Delta Improves Menu Options

To continue improving the in-flight experience of passengers, Delta Air Lines is adding chef-driven meals and restaurant-quality selections to its menu.

Starting on June 1, Delta One customers traveling on flights from Los Angeles to Paris, Amsterdam, Tokyo, and Shanghai will feature meals developed by LA-based chefs Jon Shook and Vinny Dotolo.

Some of the meals available to passengers include marinara braised meatballs, BBQ chicken with mac and cheese, and fontina, parmesan and raschera lasagna with pomodoro sauce.

In addition, Delta will launch a new partnership with Korean chef Woo-Joong Kwon on June 1, which will be available on flights from Seoul to Seattle, Atlanta, and Detroit in the Delta One, Delta Premium Select and Main Cabins.

The menu selections from Kwon will include Sanchae Bibimbap served with mountain vegetables, beef, rice and egg, as well as other Korean dishes from popular local restaurants, including Atlanta's Stone Bowl House and Detroit's Bibimbab Restaurant.

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“We are proud to have created a distinctive onboard service that replicates the restaurant experience that our customers desire and expect,” Delta vice president Lisa Bauer said in a statement. “We want to make sure the dining experience on board is as authentic to local culture as it is delicious.”

Delta also announced new offerings on its Flight Fuel menu for customers in the Main Cabin on select flights in North America, including two new Luvo wraps under 500 calories, a mesquite-smoked turkey breakfast sandwich and a mesquite-smoked turkey combo.

To help ensure the meals are perfect for passengers, Delta has added a new selection of wines curated by the airline’s Master Sommelier Andrea Robinson, including Ventenac Les Plos Chardonnay and Ritual Pinot Noir.