This summer, travelers will have the chance to taste dishes from some of the world’s best chefs directly from their plane seat, thanks to United Airlines’ new business class menus.
Starting in August, the carrier is launching a new dining concept featuring 30 dishes crafted by 11 stars from the popular Netflix series “Chef’s Table.”
The roster of chefs includes icons like Nancy Silverton, Jenner Tomaska, and Tomos Parry.
The new multi-course menus will be available on select long-haul international routes in United’s Polaris cabin.
"At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be," said Aaron McMillan, United's managing director of hospitality programs.
Each of the celebrity chefs has created a lineup of dishes—including an appetizer, salad, and entree—that evokes the culinary traditions of their own hometowns.
The menus also represent United’s seven hub cities in the United States and several of its key international gateways, such as London, São Paulo, and Tokyo.
"Because our leading global network reaches into the world's greatest food cities, we're able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve," McMillan said.
Passengers will also find exclusive content on United’s in-flight entertainment system about how the airline and team of chefs are bringing the in-flight dining concept to life. The content will be available on select flights starting August 1.
Here’s a closer look at the full list of chefs and their new dishes available August 1 in United Polaris business class.
This menu will be available through September 2026. In October, these chefs will launch a new menu, and dishes will continue to rotate seasonally into 2027.
Los Angeles – Chef Nancy Silverton, Osteria Mozza
- Appetizer: Burrata with braised leeks, mustard vinaigrette and breadcrumbs
- Salad: Shaved Brussels sprouts with mint, almonds and pecorino Romano
- Entrée: Beef brasato with garlic mash potatoes, salsa verde and horseradish gremolata
Newark/New York – Chef Fariyal Abdullahi, Hav & Mar
- Appetizer: Chilled tomato soup with jumbo lump crab meat
- Salad: Baby gem, endive, berbere spiced pepitas, dried cranberries, pecorino Romano and creamy anchovy vinaigrette
- Entrée: Ethiopian-coffee glazed short ribs with purple mashed potatoes, sauteed Thumbelina carrots and charred scallions
Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston
- Appetizer: Braised leeks with citrus and charred scallion vinaigrette
- Salad: Arugula with endive and shaved radish
- Entrée: Halibut with sauce matelote, smoked onion and bacon lardons
Houston – Chef Justin Yu, Theodore Rex
- Appetizer: Deviled eggs with white soy, aged cheddar and chives
- Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion and oregano mustard vinaigrette
- Entrée: Braised Texas short rib with ragout of mushrooms, red miso and black eyed peas
Denver – Chef Penelope Wong, Yuan Wonton
- Appetizer: Shokupan bread with smoked trout, lemongrass, Chinese celery and trout roe
- Salad: Kale salad with fresh cherries, golden beets, grana Padano cheese and honey ginger vinaigrette
- Entrée: Five-spice duck wontons with duck brodo, Swiss chard and chili oil
San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel
- Appetizer: Hashbrown, pickled relish, cured trout roe
- Salad: Peach panzanella with sourdough croutons, Vela dry jack cheese, wild arugula and Napa Cabernet vinaigrette
- Entrée: Black cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers and basils
Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins
- Appetizer: Melon and burrata salad with chorizo vinaigrette and opal basil
- Salad: Quinoa salad with currants, butternut squash, kale and banyuls vinaigrette
- Entrée: Braised chicken breast in vadouvan coconut curry
São Paulo – Chef Manu Buffara, Manu
- Appetizer: Collard green roll filled with shrimp, fresh heart of palm and served with passion fruit citrus sauce
- Salad: White bean and celery salad with goat cheese, cheese bread croutons and orange segments
- Entrée: Brazilian shrimp stew with coconut rice, cashew nut farofa and sauteed okra
London – Chef Tomos Parry, Mountain & Brat
- Appetizer: Grilled beef fillet with thyme, beetroots, Caerphilly cheese and mustard
- Salad: Lobster with grilled peach, tomato and fennel herb
- Entrée: Slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce
Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin
- Appetizer: Poached scallop with yuzu-ginger glaze and edamame puree
- Salad: Napa cabbage and mizuna crunch with shaved carrots, toasted sesame seeds and rice wine vinegar
- Entrée: Miso marinated sea bass with Koshihikari rice and shiitake mushrooms
For the latest travel news, updates and deals, subscribe to the daily TravelPulse newsletter.
Topics From This Article to Explore
