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Whether it’s man’s best friend, a feline companion, or an unconventional type of pet, they all have one thing in common. When “nature calls,” traveling animals have the same needs as their human companions! At CLT, the Airport has reimagined its indoor pet relief areas as clever pit stops decorated with custom wall graphics by CLT senior graphic designer and Charlotte native Chris O’Malley. While not exactly private stalls, they certainly feel like one. “The concept derived from coming across a stock image of a dog reading a newspaper,” said O’Malley. “And I thought of the idea of dogs doing human things in the restroom. And what is funnier than toilet paper unwittingly sticking to the bottom of your shoe when you exit the restroom?” __An Artful Approach__ O’Malley, who says he loves dogs but admits he doesn’t currently own one, has worked at Charlotte Douglas International Airport for nearly nine years. His primary duties include visually communicating Aviation Department content both internally and externally, as well as branding, presentations, environmental graphics and apparel design. (A recent fan favorite was the mint green [2025 Runway 5K](https://www.cltairport.com/news/stories/item/runway-5k-sets-new-records/ "Runway 5K & TShirt") graphic t-shirt.) A graduate of UNC Charlotte’s Art Program, O’Malley says he loves to “create” – whether it’s art, cooking, or even making cocktails. “The process consists of coming up with an idea, creating a composition, and then searching for stock dog images that can fit the composition,” said O’Malley. “Then I mask them out in Photoshop and use some techniques to make them fit naturally in the space, like depth perception and shadows, as examples.” The result is a “paw-some" oversized creation, complete with artificial grass and a bright red miniature fire hydrant, guaranteed to make passengers smile when they visit with their pooch or another pet. “I like it – these are bigger than at other airports, and at least they have a sign,” said Carly and Seth West, who popped in with their beagle, Dunn. “And the murals are fun!” Charlotte’s Heather Turner said she did a double-take at the mural during a recent visit with her puppy, Jack. “I noticed them (through the window), and then I could see the dog. They’re very realistic.” __Passenger Convenience__ While a new outdoor relief area is coming soon to Zone One near Baggage Claim, CLT wants to meet travelers and pets where they are. “The Pet relief areas offer customers the convenience and opportunity to keep their dog inside the facility, as many travelers do not have time available to exit and take their animal outside,” said CLT Customer Engagement Manager Lauri Golden. “Identifying a specific location for pet waste helps prevent accidents from occurring in other areas of the terminal, which can negatively impact the experience of other travelers.” __Pet Potty Break Locations__ Pre-security Locations: - Baggage Claim near Carousel 3 - Baggage Claim near Carousel 7 * Post-security Locations: - Concourse A Connector (between Gates A1-A13 and A21-A29) - D/E Connector near Exit * - Corner of Concourses D and E across from Checkpoint 3 - Concourse E near Gate E36 (* Graphics coming soon)

For Andrew Aiton, the journey to a career in culinary arts started at home in California, growing up in a large Scottish-Catholic family. Aiton is now Charlotte Douglas International Airport’s (CLT) Chef de Cuisine for HMSHost by Avolta, the Airport’s food and beverage concessionaire. “I am from a family of nine, and cooking was not a necessity but a requirement. I didn’t know what leftovers were until I moved out at 16,” joked Aiton. “I enjoyed cooking with my grandparents. We always ate dinner together as a family, and Sundays were always a big meal we would cook all day together.” Chef Aiton is the third oldest of seven kids, and most of his siblings also work in the service industry. __Cooking Up Star Power__ After graduating from the Culinary Institute of America and earning a business degree from Cal State University in Long Beach, Calif., Aiton served as the executive chef at Disneyland in Anaheim, Calif., and worked in several other restaurants. Fun fact: He says the late singer and actress Whitney Houston was probably the biggest celebrity he had the pleasure of cooking for. “Whitney once visited the fish restaurant I worked at in Seal Beach with Bobby Brown and their dog,” recalled Aiton. “We reserved the entire upstairs for them, and guests could hear Whitney singing while enjoying our signature Caramelized Salmon. Over the years, I also met Justin Bieber, Sandra Bullock, Oscar de la Hoya and many more.” __Joining HMSHost__ In November 2021, Aiton moved to Charlotte and joined HMSHost by Avolta at CLT, where he manages food operations, overseeing between 1,400 and 1,700 team members and more than 60 Airport restaurants—including the top-performing 1897 Market (named after the year HMSHost was founded). “I do refreshes for multiple units throughout the year,” said Aiton. “1897 Market was different. I changed 95% of the menu based on local, fresh, home-cooking ingredients to nourish travelers and make them feel at home.” The new menu features popular dishes like the mouthwatering “1897 Burger” – a beef patty, fried bologna, pimento cheese, onion strings, shredded lettuce, tomato and mustard. Other favorites include the “Chicken ‘In’ Waffle” and the “Pork Shank” with cheesy grits, crispy Brussels sprouts, braised pork, gravy, arugula and pickled onion. CLT was recently named one of the ["10 Best Airports for Dining"](https://10best.usatoday.com/awards/best-airport-for-dining/ "10 Best Airports for Dining") in the *USA Today* Readers’ Choice Awards 2025; Aiton was honored but not surprised. “I never put much thought into a ranking,” said Aiton. “I know CLT HMSHost is far superior to any airport out there, and I stand by our execution.” __Other Palate Pleasing Duties__ Developing recipes and menus is just one part of the job. Chef Aiton is also responsible for food safety, guest service, brand relationships, compliance, training and national support. He participates in numerous CLT events, such as the Runway 5K, the Charity Golf tournament, American Airlines collaborations and HMSHost Associate programs. Aiton said his favorite dish to cook is anything he hasn't mastered, and his favorite restaurant is “every restaurant in France,” he admitted, “where local is a way of life.” For those of us eager to become better cooks in our own humble kitchens, Chef Aiton offers this advice: “Try anything, start simple, and expand,” said Aiton. “In today’s world, you can get anything delivered, but don’t. Cook from your heart. Julia Child once said, ‘The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.’”