United Unveils New Chef-Curated Menu Items for Polaris Business

United Polaris gets a new era of inflight dining with 30 chef-curated dishes from the world’s top chefs

Starting August 1, 2026, United Polaris international business class passengers will enjoy a completely refreshed menu featuring 30 new dishes created by 11 globally recognised chefs from four continents. The new collection, developed through United’s collaboration with Chef’s Table—the brand behind the Emmy Award-winning Netflix series—translates the culinary identities of major food cities into thoughtfully crafted appetisers, salads and entrées designed specifically for 35,000 feet.

Each chef inspired their menu by the United city they call home, from Los Angeles to Tokyo, London to São Paulo. Passengers can pre-order their preferred Chef’s Table meal on United.com or in the United app from five days before departure up to 24 hours prior, and will also see exclusive behind-the-scenes content on inflight entertainment screens showing how the menus came to life. You can explore menus, flights and pre-order options at United.com/ChefsTable.

A collaboration rooted in place, craft and altitude

Aaron McMillan, United’s Managing Director of Hospitality Programs, explained the vision: “At its core, this collaboration with Chef’s Table is rooted in a shared ambition to redefine what inflight dining can be. Because our leading global network reaches into the world’s greatest food cities, we’re able to work hand-in-hand with world-class chefs and translate their points of view into dishes intentionally designed for the realities of travel and inspired by destinations we serve.”

Justin Connor, President of Chef’s Table Projects, added: “This collaboration is about fundamentally redefining inflight dining, bringing the culinary expertise of Chef’s Table to passengers. Our 11 featured chefs have crafted menus specifically engineered for 35,000 feet, ensuring ingredients and flavours remain exceptional despite the altitude. By pairing these signature dishes with exclusive behind-the-scenes content, passengers can discover the personal stories and creative journey behind their meal right as they are enjoying it.”

The new menus span global influences, including:

• Seasonal California cooking
• Modern American fine dining
• Contemporary European technique
• Bold interpretations of Asian and Latin American cuisine

Each chef-curated meal includes an appetiser, salad and entrée, reflecting the culinary identity of the chef’s home city.

First taste: the dishes taking off this summer

The new menus represent United’s seven U.S. hub cities and key international gateways in London, São Paulo and Tokyo. Below are the standout dishes from each chef.

Los Angeles – Chef Nancy Silverton, Osteria Mozza

James Beard Outstanding Chef Award winner (2014) and widely considered the patron saint of burrata in America.

• Appetiser: Burrata with braised leeks, mustard vinaigrette and breadcrumbs
• Salad: Shaved Brussels sprouts with mint, almonds and pecorino Romano
• Entrée: Beef brasato with garlic mash potatoes, salsa verde and horseradish gremolata

Newark – Chef Fariyal Abdullahi, Hav & Mar

Chef Partner of Hav & Mar in New York, blending Ethiopian heritage with European techniques.

• Appetiser: Chilled tomato soup with jumbo lump crab meat
• Salad: Baby gem, endive, berbere-spiced pepitas, dried cranberries, pecorino Romano and creamy anchovy vinaigrette
• Entrée: Ethiopian-coffee glazed short ribs with purple mashed potatoes, sautéed Thumbelina carrots and charred scallion

Chicago – Chef Jenner Tomaska, Esmé, Petite Edith and The Alston

Three-time James Beard nominee and co-owner of three acclaimed Chicago restaurants, including Michelin-starred Esmé.

• Appetiser: 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

Houston – Chef Justin Yu, Theodore Rex

Houston native and James Beard Award winner, owner of relaxed fine dining restaurant Theodore Rex.

• Appetiser: 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 ragout of mushrooms, red miso and black-eyed peas

Denver – Chef Penelope Wong, Yuan Wonton

Denver native honouring Asian American upbringing and family memories.

• Appetiser: 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 chilli oil

San Francisco – Chef David Barzelay, Lazy Bear, JouJou & True Laurel

Pioneer of approachable American fine dining, owner of two-Michelin-starred Lazy Bear.

• Appetiser: Hashbrown, pickled relish, cured trout roe
• Salad: Peach panzanella with sourdough croutons, Vela 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 basils

Washington, D.C. – Chefs Isabel Coss & Matt Conroy, Lutèce, Pascual and Maison Bar À Vins

Blending French techniques with Mexican influences.

• Appetiser: 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

São Paulo – Chef Manu Buffara, Manu

Culinary force behind Manu in Curitiba, elevating Brazilian cuisine with responsible agriculture.

• Appetiser: Collard green roll filled with shrimp, fresh heart of palm and 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

London – Chef Tomos Parry, Mountain & Brat

Founder of open-fire restaurants including Michelin-starred Mountain and Brat.

• Appetiser: Grilled beef fillet with thyme, beetroots, Caerphilly cheese and mustard
• Salad: Lobster with grilled peach, tomato and fennel herb
• Entrée: Slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce

Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin

Acclaimed head chef of farm-driven restaurant Jimgu.

• Appetiser: Poached scallop with yuzu-ginger glaze and edamame puree
• Salad: Napa cabbage and mizuna crunch with shaved carrots, toasted sesame seeds and rice wine vinegar
• Entrée: Miso marinated sea bass with Koshihikari rice and shiitake mushrooms

From plate to seatback screen: exclusive storytelling

Starting August 1, United and Chef’s Table will debut exclusive, original branded content on inflight entertainment systems, giving passengers a behind-the-scenes look at how the new menus came to life. The collection journeys from bustling local markets to United’s test kitchens, revealing the artistry and regional inspiration behind each dish.

The content chronicles the collaboration between United and 11 culinary all-stars, documenting the creative process from menu concepts and ingredient sourcing to recipe testing and final preparation, while spotlighting each chef’s personal story and regional traditions.

Additionally, beginning July 1, United will bring video podcast episodes from Chef’s Table: Talks to seatback screens, featuring host David Gelb (creator and director of the Netflix series) in conversation with chefs and celebrities about meal memories

that altered their creative lives.

Seasons, pre-order and access

These menus will be served onboard starting August 1 through September 2026, with a new lineup from the same 11 chefs set to launch in October and rotate seasonally into 2027.

United Polaris international business class travellers can exclusively pre-order Chef’s Table meals on United.com or in the United app, selecting from five days before departure up to 24 hours prior. This flexible window allows passengers to explore the menu and choose their preferred meal ahead of their flight. Each chef’s meal experience will be offered on flights serving lunch or dinner departing from the chef’s home city that inspired the recipes.

For more information, visit United.com/ChefsTable.