From November 4, Delta Air Lines’ culinary collaboration with José Andrés will bring the chef’s signature Spanish flavours to passengers in Delta One and Delta First. The phased rollout across further cabin classes will continue through 2026.
The collaboration builds on Delta’s commitment to reimagining onboard dining through innovation, craftsmanship and global connection.
Stephanie Laster, Managing Director of Onboard Dining Experience at Delta Air Lines, said: “Chef Andrés is not only a culinary icon, he’s also a force for good. His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”
The dishes served will include Spanish tortilla with pisto Manchego – an egg-and-potato omelette elevated with a rich vegetable stew, served at breakfast.
Braised beef short rib in a mojo rojo barbecue sauce served with creamy polenta will be on the menu.
So too will piquillo pepper stuffed with a goat’s cheese and mushroom filling and drizzled with piquillo béchamel and Spanish-style chicken thigh served in a sauce of sherry and dried fruit with celeriac-potato purée, roasted carrots and pearl onions is also
Andrés’ team worked closely with Delta’s culinary experts to tweak portion sizes, reheating methods and presentation so that every bite tastes just as good in the air as it would in a tapas bar.
Alongside the partnership, Delta has also unveiled its 2026 wine programme, featuring an elevated selection curated with Master Sommelier Andrea Robinson, showcasing standout labels from Italy, France and Napa Valley to enhance the in-flight experience.
José Andrés commented: “Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient…It is a dream to be able to bring these flavours into the skies with our friends at Delta.”
