United Airlines is taking premium in-flight dining to new heights with a new collaboration featuring Chef’s Table, the brand behind Netflix‘s Emmy Award-winning culinary series.
Beginning Aug. 1, United Polaris international business class travelers on select long-haul routes will be served multi-course meals created by 11 globally recognized chefs representing major culinary capitals across four continents. The initiative pairs chef-driven menus with exclusive in-flight entertainment content that gives travelers a behind-the-scenes look at how the dishes were developed for service at 35,000 feet.
The rotating menus reflect the culinary identities of United‘s U.S. hubs and international gateways, showcasing everything from California cuisine and modern American fine dining to European techniques and Asian influences.
Among the Highlights:
- Los Angeles: James Beard Award-winning chef Nancy Silverton brings her signature Italian-inspired style with burrata and braised leeks to start, followed by beef brasato with garlic mashed potatoes, salsa verde and horseradish gremolata.
- Chicago: Three-time James Beard nominee Jenner Tomaska offers a refined Midwestern approach, featuring braised leeks with citrus and charred scallion vinaigrette before a halibut entrée with sauce matelote, smoked onion and bacon lardons.
- San Francisco: David Barzelay, chef-owner of the two-Michelin-starred Lazy Bear, introduces dishes including a hash brown topped with cured trout roe and black cod broiled in tomato tare served with gold rice grits.
- Houston: Chef Justin Yu, a Houston native and James Beard Award winner, is creating deviled eggs with white soy, aged cheddar and chives, a chicory salad with spiced bacon and braised Texas short rib with ragout of mushrooms, red miso and black-eyed peas.
- London: Michelin-starred chef Tomos Parry showcases his open-fire cooking philosophy with grilled beef fillet, lobster salad with grilled peach and slow-roasted lamb accompanied by smoked potatoes and green sauce.
- Tokyo: Chef Tashi Gyamtso highlights Japanese flavors with poached scallops finished with yuzu-ginger glaze and miso-marinated sea bass served alongside Koshihikari rice and shiitake mushrooms.
The menus will be available through September 2026, with a new lineup from the chefs debuting in October and rotating seasonally into 2027.
United Polaris customers can pre-order the Chef’s Table selections through the United app or on United.com beginning five days before departure and up to 24 hours before their flight.
For more information, visit united.com.
