Delta Air Lines is upgrading its in-flight dining on routes departing the Asia Pacific region with new, regionally inspired dishes. Passengers can expect items like oven-baked sesame dumplings, kuro-buta pork, and bibimbap as part of refreshed menus developed with notable regional chefs.
Beginning March 1, new menus that celebrate Chinese and Japanese culinary traditions will be available thanks to collaborations with chefs Jereme Leung and Norio Ueno. A third collaboration with Korean chef Woo-Jong Kwon will be introduced this summer, expanding the regional variety offered onboard.
“Dining, no matter where you are, should be an experience that is enjoyed and remembered,” said Allison Ausband, senior vice president — in-flight service, Delta Air Lines. “Making sure the experience is as authentic to local culture as it is delicious is at the core of how we develop our in-flight menus, and why we wanted to partner with chefs Jereme Leung, Norio Ueno and Woo-Joong Kwon, who are so well respected in their home countries.”
Chef Jereme Leung’s menu items will appear on flights departing Beijing and Shanghai. Leung, known for combining contemporary techniques with classic provincial Chinese flavors, contributed dishes such as Shanghai-style steamed sole and oven-baked sesame dumplings. These selections highlight seasonal ingredients and regional tastes while being adapted for the in-flight environment.
Chef Norio Ueno’s offerings will be served on flights departing Japan for the United States. Ueno, recognized for meticulous preparation and attention to texture and flavor, helped develop items that translate well to air service—examples include marinated rockfish and saimaki shrimp paired with a special egg-yolk vinegar. His approach focused on preserving authentic Japanese profiles despite the unique constraints of onboard dining.
“I am looking forward to bringing some of my signature dishes and dining experience from our restaurants around the globe to our distinguished guests on Delta flights,” said Leung. “Working with the Delta team to create their new Chinese cuisine offerings inspired by China’s seasonality and many wonderful food options has been an amazing experience — I hope our guests enjoy these menus as much as I enjoyed designing them.”
“Considering the different environment and challenges in the air versus on the ground, we had to think a little differently to design the in-flight meals,” added Ueno. “Though it was a challenge to recreate our delicate dishes, we managed to achieve a high-quality menu without compromising authentic Japanese food, and are very much looking forward to offering the menu onboard to Delta customers.”
Delta’s initiative aims to elevate passenger dining by pairing regional authenticity with practical preparation methods suitable for inflight service. With these chef collaborations, the airline seeks to provide memorable meals that reflect local culinary traditions while meeting the logistics of airline catering.