Delta Air Lines has announced a new culinary collaboration. Let’s talk about that for a moment, and then I’ll share what I really find newsworthy here.
In this post:
Delta partners with Chef José Andrés on dishes
It’s not unusual to see airlines partner with celebrity chefs on their inflight catering, and here’s the latest example of that. Delta has announced a partnership with Chef José Andrés. The phased rollout will start as of November 4, 2025, but will go through the end of 2026.
With this, we’ll see dishes inspired by Chef José Andrés served in Delta’s first and business class cabins on select flights. The airline is promising “bold, comforting Spanish flavors,” with “each dish selected for its ability to maintain flavor, texture and authenticity in the unique environment of air travel.”
Dishes will include the following:
- Spanish tortilla with pisto manchego — a classic Spanish egg-and-potato omelet with a rich vegetable stew, served at breakfast
- Braised beef short rib in a mojo rojo BBQ sauce — tender and savory, with a tangy, smoky sauce, and creamy polenta
- Stuffed piquillo peppers — a goat-cheese and mushroom filling drizzled with piquillo bechamel
- Spanish style chicken — chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots, and pearl onions
Delta claims that “Andrés’ team worked closely with Delta’s culinary experts to tweak portion sizes, reheating methods, and presentation so that every bite tastes just as good in the air as it would in a Barcelona tapas bar.”
Let me say that I’m a big fan of Chef José Andrés, and he’s an awesome human. That being said, I care about airline celebrity chef partnerships exactly zilch, regardless of the airline. Why? Well, because airlines have incredibly tight catering budgets, and generally the thing standing in the way of a quality meal is how much the airline is willing to spend, rather than how which celebrity chef signs off on a meal.
In other words, I’d rather the money for the celebrity chef endorsement be used to increase the catering budget. But I also recognize that Delta has a really big marketing budget for everything (I mean, Tom Brady does something or another at Delta), so I guess the money came from that budget.
Delta, can you please tone it down, a little bit?
Am I the only one who is totally put off when I read Delta press releases? Like, take a look at some of the nuggets from this Delta press release (this is all from one press release, folks!)…
For example, it starts with this:
“Delta is once again redefining the onboard dining experience with its newest culinary collaboration…”
Delta is redefining the onboard dining experience? Yes, move over Qatar Airways and Singapore Airlines and Turkish Airlines! Y’all are nothing, and no match for Delta’s industry leading catering.
Or Delta’s Managing Director of Onboard Dining Experience is quoted, and says the following:
“Delta is a curator of taste experiences. Just like we lead in operational reliability, we are on the leading edge of culinary innovation — offering delicious meals that build a sense of connection to the world we serve while reflecting culture, craft and care.”
OMG. A curator of taste experiences? Delta is ON THE LEADING EDGE OF CULINARY INNOVATION?!? The Michelin guide needs to get on this ASAP!
Then there’s this:
“Delta has been quietly transforming its in-flight dining into something that feels more like a restaurant experience than any other, standard airplane meal — not just serving meals but serving moments.”
I don’t even have anything to say anymore.
And then of course Delta has to remind everyone that it isn’t an airline, it’s a premium lifestyle brand, natch:
“Delta’s culinary strategy isn’t just about providing sustenance — it’s about delighting customers. By partnering with chefs like Andrés, the airline is doubling down on its identity as a premium lifestyle brand with purpose.”
But wait, there’s even more:
“These new offerings are more than just meals — they’re a celebration of flavor, culinary excellence and storytelling, which is something Delta is increasingly weaving into its onboard experience.”
It’s so true, every time I eat a meal on Delta, I think, “wow, what amazing storytelling.”
Let me of course acknowledge that Delta has done an amazing job marketing itself, and of convincing people that it’s super premium. And I guess this works on people, because it’s what they want to hear?
In real life, there’s little I find more off putting than someone who is just so full of themselves, and who constantly talks themselves up. I live in Miami, and I’ve certainly met my fair share of those kinds of people. When I do, my top priority is making sure that I never have to see them again.
