In some exciting news fo, 30 new dishes – including appetizers, salads and entrées – debuted on United Polaris international business class flights from world-renowned chefs brought together by Chef’s Table, the brand behind the Emmy Award-winning Netflix series. Each chef developed an inflight menu inspired by the United city they call home, including dishes like burrata with braised leeks from Chef Nancy Silverton, Brazilian shrimp stew from Chef Manu Buffara and poached scallop from Chef Tashi Gyamtso. Additionally, United and Chef’s Table will also launch a collection of exclusive original branded content on inflight entertainment systems to give travelers a behind-the-scenes look at how these new menus came to life
“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.”
First Taste: The Dishes Taking Off This Summer
The new menus represent United’s seven U.S. hub cities and key international gateways in London, São Paulo and Tokyo. Below is the sample menu fo London as imagined by Chef Tomos Parry of Mountain & Brat fame.
Chef Tomos Parry is the founder and co-owner of three open-fire restaurants in London, including Michelin-starred Mountain in Soho, Michelin-starred Brat in Shoreditch, and Brat x Climpson’s Arch in Hackney. Drawing from his Welsh and Celtic roots, he blends traditional techniques and cooking styles from northern Spain into his cuisine.
- Appetizer: Grilled beef fillet with thyme, beetroots, Caerphilly cheeseand mustard
- Salad: Lobster with grilled peach, tomatoand fennel herb
- Entrée: Slow-roasted lamb with smoked potatoes, grilled broccoliand green sauce
These 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.
Connecting cuisine to place, each chef’s meal experience will be offered on flights serving lunch or dinner, departing from the chef’s home city that inspired the recipes. United Polaris international business class travelers will be able to exclusively pre-order meals curated by Chef’s Table chefs on United.com or in the United app. Customers can view and select Chef’s Table meals through pre-order starting five days before departure and up to 24 hours prior to departure, giving them a flexible window to explore the menu and choose their preferred meal ahead of their flight.
For more information, visit United.com/ChefsTable
