High Flying Foods is a boutique, family-owned and operated company that is defining the next generation of quality-driven, hand-crafted, farm-fresh airport dining. Our authentic approach is both unique and inspired, and we have emerged as a leader in bringing quality, fresh, organic, local food to travelers.

What makes us unique Not only are we a family-run, woman-owned business that brings to the table our own locally-acclaimed brand, but we also excel in adapting and responding to each unique airport location. We embrace local chefs and bring their pure culinary vision to life in an airport setting, while maintaining quality, freshness, and service. Nothing is lost in translation.

Brothers and founders Glenn and Garrett Meyers bring with them a legacy of over 20 years of restaurant experience that goes back more than two generations.

Glenn and Garrett are consummate foodies—embracing the organic, farm-to-table revolution that was pioneered in the San Francisco Bay Area.

Along with Glenn’s wife, Dayna, they first brought their locally-celebrated, artisan pastas and pizzas to the airport world in 2000, and have subsequently opened and operated numerous successful locations in various high-volume and high-profile airport locations. Glenn and Garrett’s younger sister, Gina, has just recently joined the family business, and brings with her a fresh, modern take on the Meyers family culinary legacy.

San Diego

High Flying Foods is proud to announce the award of 3 lease packages at the San Diego International Airport totaling 15 restaurant leases. The lease packages were awarded in August and September, 2011 through an extensive competitive bidding process. High Flying Foods is excited to bring its high design and farm to table approach to San Diego in partnering with local iconic restaurants. Partners include Phil’s BBQ, Stone Brewing Co., Pannikin Coffee & Tea, Banker’s Hill, The Counter Mini, and Saffron Thai. High Flying Foods will also bring its awarded Firewood Café to San Diego.