- United Airlines launched a new Chef’s Table menu rotation on 1 November 2026.
- The rotation features 30 new dishes from 11 chefs across ten cities.
- More than 60,000 customers enjoyed the first rotation.
- Satisfaction scores were nearly 20 points higher than other preordered meals.
- The menu runs until 31 December 2026.
United Airlines has announced the next menu rotation from its collaboration with Chef’s Table featuring 30 new dishes from 11 chefs across ten cities. The new menus give United Polaris international business class customers chef-created dining options inspired by the airline’s hub cities and key international gateways. Since the first menu rotation launched on 1 August more than 60,000 customers have enjoyed the meals with satisfaction scores nearly 20 points higher than other preordered meals.
The new menu pairs seasonal produce with comfort foods inspired by food cultures of United’s seven US hub cities and key international gateways in London, São Paulo and Tokyo. Chefs include Nancy Silverton of Osteria Mozza in Los Angeles, Fariyal Abdullahi of Hav and Mar in Newark, Jenner Tomaska of Esmé in Chicago, Justin Yu of Theodore Rex in Houston, Penelope Wong of Yuan Wonton in Denver, David Barzelay of Lazy Bear in San Francisco, Isabel Coss and Matt Conroy of Lutèce in Washington DC, Manu Buffara of Manu in São Paulo, Tomos Parry of Mountain and Brat in London and Tashi Gyamtso of Jimgu in Tokyo.
Each chef’s meal experience will be offered on flights serving lunch or dinner departing from the chef’s home city that inspired the recipes. United Polaris travellers can pre-order meals on United.com or in the United mobile app from five days before departure up to 24 hours prior. The new menus will be served onboard from 1 November until 31 December with the programme continuing to rotate seasonally into 2027.
Aaron McMillan shared “The strong response to Chef’s Table reinforces the value of bringing perspectives of world-class chefs onboard in a way that reflects the destinations we serve and the dining experiences our customers seek.”
