As the 2026 NFL season kicks off, Delaware North Sportservice is going inside the kitchen with the chefs bringing game day to life across some of football’s most iconic venues.
Throughout the season, we’ll spotlight the culinary leaders shaping the fan experience – from new menu items and local flavors to the behind-the-scenes preparation that powers every kickoff.
First up are the two executive chefs at MetLife Stadium, home of the New York Giants and New York Jets, where Sportservice provides culinary and retail services.
Mike Butler, executive chef, MetLife Stadium
1. MetLife Stadium hosts some of the biggest events in the country. What’s the most exciting part of preparing for a new NFL season?
For us, it’s getting to build on what we did last season and keep making the food better. We have two NFL teams, two different fan bases and a lot of people coming through this building. We spend the offseason working on new ideas, so seeing those ideas come to life and thousands of fans enjoying them on game day is the best part.
2. What new menu item, culinary partnership or fan experience are you most excited to unveil this year?
We’re really excited about our Jets partnership with Parmigiano Reggiano. We’ve worked as a team to find different ways to use it throughout the stadium, from Pasta Fresca and our charred pepperoni and Parmigiano Reggiano kettle chips with hot honey, to a Parmigiano Reggiano brodo we’re working on for the colder games.
We’ve also put a lot of work into our tacos, with the proteins now being made from scratch, and we’re continuing to grow our Rippers concept with Jersey-style hot dogs. A lot of what we’re trying to do is pretty simple – good, classic food, made with good ingredients and done the right way.
3. The New York metropolitan area is one of the most diverse food markets in the world. How does that influence your menus?
It’s a huge influence on what we do. We have some of the best Italian, Latin American and international food right in our backyard, along with foods that are just New York and New Jersey.
That’s why you’ll see everything from fresh pasta and Parmigiano Reggiano to tacos, chopped cheese, Ripper dogs and Italian-American food. We’re not trying to overcomplicate things. We want to take food people know and love, use good ingredients and execute it the right way.
4. If you could describe this season’s food lineup in three words, what would they be and why?
Local. Simple. Authentic.
Local because we want the food to represent where we are. Simple because some of the best food doesn’t need to be complicated – it just needs to be done right. Authentic because our team is putting a lot of focus on ingredients, scratch cooking and making sure the food has an identity.
5. What’s one menu item that perfectly represents game day at MetLife Stadium?
We’d say one of our Ripper dogs. A hot dog is always going to be part of football, but we’re taking something everyone knows and giving it a Jersey identity.
That really represents what we’re trying to do as a team – good, classic game-day food, done the right way and made to represent where we are.
Camilo Baquero, executive chef, MetLife Stadium
1. MetLife Stadium hosts some of the biggest events in the country. What’s the most exciting part of preparing for a new NFL season?
We are always excited about a new NFL season because it gives us the opportunity to unveil the new menu items we’ve worked on so meticulously for our football fans.
2. What new menu item, culinary partnership or fan experience are you most excited to unveil this year?
We are very excited about our new Section 108 stand, where we have introduced the Against the Grain Filet Mignon Sandwich. This stand will be the first to offer a premium, carved-to-order filet mignon sandwich in our regular concessions environment for all football fans to enjoy.
Another offering we’re eager to unveil is the Sunday Sauce Special at our Nonna Fusco’s Pasta Fresca stand. We’ll be preparing a special Sunday sauce, just like the kind many people grew up enjoying at home. It will be available in limited quantities.
Lastly, there’s Tacos Roqueros, a concept we’ve had for years. During the offseason, we revamped the menu, logos and merchandising. Let’s not forget our suites, where we’re also excited about new offerings such as Rippers, Fat Roosters and Pork Pull-Aparts. These items will be served assembled and ready to eat in custom-branded crave boxes.
3. The New York metropolitan area is one of the most diverse food markets in the world. How does that influence your menus?
Having New York City and northern New Jersey in our backyard is a tremendous advantage. From the streets of Jackson Heights to the Lower East Side, Brooklyn and northern New Jersey, you can experience flavors from cultures around the world. As a chef, it’s an incredible opportunity to be inspired by cuisines from virtually every corner of the globe.
4. If you could describe this season’s food lineup in three words, what would they be and why?
Surprising, because we want fans to be amazed by the caliber of food they can find in a stadium setting.
Innovative, because our culinary team is constantly pushing the boundaries of what’s possible in the concessions environment.
Confidence, because we stand behind our training and are committed to ensuring our SOPs are followed so guests receive a consistent experience across all 13 of our proprietary brands.
5. What’s one menu item that perfectly represents game day at MetLife Stadium?
The Colombian Dog and the Chili Dog. When you’re coming to a football stadium, a hot dog is a must, and what could be better than one of our Rippers?