United Airlines launches 30 new Chef's Table meals in Polaris business class starting November 1, 2026, featuring dishes from 11 renowned chefs across departure cities including Los Angeles, Newark, Chicago, Houston, Denver, San Francisco, Washington Dulles, São Paulo, London, and Tokyo.
The meals include Nancy Silverton's spiral meat lasagna from Los Angeles, David Barzelay's grilled rack of lamb from San Francisco, and Isabel Coss and Matt Conroy's duck leg enchilada from Washington Dulles. Each menu consists of an appetizer, salad, and main course inspired by the departure city. The rotations continue through December 31, 2026, with seasonal menus planned into 2027.
Polaris passengers can preorder these meals exclusively through united.com or the United app, with a five-day ordering window that closes 24 hours before departure. The meals are departure-specific and cannot be mixed and matched with regular menu items.
United reports that more than 60,000 passengers tried the first round of Chef's Table meals since their August 1 debut, with satisfaction scores nearly 20 points higher than other preordered meals on the carrier.