Delta teams up with Chef José Andrés for taste of Spain
Delta’s brings signature Spanish flavors onboard in collaboration with Chef José Andrés
Starting November 4, Delta is teaming up with Chef José Andrés to bring a taste of Spain to the skies. The partnership kicks off in Delta One and Delta First, with a phased rollout planned through 2026.
“Delta is a curator of taste experiences," said Stephanie Laster, Managing Director of Onboard Dining Experience. "Just like we lead in operational reliability, we are on the leading edge of culinary innovation — offering delicious meals that build a sense of connection to the world we serve while reflecting culture, craft and care."
A taste of Spain at 30,000 feet
With bold, comforting Spanish flavors inspired by José Andrés' Spanish roots and restaurants, the new menu reflects the chef's vibrant Spanish culinary vision — each dish selected for its ability to maintain flavor, texture and authenticity in the unique environment of air travel.
Entrée items include:
- Spanish Tortilla with Pisto Manchego: A classic Spanish egg-and-potato omelet elevated with a rich vegetable stew, served at breakfast.
- Braised Beef Short Rib in a Mojo Rojo BBQ Sauce: Tender and savory, with a tangy, smoky sauce and creamy polenta that is deeply satisfying.
- Stuffed Piquillo Peppers: Packed with flavor, a goat-cheese and mushroom filling drizzled with piquillo bechamel is the star of the show.
- Spanish Style Chicken: Chicken thigh with a rich sauce of sherry and dried fruit, served with celeriac-potato puree, roasted carrots and pearl onions.
These are not just chef-inspired dishes — they are chef-approved. Andrés’ team worked closely with Delta’s culinary experts to tweak portion sizes, reheating methods and presentation so that every bite tastes just as good in the air as it would in a Barcelona tapas bar.
More than a meal
Delta’s culinary strategy is not just about providing sustenance — it is about delighting passengers. By partnering with chefs like Andrés, the airline is doubling down on its identity as a premium lifestyle brand with purpose.
“Chef Andrés is not only a culinary icon — he’s also a force for good,” said Laster. “His people-centric approach and global influence align perfectly with Delta’s mission to deliver hospitality with heart. We couldn’t be more excited about this partnership.”
“Many people, including me, love to travel for food…they are looking for a new taste, a new dish, a new ingredient,” shared Andrés. “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.”
2026 wine program
To enhance the elevated dining experience, Delta is launching its most elevated Delta One wine program to date. Debuting this month and available through September 2026, the program showcases a thoughtfully curated selection of wines. In collaboration with world-renowned Master Sommelier Andrea Robinson, Delta’s team meticulously evaluated hundreds of options to craft a wine list that is refined, well-balanced, diverse and delicious.
Passengers can look forward to a heavy emphasis on Italian, French and Napa Valley wines. Each wine was intentionally selected to help Delta customers celebrate upcoming milestones — such as celebrating Team USA at the Olympic and Paralympic Winter Games Milano Cortina 2026 — best enjoyed with a rich, Super Tuscan.
"The 2026 Delta wine program highlights wineries that embody what we and our Delta customers hold dear: authentic hospitality, a commitment to sustainable farming and outstanding quality that translates to the glass as the pure deliciousness we all look for in great wine," said Delta’s Master Sommelier Andrea Robinson.
This year Delta is featuring a rotating lineup with well-loved favorites such as Jordan, Famille Perrin Les Sinards Châteauneuf Du Pape, 2022, Albert Bichot Pouilly-Fuissé, Rippa Dorii Verdejo, and Invivo X by SJP Sauvignon Blanc returning for another year. Meanwhile, exclusive Delta One Champagne partner, Champagne Taittinger, will stay year-round.
Delta highlights some of its program standouts, each a leader in sustainable farming within their region and globally renowned for their benchmark quality:
- Stag’s Leap Cabernet Sauvignon: Bold, balanced and Napa born (Available Jan-Mar 2026 on INTL Routes): This Napa Valley classic is all about balance — ripe boysenberry and blackcurrant layered with just a whisper of baking spice from oak aging. This wine pairs well with comfort food that’s been dressed up for the occasion — braised short ribs, rich pastas and lamb dishes.
- Marchesi Antinori Cont’Ugo Super Tuscan: Herbs, earth and a Tuscan hug (Available Jan-Mar 2026 on INTL Routes): This full-bodied Italian red is like a walk through a Tuscan hillside — dark cherry and plum meet Mediterranean herbs and a whisper of forest floor. It is rich, velvety and built to stand up to bold flavors.
- Trefethen Family Vineyards Estate Grown Chardonnay (Available Jan-Mar 2026 on DOM Routes): Fresh aromas of crisp apple, stone fruit and hints of gardenia. The palate is zesty, with citrus flavors and ginger notes, leading to a lively and bright finish. Pair this wine with shellfish, which will complement its bright nature. Winery Chef Chris Kennedy also recommends ingredients such as goat milk cheeses, tart apples and ripe pears.
- Matthiasson Cabernet Sauvignon: Cabernet with a wild side (Available Jan-Mar 2026 on DOM Routes): This full-bodied cab is a little bit classic, a little bit unexpected. With aromas of cherry, blackberry and mulberry, plus hints of graphite and cedar, it is bold without being overpowering. Paris well with grilled steak or lamb stew while also smooth enough to pair with salmon or herb-forward dishes like basil pesto.
- VIK “A” Cabernet Sauvignon: Dark fruit, deeper flavor (Available Oct-Dec 2025 on INTL Routes): LATAM passengers will see a familiar label on board Delta with this wine. VIK “A” is a Chilean showstopper — lush, velvety and packed with ripe berries and plums. It is the kind of wine that makes a statement, whether you’re pairing it with a beef tenderloin or a rich pasta Bolognese. In a first-ever “crossover” wine program, Delta is highlighting its airline partner’s homegrown wine and offering a consistent experience for both passengers.
"This is not just a wine list or a new chef partnership — it is part of Delta’s mission to make dining at altitude something customers look forward to and a reason they choose to fly Delta," the October 23 press release said.
