Our Story Bios Awards

Our Story

OTG’s mission is to transform
the airport experience.


Sophisticated dining and fresh to go. Tasteful retail with a personal touch. Vibrant design leading to inviting atmospheres. The latest technology and a custom experience. The seamless integration of these ingredients defines who we are.

We are an award-winning travel restaurateur with more than 200 restaurant and retail locations in ten airports across North America. Since our entry into airports in 1996, we have been recognized throughout the industry for our exceptional customer focus and groundbreaking innovation.

Celebrated chefs such as Andrew Zimmern, Andrew Carmellini, and Michael White are part of our culinary consulting team, and we work with world renowned design firms to help create atmospheres that transform the architectural space of an airport.

Our dining programs for John F. Kennedy International Airport Terminal 5 and LaGuardia Airport Terminal D are industry leaders in terms of revenue and recognition, and our unprecedented roll-out of iPads in the airport dining sector is on track to be one of the largest consumer-facing deployments of the acclaimed tablet.

For us, the experience is about the journey, not the destination.  

Bios

Rick Blatstein

Founder & CEO

Rick Blatstein is Founder and Chief Executive Officer of OTG — a travel restaurateur specializing in the airport experience.

Having established more than 200 locations, across ten airports in North America, Rick has overseen the growth of a company that he initially formed with just over a dozen locations in 1996 at Philadelphia International Airport.

Rick is responsible for some of the largest chef collaborations and design innovations in the airport space and has made significant investments in the integration of technology.

Rick ‘s foresight into consumer trends and his ability to deliver innovative concepts have led to partnerships with leading airlines, and his focus on the customer experience and cultivating a culture driven by hospitality and nonstop service have led to celebrated offerings.

With over 30 years experience in the restaurant and hospitality sectors, Rick routinely consults on industry panels, including the Trinity Forum and PHX Symposium. He is also a frequent media contributor and an active member in the communities where OTG operates.

A native of Philadelphia, P.A., Rick resides in New York. He is married and has two children.

Rick Blatstein

Founder & CEO

Rick Blatstein is Founder and Chief Executive Officer of OTG — a travel restaurateur specializing in the airport experience.

Having established more than 200 locations, across ten airports in North America, Rick has overseen the growth of a company that he initially formed with just over a dozen locations in 1996 at Philadelphia International Airport.

Rick is responsible for some of the largest chef collaborations and design innovations in the airport space and has made significant investments in the integration of technology.

Rick ‘s foresight into consumer trends and his ability to deliver innovative concepts have led to partnerships with leading airlines, and his focus on the customer experience and cultivating a culture driven by hospitality and nonstop service have led to celebrated offerings.

With over 30 years experience in the restaurant and hospitality sectors, Rick routinely consults on industry panels, including the Trinity Forum and PHX Symposium. He is also a frequent media contributor and an active member in the communities where OTG operates.

A native of Philadelphia, P.A., Rick resides in New York. He is married and has two children.

Howard Glaser

Executive Vice President

AS EVP, Howard serves as a member of the Senior Leadership Team. He is a proven leader, with excellent experience in both the public and private sectors, most recently serving a dual role as top aide to New York Governor Andrew M. Cuomo.

As Director of State Operations he acted as chief operating officer for New York State, overseeing an enterprise with a $135 billion budget and 130,000 employees. As Senior Policy Advisor, Howard managed the Governor’s signature initiatives, including Superstorm Sandy recovery and key economic development efforts.

Prior to his appointment by Governor Cuomo, Howard worked in Washington, D.C. as an advisor to the financial services and real estate industry, including as General Counsel and Senior Vice President of Government Affairs for the Mortgage Bankers Association.

From 1994-2000, he served under the Clinton administration in senior roles at the United States Department of Housing and Urban Development, including Counselor to the Secretary, Deputy General Counsel, and Deputy Assistant Secretary for Operations.

Howard is a graduate of Harvard Law School, and he is an adjunct professor of Management at Columbia University’s School of International and Public Affairs.

Howard Glaser

Executive Vice President

AS EVP, Howard serves as a member of the Senior Leadership Team. He is a proven leader, with excellent experience in both the public and private sectors, most recently serving a dual role as top aide to New York Governor Andrew M. Cuomo.

