United is introducing 30 new business class dishes created by 11 internationally recognised chefs, with menus inspired by cities including London, Tokyo and São Paulo.

United Airlines is expanding its in-flight dining offer with a new collection of chef-created menus developed in partnership with Chef’s Table, the brand behind the Emmy Award-winning Netflix series.

Launching on August 1, the initiative will introduce 30 new dishes across United Polaris international business class cabins on selected long-haul routes. The menus have been created by 11 chefs from four continents, with each chef designing an appetiser, salad and entrée inspired by the city they call home.

The collaboration also extends beyond the meal service. United and Chef’s Table have produced exclusive in-flight entertainment content that takes passengers behind the scenes of the menu development process, from ingredient sourcing and recipe testing to final preparation.

Aaron McMillan, managing director of hospitality programs at United, says: "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."

The new menus reflect United's seven US hub cities alongside key international gateways in London, São Paulo and Tokyo.

Here's a taste of what's to come…

Los Angeles – Chef Nancy Silverton, Osteria Mozza

An American chef, baker, restaurateur and author, Chef Nancy Silverton won the James Beard Foundation's Outstanding Chef Award in 2014 and is widely considered the patron saint of burrata in America. Her restaurants include award-winning Osteria Mozza, and she is the author of 11 cookbooks, including The Cooking That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins and Pies That Will Change Yours.

• 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 Fariyal Abdullahi serves as Chef Partner of Hav & Mar in New York, where she brings together her Ethiopian heritage and global travels through dishes that blend European culinary techniques with distinctive flavors.

• 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, sauteed Thumbelina carrots and charred scallions

Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston

Chef Jenner Tomaska is a three-time James Beard nominee and co-owner of three acclaimed Chicago restaurants: Michelin-starred Esmé in Lincoln Park, where he combines classical French techniques with artistic presentation; Petite Edith, a French-Midwestern bistro in River North; and The Alston, a steakhouse in the Gold Coast.

• Appetiser: Braised leeks with citrus and charred scallion vinaigrette
• Salad: Arugula with endive and shaved radish
• Entrée: Halibut with sauce matelote, smoked onion and bacon lardons

Houston – Chef Justin Yu, Theodore Rex

Chef Justin Yu, a Houston native and James Beard Award winner, owns Theodore Rex, a relaxed fine dining restaurant in Houston that features French-inspired cuisine.

• Appetiser: Deviled eggs with white soy, aged cheddar and chives
• Salad: Chicory salad with spiced bacon, chickpeas, cucumber, onion and oregano mustard vinaigrette
• Entrée: Braised Texas short rib with ragout of mushrooms, red miso and black eyed peas

Denver – Chef Penelope Wong, Yuan Wonton

A Denver native, Chef Penelope Wong honors the diversity that has shaped Denver's culinary landscape by bringing the flavors of her Asian American upbringing and family memories to life at her eatery, Yuan Wonton.

• 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

Chef David Barzelay, a pioneer of approachable American fine dining, owns three San Francisco restaurants: the two-Michelin-starred Lazy Bear in the Mission District, JouJou in the Design District and True Laurel in the Mission.

• Appetiser: Hashbrown, pickled relish, cured trout roe
• Salad: Peach panzanella with sourdough croutons, Vela dry jack cheese, wild arugula and Napa Cabernet vinaigrette
• Entrée: Black cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers and basils

Washington, DC – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins

Chefs Isabel Coss and Matt Conroy blend French culinary techniques with Mexican influences at Lutèce, Pascual and Maison Bar À Vins, crafting refined seasonal dishes that showcase bold flavors.

• Appetiser: Melon and burrata salad with chorizo vinaigrette and opal basil
• Salad: Quinoa salad with currants, butternut squash, kale and banyuls vinaigrette
• Entrée: Braised chicken breast in vadouvan coconut curry

São Paulo – Chef Manu Buffara, Manu

Chef Manu Buffara is the culinary force behind Manu in Curitiba, where she elevates the bold, vibrant flavours of Brazilian cuisine through a modern lens and responsible agricultural practices, cooking with a deep commitment to stewardship.

• Appetiser: Collard green roll filled with shrimp, fresh heart of palm and served with 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 sauteed okra

London – Chef Tomos Parry, Mountain & Brat

Chef Tomos Parry is the founder and co-owner of three open-fire restaurants in London, including Michelin-starred Mountain in Soho, Michelin-starred Brat in Shoreditch, and Brat x Climpson’s Arch in Hackney. Drawing from his Welsh and Celtic roots, he blends traditional techniques and cooking styles from northern Spain into his cuisine.

• 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

Chef Tashi Gyamtso is the acclaimed head chef of Jimgu, a farm-driven restaurant where menus are crafted entirely from what the land provides.

• 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

Justin Connor, president of Chef’s Table Projects, says: "This collaboration is about fundamentally redefining in-flight dining, bringing the culinary expertise of Chef's Table to passengers. In our collaboration with United, we are elevating the onboard experience. Our 11 featured chefs have crafted menus specifically engineered for 35,000 feet, ensuring ingredients and flavors 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. Our goal is for each meal to serve as an authentic reflection of the culinary culture of the city travellers are departing."

The menus will be available until September 2026, before a new seasonal collection launches in October. United Polaris customers will be able to pre-order Chef’s Table meals through the United app or website from five days before departure until 24 hours before take-off.

Alongside the new menus, United will begin showing exclusive Chef’s Table content on seat-back screens from August 1. Selected episodes of Chef’s Table: Talks, hosted by series creator David Gelb, will also join the airline’s entertainment platform from July 1.