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Is Delta Cooking Up Plans with Celebrity Chefs?

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Rene’s Points For Better Travel, a division of Chatterbox Entertainment, Inc. has partnered with CardRatings for our coverage of credit card products. Rene’s Points For Better Travel and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. As an Amazon Associate I earn from qualifying purchases.


Close-up of chef and his assistant preparing salad together (Photo: ©iStock.com/SeventyFour)
(Photo: ©iStock.com/SeventyFour)

Is Delta Air Lines unleashing their inner foodie?

Last week, the mothership announced redesigned meals and special Welcome Aboard cocktails for Main Cabin passengers on international flights. The idea is really impressive and implementation will be the key if it is to again set Delta apart from other airlines.

A sample meal to be served in the Main Cabin on Delta Air Lines international flights. (Photo credit: Delta News Hub)
(Photo credit: Delta News Hub)

This month’s Sky magazine profiles Chef Jose Andres. Master Sommelier Andrea Robinson has long been selecting wine and other beverages for Delta One cabins (but not domestic 1st class).

Delta’s Master Sommelier Andrea Robinson and René at the grand opening of the Atlanta B Sky Club!

And yesterday, the Reagan Washington National (DCA) Sky Club hosted an event themed around celebrity chef Jet Tila. (Only fitting that a chef named “Jet” featured in a Delta Sky Club!) 😉

A special tasting of Chef Tila’s food was offered. His book 101 Asian Dishes You Need to Cook Before You Die: Discover a New World of Flavors in Authentic Recipes was also available.

Celebrity chef Jet Tila's cookbook 101 Asian Dishes You Need to Cook Before You DieChef Tila retweeted Ms. Elder’s post and added this really tantalizing teaser for us:

Cameo appearances from celebrity chefs would definitely be fun surprises when visiting a Sky Club! (Fun fact: Alton Brown was a passenger on Delta’s inaugural 737-900 ER flight that René blogged!)

Many Sky Clubs offer dishes designed by local chefs. Marjorie Meek-Bradley‘s creations are featured at the aforementioned DCA Sky Club. Selections from Ethan Stowell are available at the Seattle flagship lounge and new Phoenix club. Lemongrass’ Mai Pham created food for the SFO Sky Club. Chef Iliana de la Vega was part of the Austin Sky Club opening.

Personally, I am really impressed with how Delta consistently sets themselves apart — in a positive way — from the other airlines. While United may have some nice clubs, and AA clubs have good hand made guacamole, I think I would rather spend time in a Delta Sky Club.

Is anyone else hungry to visit a Sky Club and enjoy award-winning chef prepped dishes? 🙂 — Chris

 

Rene’s Points For Better Travel, a division of Chatterbox Entertainment, Inc. has partnered with CardRatings for our coverage of credit card products. Rene’s Points For Better Travel and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. As an Amazon Associate I earn from qualifying purchases.


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5 Comments

  1. How about some proper meals on 5 hour flights in first class.

    A thimble salad and lean cuisine main don’t make a first class meal flying across the country.

    We don’t always have time to stop in the club.

  2. Sorry, another marketing fluff by Delta. They already serve chef prepared meals and they generously talk about it in the menu, but the food still taste just average at best. I think most of those chefs lost me as a potential customer in their restaurants just by eating the Delta meals.

    I also saw the new menu – I think they are doing some trials on international routes and it’s much bigger and made of higher quality paper. I must stay I am not a fan of this, especially when I fly international nearly every week. I am not a harden environmentalist per se but after spend seemingly endless amount of time watching the cabin crew, I realize the amount of one-time use items on a Delta mission is insane, pure insanity actually. They really don’t need to waste that much paper and color ink to print this large menu… With all giant screens they’ve installed on every seat, they should consider using digital menu and provide perhaps just a small menu to supplemental information that are too large/too much to fit on a screen.

    The other thing – those new fabric-like napkin used in main-cabin meal service is just insanely thick and too wasteful. Most people barely use one corner of it, and the whole thing gets thrown away… Along with those thick plastic cold drink cups and thermal-insulated Starbucks paper coffee cups. The amount of waste and one-time-use items are just shockingly, yet they are worrying about a tiny plastic straw…

  3. I find most domestic and international meals in upfront cabins to be too many carbs, too much fat, and too much sauce. Way short on veggies and fruits. In other words – killer meals, literally, for those high fare business travelers who spend a lot of time in the air or in SkyClubs.

    I am amazed that Delta doesn’t get it – that chronically ill and dead passengers don’t buy tickets!

    To me, the plane today is like a commuter bus – it gets me from point A to B with minimum effort on my part. Enjoyment of food, company, sights, etc. is what I pursue after I arrive.

  4. Delta food was good before they started trying too hard to make it a fashion statement. Now it’s way too much spice and goat cheese. How about identifiable basic food that real people can eat?

  5. @Glenn I don’t agree with your take. Delta actually has super healthy food in the air and on the ground. Salads dominate the menu – they are often grease-less and tasteless – actually too health to taste good. I am pretty healthy, so I do like it. SkyClub runs off salad of every color and texture. My Asian coworkers who visited SkyClub often ask if there is anything to eat besides “grass”… This is particularly true for LAX, where kale and trendy greens are nearly always on the menu.

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