José Andrés is taking his award-winning cuisine to new heights. The celebrated Spanish-American chef has partnered with Delta Air Lines to bring his signature flavors to the sky.

Beginning November 4, passengers in Delta One and First Class cabins on select domestic flights — including flights from Orlando International Airport (MCO) to New York’s LaGuardia Airport (LGA) — will have the option to order dishes inspired by Andrés’ homeland, including Braised Beef Short Rib in Mojo Rojo BBQ Sauce, Piquillo peppers stuffed with mushroom and goat cheese, Spanish-Style Chicken with sherry and dried fruit sauce, and for breakfast, a Spanish Tortilla with Pisto Manchego — a traditional vegetable stew.

“Partnering with José brought both creativity and credibility to Delta’s evolving culinary story — he’s a chef who doesn’t just create food, he creates connection,” Delta’s Managing Director of Onboard Dining Experience Stephanie Laster tells Food & Wine. “His Spanish roots, global influence, and people-first approach to hospitality mirror the qualities that define Delta’s service philosophy.”

The collaboration launches on select Delta One and Delta First domestic and international flights, including premium transcontinental and long-haul routes from Delta’s hub cities. Come January 2026, the José Andrés menu will expand to additional Delta One international routes from Atlanta, Boston, Detroit, Miami, and New York City (JFK), with seasonal rotations throughout the year. The phased rollout, says Laster, allows Delta to refine and expand the program while maintaining the high culinary standards expected in its premium cabins.

Translating Andrés’ signature flavors — honed at his acclaimed restaurants like Fuss in Washington, D.C. and The Bazaarwith locations in D.C. and New York City — to cruising altitude required close collaboration. “Along with Delta’s chefs and caterers, we all worked closely to rethink everything from portioning to plating, ensuring each dish retains its flavor, texture, and spirit at altitude,” says Laster.

Andrés, for his part, sees the partnership as an opportunity to connect travelers with the culture of Spain long before they arrive at their destination. “Many people, including me, love to travel for food — they are looking for a new taste, a new dish, a new ingredient,” the chef says in a press release shared with Food & Wine. “Well, now your journey can start before you even land! It is a dream to be able to bring these flavors into the skies with our friends at Delta.”

While Laster is a big fan of all four new dishes, the Braised Beef Short Rib with Smokey Pepper Sauce particularly shines at 30,000 feet. “Ingredients like chipotle peppers are more intense, helping offset reduced taste perception and enhancing the overall dining experience,” she says. “Chef José and his team are world-renowned for a reason and our own culinary team are experts in this space, so we had full confidence in bringing these meals to the sky.”

Complementing the new menu, Delta is launching what it calls “the most exceptional Delta One wine program to date.” Running through September 2026, the program showcases wines from Napa Valley to Burgundy to Chianti, with a particular emphasis on Italian, French, and California selections.

Master Sommelier Andrea Robinson collaborated with Delta’s team to evaluate hundreds of bottles, curating a lineup designed to mark special moments — like the Milano Cortina 2026 Olympic and Paralympic Winter Games, where passengers can toast Team USA with a bold Super Tuscan. Highlighting Napa and French wines is a nod to America’s 250th anniversary next year, as well as the 50th anniversary of the Judgement of Paris. The selection also features returning favorites like Albert Bichot Pouilly-Fuissé and Champagne Taittinger.

“There’s an incredible amount of testing and creativity behind the scenes — understanding how flavors work at altitude, refining recipes, and partnering with experts like Master Sommelier Andrea Robinson to make sure every wine performs in the air as well as it does on the ground,” says Laster.

It’s Delta’s latest move in redefining what dining at altitude can be. The airline launched a Shake Shack collaboration last yearbringing the beloved burgers to premium cabins, and continues to earn recognition for its wine programs.

The timing also coincides with the airline’s 100th anniversary, “a time to celebrate a century of hospitality and look ahead to what’s next,” says Laster. “Investing in food and beverage isn’t just about what’s on the plate, it’s about continuing to earn our place as a brand people feel good about choosing, time and again.”