# United and Chef's Table serve up the next course: new meals from world-renowned chefs take flight on November 1

The airline expands its partnership with the brand behind the Emmy-winning Netflix series, with 30 new dishes for United Polaris customers on international flights.

- Section: Gourmet
- Published: October 30, 2026
- Address: https://ceoone.com.br/en/article/united-and-chef-table-serve-up-the-next-course-new-meals-from-world
- Em português: https://ceoone.com.br/artigo/united-e-chef-s-table-servem-o-proximo-prato-novas-refeicoes-de-chefs-.md

![Chefs from the Chef's Table programme seated in front of a United aircraft in a hangar, next to two dishes served on board](https://pub-b80e49b2737940b3ab5d3f20d0578192.r2.dev/artigos/united-e-chef-s-table-servem-o-proximo-prato-novas-refeicoes-de-chefs--foto-v2.webp)

Photo: Courtesy of United

## Key points

- Since November 1, United has been serving 30 new dishes by 11 chefs, in partnership with Chef's Table, in its United Polaris international business class.
- More than 60,000 customers tried the first menu, launched in August, with satisfaction scores almost 20 points above other pre-ordered meals.
- Brazilian chef Manu Buffara, of Manu in Curitiba, created the São Paulo menu; meals can be pre-ordered from five days to 24 hours before the flight.

United today announced the next round of its menu in partnership with Chef's Table, the brand behind the Emmy-winning Netflix series. Featuring 30 new dishes — including salads, starters and main courses — created by 11 world-renowned chefs in ten cities, the new menus give customers in United Polaris® international business class more chef-created dining options, inspired by the airline's hub cities and by major capitals and international gateways.

Since the first version of the menu launched on August 1, more than 60,000 customers have tried the new meals, with satisfaction scores almost 20 points higher than those of other pre-ordered meals. The inaugural menu included dishes such as Nancy Silverton's Beef Brasato, with garlic mashed potatoes, salsa verde and horseradish gremolata; chef David Barzelay's grilled black cod in tomato tare with golden rice grits, smoked tomato raisins, peppers and basil; and chef Tomos Parry's slow-roasted lamb with smoked potatoes, grilled broccoli and green sauce. On the Brazil menu, the highlight was Chef Manu Buffara, who created a dish of moqueca, a Brazilian shrimp stew, with coconut rice, cashew farofa and sautéed okra.

United continues to invest in expanding its food and beverage offering on board and in its Clubs. To that end, it invested more than US$150 million in 2025 to elevate customers' dining experience. Since the start of the year, United has expanded meal pre-ordering in United Economy® to millions more customers, introduced four new and refreshed snack boxes, improved its onboard wine programme and tested new dining experiences in its Clubs, from updated buffets to customisable live cooking stations and passed snacks.

"The strong response to Chef's Table underscores the value of bringing world-class chefs' perspectives on board, reflecting the destinations we serve and the dining experiences our customers are looking for," said Aaron McMillan, managing director of Hospitality Programs at United. "With this next menu rotation, we are building on that foundation, introducing new flavours and chef-driven dishes that bring an even greater sense of culinary discovery to the flying experience."

"At Chef's Table, storytelling has always been at the heart of what we do, and our collaboration with United has been a fantastic way to introduce millions of travellers to the incredible chefs we work with and the stories behind their cooking," said Justin Connor, president of Chef's Table Projects. "We are excited to expand this relationship with new dishes from these chefs, giving travellers the chance to experience even more of their creativity and unique culinary perspectives."

The new menu combines seasonal produce with sophisticated dishes, inspired by the distinct food cultures of United's seven US hub cities and of major international gateways in London, São Paulo and Tokyo, including:

## São Paulo – Chef Manu Buffara, Manu

Chef Manu Buffara is the culinary force behind Manu, in Curitiba, where she elevates the bold, vibrant flavours of Brazilian cuisine through a modern lens and responsible farming practices, cooking with a deep commitment to conscious stewardship.

Starter: Poached shrimp, hearts of palm and lightly spiced avocado, with a delicate citrus vinaigrette.

Salad: Slow-roasted pumpkin with fresh yoghurt, toasted cashews, mixed leaves and a light lime and tucupi emulsion.

Main course: Roast beef with natural jus, bean pirão, sautéed collard greens and a fresh herb relish with cumari pepper.

## Los Angeles – Chef Nancy Silverton, Osteria Mozza

An American chef, pastry chef, restaurateur and author, Chef Nancy Silverton won the James Beard Foundation's Outstanding Chef award in 2014 and is widely considered the patron saint of burrata in America. Her restaurants include the award-winning Osteria Mozza, and she is the author of 11 cookbooks, including The Cooking That Changed My Life: And More Than 100 Other Classic Cakes, Cookies, Muffins and Pies That Will Change Yours.

Starter: Mozza caprese with slow-roasted cherry tomatoes, burrata, extra virgin olive oil and basil pesto.

Salad: Chopped salad with iceberg lettuce, radicchio, pepperoncini, salami, provolone, braised chickpeas, red onion and oregano vinaigrette.

Main course: Spiral-shaped beef lasagne with passata and taleggio.

## Newark – Chef Fariyal Abdullahi, Hav & Mar

Chef Fariyal Abdullahi is Chef Partner at Hav & Mar in New York, where she brings together her Ethiopian heritage and her global travels in dishes that blend European cooking techniques with bold flavours.

Starter: Shiro hummus with seasonal vegetable crudités.

Salad: Kale salad with candied walnuts, pickled dates, fennel, fig, pomegranate and truffle vinaigrette.

