Tyler Pitman’s drive derives from his love for food and beverage and being around people. He is the vice president of portfolio development and brand partnership for HMSHost where he helps make an oasis in food and beverage at airports across North America.
“When I started my career in airports it was in development and I learned just how different airport space and restaurants are compared to a regular restaurant business,” Pitman said. “Something that I would like to see for the future of airports is larger spaces devoted to food and beverage to create an oasis in airports for better customer satisfaction,” Pitman continued.
With HMSHost Pitman and his team curate airport dining programs that are reflective of the culinary landscape for each city. He helps coordinate the layout and design, menu and the flavors of each HMSHost restaurant. Pitman has led business opportunities, planning new flags for HMSHost at Louis Armstrong New Orleans International Airport, Austin Berstrom International Airport and LaGurdia Airport as well as the U.S. airport debut of Pret A Manger.
The restaurant business is one of the only things that Pitman has ever known starting his career with renowned chefs including Bobby Flay. He transitioned to the airport environment to help develop sprawling sanctuaries for food and beverage across the world.
Pitman has helped develop a creative new take on the airport dining experience by thinking of airport restaurants as a regular standalone restaurant and how the restaurants want to be perceived and what the people want in that area.
“The best part about my career and role at HMSHost is building relationships, establishing partnerships and crafting programs that help make the airports successful which, in turn, helps make Host successful, creating the best experience possible for all guests” Pitman said.
