Airports are unique spaces, often filled with excitement for upcoming travels but also a desire to leave as quickly as possible. To enhance the airport experience, many airports are incorporating pockets of comfort and local character to cater to the needs of travelers.

Restaurants are a crucial part of an airport’s ecosystem, providing sustenance for travelers. However, airport dining has traditionally been dominated by fast-food and chain restaurants. To offer visitors a taste of the local culture, airports are now incorporating local flavors into their dining options. In recent years, Calgary International Airport (YYC) has been following this trend with a growing selection of locally-inspired food offerings, including Phil and Sebastian Coffee Roasters and Summit House, a pub featuring products from Banded Peak Brewing.

The newest addition to YYC’s food scene is Wander Kitchen and Bar, located in the domestic departures area and overseen by SSP Canada, a major player in the airport restaurant industry. The restaurant was created in collaboration with chef Nicole Gomes, known for her appearances on popular cooking shows and co-founding Cluck and Cleaver. Gomes worked with SSP and YYC Airport to design a restaurant that reflects the city’s personality while meeting the needs of busy travelers.

Wander’s menu includes breakfast options and burgers, as well as some of Gomes’ signature dishes, such as salt and pepper popcorn chicken and a chicken parm sandwich. The menu also features a variety of dishes representing Calgary’s diverse culinary scene, including Vietnamese banh mi subs, potstickers, and Thai curry bowls. According to Gomes, the name “Wander” was inspired by the word “wanderlust” and reflects the desire to travel and explore.

While many Canadian airport restaurants are owned and operated by companies like SSP or HMSHost, Calgary restaurateur Phoebe Fung is a rare independent operator at YYC. Fung, who also owns the Vin Room restaurants in the city, opened her airport location in 2018. She believes that the passenger experience is crucial and enjoys providing travelers with a place to relax before their flight while supporting a local business.

Another independent operator at YYC is Fung’s Vin Room, which features personal touches like USB ports at every seat and portable meals packed in cooler bags for easy travel. Fung also recently introduced a wine brand featuring her Pomeranian, Dom, who also volunteers as an airport therapy dog. Whether it’s independent operators like Fung or larger companies like SSP recruiting local chefs, the result is a more personalized and hospitable airport experience.

According to Gomes, the food and beverage options at an airport serve as a glimpse into the destination, helping travelers understand the local culture. She is currently working on developing a separate, more Asian-focused concept for the Vancouver airport with SSP. Ultimately, incorporating local flavors and showcasing the city’s hospitality in airport restaurants creates a more enjoyable and memorable experience for travelers.