Q&A with Natasha Strother Lassiter, Chief Strategy Officer of Strother Enterprises
Serving up street food inspired by the culinary scenes of Southeast Asia in the Terminal F Food Court, WinKitchen has been delighting PHL passengers with authentic Eastern cuisine for nearly two years. WinKitchen is the brainchild of the visionary restaurateurs at Strother Enterprises.
Strother Enterprises, owned by brothers Robert G. Strother and Ernest L. Strother Jr., is a minority- and veteran-owned business and part of the Airport Concession Disadvantaged Business Enterprise (ACDBE) initiative. In addition to WinKitchen, family-run Strother Enterprises also operates two Subway locations at PHL.
Boasting a menu that’s curated by culinary artists and crafted with locally sourced, fresh ingredients, WinKitchen is more than just a typical quick-service restaurant—it’s an airport- exclusive for food that celebrates tradition fused with innovation.
With a menu that’s a master list of Southeast Asian favorites, like banh mi sandwiches and Thai noodle bowls, each dish promises a dining experience that won’t be forgotten. WinKitchen offers a spectrum of flavors for every taste, with each menu item telling a different story of culinary traditions from Vietnam, Thailand and beyond.
Savor the tenderness of the eatery’s chicken katsu banh mi, complete with pickled carrots, daikon, cilantro and Sriracha aioli, on a crusty baguette. Or try braised chicken pho served in a rich chicken broth (gluten-free).
Continue reading for an exclusive Q&A session with Natasha Strother Lassiter, Chief Strategy Officer of Strother Enterprises, WinKitchen’s owner/operator.
Q: What was the inspiration to start this business?
NATASHA: The inspiration came from the founders, Ernest and Robert Strother. They did two service tours in Vietnam, and they fell in love with the food in Southeast Asia. They always wanted to start a brand where they could share the food that they experienced. We had the
opportunity to bring an Asian brand to PHL, so we figured it would be a great time to finally do that.
Q: What makes your food “Philly?”
NATASHA: We use several local vendors to supply our food. We have a cheesesteak eggroll made in-house; and to me, that speaks to Philly itself. Everything in our restaurant is fresh and cooked from scratch. We are also committed to sustainable practices such as sourcing responsibly, preventing food waste and reducing package and landfill waste.
Q: What came before WinKitchen for Strother Enterprises in terms of what prepared its leadership team for this venture?
NATASHA: We have two other PHL locations—Subways in the B/C Food Court and in Terminal E. We opened the first Subway in 2014, and by 2017, we expanded and opened the second location. The Strother brand has been a part of the airport’s Food & Shops since the ‘90s. We’ve watched the airport grow, and we understand the challenges associated with operating in the airport. WinKitchen is just a little different because Subway is a national brand with their own engrained branding, whereas WinKitchen is an in-house concept. Since we have experience working with franchises, we’re able to bring those best practices to WinKitchen.
Q: What’s your personal favorite menu item, and which items are “fan favorites?”
NATASHA: I love the broken fried rice and the chicken katsu banh mi. The top sellers are the broken fried rice with shrimp and Thai noodle salad, followed by the chicken pho.
Q: What’s your favorite thing about PHL?
NATASHA: I see the growth in the Philly airport. The menu offerings, from a food and beverage perspective, are diverse. You’re starting to see a nice mix between national brands and local brands. There’s truly something for everyone.
