The international carrier will offer 30 new chef-curated dishes on select United Polaris international business class flights starting August 1. The menus were created by 11 star chefs from four continents, and will be available on certain long-haul international routes. The dishes span the globe, from seasonal California cooking to bold Asian and Latin American flavors, with each meal featuring an appetizer, salad, and entree.
“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, in a statement shared with Parade. “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.”
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Denver chef Penelope Wong’s menu includes an entree of five-spice duck wontons with duck brodo, Swiss chard, and chili oil, while the international selections go all in on their respective cities. There’s Chef Manu Buffara from São Paulo, who features traditional Brazilian ingredients like fresh heart of palm and passion fruit in a collard green and shrimp appetizer, a refreshing white bean and celery salad, and an entree of Brazilian shrimp stew with coconut rice, cashew nut farofa, and sauteed okra.
The menus take flight starting August 1 through September, with a different lineup of dishes coming later in October and then rotating seasonally into 2027.
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