by Donald Wood
Last updated: 11:45 AM ET, Fri April 4, 2025
American Airlines announced the latest refresh of the James
Beard Foundation menu offerings for customers visiting the carrier’s Flagship
lounges and Flagship First Dining spaces.
Travelers can expect a revamped lineup of chef-crafted
dishes, combining fresh and seasonal ingredients to craft globally inspired
dishes. The restaurant-quality dining experiences are curated by award-winning
chefs.
At Dallas Fort Worth International Airport, Chef Tiffany
Derry will serve up coconut chicken curry with carrots, onions, potatoes, and
peas for customers to enjoy before takeoff.
For American customers traveling through Chicago O'Hare
International Airport, Chef Sarah Gruenberg will cook up marinated lentil salad
with smoked salmon, jammy eggs, and chicories.
Miami International Airport will host Chef Timon Balloo, who
will bring Dutch baby potatoes with salsa verde to the Flagship lounge and pink
shrimp ceviche for customers visiting the Flagship First Dining space.
Chef Brandon Kida will take over the Los Angeles International
Airport experience, hosting a unique bao bar that allows customers to enjoy a
crispy maitake mushroom bao or a fried chicken bao.
At John F. Kennedy International Airport in New York City,
Chef Ayesha Nurdjaja will treat travelers visiting the Chelsea and Soho joint
premium lounges to shrimp skewers with white beans, roasted peppers, lemon, and
cilantro.
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