In-flight meals are being kissed by the famous chef and humanitarian. Delta Air Lines on Thursday announced it has partnered with acclaimed Spanish-American chef Jose Andrés to redefine in-flight dining, offering elevated menus for Delta One and First Class passengers.
“For me, there’s no reason why eating on a plane doesn’t bring as much pleasure as eating on the ground. It doesn’t leave behind a delicious taste on takeoff,” the World Central Kitchen founder told Afar, adding that he was particularly excited to bring “a real taste of Spain” to the skies.
Among the dishes that the James Beard Foundation’s Distinguished Chef will debut on November 4 are traditional Spanish tortillas with egg and potato pisto manchego stew, braised beef short ribs with smoky pepper sauce and creamy polenta, and piquillo peppers stuffed with goat cheese and mushrooms.
The Jose Andrés Group has long established a reputation for innovative and sophisticated menus at its approximately 40 restaurants in the United States and the Bahamas, including the newly opened Bazaar Meat by Jose Andrés at The Ritz-Carlton, New York and Tusla Steak at Mercado Little Spain in New York City, which opened earlier this month. The restaurant also received two Michelin stars for José Andrés’ Minibar in Washington, D.C., as well as four Bib Gourmands (awarded to restaurants judged by Michelin to be good value for money) at other properties. But bringing all of that culinary talent to bear on this collaboration required a thorough process.
““Creating a best-in-class dining experience at 30,000 feet is no easy task,” says Stephanie Laster, managing director of in-flight dining experience for the Atlanta-based airline, explaining that both air pressure and humidity “can dull taste perception by up to 30 percent.” So the team tested every dish in a research and development kitchen and on an airplane.
Shortcuts like adding salt can often help with this subdued flavor, but at Delta, Luster says, he focused on freshness by relying on “herbs, spices, sauces, and garnishes that naturally bring out depth and character,” from citrus squeezes to layered sauces, “the little touches that make a high-altitude meal feel thoughtful and carefully crafted.”
She particularly likes Spanish tortillas, as “breakfast is often overlooked” on airplanes. For Delta Air Lines, partnering with chefs and restaurant brands has long been a “top priority, because it helps us create a consistent premium experience throughout the journey,” Laster said. Past collaborations have featured Korean chef Peter Cho, Southern chef Mashama Bailey, Los Angeles duo John Shook and Vinny Dotolo, Singaporean chef Jeremy Leung, and fan favorite Shake Shack.
Andres’ skills in the kitchen are sought after by customers, but he also brings a side of recognition for his humanitarian work, having been awarded the National Medal of Humanities in 2015 and the Presidential Medal of Freedom in January of this year.
“What makes this partnership special is that it goes beyond great food,” Laster says. “His approach to food is about connection, bringing comfort and joy to people everywhere.”
It’s this purposeful outlook that resonated with Delta, which celebrates its 100th anniversary this year and looks to the next 100 years as the brand “focuses more on delivering thoughtful experiences from the ground to the sky,” Luster said. “This collaboration with José Andrés is a perfect example of how we honor our heritage while continuing to evolve for the future.”
In addition to the chef-led dining program, the company also launched its 2026 Delta One Wine Program this month in partnership with Master Sommelier Andrea Robinson. Robinson worked with the airline’s beverage team to “curate selections that maintain balance, body and aroma throughout the flight, resulting in what we like to call a ‘wine cellar in the sky,'” says Laster.
The result is a wine list that spans the globe, from velvety reds to crisp whites, including selections from Napa Valley’s Stag’s Leap Wine Cellars, Italy’s Marchesi Antinori, Chile’s VIK, and Burgundy’s Albert Bichot Pouilly-Fuissé.
“Although the wine program and José Andrés menu were developed independently, they naturally complement each other,” says Laster.
Overall, Delta’s hope is that by increasing the quality level of its food, its longstanding reputation for bland and tasteless in-flight food will become a thing of the past. “Over time, that creativity and attention to detail is redefining what the in-flight dining experience can be and turning it into an experience that our customers truly look forward to,” Laster said.
Andres echoed that enthusiasm, saying, “I get excited when I imagine people flying over me and eating piste tortilla española, braised beef short ribs, and stuffed piquillo peppers! Now, how cool is that?”
Other airlines announcing collaborations with new chefs this year include Air France’s La Première and Daniel Boulud’s business class menu, which was first offered in July, and Alaska Airlines’ Brady Ishiwatari-Williams’ first class menu, which was introduced in June. American Airlines continues its partnership with James Beard Foundation chefs in its Flagship Lounges and Admiral’s Club Lounges this fall with Brandon Kida at Los Angeles International Airport (LAX), Randy Rucker at Philadelphia International Airport (PHL), Timon Ballou at Miami International Airport (MIA) and Tiffany Dery at Dallas-Fort Worth International Airport (DFW).
