Review: American Airlines Flagship Business In-Flight Dining – The New James Beard Menus

By Paul Riegler on 12 December 2019
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Airline food.  Ask anyone and at best you’ll hear it’s a necessary evil, at least on longer flights. That hasn’t stopped numerous airlines from trying to move away from what – in 2008 – Oliver Beale, an advertising executive. famously called a “culinary journey of hell” in a note to Sir Richard Branson.

While many airlines have partnered with so-called celebrity chefs, American Airlines has taken a different path. American was the first airline, in 1988, in the United States to recruit prominent chefs to help introduce new menu items and this continues today, albeit with a new twist.

As of December 11, as an outcome of the carrier’s partnership with the James Beard Foundation, passengers traveling in the Flagship First or the Flagship Business cabins on international flights to Europe and South America and transcontinental flights linking New York City with Los Angeles and San Francisco are being served the first menus that are an outcome of the partnership.

Flagship check-in area at JFK

The Flagship First dining room as well as Flagship Lounges are also serving dishes that result from the collaboration.

The first chef to work with American under this program is James Beard alumna Sarah Grueneberg of the highly regarded Monteverde Restaurant & Pastificio in Chicago. Gruenberg is known as a skilled chef and leader at the restaurant.

Grueneberg studied culinary arts at the Art Institute of Houston and her first restaurant job was at Brennan’s of Houston, where, at the age of 22, she became the youngest sous chef in the restaurant’s history.

Click here to continue to Page 2The James Beard Dinner Experience

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