In 2015, Flagship Food Group relocated its headquarters from Los Angeles to Denver in no small part for access to Centennial Airport.
“We started in 2005 as a very small business, with one plant in L.A., and we had about 100 employees at that point,” said Flagship CEO Rob Holland. “Today, we have 800 employees and 11 facilities. We’ve actually doubled in size every couple of years, and aviation’s been really key to that.”
As a maker of salsas, sauces and prepared meals, Flagship Food Group has a manufacturing plant in Albuquerque and sources green chiles from the Hatch Valley in New Mexico. The company also has marketing offices and warehouses in Boise, Indianapolis, Las Vegas and Minneapolis. Central to all those sites is Denver – a two-hour flight in Holland’s Eclipse 500 from any of Flagship’s U.S. locations.
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