May 22, 2024

Delta partners with chef  Mashama Bailey

Delta Airlines has announced a new partnership with chef Mashama Bailey for menus going onboard at the beginning of September.

In June, Bailey won the Outstanding Chef accolade at the 2022 James Beard Foundation Restaurant and Chef Awards. An influential chef, she is renowned for her modern take on Southern cuisine served at The Grey, in Savannah, Georgia. 

The dishes served onboard will be similar to The Grey’s Port City Southern dishes and include short ribs with kanni sauce and smoked collard greens; and a flounder and oyster dish with fume blanc, green apple, potato, bok choy and turnips.

A new special meal will be available out of Atlanta – a vegan vegetable tagine with sweet potato topped with chermoula sauce. 

For dessert, the menu gives flyers the option of buttermilk cornmeal tres leches with candied kumquats and mandarin oranges. 

The menu refresh will also introduce a chickpea, potato and spinach chana masala served with roasted cauliflower and basmati rice plus a Korean-style Impossible burger with mushroom and scallion bulgogi topping. 

“We’re always looking for ways to create moments of delight for customers – this is where the Delta teams really get to explore and find new and exciting products for our customers,” says Mike Henny, Delta’s Managing Director of Onboard Services Operations. 

“As we reintroduced onboard food and beverage services last year, we took an intentional approach to ensure service was coming back better and more thoughtful than before,” comments Henny. 

“This strategy gave us the opportunity to build our menus back from scratch; we tapped into customer trends as well as customer and flight attendant feedback to create a premium menu that we know customers will enjoy,” he added. 

Delta’s pre-select meal programme gives passengers travelling in First Class and Delta One the option of selecting their meal days in advance of their flight and this is helping to shape which dishes are offered.