SSP opens The Manufactory Food Hall at San Francisco International Airport

SSP America, a division of SSP Group, has opened The Manufactory Food Hall at San Francisco International Airport (SFO). 

The Manufactory is a collaboration between SSP America and four, multi award-winning San Francisco chefs — Chad Robertson and Elisabeth Prueitt of Tartine Bakery, Pim Techamuanvivit of Kin Khao and Gabriela Cámara of Cala.

Paul Loupakos, vice president of business development at SSP, said: “We are deeply proud and honored to be opening The Manufactory Food Hall with Chefs Chad Robertson, Elisabeth Prueitt, Pim Techamuanvivit and Gabriela Camara. The Manufactory brings an exceptional, elevated dining experience driven by four of the Bay Area’s hottest-trending, most prominent and successful local chefs. The Manufactory Food Hall is destination dining—defined.”

Mirroring chef Chad Robertson and chef Elisabeth Prueitt’s tartine manufactory in the Mission District, The Manufactory Food Hall welcomes passengers to immerse themselves into a creative centre of artisanal activity—a foodie factory.

The 3,241 square foot Food Hall includes:

Tartine Bakery: From chef Robertson’s award-winning line of handcrafted bread and Chef Prueitt’s perfect pastries, the James Beard Award winning duo fill their airside outpost with artisanal bounty.

Tacos Cala: Based in Hayes Valley, Chef Gabriela Cámara’s Cala with its Mexican culinary profile, Tacos Cala at SFO brings sophisticated dishes with deep, resonating flavors. Highlights include handmade tacos with Pacific rockfish, sweet potato and carnitas fillings.

Kin Khao Thai Eatery: Chef Techamuanvivit’s Kin Khao Thai Eatery in Union Square earned a coveted one Michelin star in the first two years of opening. Chef Pim takes her guests on a culinary voyage to her native Thailand with authentic, painstakingly prepared curries, noodles, soups, sandwiches and sweets.

Also included in The Manufactory Food Hall is a full-service bar, which features a cocktail menu created by James Beard—nominated mixologist, Julian Cox, as well as a carefully curated list of regional wines, beers and bubbles.