American Airlines is introducing a new spring menu in its Flagship® lounges, curated in collaboration with the James Beard Foundation. This seasonal refresh aims to provide travelers with a vibrant culinary experience before their flights, featuring globally inspired dishes crafted by award-winning chefs. The menu highlights fresh, seasonal ingredients and diverse flavors, offering everything from Southern comfort to Mediterranean spice and Japanese-Californian fusion, ensuring a restaurant-quality dining experience in the lounge.
The airline has partnered with renowned chefs to create these special offerings. Tiffany Derry in Dallas-Fort Worth (DFW) presents coconut chicken curry, while Sarah Gruenberg in Chicago (ORD) offers marinated lentil salad with smoked salmon. Miami (MIA) features Timon Balloo’s Dutch baby potatoes and pink shrimp ceviche, Los Angeles (LAX) showcases Brandon Kida’s bao bar, and New York (JFK) highlights Ayesha Nurdjaja’s shrimp skewers. Each chef brings their unique culinary style and expertise to the Flagship® lounges, providing passengers with a memorable and flavorful start to their journey.
What You Need to Know:
- Fresh, seasonal ingredients
- Globally inspired dishes
- Restaurant-quality dining
- Chef collaborations:
- Tiffany Derry (DFW)
- Sarah Gruenberg (ORD)
- Timon Balloo (MIA)
- Brandon Kida (LAX)
- Ayesha Nurdjaja (JFK)
With the new menu rotation, American continues to redefine what it means to dine before flight with each unique chef collaboration. Whether kicking off a business trip or celebrating the start of a long-awaited getaway, these chef-inspired menus bring the joy of great food to customers’ journeys — before they even reach their seat.
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