All Nippon Airways is collaborating with Los Angeles fine-dining restaurant, Patina, to create a new in-flight menu for ANA business-class passengers departing from Los Angeles International Airport. The menu launches on Dec. 1.
“This partnership with Patina complements both of our brands,” said Yuji Hirako, senior vice president of The Americas, ANA. “Chef Splichal is known for his inventive approach to modern cuisine, creating dishes that engage the senses. That meticulous attention to detail reflects ANA’s commitment to designing travel experiences focused on passenger comfort, convenience and style.”
As part of a yearlong collaboration, ANA will refresh its business-class menu each season. The inaugural menu offers a hearty breakfast and two entrée choices for passengers traveling during lunch and dinner.
Breakfast features organic scrambled eggs served on toasted brioche with California Hass avocados, applewood-smoked bacon and crispy breakfast potatoes. For lunch and dinner, diners can choose between a delicate grouper served with almond pistou, cranberry beans and confit tomatoes, or a classic filet of beef accompanied by potato and black chanterelle mushrooms.
The seasonal rotation aims to bring restaurant-quality dishes to the air while highlighting fresh, carefully sourced ingredients and thoughtful presentation. By rotating menus quarterly, ANA and Patina intend to keep offerings varied and aligned with seasonal produce and culinary trends, ensuring frequent flyers and first-time passengers alike can enjoy distinct, well-crafted meals.
This collaboration builds on ANA’s efforts to elevate the onboard dining experience in business class, matching premium service with sophisticated cuisine. Passengers flying from Los Angeles can expect refined flavors and elevated plating that reflect Patina’s restaurant standards adapted for the constraints and needs of in-flight service.
In addition to the main courses, the menu development process focused on balancing taste, texture and visual appeal while accommodating the practicalities of reheating and serving at altitude. The result is a selection designed to travel well without sacrificing the nuance of the original recipes.
Overall, the partnership between ANA and Patina represents a concerted effort to merge airline hospitality with high-end restaurant expertise, offering business-class travelers a more memorable dining experience beginning Dec. 1 and evolving with each seasonal update throughout the partnership.