United Airlines is partnering with Chef’s Table, the brand behind the popular Netflix documentary series, to introduce a new lineup of chef-designed meals in Polaris business class.
United Airlines Taps “Chef’s Table” Chefs To Create New Polaris Business Class Meals
United Airlines is teaming up with Chef’s Table to introduce a new series of inflight meals designed by well-known chefs from around the world. The new menus will debut on August 1, 2026 in United Polaris international business class.
The partnership brings together 11 chefs representing United hub cities and major international destinations such as Chicago, Los Angeles, London, Tokyo, and São Paulo. Each chef will design a complete inflight meal including an appetizer, salad, and entrée inspired by the cuisine of their home city.
Among the chefs participating in the project:
- Los Angeles – Nancy Silverton (Osteria Mozza)
- New York – Fariyal Abdullahi (Hav & Mar)
- Chicago – Jenner Tomaska (Esmé)
- Houston – Justin Yu (Theodore Rex)
- San Francisco – David Barzelay (Lazy Bear)
- Denver – Penelope Wong (Yuan Wonton)
- Washington, DC – Isabel Coss & Matt Conroy (Lutèce)
- London – Tomos Parry (Mountain & Brat)
- Tokyo – Tashi Gyamtso (Jimgu)
- São Paulo – Manu Buffara (Manu)
The concept is to create regionally inspired dishes tied to the cities United serves. United Chief Commercial Officer Andrew Nocella said the airline hopes the collaboration will bring restaurant-quality experiences onboard (an important admission, it seems to me, that United is not there yet).
“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.”
Airline Food Partnerships Are Nothing New
Airlines have long partnered with celebrity chefs to elevate inflight dining, particularly in premium cabins. The results, however, have often been mixed.
Cooking at 35,000 feet is simply different than cooking in a restaurant kitchen. Food must be prepared in advance, reheated onboard, and served in an environment where taste perception is diminished by altitude and cabin pressure.
Even the best chefs in the world cannot fully replicate the restaurant experience on an airplane. But this new collaboration strikes me as good news because 1.) the food isn’t widely regarded as great right now (though I had a great meal on my recent San Francisco – Hong Kong flight) and 2.) thoughtfully, locally-inspired dishes are at least an effort at offering something a better onboard and when chefs place their name on dishes, they have a strong incentive to make sure that the dishes are not horrible…
CONCLUSION
United Airlines will introduce new chef-designed Polaris meals beginning August 1 as part of a collaboration with Chef’s Table. The partnership brings a roster of respected chefs into the airline’s inflight dining program with regionally inspired dishes tied to United’s hub cities and global destinations.
Whether restaurant-quality cuisine can truly translate to reheated airline meals remains to be seen, but for Polaris passengers, the effort to improve inflight dining is certainly welcome.
Bon appetit to the fortunate UA guests in advance!
It was about time… Let’s wish and hope that this is not just a passing fad!
I think Ben’s story on what Kirby eats (nothing) in Polaris, is very revealing.
Not really. In full context, Kirby is very clear that he prioritizes sleep. I don’t think it has anything to do with food quality.
I would rather the US airlines offer a good but very fast and streamlined service on red-eye TATL departures (especially the later ones) and go all out on the daylight return flights.
Hearing the sounds of silverware clanking at what’s effectively 3AM has always been really irritating.
You will know the Lutece dish easily. Something lightly French with a side dish of the table check including service fees to subsidize the restaurant costs, salary, health and welfare of the staff etc, ( 22% ) this doesn’t count towards the tip which is separate. I would expect on the polaris flight there would be additional line items for flight attendant delivery.
Nickel & diming creates a lasting impression.
Improvements are welcome, but it ain’t gonna be EK F caviar or even SQ’s Book the Cook, that’s for sure.
I don’t think it needs to be…it just has to be good. Air France, KLM, SAS, BA, Brussels, SWISS all offer excellent meals that are not that complicated. I’m just tired of nasty fish or chicken that tastes like high school cafeteria food.
If UA can throw-in a Delft Blue House equivalent, too, that’d be swell. They already got the stroopwaffles!
With mice running rampant in clear view in KLM business lounge,it would be naive to assume they’re not leaving morsels in the kitchen area as well.I will agree however SAS serves real food in economy as well as it’s premium cabins.
Based on the original Polaris rollout, I’ll believe it when I see it.
Given the current food quality, this surely isn’t going to make it worse so I’m excited to see how it turns out
Well it will certainly be an improvement, but I think hot dogs and ramen would be an improvement on the Polaris meals.
The wine list has definitely been improved.
And I generally go for the “preorder exclusive” to a) make sure they don’t run out of food and give me a vegetarian meal because they ran out of meat dishes and the crew didn’t follow the ask-GS-their-meals-first rule, and b) they tend to be more creative and don’t get reused.
PS wherever possible, I do the pre-flight dining option, so I can avoid the Polaris meal and sleep.
Not that the Polaris meal is anything special; it was at launch, but it has gotten far worse. Thank god they still have the burger as an option.
I fly United Polaris SFO to LHR twice per month. I can honestly say I’ve never had a bad meal and the service is always beautifully done by lovely crews.
I applaud United’s efforts for continuous improvement to both food and service. The continually invest in making all aspects of the experience in Polaris, premium economy and economy better.
The effort to continually provide a better experience is noticeable and appreciated.
We need a hibachi/teppanyaki meal on an airline lol.
That all sounds great, now please confirm the inaugural Elevated flight and give some info on other routes getting those planes besides SFO-SIN and SFO-LHR.
UA is having a media event at LAX later in the month that I will attend. The new plane will be there and there will be more details about new routes. Stay tuned.
Will this media event has anything to do with UAL Centennial celebration?
I don’t think so – just the new Polaris and new dining I wrote about earlier this week.