Book a ‘Chef’s Table’ in business class: United upgrades dining on select long-haul flights
Poinews.com – Starting this summer, United Airlines is introducing a new dining experience on select international routes for its Polaris business class passengers. The initiative features multi-course menus created by 11 renowned chefs from across four continents, each infusing the flavors of their hometowns into the air. These curated offerings will be available from 1 August through to September, with dishes representing domestic US hubs or key global destinations.
Collaboration with Netflix’s ‘Chef’s Table’
United’s partnership with Netflix’s Emmy-winning ‘Chef’s Table’ series aims to elevate in-flight dining to new heights. The airline has developed 30 innovative dishes, ranging from appetizers to main courses, inspired by the culinary traditions of cities served on its network. United has positioned this as the beginning of a ‘new era of in-flight dining,’ blending the expertise of world-class chefs with the challenges of air travel.
“At its core, this collaboration with Chef’s Table is rooted in a shared ambition to redefine what in-flight 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.”
Culinary Highlights from Global Chefs
Tomos Parry, a London-based chef known for his Michelin-starred ventures, is among those contributing to the program. His Welsh heritage meets Spanish techniques in dishes like grilled beef fillet with thyme, beetroots, Caerphilly cheese, and mustard, followed by lobster paired with grilled peach, tomato, and fennel herb salad. For travelers departing Tokyo, Tashi Gyamtso offers a poached scallop with yuzu-ginger glaze and edamame puree, alongside miso-marinated seabass and shiitake mushrooms.
In São Paulo, Manu Buffara’s Brazilian cuisine includes collard green rolls stuffed with shrimp, white bean, and celery, or a shrimp stew served with coconut rice, cashew nut farofa, and sautéed okra. Passengers flying from Newark can savor Ethiopian-inspired creations by Fariyal Abdullahi, while Denver’s Penelope Wong presents shokupan bread with smoked trout, lemongrass, Chinese celery, and trout roe. The menu also features dishes from chefs in Los Angeles, San Francisco, and Washington, DC, each highlighting unique regional flavors.
Rotating Menus and Exclusive Content
United’s dining experience extends beyond the meals. Passengers will have access to branded content that explores the chefs’ backgrounds and creative processes. A new lineup of dishes from the 11 collaborators is set to debut in October 2027, with seasonal rotations tailored to the destinations they serve.
From London to Tokyo, the airline’s effort reflects a commitment to transforming air travel into a gastronomic journey. Each flight offers a taste of the world’s most vibrant food cultures, reimagined for the skies.
