US carriers are not the best known for their gastronomic skills. However, United Airlines wants to dispel this reputation. The Chicago-based carrier serves up a new era of inflight dining on August 1 with the debut of new chef-curated meals from its collaboration with Chef’s Table.
However, the new culinary delicacies will only available to United Polaris international business class travelers flying on select long-haul routes. They will enjoy thoughtfully crafted, multi-course menus designed by 11 different globally recognized chefs from four continents, including culinary icons like Chef Nancy Silverton (Los Angeles), Chef Jenner Tomaska (Chicago), Chef Tomos Parry (London) and more.
The collaboration also includes exclusive, original branded content for United’s inflight entertainment that shows how the airline and world-renowned chefs produced the menus and meals.
“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. “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.“
This collection of dishes spans global influences, from seasonal California cooking and modern American fine dining to contemporary European technique and bold interpretations of Asian and Latin American cuisine. Each chef-curated meal experience features an appetizer, salad and entrée, reflecting the culinary identity of the chef’s home city.
“This collaboration is about fundamentally redefining inflight dining, bringing the culinary expertise of Chef’s Table to passengers,” said Justin Connor, President of Chef’s Table Projects.
“In our collaboration with United, we are elevating the onboard experience. Our 11 featured chefs have crafted menus specifically engineered for 35,000 feet, ensuring ingredients and flavors remain exceptional despite the altitude. By pairing these signature dishes with exclusive behind-the-scenes content, passengers can discover the personal stories and creative journey behind their meal right as they are enjoying it. Our goal is for each meal to serve as an authentic reflection of the culinary culture of the city travelers are departing.”
About United Airlines’ selected Chefs
The new menus represent United‘s seven U.S. hub cities and key international gateways in London, São Paulo and Tokyo, including:
Los Angeles – Chef Nancy Silverton, Osteria Mozza, an American chef, baker, restaurateur and author, Chef Nancy Silverton won the James Beard Foundation’s Outstanding Chef Award in 2014 and is widely considered the patron saint of burrata in America.
Newark – Chef Fariyal Abdullahi, Hav & Mar, serves as Chef Partner of Hav & Mar in New York, where she brings together her Ethiopian heritage and global travels through dishes that blend European culinary techniques with distinctive flavors.
Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston, is a three-time James Beard nominee and co-owner of three acclaimed Chicago restaurants.
Houston – Chef Justin Yu, Theodore Rex, is a Houston native and James Beard Award winner.
Denver – Chef Penelope Wong, Yuan Wonton, honors the diversity that has shaped Denver’s culinary landscape by bringing the flavors of her Asian American upbringing and family memories to life.
San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel is a pioneer of approachable American fine dining.
Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins, blend together French culinary techniques with Mexican influences.
São Paulo – Chef Manu Buffara, Manu, is the culinary force behind Manu in Curitiba, where she elevates the bold, vibrant flavors of Brazilian cuisine through a modern lens and responsible agricultural practices.
London – Chef Tomos Parry, Mountain & Brat, is the founder and co-owner of three open-fire restaurants in London, including two Michelin-starred outlets.
Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin, is the acclaimed head chef of Jimgu, a farm-driven restaurant where menus are crafted entirely from what the land provides.
Summer menus will be served onboard starting August 1 through September 2026, with a new lineup of dishes from these 11 chefs set to launch in October and rotate seasonally into 2027.
