Bringing Scratch-Made Cooking to the Concourse: Chef Mary Nguyen Named Airport Chef of the Year
For most travelers, airport food is about convenience over quality. But when Chef Mary Nguyen launched Finch on the Fly at Denver International Airport (DEN), the goal was simple: serve fresh, scratch-made food designed specifically for people on the move.
That dedication to fresh ingredients, balanced recipes, and fast service was recently recognized on an international stage, with Chef Mary named Airport Chef of the Year (North America) at the Moodie Davitt FAB Awards.
The award highlights a culinary philosophy rooted in real ingredients—proving that fast, packaged food doesn't have to mean mass-produced or bland.
From Wall Street to Culinary Pioneer
Mary’s path to becoming an award-winning chef is defined by relentless tenacity and a refusal to accept the status quo.
The daughter of Vietnamese immigrants who built their lives in Colorado after the war in Southeast Asia, Mary grew up in Denver and attended college in Boulder before launching a prestigious, stable career in finance. Yet, the pull of hospitality was irresistible.
Leaving finance behind, she started at the ground level, working morning shifts at a local coffee shop before securing a sushi chef apprenticeship at Hapa Sushi Grill in Cherry Creek. Through grit and skill, she rose through the ranks to become the only female executive sushi chef in the country at the time.
As a true culinary architect, Mary enters traditional systems and re-engineers them. That drive ultimately led her to create Denver’s beloved Olive & Finch café collective and take on her biggest challenge: transforming how millions of people eat on the go.
Reimagining the Airport Concourse
At Finch on the Fly inside Denver International Airport (DEN), Chef Mary translates fine-dining standards into a high-velocity environment without diluting quality.
"Every day we get to affect a positive change in people's lives," Mary says. "We provide the guest the freedom to dictate and define what that experience is."
Here is what made Chef Mary’s approach stand out to international award judges:
Scratch-Made Integrity: Proteins, sauces, and breads are thoughtfully prepared from scratch in-house using globally influenced flavors that are unmistakably rooted in Colorado.
Local Sourcing & Sustainability: For Mary, local sourcing is infrastructure, not just a buzzword. By passionately supporting local Colorado farmers, she reduces food miles, strengthens the regional economy, and pairs fresh ingredients with responsible, sustainable packaging.
Built for the Sprint to the Gate: Driven by her mantra, "you are what you eat," Mary designs menus specifically for travelers on the move. Dishes are vibrant, balanced, and crafted to hold their integrity from the gate to the plane—giving fast-paced travelers real nourishment when they need it most.
Dietary Inclusivity: Recognizing Denver's rich diversity, Mary’s menus feature thoughtfully integrated vegan, vegetarian, and gluten-free options sitting naturally alongside traditional fare. Technique matters, but in Mary's eyes, broad access to good food matters even more.
More Than Food: Civic Responsibility and Mentorship
Beyond creating world-class food for travelers and wholesale partners, Mary measures her success through civic responsibility.
As a prominent Asian American leader, she is deeply committed to uplifting Colorado's culinary and business communities. Whether mentoring young entrepreneurs, advancing leadership opportunities, or creating spaces where culture is celebrated, Mary’s impact reaches far beyond the kitchen line.
In Mary Nguyen’s hands, airport dining is no longer just a quick stopgap between flights—it’s the new industry standard.
Join us in celebrating Chef Mary on this historic win! Next time you’re passing through DEN or enjoying an Olive & Finch meal in town, you are tasting the work of North America’s best.