Starting in December, Delta One passengers will be able to enjoy a series of changing menus that feature local, seasonal flavors. In an effort to offer more chef-inspired menus, the airline will partner with Nick Anderer, executive chef, Marta and Maialino, in New York City, to develop these menus and the offerings available on select trans-Atlantic flights for three months.
Nick Anderer said, “Who says you can’t source great local ingredients for an international flight? The meals we’ve created for Delta challenge this notion. In collaboration with the Delta team, and many of my favorite suppliers, farmers and artisan producers, we’ve created a menu that highlights some of the classics from Marta’s wood-fired kitchen.”
Marta is included in the Union Square Hospitality Group’s umbrella of properties, and passengers can expect to see more similar partnerships between Delta and USHG. Most noticeably, upcoming 2016 menus in the Delta One cabin will feature menus from other USHG restaurants and chefs.
“Through delicious food, exceptional service and a new approach to how we develop and source our menus, we’re bringing to life — in ways no other airline has — innovation to the on-board experience. We want to take our customers on a culinary journey when they travel with us,” said Allison Ausband, senior vice president of in-flight services, Delta Air Lines.
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