A departure lounge for people who love the world
Runway was born from a simple observation: the best part of travel isn't the destination, it's the anticipation. The lounge before the flight. The first drink somewhere new. The menu you can't quite read.
So we built a room in downtown Hollywood that keeps that feeling on tap. Deep indigo banquettes, runway lighting along the floor, a sunset that never quite ends, and a menu that changes country every few pages.
You board at the door. You depart when you're ready. No passport required.
Chef Shaun Whyte
Executive Chef, GW Hospitality
Founder of Shaun's Cooking
Signature collection
- Chef Shaun's Oxtail Birria Tacos
- Chef Shaun's Rasta Pasta
- Chef Shaun's Cornbread Mac & Cheese
- Chef's Seasonal Feature
Heritage
At the heart of Runway's culinary program is Executive Chef Shaun Whyte, representing GW Hospitality and bringing a style shaped by his Jamaican heritage, Southern comfort, street-food culture and modern fusion. Born in Boston and raised in Florida, Chef Shaun grew up connected to his Jamaican roots, an influence that continues to drive the bold flavors, techniques and creativity behind every dish he sends out.
Chef Shaun is also the founder of Shaun's Cooking, a Jamaican-fusion food concept that started from the ground up through street pop-ups and has since evolved into a full-scale catering operation. His journey has taken him from cooking directly for his community to working alongside celebrated food concepts and serving guests at major culinary and cultural experiences.
The journey
"From street pop-ups to major culinary experiences, food people remember."
Ted's Burgers
Sous Chef, known for his distinctive approach to the smash burger technique that still shapes Runway's burger program.
South Beach Wine & Food Festival
His tacos earned recognition as a fan favorite.
Martha's Vineyard
Cooked privately for thousands of guests celebrating Black excellence at one of the country's most celebrated destinations.
12 Stories Rooftop, Washington D.C.
Brought Shaun's Cooking and his Jamaican-fusion style into an elevated rooftop setting.
Downtown Fort Lauderdale
Featured culinary partner at the Easton Hotel and Courtyard by Marriott.
On the plate
Chef Shaun's Oxtail Birria Tacos
Slow-braised oxtail infused with Caribbean jerk spices, melted cheese, onions and cilantro, served with his signature oxtail consommé.
Chef Shaun's Rasta Pasta
Creamy jerk-parmesan pasta with colorful peppers and herbs, paired with your choice of chicken, shrimp or oxtail.
Chef Shaun's Cornbread Mac & Cheese
Southern-style baked macaroni and cheese layered with sweet cornbread crumble and his signature cheese blend.
Chef's Seasonal Feature
A rotating specialty showcasing premium seasonal ingredients and his latest culinary inspiration.
Island Jerk Aioli
A creamy garlic aioli blended with Caribbean jerk seasoning.
Perfect with: Egg rolls, fried chicken, shrimp, fries
Gate 22 Hot Honey Pikliz
A signature sweet-heat combination inspired by pikliz and honey: sweetness, spice, acidity and Caribbean influence.
Perfect with: Wings, fried chicken, brussels sprouts, featured dishes
Know the chef. Know the story.
Chef Shaun's food goes beyond simply being described as "Caribbean." His approach brings together Jamaican heritage, Southern comfort, street-food creativity, refined technique and elevated restaurant presentation. Every plate carries not only flavor, but the story and experience behind it.
One crew. One flight. One first-class culinary experience.
Every server flies a flag
Our team comes from everywhere. Each member wears their nationality's flag at the neck. Ask them about home, and they'll tell you what to order.
01
Captains
Your host for the evening. Captains oversee the floor, curate pairings and make sure every table departs on time.
02
Pilots
Behind the bar. Our pilots build the flight of cocktails, each one rooted in a specific city, spirit and story.
03
Stewardesses
At your table. Attentive, warm, worldly, and wearing the flag of the country they call home.
National dishes. National drinks. One room.
The kitchen and the bar work from the same atlas. A Tokyo course sits beside a Marrakech tagine; a Lima ceviche arrives with a pisco built the way they build it in Barranco.
Explore the menu