United and Chef's Table Bring Together World-Renowned Chefs to Create New, Exclusive Inflight Meals

https://www.united.com/en/us/newsroo.../cision-125445CHICAGO, March 12, 2026 /PRNewswire/ -- United is teaming up with Chef's Table, the brand behind the award-winning Netflix series, to introduce 10 new, exclusive meal experiences to its United Polaris� international business class menu. The airline has enlisted 11 world-renowned chefs from four continents � representing United's seven U.S. hub cities and key international gateways in London, Tokyo and S�o Paulo � to curate regionally-inspired meals.

"United's network spans many of the culinary capitals of the world, allowing us to authentically bring together acclaimed chefs from around the globe," said Andrew Nocella, Chief Commercial Officer, United Airlines. "Our collaboration with Chef's Table shows how we're leveraging our unique position as the world's largest airline* to deliver restaurant-quality moments in the sky. Our United Polaris international business class travelers are going to love the new dishes coming later this year."

"This collaboration represents an unprecedented look at how we can elevate the inflight dining experience, bringing the culinary brilliance featured on Chef's Table to the skies," said Justin Connor, President of Chef's Table Projects. "By partnering with United, we are turning a global culinary journey into a reality for millions of passengers. Many travelers around the world will be able to experience firsthand the artistry of these 11 world-renowned chefs on their plates at 35,000 feet. Together we'll create incredible, regionally-inspired meals and unforgettable experiences for travelers from takeoff to landing."

Starting August 1, United Polaris international business class travelers can taste recipes from Chef's Table culinary talent. Each chef will create complete meal experiences, including an appetizer, salad and entr�e, for flights departing from the chef's home city that inspired the recipes. The line-up of chefs includes:

Los Angeles � Nancy Silverton, Osteria Mozza

A James Beard Award-winning chef and author, Nancy Silverton is a culinary icon and the co-owner of Michelin-starred Osteria Mozza in Los Angeles, where she brings her passion for Italian cuisine and artisan ingredients to life.

New York/Newark � Fariyal Abdullahi, Hav & Mar

Chef Fariyal Abdullahi is the Executive Chef of Hav & Mar in New York, where a convergence of her travels and Ethiopian ancestry comes to life with an infusion of European technique in the unique flavors of her meals.

S�o Paulo � Manu Buffara, Manu

Chef Manu Buffara is the culinary force behind Manu in Curitiba, where she cooks with a keen sense of stewardship, elevating the bold, vibrant flavors of Brazilian cuisine with a modern sensibility and responsible agriculture practices.

Chicago � Jenner Tomaska, Esm�, The Alston and Petite Edith

Chef Jenner Tomaska is a three-time James Beard-nominated chef and co-owner of Michelin-starred Esm� in Chicago's Lincoln Park neighborhood where he blends classical French cooking techniques with artistry, as well as steakhouse, The Alston located in the Gold Coast district, and French-Midwestern bistro, Petite Edith, in River North.

Houston � Justin Yu, Theodore Rex

A native Houstonian, Chef Justin Yu is a James Beard Award-winning chef and the owner of Houston's Theodore Rex, a relaxed fine dining restaurant with a French touch.

Denver � Penelope Wong, Yuan Wonton

Denver native Chef Penelope Wong celebrates the diversity that has helped shape Denver's food scene, bringing the flavors of her Asian American childhood with memories of her family to her eatery, Yuan Wonton.

San Francisco � David Barzelay, Lazy Bear, JouJou & True Laurel

Chef David Barzelay, a visionary for unpretentious American fine dining, owns the two-Michelin-starred restaurant, Lazy Bear, in San Francisco's Mission District, JouJou in the Design District and True Laurel in the Mission.

Washington, D.C. � Isabel Coss & Matt Conroy, Lut�ce

Chefs Isabel Coss and Matt Conroy combine French technique and Mexican sensibility into Michelin-starred Lut�ce, creating refined seasonal dishes that highlight bold flavors.

London � Tomos Parry, Mountain & Brat

Chef Tomos Parry is the founder and co-owner of three open-fire restaurants in London, including the Michelin-starred Mountain in Soho and the Michelin-starred Brat in East London. Inspired by his Welsh and Celtic heritage, his cuisine combines the traditions, techniques and cooking styles of northern Spain.

Tokyo � Tashi Gyamtso, Jimgu, Enowa Yufuin

Chef Tashi Gyamtso is the acclaimed head chef of Jimgu, the farm-driven restaurant featuring menus solely based on what the land provides.

Chef's Table is an Emmy Award-winning documentary series that spotlights the world's most extraordinary chefs who are redefining the culinary landscape. The series is available only on Netflix.

For more information, visit united.com.

So now when my tough-as-leather piece of beef comes out, I can be excited to know it has received a blessing from a celebrity chef? 😆

(This would have been far more appropriate in about three weeks. Not sure why this was posted now....I guess we're supposed to take this serious???)

Why does UA always think it necessary to try and introduce these things with such fanfare?
All promotiional hype, that will fade into nothingness in no time

Just serve proper, nice meals. You don't need a TV program or fancy chefs; the kitchens you prepare the current meals at are already perfectly capable of delivering good food, IF you just raised their budget to an appropriate level.

Sheesh....2016 all over again... Trotter Project et al...

Airplane food is airplane food. The more things that are mixed in, the more it can be screwed up and taste nasty. I enjoyed the pizza years ago. The cheeseburger served in domestic first woud be fine without the gardinera.

While the execution remains to be seen, I am slightly optimistic as this signals to me that UA is willing to spend more on catering.

When Amtrak did this for its Acela First Class dining, it dramatically improved the food...

Maybe until this launch in August, they can concentrate on not freezing the salads and not choosing beef that is more than 50 fat/gristle? Would be a good start.

Perhaps you�ve not flown ANA, JAL, Turkish or Singapore?

However those airlines also invest in people to properly prepare and serve. So until United decides to also invest in their staff and training, then maybe keeping things simple so you don�t have to worry about preparation or presentation.

That's another great point. Can't wait until the 3 FAs (1 galley, 2 serving) on the High 767 try to "deliver restaurant-quality moments in the sky" to all 46 passengers.

I bet this means United spends LESS - the same reason we get the Magnolia Bakery "partnership" slop.

One thing I hope the FAs get in their new contract is improved/restored staffing levels on widebodies.

Why do they waste all this money? Just put Lean Cusines on board. Tried and tested and on the shelf.

I guarantee any of these chefs would be disgusted by the way United will present their food.

Are they spending more on catering or paying more to Netflix and these chefs to use their names but still spend the same per meal?

I guess we'll see.

Maybe some of these chefs care about their reputations and have been assured by UA that they will spend more on the actual meals and do their creations justice.

I guess the incentive for some chefs could be that some Polaris flyers enjoy their plates and decide to visit their restaurants.

Twenty years ago it was Charlie Trotter (https://sf.eater.com/2007/11/26/6809...d-than-trotter), and ten years ago it was the Trotter Project (https://www.prnewswire.com/news-rele...300073392.html). If I recall correctly, both were worth about 6 months of increased attention to the variety and presentation of meals to some positive effect. Both efforts were short-lived as macroeconomic conditions worsened. This time we'll have a Middle East war and the resulting $200/bbl oil to thank for the premature (?) end to an elevated dining experience.