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Renowned chefs join American Airlines' culinary team


American Airlines has added two new ingredients – Chef Richard Sandoval and Chef Marcus Samuelsson – to its inflight dining program as part of the airline’s ongoing effort to enhance and differentiate the onboard travel experience.

On Oct 1, American began offering signature menu items designed by Sandoval onboard flights between the U.S. and Europe, Asia and Latin America in American’s premium class cabins. The airline also debuted the New American Table menu featuring original creations by Samuelsson. His offerings will be available for purchase on domestic flights more than two hours in length as part of the Main Cabin dining program.

“American revolutionized the airline industry when it first introduced original menu items from some of the world’s top chefs more than 20 years ago. Today, American continues to leverage the expertise of some of the most prominent and well-respected chefs to help define the direction of our inflight dining experience,” said Rob Friedman, American’s Vice President – Marketing. “Chef Sandoval and Chef Samuelsson – two highly-talented members of the culinary community – will further enhance the onboard travel experience for our customers by providing a broader range of options to satisfy our customers’ diverse tastes.”

Specializing in modern Latin cuisine, Sandoval has developed fresh and innovative entrees exclusively for American Airlines using authentic Latin ingredients and international flavors. After graduating from the Culinary Institute of America, Sandoval gained the attention of New Yorkers with the opening of Maya, his first modern Mexican restaurant. Sandoval has been recognized as Father of Modern Mexican Cuisine for his blend of traditional Mexican ingredients and contemporary cooking techniques that define Maya’s cuisine.

Since the opening of Maya, Sandoval has applied his mantra of “old ways, new hands” to diverse Latin concepts, ranging from Coastal Mexican Cuisine at Pampano to Latin-Asian at Zengo. He was named “Restaurateur of the Year” in 2006 by Bon Appetit and today acts as Chef and Owner of Richard Sandoval Restaurants, a leading international restaurant group with more than 20 locations around the world.

Signature entrees by Sandoval featured onboard American Airlines will rotate monthly and include a lemongrass marinated chicken breast with yucca purée, chayote salad with a citrus sauce and halibut with truffle corn salsa and sweet potato purée.

Samuelsson draws from his breadth of epicurean knowledge to incorporate bold flavors and new traditions into his recipes. Customers onboard American Airlines can enjoy his creations as part of the airline’s New American Table menu available onboard select domestic flights.

Menu options rotate monthly and vary by flight time, but will include a turkey and chutney sandwich – artisan-style bread spread with apple cranberry ginger chutney, topped with sliced smoked turkey breast, crisp apple slices and romaine lettuce and accompanied by Miss Vickie’s chips; and a breakfast biscuit – a buttery buttermilk biscuit topped with smoked turkey breast, sharp cheddar cheese and sliced tomato and served with Stacy’s cinnamon pita chips on the side.

© Japan Today

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They need to do something about the economy class cabins, too. The pizza they serve between NRT-->ORD needs to go, I turn it down every time now...

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They should just give out loaves of bread but not frozen for the economy class. Or sleeping pills.

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"in American's premium class cabins"

Oh. Oh well. I'll bet the vast majority of American's passengers, in economy class, will continue to get a choice between "chicken," "beef" or "fish." I always look foward to meal times on de plane as it's the only time the passenger in front of me has to return their seat back to the upright position, thus giving my knees a slight break.

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