American Airlines Unveils New Flagship Menu Items By Award-Winning Chefs

Spring has officially arrived in the air and on our customers’ menus, with exciting new dishes from the James Beard Foundation available exclusively in American Airlines Flagship lounges. This season, guests at the Flagship Lounge and Flagship First Dining can anticipate chef-crafted meals bursting with flavours, setting the stage for a culinary journey before they depart from their city. Arrive hungry and leave inspired.

What we’re bringing to the table:

• Fresh, seasonal ingredients — think crisp greens, citrus and herbs that celebrate the flavours of spring
• Globally inspired dishes — from soulful Southern comfort and Mediterranean spice to Japanese-Californian fusion, each dish reflects a unique culinary perspective
• Restaurant-quality dining — curated by award-winning chefs, these dishes bring bold flavours to the lounge experience.

Meet the globally recognized chefs shaping this season’s culinary magic:

• Dallas-Fort Worth (DFW): Tiffany Derry — Owner of Roots Southern Table, Roots Chicken Shak and Radici Wood Fired Grill, Derry is known for her bold, soulful flavours rooted in Southern traditions. Her dishes include her signature flair, with fresh, seasonal ingredients in each bite. This spring, Derry will serve coconut chicken curry with carrots, onions, potatoes, and peas for customers to enjoy before takeoff.
• Chicago (ORD): Sarah Gruenberg — A James Beard chef and owner of Monteverde, Gruenberg brings a fresh, contemporary spin on Italian cuisine, pairing handmade pasta with bright, seasonal ingredients. Customers will enjoy marinated lentil salad with smoked salmon, jammy eggs and chicories.
• Miami (MIA): Timon Balloo—The creative mind behind The Katherine in Fort Lauderdale, Florida, Balloo blends global influences with bright, citrusy flavours that are the perfect culinary depiction of Miami's essence. Balloo is bringing Dutch baby potatoes with salsa verde to the Flagship Lounge and pink shrimp ceviche for customers visiting the Flagship First Dining space to welcome the spring travel season.
• Los Angeles (LAX): Brandon Kida — The mastermind behind Hinoki & the Bird and Go Go Bird, Kida blends Japanese technique with California’s seasonal bounty, offering refined, flavour-packed dishes with a modern edge. Kida will bring a unique bao bar where customers can enjoy a crispy maitake mushroom or fried chicken bao.
• New York (JFK): Ayesha Nurdjaja — At the helm of Shuka and Shukette, Nurdjaja brings the vibrant, spice-laden dishes of the Mediterranean to life, with a focus on fresh herbs, grilled meats and bold textures. Customers visiting the Chelsea and Soho joint premium lounges can enjoy shrimp skewers with white beans, roasted peppers, lemon and cilantro.

Through its revamped menu rotation, American sets new standards for pre-flight dining with every distinct chef partnership. Whether beginning a business trip or enjoying the launch of a long-awaited vacation, these chef-curated menus infuse excitement into travelers’ journeys—long before they sit down.