ATLANTA— Delta Air Lines (DL) is taking inflight dining to new heights with the introduction of menus crafted by celebrity chef José Andrés. The collaboration is now being rolled out across Delta One and domestic first-class cabins beginning November 4.
Passengers departing from major U.S. airports in Atlanta, Los Angeles, and New York will experience new Spanish-inspired dishes curated to bring restaurant-quality dining to the skies.
Delta José Andrés New Menu
Delta Air Lines’ new inflight menu includes breakfast, lunch, and dinner options designed by José Andrés’ culinary team.
Breakfast choices will feature a Spanish tortilla with pisto manchego, while lunch and dinner offerings will include braised beef short rib with smoky pepper sauce, Spanish-style braised chicken thigh with celeriac-potato purée, and stuffed piquillo peppers filled with goat cheese and mushrooms.
The dishes will debut across Delta’s domestic first-class network before being introduced to select Delta One international routes.
From November, the José Andrés menu will be served on flights departing from major airports such as:
- Hartsfield-Jackson Atlanta International Airport (ATL)
- Los Angeles International Airport (LAX)
- Seattle-Tacoma International Airport (SEA)
By January, additional cities, including Boston (BOS), Miami (MIA), and Detroit (DTW), will also join the rollout.
Commitment to Culinary Innovation
According to Stephanie Laster, Delta’s Managing Director of Onboard Culinary Experience, the collaboration with Andrés reflects the airline’s focus on enhancing the passenger experience through thoughtful dining. She was quoted in The Points Guy as having said:
“…it’s really about carefully curating dining experiences that get customers excited and really how we make them feel like they’re dining in a sky-high restaurant versus that traditional airline catering.”
…….emphasizing that each dish underwent extensive testing to ensure flavor integrity at 30,000 feet.
The airline’s team worked closely with Andrés’ chefs to adapt recipes for in-flight conditions, ensuring consistent quality while maintaining the authenticity of each dish.
Delta’s culinary strategy is built on its “listen, act, and refine” approach — introducing new offerings, collecting passenger feedback, and then expanding based on results.
This is not the first time Delta has partnered with well-known culinary names. Previous collaborations, such as the introduction of the Shake Shack burger in select routes, have proven highly popular with travelers.
The José Andrés partnership follows a similar phased rollout model to ensure consistency and passenger satisfaction.
Bottom Line
By integrating Spanish-inspired flavors into its premium cabin offerings, Delta continues to position itself as a leader in airline hospitality.
The new menu will initially serve passengers on key U.S. routes before expanding internationally in early 2025.
With chef-driven dishes and a focus on enhancing customer satisfaction, Delta aims to redefine what passengers can expect from inflight dining.
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