A new meal offering is taking off on United Airlines, and if you’re a foodie or fan of Netflix’s popular Chef’s Table series, you’ll want to take note.
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.
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“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.”
The new menus were inspired by United’s seven hub cities in the United States, as well as key international cities for the airline, like London, Tokyo, and São Paulo. Los Angeles-based chef Nancy Silverton’s menu is a nod to her award-winning restaurant Osteria Mozza, including an appetizer of burrata with braised leeks, mustard vinaigrette, and breadcrumbs, while Newark is represented by New York City chef Fariyal Abdullahi, featuring an entree of Ethiopian coffee-glazed short ribs with purple mashed potatoes, sauteed Thumbelina carrots, and charred scallions.
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There are several French-inspired menus, from Chicago’s Jenner Tomaska to Houston’s Justin Yu, as well as Washington, D.C.’s Isabel Coss and Matt Conroy, who combine French techniques and Mexican fare in their menu, while San Francisco is represented by Chef David Barzelay's take on American fine dining.
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.
London’s hearty cuisine is represented by Chef Tomos Parry, from grilled beef fillet with thyme and beetroots to slow-roasted lamb with smoked potatoes. At the same time, Chef Tashi Gyamtso brings Tokyo to the skies with poached scallop with yuzu-ginger glaze and edamame puree alongside a miso-marinated sea bass with Koshihikari rice and shiitake mushrooms.
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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