Biography - Layne E Eggers

Layne holds a Master’s Degree in Hospitality Management from the Conrad N. Hilton College of Hotel/Restaurant Management at the University of Houston.

As an entrepreneur, he owned and operated six restaurants in resort areas in Tennessee, South Carolina and Virginia. His latest venture was hosting a Dignitary Dinner for the Washington Italian Consulate. He was also selected to host a Black Tie dinner for the Newport News Shipyard Labor Union in celebration of winning the contract to build the George Washington Aircraft Carrier.

After many years of restaurant ownership, he began teaching at the Hilton College at the University of Houston, specializing in Culinary and Hospitality Management. He also co-taught the Capstone for graduating seniors that featured the famed International Dinner Series and he continues to teach Airline Services Management as adjunct faculty.

Following his teaching career, Layne delved into Airline Foodservice with an ambition to change the negative stigma associated with traditional airline cuisine. Layne first worked for Continental Airlines as an International Regional Manager. Travelling to over 35 countries, he gained more culinary insight into ethnic and international fine dining cuisine. He put this to good use moving on to become the Director of Innovation for Culinary Excellence at Gate Gourmet International, the largest independent airline caterer in the world. At Gate Gourmet, Layne developed innovative food concepts and products for North American Carriers. His tapas concept on Hawaiian Airlines won him the prestigious 2007 President’s Roll of Honor from the In-flight Food Service Association.

Layne is married to Debbie, and both enjoy raising Corgi’s, traveling, and scuba diving.