As Director of State Operations he acted as chief operating officer for New York State, overseeing an enterprise with a $135 billion budget and 130,000 employees. As Senior Policy Advisor, Howard managed the Governor’s signature initiatives, including Superstorm Sandy recovery and key economic development efforts.

Prior to his appointment by Governor Cuomo, Howard worked in Washington, D.C. as an advisor to the financial services and real estate industry, including as General Counsel and Senior Vice President of Government Affairs for the Mortgage Bankers Association.

From 1994-2000, he served under the Clinton administration in senior roles at the United States Department of Housing and Urban Development, including Counselor to the Secretary, Deputy General Counsel, and Deputy Assistant Secretary for Operations.

Howard is a graduate of Harvard Law School, and he is an adjunct professor of Management at Columbia University’s School of International and Public Affairs.

Joe Ozalas

Chief Financial Officer

Joe joined OTG as its CFO in 2004. He is responsible for the financial management of OTG, including accounting, finance and risk management. Joe has over 30 year’s experience, having held senior financial management positions in the telecom, publishing, and retail industries. Prior to joining OTG, Ozalas was the CFO & COO of Firehook Bakery & Coffee House, and prior to that was the CFO of The Governance Institute and the CFO & COO of Thompson Publishing Group. He received his Bachelor of Business Administration in Accounting from Temple University.

Joe Ozalas

Chief Financial Officer

Joe joined OTG as its CFO in 2004. He is responsible for the financial management of OTG, including accounting, finance and risk management. Joe has over 30 year’s experience, having held senior financial management positions in the telecom, publishing, and retail industries. Prior to joining OTG, Ozalas was the CFO & COO of Firehook Bakery & Coffee House, and prior to that was the CFO of The Governance Institute and the CFO & COO of Thompson Publishing Group. He received his Bachelor of Business Administration in Accounting from Temple University.

Scott Eitelberg

Chief Operating Officer

Scott joined OTG in 2004 as the Area Director for New York operations. In May of 2006, he was promoted to company Director of Operations and in August 2010 to Chief Operating Officer. Eitelberg is responsible for the daily optimization of operations among the various departments of OTG. Prior to joining the company, he was Director of Operations for a regional franchise company that featured Applebee’s, Wendy’s, Chevy’s Fresh Mexican, Johnny Carinos, and Panera Bread. Eitelberg has extensive experience in themed casual dining and managing multi-unit national chain restaurants. He has specific expertise in culinary research and development, IT, and POS development in operations and restaurant development. Scott is a graduate of Johnson & Wales University, where he was awarded a Bachelor of Science degree in Hotel and Restaurant Management.

Scott Eitelberg

Chief Operating Officer

Scott joined OTG in 2004 as the Area Director for New York operations. In May of 2006, he was promoted to company Director of Operations and in August 2010 to Chief Operating Officer. Eitelberg is responsible for the daily optimization of operations among the various departments of OTG. Prior to joining the company, he was Director of Operations for a regional franchise company that featured Applebee’s, Wendy’s, Chevy’s Fresh Mexican, Johnny Carinos, and Panera Bread. Eitelberg has extensive experience in themed casual dining and managing multi-unit national chain restaurants. He has specific expertise in culinary research and development, IT, and POS development in operations and restaurant development. Scott is a graduate of Johnson & Wales University, where he was awarded a Bachelor of Science degree in Hotel and Restaurant Management.

Karen Mirante

Senior Vice President of Global Business Development

Having joined OTG in 2004, Karen is responsible for business development activities for the company. This includes site selection, concept development, proposal development, and contract negotiations. Mirante has 20 years’ experience in commercial development, leasing, and management, and spent the majority of those years working specifically within the aviation industry. Her experience also includes development and management activities at several noteworthy mixed-use projects, including Navy Pier in Chicago. She has a Master’s Degree in Public Policy from the University of Chicago.

Karen Mirante

Senior Vice President of Global Business Development

Having joined OTG in 2004, Karen is responsible for business development activities for the company. This includes site selection, concept development, proposal development, and contract negotiations. Mirante has 20 years’ experience in commercial development, leasing, and management, and spent the majority of those years working specifically within the aviation industry. Her experience also includes development and management activities at several noteworthy mixed-use projects, including Navy Pier in Chicago. She has a Master’s Degree in Public Policy from the University of Chicago.