Main course: Chermoula-glazed chicken breast with cumin-spiced rainbow carrots and pearl couscous with preserved lemon.

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

Chef Jenner Tomaska is a three-time James Beard Award nominee and co-owner of three acclaimed Chicago restaurants: Esmé, a Michelin-starred restaurant in Lincoln Park that pairs classic French technique with artistic presentation; Petite Edith, a Midwestern French-American bistro in River North; and The Alston, a steakhouse in the Gold Coast.

Starter: Cold-smoked trout with apple and kohlrabi, celery and fennel salad, dill cream, trout roe and rye granola with brown butter.

Salad: Asparagus, iceberg lettuce, fines herbes salad with broken gribiche, chive oil, pea purée, toasted buckwheat and lemon dressing.

Main course: Roast chicken breast stuffed with chicken and mushroom mousseline, morels, fava beans and burnt onion jus.

## Houston – Chef Justin Yu, Theodore Rex

Houston-born, James Beard Award-winning Chef Justin Yu owns Theodore Rex, a relaxed fine-dining restaurant in Houston serving French-inspired cooking.

Starter: Gulf crab spring roll with horseradish and basil.

Salad: Charred green beans marinated in a sweet and sour sauce with cumin, pickled grapes and mint.

Main course: Poached chicken breast with garlic, lemongrass and anchovy curry, coconut Carolina Gold rice, fragrant herbs and marinated cucumber.

## Denver – Chef Penelope Wong, Yuan Wonton

A James Beard Award winner born in Denver, Chef Penelope Wong honours the diversity that shaped Denver's food scene by bringing to life the flavours of her Asian-American upbringing and family memories at her restaurant, Yuan Wonton.

Starter: Roasted sweet potato in chrysanthemum tea syrup.

Salad: Radicchio salad with Honeycrisp apple, Chinese celery, pumpkin seed crunch and shallot-tarragon vinaigrette.

Main course: Char siu pork with celeriac and Yukon potato purée, anise-glazed rainbow carrots, garlic and ginger confit and pickled onion.

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

Chef David Barzelay, a pioneer of accessible American fine dining, owns three restaurants in San Francisco: Lazy Bear, with two Michelin stars, in the Mission District; JouJou in the Design District; and True Laurel in the Mission.

Starter: Louis-style Dungeness crab with bay shrimp, iceberg lettuce, deviled egg, smoked trout roe and Ritz crackers.

Salad: Roasted beets with fennel, almond and grapefruit citronette.

Main course: Grilled lamb rib with carrot barbecue sauce, cured carrots and chicories.

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

Chefs Isabel Coss and Matt Conroy blend French cooking techniques with Mexican influences at Lutèce, Pascual and Maison Bar À Vins, creating refined seasonal dishes that highlight bold flavours.

Starter: Roasted beetroot and Asian pear with yoghurt, sesame salsa macha, mint and smoked salt.

Salad: Hamachi al pastor with roasted pineapple purée, pineapple pico de gallo and heirloom corn chips.

Main course: Duck leg enchilada with Oaxaca cheese, crema, roasted sweet potatoes and salsa roja.

## London – Chef Tomos Parry, Mountain & Brat

Chef Tomos Parry is the founder and co-owner of three open-fire restaurants in London, including Mountain, with a Michelin star, in Soho; Brat, with a Michelin star, in Shoreditch; and Brat x Climpson's Arch in Hackney. Drawing inspiration from his Welsh and Celtic roots, he blends traditional techniques with cooking styles from northern Spain.

Starter: Smoked trout, golden beetroot, fennel mayonnaise, toasted buckwheat, watercress and dill salad.

Salad: Roasted pumpkin with rosemary and stracciatella, pickled apples, spiced pumpkin seeds and hazelnuts.

Main course: Grilled halibut with garlic and parsley potatoes, seaweed sauce, lemon spinach and lemon oil with crispy garlic.

## Tokyo – Chef Tashi Gyamtso, Jimgu, Enowa Yufuin

Chef Tashi Gyamtso is the acclaimed executive chef of Jimgu, a farm-driven restaurant where menus are built entirely around what the land provides.

Starter: Red crab with yuzu kosho aioli.

Salad: Chilled buckwheat soba salad with tsuyu sauce.

Main course: Ginger and soy glazed chicken with Japanese curry-style ratatouille and sesame-crusted potatoes.

Connecting cuisine to destination, each chef's dining experience will be offered on flights with lunch or dinner service departing from the chef's home city. United Polaris international business class passengers can exclusively pre-order the meals selected by Chef's Table chefs on United.com or in the United app. Customers can view and choose Chef's Table meals through pre-ordering from five days before departure until 24 hours before the flight, giving them a flexible window to explore the menu and pick their preferred meal before travelling.

The new menus will be served on board from November 1 to December 31; the programme will bring new seasonal menus throughout 2027.

Beyond the onboard dining experience, customers can also explore the stories behind each menu through exclusive Chef's Table content available on United's seatback screens. The original content takes viewers behind the scenes of United's collaboration with acclaimed chefs, highlighting the inspiration, ingredients, culinary traditions and creative process behind the dishes served in United Polaris.

Customers can also enjoy selected episodes of the Chef's Table: Talks podcast, featuring host David Gelb — creator and director of the Emmy-winning series — in conversation with renowned chefs and distinguished guests about the meals, memories and experiences that shaped their creative paths. The exclusive programming extends the dining experience beyond the plate, bringing to life the people, cultures and stories behind the food at 35,000 feet.

Chef's Table is an Emmy-winning documentary series that profiles the world's most extraordinary chefs who are redefining the culinary landscape. The series is available only on Netflix. For more information, visit United.com/ChefsTable.

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