International Eats and Comforting Classic Menus Arrive at Delta

With a new year comes new flavors. Delta has refreshed onboard food and beverage menu featuring international eats from acclaimed chef Peter Cho and new comforting classics from Delta partner and star chef Mashama Bailey. Plus, say hello to a returning favorite: Tip Top Margaritas are back!

Chefs Cho and Bailey – along with LA-based Chefs Jon Shook and Vinny Dotolo, Danny Meyer’s Union Square Events, and other celebrated chefs and food-service specialists — also bring their renowned talents to Delta’s Culinary Council, a dedicated group of culinary experts who help guide Delta’s onboard food and beverage strategy. 

Delta’s onboard menu, regularly refreshed and seasonally inspired, is sure to satisfy customers of every dietary preference. Read more on the latest offerings below.  

DIG IN 

A TASTE OF KOREA FROM CHEF PETER CHO 

Peter Cho, executive chef and owner of Han Oak, Toki and Jeju restaurants and James Beard Award finalist, has made his mark on the Portland food scene with his modern take on Korean favorites, merging local ingredients with inventive western techniques.

As of December, Delta One customers flying to Incheon from the U.S. can enjoy hearty offerings like Korean braised beef short rib with mixed rice, mushroom, broccoli and sweet soy sauce; kimchee; doenjang soup with soybean paste; vegetarian bao bun with curried potato salad and pickled cucumbers; and more.  

SOUTHERN CLASSICS FROM CHEF MASHAMA BAILEY 

Domestic First Class customers departing from Atlanta can enjoy new flavors from Chef Mashama Bailey, winner of the 2022 James Beard Foundation’s “Outstanding American Chef” award and Executive Chef and cofounder of The Grey, an award-winning restaurant in Savannah, Ga.

Starting this February, domestic First Class customers departing from Atlanta on flights offering our signature meal service will have their choice of several hearty breakfast options from Chef Bailey: scrambled eggs with hashbrown cake and chicken sausage gravy; frittata with spiced tomato sauce, fingerling potatoes and bell peppers; or Grey Market pecan granola with mixed berry compote and almond milk.

Lunch and dinner entrée options include beef short ribs from Atlanta-based Fox Bros. Bar-B-Q; glazed smoked chicken with quinoa salad; or baked mac-n-cheese with toasted garlic breadcrumbs and broccoli. End with a delicious whipped cream-topped lemon bar for a sweet finish to your meal.

Delta One customers flying international on select flights may want to indulge in Chef Bailey’s creole shrimp with creamy grits and tomato gravy.

Also available are grilled bratwurst with braised red cabbage, herb mashed potatoes, green beans and a grain mustard demi-glace; cauliflower soup with a snipped-chives garnish; poached shrimp appetizer with cucumber yogurt sauce and lemon; and a side salad of mixed greens with radish, tomatoes and balsamic vinaigrette.