お知らせ • Jun 12
United Airlines Debuts New Chef-Curated Meals on United Polaris International Business Class Flights
United Airlines served up a new era of inflight dining on August 1 with the debut of new chef-curated meals from its collaboration with Chef's Table. Starting August 1, 30 new dishes – including appetizers, salads and entrées – debut on United Polaris international business class flights from world-renowned chefs brought together by Chef's Table. United Polaris international business class travelers flying on select long-haul routes will enjoy thoughtfully crafted, multi-course menus designed by 11 different globally recognized chefs from four continents. The collection of dishes spans global influences, from seasonal California cooking and modern American fine dining to contemporary European technique and bold interpretations of Asian and Latin American cuisine. Each chef-curated meal experience features an appetizer, salad and entrée, reflecting the culinary identity of the chef's home city. The new menus represent United's seven U.S. hub cities and key international gateways in London, São Paulo and Tokyo. 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 & 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, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins: 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: 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 & 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. These menus will be served onboard starting August 1 through September 2026, with a new lineup of dishes from these 11 chefs set to launch in October and rotate seasonally into 2027. Connecting cuisine to place, each chef's meal experience will be offered on flights serving lunch or dinner, departing from the chef's home city that inspired the recipes. United Polaris international business class travelers will be able to exclusively pre-order meals curated by Chef's Table chefs. United and Chef's Table will also launch a collection of exclusive original branded content on inflight entertainment systems to give travelers a behind-the-scenes look at how these new menus came to life. The collection takes viewers on a global culinary journey, from bustling local markets to the airline's test kitchens, revealing the artistry and regional inspiration behind the new United Polaris dishes. The content chronicles the collaboration between United and 11 culinary all-stars, documenting the creative process from initial menu concepts and ingredient sourcing to recipe testing and final preparation. The content also spotlights each chef's personal story, exploring how their roots and regional traditions inspired the signature United Polaris dishes being served at 35,000 feet. United will also bring a selection of video podcast episodes from Chef's Table: Talks to inflight entertainment seatback screens beginning July 1. The podcast episodes feature host David Gelb, creator and director of the series, in conversation with chefs and celebrities about their favorite meals and food memories that altered the course of their creative life.