Starting this December, Delta One began a new regionally inspired menu program for its transoceanic flights with the help James Beard award-winning Chef, Linton Hopkins. The new menus will feature ingredients sourced from the region each dish is inspired from.

Delta has also joined up with Executive Chef and Partner of New York City restaurants Maialin and Marta, Nick Anderer, to create some of its new menus on specific flights out of New York’s JFK Airport.

All of these bespoke food options would be all for naught without the efforts of Delta’s continuing work with Master Sommelier Andrea Robinson.