United Airlines is introducing a major upgrade to its premium inflight dining experience through a new partnership with Chef’s Table, the acclaimed culinary brand behind the Emmy Award-winning Netflix series.
Starting August 1, United Polaris business class passengers on select long-haul international routes will be able to enjoy chef-curated multi-course menus created by 11 celebrated chefs representing some of the airline’s most important domestic and international destinations.
A New Chapter for Inflight Dining
The collaboration brings together chefs from four continents, each tasked with creating menus inspired by their home city and culinary heritage while adapting recipes specifically for the challenges of dining at cruising altitude.
Each meal includes an appetizer, salad and entrée designed to maintain flavour, texture and presentation at 35,000 feet.
The initiative reflects United’s broader strategy to elevate its premium travel experience through destination-inspired dining and storytelling.
Eleven Chefs, Eleven Culinary Perspectives
The programme features a diverse group of acclaimed chefs from cities across the United States and around the world.
Among them are Los Angeles-based Chef Nancy Silverton of Osteria Mozza, Chicago’s Michelin-starred Chef Jenner Tomaska, Houston’s James Beard Award-winning Chef Justin Yu, London’s Chef Tomos Parry, Brazilian chef Manu Buffara and Japanese chef Tashi Gyamtso.
Additional participating chefs represent New York, Denver, San Francisco, Washington, D.C., and other major culinary destinations across United’s network.
Destination-Inspired Menus
Each menu reflects the identity of the city where it was created.
Highlights include Nancy Silverton’s burrata with braised leeks and beef brasato from Los Angeles, Ethiopian coffee-glazed short ribs created by New York chef Fariyal Abdullahi, and halibut with sauce matelote from Chicago’s Jenner Tomaska.
Other signature dishes include Texas short ribs from Houston, five-spice duck wontons from Denver, black cod with tomato tare from San Francisco and Brazilian shrimp stew created by chef Manu Buffara.
International offerings range from Tomos Parry’s slow-roasted lamb inspired by London to miso-marinated sea bass developed by Tokyo-based chef Tashi Gyamtso.
Exclusive Content for Passengers
The partnership extends beyond the meal service itself.
United will launch a collection of exclusive inflight entertainment content documenting how each chef developed their menu and adapted it for aviation.
The behind-the-scenes series follows the creative process from ingredient selection and recipe development to testing and final preparation, while also exploring the chefs’ personal stories and culinary influences.
In addition, selected episodes of the Chef’s Table: Talks podcast series will become available through United’s inflight entertainment system beginning July 1.
Pre-Order Available Before Departure
United Polaris passengers will be able to pre-select Chef’s Table menu options through the United app or website from five days before departure until 24 hours prior to their flight.
The meals will be available on lunch and dinner services departing from the chefs’ home cities, creating a direct connection between the destination and the onboard dining experience.
Seasonal Menu Rotation Planned
The first collection of Chef’s Table menus will be available from August through September 2026.
A new set of dishes from the same group of chefs is scheduled to launch in October, with seasonal menu rotations continuing into 2027 as United expands its effort to redefine premium inflight dining.
