David Cotton – CEO
David Cotton is CEO of Flying Food Group and affiliated companies. David had previously served as CFO of Flying Food Group ( 1995-2014), working closely with FFG Founder/CEO Sue Gin, who died September 26, 2014. David served as a consultant to FFG from 1985-1994. An airline industry veteran, he was Vice President and Aviation Division Head for The First National Bank of Chicago (1979-1984). He was a management consultant and private investor specializing in start-ups and financial restructurings from 1985-1994.
David holds an MBA from the University of Chicago Graduate School of Business and a BA in Economics from Yale University.
Tom Biland – President & COO
Tom Biland is President and COO of Flying Food Group (FFG), effective April 2016. With over 25 years of airline industry experience, Tom has held operational and/or management positions with Lufthansa, Ogden Aviation and LSG Sky Chefs, as well as with FFG. He also was with ASIG Ground Services at both EWR and JFK, responsible for all aspects of aircraft service. Tom initially joined FFG in 2004 and has spent more than a decade with the company, most recently as Regional General Manager Eastern Region and EWR Newark GM. As Regional General Manager, he has played a leadership role in supporting Operations at FFG’s JFK, IAD, BDL and ASPJ-Jet Blue facilities.
In Memory of Sue Gin (1941-2014)
Sue Gin (1941-2014) founded Flying Food Group in 1983 with just one airline catering kitchen and a single domestic airline customer. Until her death in September 2014 at age 73, she led the company to international prominence in long haul catering. Today, Flying Food Group is a $500 million+ global catering leader servicing over 80 of the world’s leading airlines—plus key retail partners—from a strategic network of 22 catering facilities stretching from Honolulu to New York City JFK.