At IFSA’s Annual Business Meeting, which took place in the Innovation Pavilion during this year’s IFSA Global EXPO at the Gaylord Texan Resort & Convention Center in Dallas, Texas, it was revealed that KLM Royal Dutch Airlines Food and Beverage Specialist – Outstations Matrix de Vries will succeed Dnata Catering VP Retail John Harwood as President of the International Flight Services Association (IFSA) for the 2026-2027 term.
Following the announcement, de Vries spoke to IFSA about her career so far and how her profound knowledge surrounding inflight services will lend itself to championing IFSA’s new World Food Safety Guidelines, also launched at the 2026 IFSA Global EXPO, as well as continuing to advocate for the airline catering industry through the association’s Government Affairs & Education Committee (GAEC) and EU Task Force.
“I always aim to develop concepts that are exciting, recognizable, and operationally reproducible for caterers on a daily basis.”
Importantly, de Vries has worked in many different roles and locations, giving her an insight into differing food safety regulations and company cultures. “Throughout my career, I have always worked within the food industry. Before joining KLM, I had a food production role at Marfo, then moved into airline catering logistics for Pourshins/Gategroup. I have also worked in retail with C1000, Jumbo, and Spar supermarkets, as well as directly for Qatar Airways. Over the years, I have lived and worked in Canada, Qatar, the UK and the Netherlands,” she explained.
Today, de Vries “has a broad responsibility for menu development and catering contract management across a large part of [KLM’s] outstation network, specifically Canada, the United States, Mexico, and the Middle East.
“Within KLM, I recently led the reinvention of the onboard menus across our Transatlantic routes to align more closely with Delta and Air France,” she continued. “This transformation went beyond the food offering itself; the supply chain was also redesigned through the introduction of brokers and nominated products to create a better balance between quality, operational processes, and a more structured cost base.”
De Vries also oversaw the creation of a special World Cup-themed dessert on flights departing for Amsterdam from Canada, Mexico and the USA. For seven weeks from June 7 through July 25, passengers in economy class could enjoy a refreshing orange cheesecake. In business class, KLM served a rich and creamy orange cheesecake finished with fresh orange and a garnish of dark chocolate. “Orange symbolizes connection, pride, and Dutch identity […] I always aim to develop concepts that are exciting, recognizable, and operationally reproducible for caterers on a daily basis,” she explained.
She remains committed to IFSA, despite her work with KLM being very busy. “Besides the operational challenges resulting from the situations in the Middle East and Ukraine, the KLM Inflight team is currently working on a complete overhaul of our business class and economy class chinaware and onboard service concept. Throughout this spring and summer, several test flights were conducted and, if all goes according to plan, the new trayware and service concept will be implemented in early 2027.
“It is invaluable to remain closely involved in governmental and political developments that may impact onboard products or airline operations.”
This commitment is demonstrated through her multiple roles within the association. “[As well as serving as IFSA President,] I am also Board Liaison of the European GAEC. It is invaluable to remain closely involved in governmental and political developments that may impact onboard products or airline operations.”
The aspect of working with IFSA de Vries enjoys the most, she says, “is the inspiration that comes from collaborating with fellow board members and attending industry meetings and trade shows.”
When asked about her most memorable food experience, she responded, “[It] would have to be eating Rockefeller Oysters at St. Stephen’s Green in Dublin. Although it was more than 15 years ago, I still think about the amazing combination of voluptuous luxury and natural beauty.
“On the other hand, my most memorable lesson in food hygiene and the importance of standards came from a fresh egg salad sandwich that had, in hindsight, been left in my car for too long,” de Vries joked. “It was certainly an experience that reinforced how critical food safety standards and temperature control are within our industry.
