United is adding 30 new Chef's Table dishes to Polaris business class on international flights, served from November 1 through December 31, 2026, according to United's October 29 release. Polaris customers choose them by preorder on United.com or in the United app.
The dishes are salads, appetizers and entrées from 11 chefs across ten cities. It's the next menu rotation in United's collaboration with Chef's Table, the brand behind the Netflix series.
How the Preorder Works
United says Polaris customers can preorder the Chef's Table meals on United.com or in the United app, starting five days before departure and up to 24 hours before. Each chef's meal is offered on flights serving lunch or dinner that depart from that chef's home city, so the dishes you can pick depend on where your flight leaves from.
The new menus run November 1 to December 31, and United says the program keeps rotating seasonally into 2027.
The Chefs and Cities
United drew the menus from its seven U.S. hub cities and its gateways in London, São Paulo and Tokyo. The release lists three dishes per city. Here's each city's entrée:
- Los Angeles: Chef Nancy Silverton, Osteria Mozza. Spiral meat lasagna with passato and taleggio sauce.
- Newark: Chef Fariyal Abdullahi, Hav & Mar. Chermoula glazed chicken breast with cumin spiced rainbow carrots and preserved lemon pearl couscous.
- Chicago: Chef Jenner Tomaska, Esmé, Petite Edith and The Alston. Roasted chicken breast stuffed with a chicken and mushroom mousseline, morels, fava beans and burnt onion jus.
- Houston: Chef Justin Yu, Theodore Rex. Poached chicken breast with a garlic, lemongrass and anchovy curry, coconut Carolina Gold rice, aromatic herbs and marinated cucumber.
- Denver: Chef Penelope Wong, Yuan Wonton. Char siu pork with celeriac Yukon puree, anise glazed rainbow carrots, garlic ginger confit and pickled onion.
- San Francisco: Chef David Barzelay, Lazy Bear, JouJou and True Laurel. Grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories.
- Washington, D.C.: Chefs Isabel Coss and Matt Conroy, Lutèce, Pascual and Maison Bar À Vins. Duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja.
- São Paulo: Chef Manu Buffara, Manu. Roasted beef with natural jus, bean pirão, sautéed collard greens and fresh herb cumari pepper relish.
- London: Chef Tomos Parry, Mountain and Brat. Grilled halibut with parsley garlic potatoes, seaweed sauce, lemon spinach and crispy garlic and lemon oil.
- Tokyo: Chef Tashi Gyamtso, Jimgu and Enowa Yufuin. Ginger soy glazed chicken with Japanese curry ratatouille and sesame crusted potatoes.
Each city's menu also has an appetizer and a salad. Silverton's appetizer is a Mozza caprese, and Barzelay's is a Dungeness crab Louis. Parry's salad is roasted pumpkin rosemary stracciatella.
How the First Round Went
The first Chef's Table menu launched on August 1. United says more than 60,000 customers have eaten the meals since, and that satisfaction scores ran nearly 20 points higher than for other preordered meals.
Beyond the Meal
United's seatback screens also carry Chef's Table content, a collection about the inspiration and ingredients behind the dishes. Select episodes of the Chef's Table: Talks podcast, hosted by series creator David Gelb, are available too.
What to Do Before You Fly
If you're booked in Polaris on an international lunch or dinner flight that leaves from one of the ten cities, check the Chef's Table menu on United.com or in the United app from five days out. Our guide to United Club access covers which fares open which lounge before you board.