Similarly, when a company just tells you constantly how they’re the best thing in the world, I can’t help but but just think “eww.” But the thing is, this may just be a “me problem.” Delta does this constantly, and people seem to love Delta, so…?
Bottom line
Delta is partnering with Chef José Andrés on premium cabin meals. José Andrés is a great guy who makes delicious food, so that’s lovely. However, I don’t care much about airlines partnering with celebrity chefs, since the limiting factor in food quality is typically the budget for the catering facility, rather than the inability to get inspiration for good food.
This does fit into Delta’s overall strategy of partnering with well respected brands and people to convince customers that the product is something better than it actually is. And this press release perfectly captures that, with claims that are so over-the-top that they leave me speechless.
What do you make of Delta partnering with Chef José Andrés, plus the claims in the press release?
Ben telling it like it is, thank you.
While the press release gives me the ickk, after flying last week both United and Delta first on domestic flights (SlC-EWR and JFK-SLC), the food on delta was MUCH better than what United provided.
I also find that the “specials” on pre-order on delta tend to be more appealing that UA’s.
Either Delta is using the Tim Dunn playbook or the statement is written by Tim Dunn.
Congratulations Tim, you infected Delta.
That side salad you see on the pictures above has now been removed on domestic flights ("by popular demand") and replaced by a bun...so sad. Maybe that move funds the Jose Andres inspirations.
This is the content I'm here for.
His involvement in airport lounges and airline menus does nothing for me. Mostly the same for his restaurants. Having lived in DC for 30+ years, I have been to all of them over the years and think they were all overhyped, save one: Café Atlántico. I recall many fine meals there, and one fun evening when we were seated next to the Washington Post restaurant critic, Phyllis Richman, along with Julia Child and Jacques Pepin....
His involvement in airport lounges and airline menus does nothing for me. Mostly the same for his restaurants. Having lived in DC for 30+ years, I have been to all of them over the years and think they were all overhyped, save one: Café Atlántico. I recall many fine meals there, and one fun evening when we were seated next to the Washington Post restaurant critic, Phyllis Richman, along with Julia Child and Jacques Pepin. Sadly, Café Atlántico closed ages ago.
Andrés should stick with his humanitarian work with World Central Kitchen, which is a fantastic organization.
The gaslighting in Atlanta continues; sometimes I think Delta's own people just write all that hype just to get their bosses excited and it becomes a closed loop with customers left disappointed by the cheap execution.
Speaking of execution: Delta should focus on getting the basics right first: so many flights don't even have limes for cocktail, the wine is worse than two-buck chuck, they have eliminated salads in domestic F and the "snack...
The gaslighting in Atlanta continues; sometimes I think Delta's own people just write all that hype just to get their bosses excited and it becomes a closed loop with customers left disappointed by the cheap execution.
Speaking of execution: Delta should focus on getting the basics right first: so many flights don't even have limes for cocktail, the wine is worse than two-buck chuck, they have eliminated salads in domestic F and the "snack basket" which replaces many meals is all shelf stable stuff.
Now if this was a partnership/fundraiser for World Central Kitchen that would mean a whole lot more to me and I think the progressive high-end customers Delta is trying to market to.
A friend of mine who works for Delta in ATL (in an operational management role, one that makes the planes run on time sort) has a neighbor who works at DL HDQ... she's in late 20s, always staging stuff on her porch for instagram photos, and has a title along the lines of Sr Manager, Lifestyle Marketing for DL.
I look forward to the curated experience on my next 3 hour B717 flight to MSP.
The snippets from the Delta press release show all the hallmarks of AI writing: en-dashes; it's not THIS, it's THAT; and lists with three examples.
It's quite possible you spent 10x the amount of time analyzing the press release than any human spent creating it. Sigh.
That's not the Shake Shack burger they're serving these days, for starters. And what wrong side of the bed did you get up on before writing this epistle.
