United Airlines is partnering with Chef’s Table, the brand behind the Netflix documentary series, to introduce 10 new meal experiences to its Polaris international business class.
11 world-renowned chefs from four continents will create regionally inspired dishes inspired by their home cities; these menus will launch on 1 August 2026.
Each chef designs a full meal, an appetiser, a salad, and an entrée for flights departing from their city. The dishes represent United’s seven U.S. hubs, plus London, Tokyo, and São Paulo.
Los Angeles flights showcase Nancy Silverton’s Italian cuisine and artisan ingredients. New York/Newark features Fariyal Abdullahi, blending Ethiopian heritage with European technique.
São Paulo highlights Manu Buffara’s Brazilian cooking and responsible agriculture. Chicago brings Jenner Tomaska, known for Michelin-starred Esmé, The Alston, and Petite Edith.
Houston offers Justin Yu’s French-influenced dishes from Theodore Rex. Denver’s Penelope Wong delivers Asian American flavours shaped by family and city.
San Francisco features David Barzelay of Lazy Bear, JouJou, and True Laurel. Washington, D.C. has Isabel Coss and Matt Conroy’s French-Mexican fusion at Lutèce.
London launches Tomos Parry’s Welsh, Celtic, and Spanish-influenced fare. Tokyo spotlights Tashi Gyamtso, head chef of farm-driven Jimgu.s.
New York and Newark departures feature Fariyal Abdullahi, Executive Chef of Hav & Mar, whose cooking draws on her Ethiopian heritage and European technique.
São Paulo is represented by Manu Buffara of Manu in Curitiba, known for Brazilian cuisine and responsible agriculture practices.
Chicago’s slot goes to Jenner Tomaska, a three-time James Beard-nominated chef and co-owner of Michelin-starred Esmé in Lincoln Park, alongside steakhouse The Alston and French-Midwestern bistro Petite Edith.
Houston’s contribution comes from Justin Yu, a James Beard Award winner and owner of Theodore Rex, a fine dining restaurant with a French touch.
Denver native Penelope Wong of Yuan Wonton brings Asian American flavours shaped by her family background and Denver’s food scene.
San Francisco departures feature David Barzelay of two-Michelin-starred Lazy Bear in the Mission District, alongside JouJou and True Laurel.
Washington D.C. flights get the combined work of Isabel Coss and Matt Conroy of Michelin-starred Lutèce, French technique meeting Mexican sensibility in refined seasonal dishes.
London is covered by Tomos Parry, founder and co-owner of Michelin-starred Mountain in Soho and Michelin-starred Brat in East London, whose cooking draws on Welsh, Celtic, and northern Spanish traditions.
Tokyo’s menu comes from Tashi Gyamtso, head chef at Jimgu, a farm-driven restaurant that builds menus entirely around what the land provides.
“Our United Polaris international business class travellers are going to love the new dishes coming later this year,” said Andrew Nocella, United’s Chief Commercial Officer.
Justin Connor, President of Chef’s Table Projects, said the collaboration would allow travellers to “experience firsthand the artistry of these 11 world-renowned chefs on their plates at 35,000 feet.”
Specific dish names and full menu details have not yet been released.
Photos: United Airlines
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.