This November, travelers who want to sample gourmet dishes from some of the world’s most famous chefs simply need to book a flight with United Airlines.
The Chicago-based carrier is rolling out a new seasonal refresh of its “Chef’s Table” lineup of specialty menus for its international Polaris business class cabin. The dishes are designed by 11 celebrity chefs in collaboration with the popular Netflix culinary series.
The updated menus offer 30 new dishes that span salads, appetizers, and entrees all inspired by 10 of the airline’s hubs and key international cities.
United first launched its Chef’s Table meal collaboration in August 2026. Since then, satisfaction scores for the meals have been 20 points higher than other pre-ordered dining options, the carrier says.
"The strong response to Chef's Table reinforces the value of bringing perspectives of world-class chefs onboard in a way that reflects the destinations we serve and the dining experiences our customers seek," said Aaron McMillan, United's managing director of hospitality programs.
Each of the new plates will be offered for lunch and dinner on flights departing the chef’s home city that inspired their dishes.
Here’s a look at the lineup of new plates that will be available on November 1:
Los Angeles – Chef Nancy Silverton, Osteria Mozza
- Appetizer: Mozza caprese with slow roasted cherry tomatoes, burrata, extra virgin olive oil and basil pesto
- Salad: Chopped salad with iceberg, radicchio, pepperoncini, salami, provolone, braised chickpeas, red onion and oregano vinaigrette
- Entrée: Spiral meat lasagna with passato and taleggio sauce
Newark – Chef Fariyal Abdullahi, Hav & Mar
- Appetizer: Shiro hummus with seasonal vegetable crudité
- Salad: Kale salad with candied walnuts, pickled dates, fennel, fig, pomegranate and truffle vinaigrette
- Entrée: Chermoula glazed chicken breast with cumin spiced rainbow carrots and preserved lemon pearl cous cous.
Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston
- Appetizer: Cold smoked trout with apple kohlrabi, fennel celery slaw, dill crème, trout roe and brown butter rye granola
- Salad: Asparagus, butter lettuce, fine herb salad with broken gribiche, chive oil, pea puree, toasted buckwheat and lemon dressing
- Entrée: Roasted chicken breast stuffed with a chicken and mushroom mousseline, morels, fava beans and burnt onion jus
Houston – Chef Justin Yu, Theodore Rex
- Appetizer: Gulf crab, horseradish and basil spring roll
- Salad: Charred French beans marinated in cumin sweet and sour with pickled grapes and mint
- Entrée: Poached chicken breast with a garlic, lemongrass, anchovy curry, coconut Carolina Gold rice, aromatic herbs and marinated cucumber
Denver – Chef Penelope Wong, Yuan Wonton
- Appetizer: Roasted sweet potato in chrysanthemum tea syrup
- Salad: Radicchio salad with Honeycrisp apple, Chinese celery, pumpkin seed brittle and shallot tarragon vinaigrette
- Entrée: Char siu pork with celeriac Yukon puree, anise glazed rainbow carrots, garlic ginger confit and pickled onion.
San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel
- Appetizer: Dungeness crab Louis with bay shrimp, butter lettuce, deviled egg, smoked trout roe and Ritz crackers
- Salad: Roasted beets with fennel, almond and grapefruit citronett
- Entrée: Grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories
Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins
- Appetizer: Roasted beet and Asian pear with yogurt, sesame salsa macha, mint and smoked salt
- Salad: Hamachi al pastor with roasted pineapple puree, pineapple pico de gallo and heirloom corn chip
- Entrée: Duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja
São Paulo – Chef Manu Buffara, Manu
- Appetizer: Poached shrimp, heart of palm and spicy avocado, with a delicate citrus vinaigrette
- Salad: Slow roasted pumpkin with fresh yogurt, toasted cashew nuts, mixed leaves and a light tucupi lemon emulsion
- Entrée: Roasted beef with natural jus, bean pirao, sauteed collard greens and fresh herb cumari pepper relish.
London – Chef Tomos Parry, Mountain & Brat
- Appetizer: Smoked trout, golden beetroot, fennel mayonnaise, toasted buckwheat, watercress and dill salad
- Salad: Roasted pumpkin rosemary stracciatella, pickled apples, spiced pumpkin seeds and hazelnuts
- Entrée: Grilled halibut with parsley garlic potatoes, seaweed sauce, lemon spinach and crispy garlic and lemon oil
Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin
- Appetizer: Red crab with yuzu kosho aioli
- Salad: Chilled buckwheat soba salad with tsuyu dressing
- Entrée: Ginger soy glazed chicken with Japanese curry ratatouille and sesame crusted potatoes
Passengers can view and pre-order their Chef’s Table meal options starting five days before departure and up to 24 hours before their flight.
The new menus will be served through December 31, after which United plans to launch another seasonal menu rotation.
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