Starting in December, Delta One passengers will enjoy rotating menus that showcase local, seasonal flavors. To bring more chef-driven dishes to the cabin, Delta is partnering with Nick Anderer, executive chef of Marta and Maialino in New York City. Chef Anderer will develop seasonal menus and select offerings for trans-Atlantic Delta One flights for a three-month period.
“Who says you can’t source great local ingredients for an international flight?” said Nick Anderer. “The meals we’ve created for Delta challenge that notion. Working with Delta’s team and many of my trusted suppliers, farmers and artisan producers, we’ve designed a menu that highlights classics from Marta’s wood-fired kitchen.”
Marta is part of the Union Square Hospitality Group (USHG), and this collaboration signals broader culinary partnerships between Delta and USHG. In fact, Delta One menus planned for 2016 will include dishes and concepts from other USHG restaurants and chefs, expanding the airline’s roster of chef-inspired inflight dining options.
Allison Ausband, senior vice president of in-flight services for Delta Air Lines, emphasized the goal behind the initiative: “Through delicious food, exceptional service and a new approach to how we develop and source our menus, we’re bringing to life — in ways no other airline has — innovation to the on-board experience. We want to take our customers on a culinary journey when they travel with us.”
The seasonal, locally focused menus aim to elevate the Delta One dining experience by combining high-quality ingredients, thoughtful preparation and rotating selections that reflect regional and seasonal availability. Passengers on qualifying trans-Atlantic routes can expect multi-course meals that mirror the style and ingredients of Chef Anderer’s restaurant cuisine, adapted for inflight service and logistics.
Beyond the immediate menu changes, the partnership highlights Delta’s broader strategy to collaborate with respected restaurateurs and culinary teams to improve inflight dining across premium cabins. By working directly with chefs and suppliers, the airline seeks to offer fresh, distinctive dishes that differentiate its long-haul product and provide an elevated dining experience for premium travelers.
These chef collaborations also create opportunities to introduce passengers to regional flavors and artisanal producers they might not encounter otherwise. Menus that rotate seasonally allow for continual variety and give chefs flexibility to highlight peak ingredients, supporting both quality and sustainability in sourcing.
Passengers who frequently fly Delta One can look forward to more curated culinary programs and rotating seasonal menus as the airline expands partnerships with well-known hospitality groups and chefs. The initiative represents a focus on both quality and innovation, aiming to make the inflight meal an anticipated part of the travel experience rather than an afterthought.