Delta Air Lines will introduce a new culinary partnership with Chef José Andrés starting November 4, 2025. The collaboration will bring Spanish-inspired dishes to Delta One and Delta First cabins, with a phased rollout planned through 2026.
“Delta is a curator of taste experiences,” said Stephanie Laster, Managing Director of Onboard Dining Experience. “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.”
The menu, designed by Chef Andrés and his team in cooperation with Delta’s culinary experts, includes items such as Spanish Tortilla with Pisto Manchego for breakfast, Braised Beef Short Rib in Mojo Rojo BBQ Sauce, Stuffed Piquillo Peppers filled with goat cheese and mushrooms, and Spanish Style Chicken with sherry and dried fruit sauce. Adjustments were made to ensure these dishes maintain their flavor and quality during air travel.
Chef José Andrés commented on the partnership: “Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient. Well, now your journey can start before you even land! It is a dream to be able to bring these flavors into the skies with our friends at Delta.”
Stephanie Laster also emphasized the broader strategy behind the initiative: “Chef Andrés is not only a culinary icon — he’s also a force for good. His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”
In addition to new food offerings, Delta will launch its most extensive wine program yet for Delta One passengers from October 2025 through September 2026. Master Sommelier Andrea Robinson led the selection process for wines from regions such as Italy, France, and Napa Valley.
“The 2026 Delta wine program highlights wineries that embody what we and our Delta customers hold dear: authentic hospitality, a commitment to sustainable farming and outstanding quality that translates to the glass as the pure deliciousness we all look for in great wine,” said Robinson.
The lineup includes labels like Jordan, Famille Perrin Les Sinards Châteauneuf Du Pape (2022), Albert Bichot Pouilly-Fuissé, Rippa Dorii Verdejo, Invivo X by SJP Sauvignon Blanc, Champagne Taittinger (year-round), Stag’s Leap Wine Cellars Artemis Cabernet Sauvignon (Jan-Mar 2026 on international routes), Marchesi Antinori Cont’Ugo Super Tuscan (Jan-Mar 2026 on international routes), Trefethen Family Vineyards Estate Grown Chardonnay (Jan-Mar 2026 on domestic routes), Matthiasson Cabernet Sauvignon (Jan-Mar 2026 on domestic routes), and VIK “A” Cabernet Sauvignon from Chile (Oct-Dec 2025 on international routes).
The program aims to enhance onboard dining by pairing wines intentionally selected for their ability to complement specific dishes served during flights. According to Delta representatives, these efforts are part of an ongoing strategy to improve customer experience and reinforce the airline’s position as a premium brand.
