United Airlines Adds 30 New Chef’s Table Dishes To Polaris Business Class From November 1

Published Oct 29, 2026, 9:07 AM EDT A graduate in German, Jake has a passion for history and regional aviation, and enjoys sampling new carriers and aircraft. He has visited OEM facilities as far and wide as Bristol, Toulouse, and Seattle, and recently enjoyed the milestone of flying his 150th sector as a passenger. Based in Norfolk, UK. United Airlines has revealed its next wave of Chef's Table seasonal dishes that passengers flying in its Polaris business class cabin will be able to enjoy from November 1 to December 31. The forthcoming rotation is the second full portfolio that United Airlines has rolled out as part of this initiative, following an initial summer launch on August 1. United's new dishes offer tastes from all across its network. The latest offering consists of 30 different dishes from 11 famous chefs based across ten cities. United's initial rollout proved popular, with more than 60,000 passengers having enjoyed the first wave of dishes. Crucially, corresponding satisfaction surveys indicated that the new meals were around 20% better than other pre-ordered options. The new wave builds on a $150 million catering investment in 2025. Flavors From All Around The World Credit: United Airlines Chef's Table is a long-running Netflix series, and, as part of its partnership with United Airlines, the brand has devised "elevated comfort foods inspired by the distinct food cultures of United's seven US hub cities." Further afield, the menu also features tastes from London, São Paulo and Tokyo, with these cities being key international gateways and culinary hubs at far-flung corners of United's network. Justin Connor, the President of Chef's Table Projects, welcomed the extension of the brand's collaboration with United Airlines, saying that it "has been a great way to introduce millions of travelers to the incredible chefs we work with and the stories behind their food." These sentiments were shared by Aaron McMillan, who currently serves as the Managing Director of Hospitality Programs at United. He said: "The strong response to Chef's Table reinforces the value of bringing perspectives of world-class chefs onboard in a way that reflects the destinations we serve and the dining experiences our customers seek." Credit: United Airlines Each city in the latest wave of Chef's Table food at United has three dishes: an appetizer, a salad, and an entrée. Naturally, as the main course, the entrées are at the front and center of this initiative, and they include, as seen above, char siu pork by Penelope Wong from Yuan Wonton in Denver. It comes with celeriac Yukon puree, anise-glazed rainbow carrots, garlic-ginger confit, and pickled onion. Elsewhere in the western US, Los Angeles' offering is a spiral meat lasagna with passato and taleggio sauce by Nancy Silverton from Osteria Mozza. Meanwhile, San Francisco is represented by David Barzelay, who owns three restaurants in the city: Lazy Bear, JouJou & True Laurel. He has come up with a grilled rack of lamb with carrot barbecue sauce, cured carrots, and chicories for Polaris flyers to enjoy. Moving east, Houston's Justin Yu from Theodore Rex has devised a poached chicken breast with curry and rice. Meanwhile, from Chicago, Jenner Tomaska has opted for a roasted chicken breast. On the East Coast, Newark is represented by Fariyal Abdullahi's chermoula-glazed chicken breast, while, in Washington, Isabel Coss and Matt Conroy have teamed up to devise a duck leg enchilada. Distant Tastes For Discerning Flyers Credit: United Airlines Away from the US, the latest wave of Chef's Table dishes at United Airlines also features a taste of three major foreign culinary hotspots. As seen above, London's entrée offering comes in the form of grilled halibut with parsley garlic potatoes, seaweed sauce, lemon spinach, and crispy garlic and lemon oil. It was devised by Tomos Parry, the founder and co-owner of three open-fire restaurants in London. Elsewhere in United's international network, Manu Buffara has devised a taste of São Paulo for United Airlines' Polaris business class passengers. The centerpiece of her selection is roasted beef with natural jus, bean pirao, sautéed collard greens, and fresh herb cumari pepper relish. Meanwhile, Tokyo's Tashi Gyamtso has come up with a ginger soy-glazed chicken with Japanese curry ratatouille.