En Route International, a leading global provider of onboard food service solutions, has named Gwendal Hamon as its new head of food – further cementing the company’s commitment to culinary innovation.
Leading the global New Product Development team, Hamon will be responsible for all food innovation within the business, focussing on the company’s main product categories – cheese, bakery, snack boxes, and handheld snacks.
Having trained as a chef at esteemed French catering college Lycée Hôtelier de Dinard, Hamon went on to work at a number of top London hotels, including Claridge’s, Jumeirah Carlton Tower and The Queensberry before making the move into the airline industry.
He initially joined British Airways as cabin crew, gaining extensive passenger-facing experience in air travel hospitality, before combining this knowledge with his culinary expertise in a number of food development and marketing roles at the airline.
These included: inflight and lounge menu design manager; brand partnership & sponsorship executive; and global food and beverage manager. Most recently Hamon was business development manager at Monty’s Bakehouse.
Reporting to Hamish Cook, executive director at En Route, he will draw upon this extensive experience of food and travel hospitality to ensure the company maintains a strong global pipeline of culinary innovation and remains at the forefront of airline food trends.
Hamon said: “I look forward to bringing both my food and hospitality background to En Route. The company is known for its relentless pursuit of innovation and I am delighted to be able to drive this forward as we continue on our journey.”
Cook added: “As we continue to fast track our global growth, having an industry expert like Gwendal on our team allows us to further focus on creative and agile food solutions for our global clients. We’re delighted to have him on-board.”
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