{"id":22650,"date":"2026-06-11T17:55:30","date_gmt":"2026-06-11T12:25:30","guid":{"rendered":"https:\/\/www.indianeagle.com\/traveldiary\/?p=22650"},"modified":"2026-06-11T18:01:15","modified_gmt":"2026-06-11T12:31:15","slug":"united-airlines-chefs-table-polaris-business-class-menu","status":"publish","type":"post","link":"https:\/\/www.indianeagle.com\/traveldiary\/united-airlines-chefs-table-polaris-business-class-menu\/","title":{"rendered":"United Airlines Introduces 30 Chef-Curated Dishes From 11 Chef’s Table Chefs on Polaris Business Class Flights"},"content":{"rendered":"
\"United
Source: ChatGPT<\/figcaption><\/figure>\n

United Airlines is upgrading its business class dining experience with a new inflight menu program.<\/strong> 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.\u00a0<\/span><\/p>\n

Exclusive Behind-the-Scenes Onboard<\/b><\/h3>\n

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.\u00a0<\/span><\/p>\n

Full List of Chefs and Their New Dishes\u00a0<\/b><\/h3>\n

Nancy Silverton (Osteria Mozza), Los Angeles\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nBurrata with braised leeks, mustard vinaigrette, and breadcrumbs\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nShaved Brussels sprouts with mint, almonds, and pecorino Romano\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nBeef brasato with garlic mashed potatoes, salsa verde, and horseradish gremolata\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Fariyal Abdullahi (Hav & Mar), Newark\/New York\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nChilled tomato soup with jumbo lump crab meat\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nBaby gem and endive salad with berbere-spiced pepitas, dried cranberries, pecorino Romano, and creamy anchovy vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nEthiopian coffee-glazed short ribs with purple mashed potatoes, Thumbelina carrots, and charred scallions\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Jenner Tomaska (Esm\u00e9, Petite Edith, and The Alston), Chicago<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nBraised leeks with citrus and charred scallion vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nArugula with endive and shaved radish\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nHalibut with sauce matelote, smoked onion, and bacon lardons\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Justin Yu (Theodore Rex), Houston<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nDeviled eggs with white soy, aged cheddar, and chives\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nChicory salad with spiced bacon, chickpeas, cucumber, onion, and oregano mustard vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nBraised Texas short rib with mushroom ragout, red miso, and black-eyed peas\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Penelope Wong (Yuan Wonton), Denver<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nShokupan bread with smoked trout, lemongrass, Chinese celery, and trout roe\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nKale salad with fresh cherries, golden beets, grana Padano cheese, and honey-ginger vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nFive-spice duck wontons with duck brodo, Swiss chard, and chili oil\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

David Barzelay (Lazy Bear, JouJou & True Laurel), San Francisco\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nHashbrown with pickled relish and cured trout roe\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nPeach panzanella with sourdough croutons, Vella dry jack cheese, wild arugula, and Napa Cabernet vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nBlack cod broiled in tomato tare with gold rice grits, smoky tomato raisins, peppers, and basil\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Isabel Coss and Matt Conroy (Lut\u00e8ce, Pascual, and Maison Bar \u00c0 Vins), Washington, D.C.\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course<\/b>\u00a0<\/span><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nMelon and burrata salad with chorizo vinaigrette and opal basil\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nQuinoa salad with currants, butternut squash, kale, and banyuls vinaigrette\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nBraised chicken breast in vadouvan coconut curry\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Manu Buffara (Manu), S\u00e3o Paulo\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish<\/b>\u00a0<\/span><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nCollard green roll filled with shrimp and fresh heart of palm, served with passion fruit citrus sauce\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nWhite bean and celery salad with goat cheese, cheese bread croutons, and orange segments\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nBrazilian shrimp stew with coconut rice, cashew nut farofa, and saut\u00e9ed okra\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tomos Parry (Mountain & Brat), London\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nGrilled beef fillet with thyme, beets, Caerphilly cheese, and mustard\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nLobster with grilled peach, tomato, and fennel herbs\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nSlow-roasted lamb with smoked potatoes, grilled broccoli, and green sauce\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Tashi Gyamtso (Jimgu, Enowa Yufuin), Tokyo\u00a0<\/b><\/h4>\n\n\n\n\n\n\n
Course\u00a0<\/b><\/td>\nDish\u00a0<\/b><\/td>\n<\/tr>\n
Appetizer\u00a0<\/span><\/td>\nPoached scallop with yuzu-ginger glaze and edamame pur\u00e9e\u00a0<\/span><\/td>\n<\/tr>\n
Salad\u00a0<\/span><\/td>\nNapa cabbage and mizuna salad with shaved carrots, toasted sesame seeds, and rice wine vinegar\u00a0<\/span><\/td>\n<\/tr>\n
Entr\u00e9e\u00a0<\/span><\/td>\nMiso-marinated sea bass with Koshihikari rice and shiitake mushrooms\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The Chef’s Table-inspired United Polaris business class menu will remain available through September 2026. United Airlines<\/a> 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.<\/p>\n\n\n\n
Disclaimer:\u00a0<\/i><\/b>Indian Eagle claims no credit for the images featured on its blog site. All the visual content is copyrighted to its respective owners only. We mention the source name of the image whenever possible and found. However, if we miss acknowledging the owner\u2019s source, please contact us. In case, owners don\u2019t want us to use their images, we will remove them promptly. We believe in providing proper attribution to the original author, artist, and photographer.<\/i><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

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, […]<\/p>\n","protected":false},"author":2,"featured_media":22651,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,14,553,4],"tags":[8218,8217,8216,8215,8214,46,8213],"class_list":["post-22650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-airlines","category-news","category-travel","category-united-states","tag-11-chefs","tag-group-of-chefs","tag-inflight-entertainment-system","tag-long-haul-international-routes","tag-new-inflight-menu-program","tag-united-airlines","tag-united-polaris-business-class-menu"],"yoast_head":"\nUnited Airlines Launches 30 New Dishes Created by 11 Chef's Table Chefs<\/title>\n<meta name=\"description\" content=\"United Airlines launches new Polaris business class menus featuring 30 dishes created by 11 Chef's Table chefs on international flights.\" \/>\n<meta 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