United Airlines is adding 30 new dishes to its Polaris international Business Class service from August 1 2026, developed in partnership with Chef’s Table, the Emmy Award-winning culinary series.
The menus will be served on select long-haul routes and include starters, salads and main courses created by 11 internationally-recognised chefs, inspired by the cities they call home.
Dishes include slow-roasted lamb from London-based chef Tomos Parry, Brazilian shrimp stew from Manu Buffara in São Paulo and poached scallop from Tokyo chef Tashi Gyamtso.
Other participating chefs include Nancy Silverton in Los Angeles, David Barzelay in San Francisco, Justin Yu in Houston and Fariyal Abdullahi in Newark.
United said the dishes have been designed specifically for inflight service and reflect regional culinary influences from across its network.
Meals will be available for pre-order via the United app and website from five days before departure up to 24 hours prior to travel.
The menu programme will rotate seasonally, with a new set of dishes that will be introduced in October.
United is also launching exclusive inflight entertainment content in partnership with Chef’s Table, featuring behind-the-scenes footage of the menu development process and interviews with participating chefs.
Aaron McMillan, managing director of hospitality programmes at United, said: “At its core, this collaboration with Chef’s Table is rooted in a shared ambition to redefine what inflight dining can be.”
