Delta passengers can leave the trail mix at home starting Nov. 4.  

The Atlanta-based airline is debuting a bold new inflight dining program in partnership with celebrity chef José Andrés. Inspired by the Yes, Chef host’s Spanish heritage, the new slate of dishes were carefully selected for their ability to maintain taste and texture at 35,000 feet. Delta One and Delta First passengers will be the first to try the hearty new meals, with a wider rollout planned throughout 2026. 

“Many people, including me, love to travel for food…They are looking for a new taste, a new dish, a new ingredient,” Andrés said in a press release shared with Travel + Leisure. “Well, now your journey can start before you even land!”

The Michelin-starred chef’s inflight entrees include Spanish classics with comfort-food flare. Hearty breakfast dish pisto manchego combines omelets and vegetable stew. Come lunch and dinnertime, passengers can indulge in Andrés’ tender braised beef short rib served with a scrumptious polenta or chicken in a rich sherry sauce with dried fruit. Piquillo peppers stuffed with goat cheese, mushrooms, and bechamel make for a flavor-packed vegetarian option. 

Andrés worked alongside Delta’s team to perfect the dishes’ in-flight preparation and presentation. According to the airline, the resulting meals are “a celebration of flavor, culinary excellence and storytelling, which is something Delta is increasingly weaving into its onboard experience.”

A new batch of acclaimed wines are also joining Delta’s fleet. The rotating selection focuses on vino from France, Italy and Napa Valley. A “rich, balanced, and velvety” Cabernet Sauvignon from Stag’s Leap will pair perfectly with Andrés’ braised short rib dish.  A “lush” Cabernet Sauvignon comes courtesy of Chilean winery Vik, and Pèppoli’s  “lively” Chianti Classico will also elevate Delta’s wine list.

Andrés is behind over 30 restaurants around the world, including the newly opened Bazaar Meat in New York City’s Ritz-Carlton NoMad. His unique culinary concepts span a wide range of cuisines, from Chinese-Mexican fusion eatery ChinaPoblano in Las Vegas to TheBazaar, a Spanish-Japanese restaurant with multiple locations. 

Andrés has also been recognized for his humanitarian work. His non-profit World Central Kitchen has provided over 500 million meals to people impacted by natural disasters and humanitarian crises since its founding in 2010. He was named the James Beard Foundation’s humanitarian of the year in 2018 and was awarded with a Presidential Medal of Freedom in January 2025.