What if your next fine-dining experience curated by a top chef actually took place at 35,000 feet?
This summer, passengers travelling on select international routes in United’s Polaris business class cabin will have multi-course menus crafted by 11 acclaimed chefs from four continents – each bringing a taste of some of the world’s most flavourful cities into the skies.
Developed alongside Netflix’s Emmy Award-winning “Chef’s Table” series, United’s new in-flight culinary offerings include 30 new dishes spanning appetisers, salads and main courses.
Self-styled by United as the start of a “new era of in-flight dining”, the chef-curated menus will be taking off from 1 August through to September, with each representing either a domestic US hub city or key international destination.
Passengers can expect seasonal California cooking, modern American fine dining to contemporary European technique and bold interpretations of Asian and Latin American cuisine.
“At its core, this collaboration with Chef’s Table is rooted in a shared ambition to redefine what in-flight dining can be,” said Aaron McMillan, United’s Managing Director of Hospitality Programs.
“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.”
Tomos Parry is among the chefs who are lending their culinary expertise. The founder and co-owner of Michelin-starred London restaurants Mountain in Soho and Brat in Shoreditch, draws from his Welsh and Celtic roots, while infusing techniques and cooking style from northern Spain into his food.
On United Polaris flights departing from London, passengers can sample Parry’s grilled beef fillet with thyme, beetroots, Caerphilly cheese and mustard to start, followed by lobster with grilled peach, tomato and fennel herb salad, and slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce as the main course.
For travellers leaving Tokyo, chef Tashi Gyamsto’s poached scallop with yuzu-ginger glaze and edamame puree starter and miso marinated seabass with shiitake mushrooms are on offer, while in São Paulo, chef Manu Buffara’s Brazilian cuisine includes collard green rolls filled with shrimp, white bean and celery salad with goat cheese or a shrimp stew served with coconut rice, cashew nut farofa and sauteed okra.
In the US, passengers departing from Newark can tuck into Ethiopian-inspired dishes from the stylings of chef Fariyal Abdullahi, or from Denver chef Penelope Wong is serving up dishes such as shokupan bread with smoked trout, lemongrass, Chinese celery and trout roe.
The collaboration extends beyond the meals, with passengers able to tune into exclusive, original branded content that offers a glimpse into the chefs, their stories and creative process behind their menus.
A new line-up of dishes from the 11 chefs is set to be unveiled in October, and will seasonally rotate into 2027.
What’s on the United Polaris menu this summer?
Los Angeles: Chef Nancy Silverton – Osteria Mozza
- Appetizer: Burrata with braised leeks, mustard vinaigrette and breadcrumbs
- Salad: Shaved Brussels sprouts with mint, almonds and pecorino Romano
- Entrée: Beef brasato with garlic mash potatoes, salsa verde and horseradish gremolata
Newark: Chef Fariyal Abdullahi – Hav & Mar
- Appetizer: Chilled tomato soup with jumbo lump crab meat
- Salad: Baby gem, endive, berbere spiced pepitas, dried cranberries, pecorino Romano and creamy anchovy vinaigrette
- Entrée: Ethiopian-coffee glazed short ribs with purple mashed potatoes, sauteed Thumbelina carrots and charred scallions
Chicago: Chef Jenner Tomaska – Esmé, Petite Edith and The Alston
- Appetizer: Braised leeks with citrus and charred scallion vinaigrette
- Salad: Arugula with endive and shaved radish
- Entrée: Halibut with sauce matelote, smoked onion and bacon lardons
Houston: Chef Justin Yu – Theodore Rex
- Appetizer: Deviled eggs with white soy, aged cheddar and chives
- Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion and oregano mustard vinaigrette
- Entrée: Braised Texas short rib with ragout of mushrooms, red miso and black eyed peas
Denver: Chef Penelope Wong – Yuan Wonton
- Appetizer: Shokupan bread with smoked trout, lemongrass, Chinese celery and trout roe
- Salad: Kale salad with fresh cherries, golden beets, grana Padano cheese and honey ginger vinaigrette
- Entrée: Five-spice duck wontons with duck brodo, Swiss chard and chili oil
San Francisco: Chef David Barzelay – Lazy Bear, JouJou and True Laurel
- Appetizer: Hashbrown, pickled relish, cured trout roe
- Salad: Peach panzanella with sourdough croutons, Vela dry jack cheese, wild arugula and Napa Cabernet vinaigrette
- Entrée: Black cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers and basils
Washington, DC: Chefs Isabel Coss and Matt Conroy – Lutèce, Pascual and Maison Bar À Vins Chefs
- Appetizer: Melon and burrata salad with chorizo vinaigrette and opal basil
- Salad: Quinoa salad with currants, butternut squash, kale and banyuls vinaigrette
- Entrée: Braised chicken breast in vadouvan coconut curry
São Paulo: Chef Manu Buffara – Manu Restaurant
- Appetizer: Collard green roll filled with shrimp, fresh heart of palm and served with passion fruit citrus sauce
- Salad: White bean and celery salad with goat cheese, cheese bread croutons and orange segments
- Entrée: Brazilian shrimp stew with coconut rice, cashew nut farofa and sauteed okra
London: Chef Tomos Parry – Mountain and Brat
- Appetizer: Grilled beef fillet with thyme, beetroots, Caerphilly cheese and mustard
- Salad: Lobster with grilled peach, tomato and fennel herb
- Entrée: Slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce
Tokyo: Chef Tashi Gyamtso – Jimgu, Enowa Yufuin
- Appetizer: Poached scallop with yuzu-ginger glaze and edamame puree
- Salad: Napa cabbage and mizuna crunch with shaved carrots, toasted sesame seeds and rice wine vinegar
- Entrée: Miso marinated sea bass with Koshihikari rice and shiitake mushrooms
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