Tapas, chicken thighs, and goop are overrated. Hard pass.
Amazing, Ben, 15/10 article. You're such a good writer.
If you repeat a lie enough it becomes true. In Delta's case, say the keywords enough in a press release and hacks with blogs or overworked writers will just copy-and-paste thereby ensuring at least some of Delta's absurd messaging makes it into coverage.
Let's call this for what it is. Delta is buying Jose Andres's name and likeness. You would have to be stupid to think he has anything to do with this.
Delta increasingly sounds like Trump or his press secretary. I admire the confidence, but can see right through their shtick.
I had the onboard Shake Shack burger the other day and the way it had been reheated the bottom bun was basically a hockey puck. I don't have a lot of faith in the end product here.
I remember flying on LOT right after they got their 787's and the menu informed us that "Taste Sorceress Magda Gessler" had designed the catering. Tell Andres he needs a magic wand if he wants to keep up with the times :)
"TASTE SORCERESS"?! Gimme a sec, please, I just need to fall off my chair to ROFL...
I think the problem is that high-quality ingredients and skillful execution are more expensive than a shiny endorsement. The US airline "premium" market is weird though... we get excited over a fast-food burger in first class, so maybe I'm the one who just doesn't get it.
I'm missing the point of why would American airline focus on Spanish flavours. If it were a seasonal thing, I get it, let's do something special for a few months. But this appears to be a long term collab and thus very random. Surely you'd like to have a mix of different cuisines on board?
This might me your best post ever.
I LOLed hard when you posted the burger pic with the "what a moment!" caption
Delusional is the new normal, sadly :(
that burger picture with the caption "what a moment!' is A+ content lol
the moment when @Ben discovered the true meaning of premium human existence, thanks to DL of course!
It appears that someone stepped on that burger before it was served. Truly a moment, for sure.
I think it is a global joke that Delta always positioned itself as “premium airlines”…The premium only comes to the ticket prices, nothing else!
10/10 for the sass
Dear Delta, you are not a premium lifestyle brand with purpose (which purpose?), but simply an airline that flies passengers from A to B, and maybe to C.
It's commendable if they try to come up with rather tasty-sounding dishes, but enough with this pompous PR pitch.
In any case, it sounds to me the message is focused on American travellers. Not that they try to match culinary provess other airlines offer... Delta...
Dear Delta, you are not a premium lifestyle brand with purpose (which purpose?), but simply an airline that flies passengers from A to B, and maybe to C.
It's commendable if they try to come up with rather tasty-sounding dishes, but enough with this pompous PR pitch.
In any case, it sounds to me the message is focused on American travellers. Not that they try to match culinary provess other airlines offer... Delta must be very well aware of its limitations in the catering matter...
United announced in their earnings report they are increasing their catering budget by 25%- hopefully they start offering a better on board soft product experience as United has AWFUL catering.
One Mile at a Time is once again redefining travel journalism with a groundbreaking content strategy that positions founder Ben Schlappig on the leading edge of digital storytelling innovation, not just writing blog posts but crafting moments of transformative clarity that build a sense of connection to the premium lifestyle world we all aspire to embrace. "Ben isn't just a travel blogger; he's a curator of aspirational experiences," said OMAAT's Chief Brand Experience Officer. "Just...
One Mile at a Time is once again redefining travel journalism with a groundbreaking content strategy that positions founder Ben Schlappig on the leading edge of digital storytelling innovation, not just writing blog posts but crafting moments of transformative clarity that build a sense of connection to the premium lifestyle world we all aspire to embrace. "Ben isn't just a travel blogger; he's a curator of aspirational experiences," said OMAAT's Chief Brand Experience Officer. "Just like we lead in transparency and authenticity, these new posts are more than just articles. They're a celebration of adventure, obsessive attention to detail, and storytelling excellence that feels more like a personal conversation with a trusted advisor than any other, standard travel blog. OMAAT's content strategy isn't just about providing information; it's about delighting readers, and by partnering with his own relentless pursuit of the truth, Ben is doubling down on the site's identity as a premium lifestyle brand with purpose, intentionality, and authenticity that transcends traditional boundaries."
