United Airlines Introduces 30 Chef-Curated Dishes From 11 Chef’s Table Chefs on Polaris Business Class Flights

IE Author — Thu, 11 Jun 2026 12:25:30 +0000

Source: ChatGPT

United Airlines is upgrading its business class dining experience with a new inflight menu program. Starting August 1, travelers flying in United Polaris business class on select long-haul international routes will be able to enjoy 30 dishes created by 11 chefs featured on Netflix’s Chef’s Table. The lineup includes renowned chefs such as Nancy Silverton, Jenner Tomaska, and Tomos Parry, along with other celebrated culinary experts from North America, Europe, South America, and Asia.

Exclusive Behind-the-Scenes Onboard

Passengers will also be able to watch exclusive behind-the-scenes content through United’s inflight entertainment system, offering a closer look at how chefs and airline teams developed the new United Polaris business class menu.

Full List of Chefs and Their New Dishes

Nancy Silverton (Osteria Mozza), Los Angeles

Course	Dish
Appetizer	Burrata with braised leeks, mustard vinaigrette, and breadcrumbs
Salad	Shaved Brussels sprouts with mint, almonds, and pecorino Romano
Entrée	Beef brasato with garlic mashed potatoes, salsa verde, and horseradish gremolata

Fariyal Abdullahi (Hav & Mar), Newark/New York

Course	Dish
Appetizer	Chilled tomato soup with jumbo lump crab meat
Salad	Baby gem and endive salad with berbere-spiced pepitas, dried cranberries, pecorino Romano, and creamy anchovy vinaigrette
Entrée	Ethiopian coffee-glazed short ribs with purple mashed potatoes, Thumbelina carrots, and charred scallions

Jenner Tomaska (Esmé, Petite Edith, and The Alston), Chicago

Course	Dish
Appetizer	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

Justin Yu (Theodore Rex), Houston

Course	Dish
Appetizer	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 mushroom ragout, red miso, and black-eyed peas

Penelope Wong (Yuan Wonton), Denver

Course	Dish
Appetizer	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 chili oil

David Barzelay (Lazy Bear, JouJou & True Laurel), San Francisco

Course	Dish
Appetizer	Hashbrown with pickled relish and cured trout roe
Salad	Peach panzanella with sourdough croutons, Vella 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 basil

Isabel Coss and Matt Conroy (Lutèce, Pascual, and Maison Bar À Vins), Washington, D.C.

Course	Dish
Appetizer	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

Manu Buffara (Manu), São Paulo

Course	Dish
Appetizer	Collard green roll filled with shrimp and fresh heart of palm, 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 sautéed okra

Tomos Parry (Mountain & Brat), London

Course	Dish
Appetizer	Grilled beef fillet with thyme, beets, Caerphilly cheese, and mustard
Salad	Lobster with grilled peach, tomato, and fennel herbs
Entrée	Slow-roasted lamb with smoked potatoes, grilled broccoli, and green sauce

Tashi Gyamtso (Jimgu, Enowa Yufuin), Tokyo

Course	Dish
Appetizer	Poached scallop with yuzu-ginger glaze and edamame purée
Salad	Napa cabbage and mizuna salad with shaved carrots, toasted sesame seeds, and rice wine vinegar
Entrée	Miso-marinated sea bass with Koshihikari rice and shiitake mushrooms

The Chef’s Table-inspired United Polaris business class menu will remain available through September 2026. United Airlines has already announced that the same group of chefs will introduce a new menu in October 2026. The airline plans to continue rotating dishes seasonally through 2027, giving frequent travelers new dining options throughout the year.

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