Christopher Redd

General Counsel

Christopher joined OTG in February of 2007 and is responsible for managing legal affairs. Prior to joining OTG, Redd was a partner in the Philadelphia office of Duane Morris LLP. His years of private law firm experience were spent practicing in the areas of commercial finance, business restructuring, general corporate, and transactional business law. Redd received his Bachelor of Science degree in Economics from the Wharton School of the University of Pennsylvania in 1991 and his Juris Doctor degree from the Dickinson School of Law at the Pennsylvania State University in 1994. 

Christopher Redd

General Counsel

Christopher joined OTG in February of 2007 and is responsible for managing legal affairs. Prior to joining OTG, Redd was a partner in the Philadelphia office of Duane Morris LLP. His years of private law firm experience were spent practicing in the areas of commercial finance, business restructuring, general corporate, and transactional business law. Redd received his Bachelor of Science degree in Economics from the Wharton School of the University of Pennsylvania in 1991 and his Juris Doctor degree from the Dickinson School of Law at the Pennsylvania State University in 1994. 

Albert Lee

Chief Technology Officer

Albert Lee oversees the integration and optimization of all customer-facing technology platforms. Lee has been architecting, developing and launching new media products for over 15 years. He has provided executive technology leadership for large brands such as New York Magazine, SPIN Magazine and Chronicle Books, and he has been instrumental in creating digital strategies that have turned these traditional publishing companies into profitable digital properties. Lee periodically serves in advisory roles for early-stage companies such as Savored.com, taking them from idea to series A venture financing. He is also consulted by industry publications such as CIO Magazine, NetworkWorld and Microsoft CIO Network as a subject matter expert.

Albert Lee

Chief Technology Officer

Albert Lee oversees the integration and optimization of all customer-facing technology platforms. Lee has been architecting, developing and launching new media products for over 15 years. He has provided executive technology leadership for large brands such as New York Magazine, SPIN Magazine and Chronicle Books, and he has been instrumental in creating digital strategies that have turned these traditional publishing companies into profitable digital properties. Lee periodically serves in advisory roles for early-stage companies such as Savored.com, taking them from idea to series A venture financing. He is also consulted by industry publications such as CIO Magazine, NetworkWorld and Microsoft CIO Network as a subject matter expert.

Michael Murphy

Senior Vice President of Operations

Michael is responsible for oversight of all day-to-day management functions for the operations. He has over 20 years’ experience in the food and beverage, hospitality, and nightclub/entertainment industries. He has been involved in every aspect of OTG’s operations, and instrumental in the opening of every new restaurant. His duties include hiring and training staff, developing and overseeing catering, and making purchasing decisions on vendors and products for the company. In addition to his extensive knowledge and experience in the food and beverage industry, Murphy has also received a Bachelor’s Degree in Education and History from Millersville University and a Master’s Degree in Education from Holy Family College.

Michael Murphy

Senior Vice President of Operations

Michael is responsible for oversight of all day-to-day management functions for the operations. He has over 20 years’ experience in the food and beverage, hospitality, and nightclub/entertainment industries. He has been involved in every aspect of OTG’s operations, and instrumental in the opening of every new restaurant. His duties include hiring and training staff, developing and overseeing catering, and making purchasing decisions on vendors and products for the company. In addition to his extensive knowledge and experience in the food and beverage industry, Murphy has also received a Bachelor’s Degree in Education and History from Millersville University and a Master’s Degree in Education from Holy Family College.

Samir Gupte

Senior Vice President of Human Resources

Samir joined OTG in 2014. His HR expertise lies in the world of Hospitality, having joined OTG from Darden where he served as Senior Vice President of Culture. While there, he lead various teams that enabled the company to find itself on Fortune’s ‘100 Best Places to Work’ list four consecutive years. Samir obtained his BBA in Management and Finance from the University if Madison – Wisconsin.

Samir Gupte

Senior Vice President of Human Resources

Samir joined OTG in 2014. His HR expertise lies in the world of Hospitality, having joined OTG from Darden where he served as Senior Vice President of Culture. While there, he lead various teams that enabled the company to find itself on Fortune’s ‘100 Best Places to Work’ list four consecutive years. Samir obtained his BBA in Management and Finance from the University if Madison – Wisconsin.

