan Lodge’s famous barbecue sauce — all inspired by the onboard menu — while learning how American integrates iconic local flavors into its premium cabin dining program.
Mark YoungSkyChefsCorporate Executive Chef
Justin FourtonPecan LodgeOwner & Pitmaster -
3:15 pm – 4:00 pm
Thought Leadership Session: Premium by Design: The New Era of Airline Hospitality
Airlines are rethinking what premium really means and passengers are noticing. From chef driven menus and dining on demand to elevated buy on board and powerful brand collaborations, this session will explore how airlines are creating more personalized and memorable experiences across every cabin. As premium economy continues to grow and passenger expectations rise, the inflight experience is becoming one of the biggest opportunities for differentiation and loyalty.
Elly JurgensenSouthwest AirlinesDirector of Inflight Services
Ben KaufmanJSXSenior Director, Customer Experience
Joshua BartekAllegiant AirManager of Ancillary Products
Rossen DimitrovSaudiaDirector, Chief Guest Experience Officer -
11:00 pm
Hosted Bars
Thursday, 10 September 2026
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7:30 am – 2:30 pm
Registration Open
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9:00 am – 4:00 pm
Exhibit Show Floor Open
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11:00 am – 11:45 am
Thought Leadership Session: Turning Data into Dinner: How AI Is Transforming Airline Catering
AI is rapidly changing the way airlines plan, serve, and personalize food onboard. This session will dive into how airlines, caterers, and OEM are using smarter forecasting, digital ordering, inventory planning, and personalization tools to improve efficiency while reducing waste and complexity. From digital menus and pre ordering to onboard fulfillment and modern payment technology, panelists will explore how innovation is turning inflight food into a stronger driver of passenger satisfaction, revenue, and brand identity.
Michael BauerAirbusCabin & Cargo Architect, Airbassador
Paul MillsInternational Airlines Group (IAG)VP Strategy & Transformation
Aaron McMillanUnited AirlinesManaging Director of Hospitality Programs
Rodney DutyPaxiaCEO
Tone CresswellSky ChefsChief Commercial Officer -
1:15 pm – 2:00 pm
Chef Demo (Aeroméxico)
Aeromexico will present a selection of its signature and seasonal inflight menus, showcasing contemporary Mexican cuisine across its global network. In collaboration with Chef Adriana Noriega, the experience features sautéed shrimp with tamarind and tequila, inspired by the flavors of southern Mexico, alongside the iconic Chile en Nogada from Puebla – a seasonal dish whose green, white, and red ingredients evoke the Mexican flag and celebrate one of the country’s most emblematic culinary traditions.
The experience will be completed with a dessert inspired by cajeta from Guanajuato, celebrating the richness and diversity of Mexico’s culinary heritage.
Adriana NoriegaLes Croissants BanquetesDirector of Gastronomic Innovation and Quality -
3:00 pm – 4:00 pm
Exhibit Show Floor
IFSA Closing Reception & Awards Ceremony
Friday, 11 September 2026
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12:00 pm – 1:00 pm
Lunch Break
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2:30 pm – 3:00 pm
Innovation Pavilion
IFSA Annual Member Meeting
Speaker Directory