United Airlines Announces New In-Flight Meals Created by World-Renowned Chefs from Netflix's 'Chef's Table'

Starting August 1, United Airlines will introduce a new in-flight menu featuring 30 dishes, including appetizers, salads, and main courses, created by renowned chefs from Netflix's Emmy-winning 'Chef's Table' series. The menu includes Nancy Silverton's Burrata Cheese and Leek Stew, Manu Buffara's Brazilian Shrimp Stew, and Tashi Gyamtso's Scallop Poached, all inspired by the chefs' home cities served by United Airlines.

United Airlines and Chef's Table have collaborated to produce exclusive original content that takes viewers behind the scenes of the creation of the new menu, which will be available through the in-flight entertainment system.

CHICAGO, June 10, 2026 – United Airlines (headquartered in Chicago, CEO: Scott Kirby) will launch a new chef-curated menu on August 1, in collaboration with the Emmy-winning Netflix series 'Chef's Table.' This initiative aims to redefine in-flight dining experiences. Passengers on long-haul international United Polaris® Business Class flights will enjoy meticulously crafted courses by 11 world-renowned chefs from four continents, including Nancy Silverton (Los Angeles), Jenner Tomaska (Chicago), and Tomos Parry (London).

The collaboration also includes exclusive original content produced for United Airlines' in-flight entertainment, showcasing how the world-renowned chefs and United Airlines developed the menu and in-flight dining experience.

Aaron McMillan, Managing Director of Hospitality Programs at United Airlines, stated, 'This collaboration with Chef's Table stems from a shared passion to redefine the possibilities of in-flight dining. Our global network connects some of the world's most renowned culinary cities, allowing us to collaborate closely with top chefs, incorporating their culinary philosophies and creativity into dishes designed for the travel environment and inspired by our destination cities.'

These dishes feature a variety of global culinary essences, from California's seasonal ingredients and modern American fine dining to contemporary European techniques, as well as bold arrangements of Asian and Latin American cuisines. Each course, carefully selected by the chefs, reflects the culinary culture and personality of their home cities.

Justin Connor, the project leader for Chef's Table, commented, 'This collaboration aims to evolve the concept of in-flight dining by delivering Chef's Table's culinary insights and creativity to our customers. Through our partnership with United Airlines, we have enhanced the in-flight experience. The 11 participating chefs have crafted menus that allow customers to fully enjoy the quality and flavor of the ingredients, even at an altitude of 10,000 meters. While savoring their meals, customers can also explore exclusive in-flight content that reveals the behind-the-scenes process of menu development, along with the chefs' passion and creative journey. Our goal is to deliver dishes that faithfully reflect the culinary culture of the cities our customers are traveling to.'

New Menu Highlights for This Summer

The new menu has been created by chefs representing United Airlines' seven U.S. hub cities, as well as key international gateways in Tokyo, London, and São Paulo.

Los Angeles – Nancy Silverton (Osteria Mozza)

Nancy Silverton, an American chef, baker, restaurateur, and cookbook author, received the Outstanding Chef Award from the James Beard Foundation in 2014 and is widely recognized as a pioneer in popularizing burrata in the U.S. She operates the award-winning restaurant 'Osteria Mozza' and has authored 11 cookbooks, including 'The Cooking That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins and Pies That Will Change Yours.'

• Appetizer: Burrata Cheese, Leek Stew, Mustard Vinaigrette, with Breadcrumbs • Salad: Sprouted Cabbage Thinly Sliced with Mint, Almonds, and Pecorino Romano Cheese • Main Course: Beef Brasato (Red Wine Braised), Garlic Mashed Potatoes, Salsa Verde, with Horseradish Gremolata

Newark – Fariyal Abdullahi (Hav & Mar)

Fariyal Abdullahi is a chef partner at 'Hav & Mar' in New York, blending her Ethiopian roots and global travel experiences with European culinary techniques to create unique flavors.

• Appetizer: Chilled Tomato Soup with Crab Meat • Salad: Baby Lettuce, Endive, Pepita with Berbere Spice, Dried Cranberries, Pecorino Romano, and Anchovy Creamy Vinaigrette • Main Course: Short Rib with Ethiopian Coffee, Purple Mashed Potatoes, Sautéed Santolina, and Grilled Scallions

Chicago – Jenner Tomaska (Esmé, Petite Edith, The Alston)

Jenner Tomaska, a three-time James Beard Award nominee, combines classic French techniques with artistic plating at 'Esmé,' a Michelin-starred restaurant in Lincoln Park, 'Petite Edith,' a French-Midwestern bistro in River North, and 'The Alston,' a steakhouse in the Gold Coast, all located in Chicago.

• Appetizer: Leek Stew with Citrus and Charred Scallion Vinaigrette • Salad: Arugula and Endive with Thinly Sliced Radish • Main Course: Halibut with Matelote Sauce, Smoked Onion, and Bacon Lardon

Houston – Justin