Michael Coury

Head Concept Chef

As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

Michael Coury

Head Concept Chef

As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

Justin Blatstein

Director of Aura

Justin is responsible for efforts related to concept planning, development, and branding, focusing on the strong visual identity that represents OTG, and ensuring the company’s concepts embody the atmosphere and vibe envisioned. Justin brings to this position tremendous insight into the qualities that create an OTG experience. He has worked in several areas throughout the company, from operations, to culinary, to business development. He majored in Restaurant Food & Beverage Management at Johnson & Wales in Providence, RI.

Justin Blatstein

Director of Aura

Justin is responsible for efforts related to concept planning, development, and branding, focusing on the strong visual identity that represents OTG, and ensuring the company’s concepts embody the atmosphere and vibe envisioned. Justin brings to this position tremendous insight into the qualities that create an OTG experience. He has worked in several areas throughout the company, from operations, to culinary, to business development. He majored in Restaurant Food & Beverage Management at Johnson & Wales in Providence, RI.

Awards & Honors

2014 Airport 'Food To Go' Offer of the Year: Cibo Express Gourmet Markets

International Airport Food & Beverage Awards “FAB Awards”

2014 The Judges' Award for Driving Innovation in Airports

International Airport Food & Beverage Awards “FAB Awards”

2013 Best New Food and Beverage (Full-Service Concept) 3rd Place: Sky Asian Bistro, Philadelphia International Airport

ACI-NA Concessions Awards

2013 Best Innovative Consumer Experience Concept or Practice 2nd Place: OTG Restaurant Program, Toronto Pearson International Airport

ACI-NA Concessions Awards

2013 Customer Care Awards: Best Concessions JFK, Terminal 5

Port Authority of New York and New Jersey

2012 Best Green Merchant Cibo Bistro, PHL, Terminal A West

Airport Revenue News

2012 Most Creative Design / Construction Sky Asian Bistro, PHL

Marketplace Development Awards

2012 Best Airport Non-Alcohol Beverage Outlet WorldBean, Multiple Locations

International Airport Food & Beverage Awards “FAB Awards”

2011 Customer Care Award: for Cleanliness JFK, Term. 5

The Port Authority of New York and New Jersey

2011 Customer Care Award: Best Concession LGA, Central Terminal Building

The Port Authority of New York and New Jersey

2011 Best Concessionaire Innovation Re:vive JFK, Terminal 5

International Airport Food & Beverage Awards “FAB Awards”

2011 Best Sandwich Offer: Soft Shell Crab Banh-Mi Sandwich, DeepBlue, JFK, Terminal 5

International Airport Food & Beverage Awards “FAB Awards”

2010 Best Concessions Program Design JFK, Terminal 5

Airport Revenue News

2010 Best Overall Concessions Program JFK, Terminal 5

Airport Revenue News

2010 Most Unique Services JFK Terminal 5

Airport Revenue News

2014 Best Airport F&B Innovation: Pie System

International Airport Food & Beverage Awards “FAB Awards”

2013 Best Food & Beverage Program Large Airport 1st Place: Minneapolis-St. Paul Intl. Airport, Terminal 1

ACI-NA Concessions Awards

2013 Terminal with the Best Customer Service LGA, Terminal D

Airport Revenue News

2013 Airport with the Best Concession: Program Single Terminal LGA, Terminal D

The Port Authority of New York and New Jersey

2013 Customer Care Awards: Best Customer Care for Concessions LGA, Terminal D

Port Authority of New York and New Jersey

2012 Best New Store OpeningSky Asian Bistro, PHL

Marketplace Development Awards

2012 Best F&B Innovation Multiple Locations

International Airport Food & Beverage Awards “FAB Awards”

2011 Customer Care Award: Friendliest Terminal JFK, Terminal 5

The Port Authority of New York and New Jersey

2011 Customer Care Award: Best Concessions JFK, Terminal 5

The Port Authority of New York and New Jersey

2011 Customer Care Award: Best Overall Experience JFK, Terminal 5

The Port Authority of New York and New Jersey

2011 Best Concessions Program JFK, Terminal 5

International Airport Food & Beverage Awards “FAB Awards”

2010 Small Business Advocate of the Year Award

Greater Orlando Airport Authority (GOAA)

2010 Most Unique Services JFK Terminal 5

Airport Revenue News

2010 Best Overall Concessions Program JFK, Terminal 5

Airport Revenue News

2010 Most Unique Services JFK, Terminal 5

Airport Revenue News

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