Robert Maluso has joined SSP America as its executive chef and vice president of culinary.
Maluso will be responsible for driving culinary innovation and creativity within each of SSP America’s brands throughout the United States and Canada. He’ll lead the formation of new, in-house creative brands, take leadership of SSP America’s culinary staff, and nurture and develop further relationships with local chefs and restaurant partners.
He’ll also steer the development of menus and maintain a master recipe database to drive further culinary inventiveness and artistry, company officials say.
“Everything we do at SSP America begins and ends with a passion to create an extraordinary passenger experience, and food is at the heart and soul of who we are,” says Michael Svagdis, CEO of SSP America. “I’m delighted to welcome Robert to our team given his success at growing impressive culinary programs for sizable companies. He will undoubtedly play a major role in our continuing efforts to build a one-of-a-kind culinary culture and deliver incredible food to each passenger we serve.”
Maluso is a graduate of the Culinary Institute of America and has more than 30 years of experience in catering, fine dining, event management and corporate services. He previously served as culinary director for Sodexo; while there, he was responsible for developing programs that supported more than 1,000-plus corporate services account nationally.
Prior to joining Sodexo, he was division executive chef for Eurest Dining Services, a division of Compass Group.