Amazing job.
Every meal is a story....of an airline producing cheap miles and hoping marketing and brand halo will fool you
Cheap meals but their miles suck too
Yeah, annoying AF lol. ALSO means they're not going to have the Jon and Vinny's meatballs out of LAX anymore, a real bummer.
This comes down to onboard execution. If Jetblue can put out restaurant quality food in Mint, why can't the big 3 airlines? Don't they all have a similar food and beverage budgets? Let's start being honest here.
They don't have similar F&B budgets. JetBlue can afford to spend more per dish (and do better QC) given how low their volume is relative to DL/UA/AA.
Makes sense, Delta does serve a lot of bizarre meat.
the thing is these buzzwords are ridiculous but all you have to do is spend 10 minutes on r/delta to see that this crap works.
thousands and thousands of people posting "i cant believe how high delta's prices are!!!" but then paying them anyway lol
Oh how I wish they would put the chef money into better quality ingredients. Nobody, but nobody is going to choose DL because Chef Andres “inspired” some mediocre crap to be slung at customers in premium cabins. It’s really very simple. Serve recognizable, quality food and the vast majority of people will be satisfied. These chef-inspired meals create unrealistic expectations and lead to customer disappointment. In contrast, AA has been quietly improving their catering in...
Oh how I wish they would put the chef money into better quality ingredients. Nobody, but nobody is going to choose DL because Chef Andres “inspired” some mediocre crap to be slung at customers in premium cabins. It’s really very simple. Serve recognizable, quality food and the vast majority of people will be satisfied. These chef-inspired meals create unrealistic expectations and lead to customer disappointment. In contrast, AA has been quietly improving their catering in premium cabins. No big fan fare. No boasting. Just quietly improving the meal service. I’d rather walk away satisfied that “gee that was better than I expected” than to come in with high expectations based on hype and then be disappointed.
Delta's intentionality really shines through with this press release, as does their authenticity.
Oh dear. This is actually embarrassing. Who wrote that?
I'll check by later to see the carnage that is approaching the comments section.
Bastian and Andres appeared together at SXSW in 2024, so I guess this isn't really too much of a surprise. Delta is also already a corporate contributor to World Central Kitchen (Andres's excellent charity) so it's just all quid pro quo from Andres's perspective. Recipes do matter, although not buying industrial quality produce and proteins probably matters a bit more.
Meanwhile, if you actually want to experience Andres's cuisine at an airport on the ground,...
Bastian and Andres appeared together at SXSW in 2024, so I guess this isn't really too much of a surprise. Delta is also already a corporate contributor to World Central Kitchen (Andres's excellent charity) so it's just all quid pro quo from Andres's perspective. Recipes do matter, although not buying industrial quality produce and proteins probably matters a bit more.
Meanwhile, if you actually want to experience Andres's cuisine at an airport on the ground, you have to go to a Capital One landing. And the new one that's about to open at LGA is in Terminal B, while Delta flies from Terminal C. As with most food, I'd much rather experience it on the ground than in the air... but unless the C1 gods smile down on @1990, I suppose the air will have to do for some for the Andres short-rib experience.
If you have to tell us it has wow-factor, there is thus zero wow-factor. Qantas is doing something similar in domestic business, they cut back then reinstate and tell us how wonderful the new menu is. That being said I am looking forward to the incoming Delta snark and someone on the defensive.
Qatar, Emirates, Singapore etc actually have catering that is as good as a decent restaurant in their premium cabins. Delta and US airlines don’t.
Don’t forget Austrian and Turkish. DO&CO does a bang up job. Also at the restaurant in their lovely hotel in Vienna.
Delta is the airline equivalent of Stephanie Sojahee from Miami housewives. Just tacky
So, basically, the same short-rib, by marketed by José Andrés... 'please, take my money!'