United Airlines is elevating its Polaris international business class dining experience with a comprehensive menu refresh featuring 30 new dishes from 11 globally recognized chefs across four continents. The new collection, launching August 1, 2026, is the result of a collaboration with Chef's Table, the brand behind the Emmy Award-winning Netflix series, and is designed to translate the culinary identities of major food cities into inflight meals optimized for 35,000 feet.
Each chef drew inspiration from the United hub city they call home, spanning Los Angeles, Newark, Chicago, Houston, Denver, San Francisco, Washington D.C., São Paulo, London, and Tokyo. Passengers can pre-order their preferred Chef's Table meal on United.com or the United app from five days before departure up to 24 hours prior. The airline will also debut exclusive behind-the-scenes content on inflight entertainment screens, showing how the menus came to life. Full menus, flights, and pre-order options are available at United.com/ChefsTable.
A Collaboration Rooted in Place, Craft, and Altitude
Aaron McMillan, United's Managing Director of Hospitality Programs, explained the vision: "At its core, this collaboration with Chef's Table is rooted in a shared ambition to redefine what inflight dining can be. 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."
Justin Connor, President of Chef's Table Projects, added: "This collaboration is about fundamentally redefining inflight dining, bringing the culinary expertise of Chef's Table to passengers. Our 11 featured chefs have crafted menus specifically engineered for 35,000 feet, ensuring ingredients and flavours remain exceptional despite the altitude. By pairing these signature dishes with exclusive behind-the-scenes content, passengers can discover the personal stories and creative journey behind their meal right as they are enjoying it."
The new menus span global influences, including seasonal California cooking, modern American fine dining, contemporary European technique, and bold interpretations of Asian and Latin American cuisine. Each chef-curated meal includes an appetiser, salad, and entrée, reflecting the culinary identity of the chef's home city.
First Taste: The Dishes Taking Off This Summer
The new menus represent United's seven U.S. hub cities and key international gateways in London, São Paulo, and Tokyo. Below are the standout dishes from each chef.
Los Angeles – Chef Nancy Silverton, Osteria Mozza
James Beard Outstanding Chef Award winner (2014) and widely considered the patron saint of burrata in America.
Appetiser: 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
Chef Partner of Hav & Mar in New York, blending Ethiopian heritage with European techniques.
Appetiser: 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, sautéed Thumbelina carrots and charred scallion
Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston
Three-time James Beard nominee and co-owner of three acclaimed Chicago restaurants, including Michelin-starred Esmé.
Houston – Chef Justin Yu, Theodore Rex
Houston native and James Beard Award winner, owner of relaxed fine dining restaurant Theodore Rex.
Denver – Chef Penelope Wong, Yuan Wonton
Denver native honouring Asian American upbringing and family memories.
Appetiser: 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 chilli oil
San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel
Pioneer of approachable American fine dining, owner of two-Michelin-starred Lazy Bear.
Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins
Blending French techniques with Mexican influences.
São Paulo – Chef Manu Buffara, Manu
Culinary force behind Manu in Curitiba, elevating Brazilian cuisine with responsible agriculture.
Appetiser: Collard green roll filled with shrimp, fresh heart of palm and 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 sautéed okra
London – Chef Tomos Parry, Mountain & Brat
Founder of open-fire restaurants including Michelin-starred Mountain and Brat.
Appetiser: 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
Acclaimed head chef of farm-driven restaurant Jimgu.
Appetiser: 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
From Plate to Seatback Screen: Exclusive Storytelling
Starting August 1, United and Chef's Table will debut exclusive, original branded content on inflight entertainment systems, giving passengers a behind-the-scenes look at the creative process. This initiative aligns with United's broader strategy to enhance the premium travel experience, as seen in recent moves like the patriotic livery marking the US 250th and the airline's ongoing network expansion. For travel professionals, this menu refresh underscores the growing importance of culinary partnerships in differentiating premium cabin products, a trend also evident in the St. Regis London's curated art program and the broader luxury travel sector.
