United have announced the next rotation of its Chef’s Table programme with 30 new dishes from 11 chefs across 10 cities for Polaris international business class passengers. The menus will be available from 1 November to 31 December, and the programme will continue to rotate seasonally into 2027.
Each chef’s meal is served on either the lunch or dinner flight out of the city that inspired the recipes. Polaris customers pre-order via united.com or the United app between five days and 24 hours before departure. Each chef provides an amuse-bouche, a salad and an entrée.
United says over 60k customers have had the first menu rotation (launched 1st August) and that satisfaction scores for that meal were nearly 20 points higher than for other pre-ordered meals. The release doesn’t mention what scale the scores are on.
Aaron McMillan, United’s Managing Director of Hospitality Programs, said: “With this next menu rotation, we’re building on that foundation, introducing new flavours and chef-driven dishes that bring a greater sense of culinary discovery to the inflight experience.”
On the West Coast, Nancy Silverton at Osteria Mozza is serving a spiral meat lasagna with passato and taleggio sauce (from LA), and David Barzelay at Lazy Bear is serving a grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories (from SF).
From Denver: Penelope Wong at Yuan Wonton has char siu pork with celeriac Yukon puree, anise-glazed rainbow carrots, garlic-ginger confit and pickled onion. From Houston: Justin Yu at Theodore Rex serves poached chicken breast with garlic-lemongrass anchovy curry, coconut Carolina Gold rice, aromatic herbs, and marinated cucumber.
In the Midwest, Jenner Tomaska of Esmé serves a roasted chicken breast stuffed with a chicken and mushroom mousseline, with morels, fava beans and burnt onion jus from Chicago.
On the East Coast, Fariyal Abdullahi of Hav & Mar has chicken breast glazed in chermoula, served with cumin-spiced rainbow carrots and preserved lemon pearl couscous from Newark. Isabel Coss and Matt Conroy of Lutèce and Pascual have a duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja from Washington, D.C.
Internationally, Tomos Parry of Mountain and Brat serves grilled halibut with parsley-garlic potatoes, seaweed sauce, lemon spinach, and crispy garlic and lemon oil from London. Manu Buffara of Manu offers roasted beef with natural jus, bean pirao, sautéed collard greens and fresh herb cumari pepper relish from São Paulo. From Tokyo, Tashi Gyamtso of Jimgu serves ginger-soy-glazed chicken with Japanese curry ratatouille and sesame-crusted potatoes.
Silverton’s menu has the Mozza caprese with slow-roasted cherry tomatoes and burrata. Barzelay’s has the Dungeness crab Louis with bay shrimp, butter lettuce and Ritz crackers. Parry’s has the roasted pumpkin with rosemary stracciatella, pickled apples and hazelnuts.
Customers can also watch exclusive Chef’s Table content on the seatback screens and select episodes of the Chef’s Table: Talks podcast (hosted by series creator David Gelb).
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.