WU_PJ-Mag Spring Summer 2026_FINAL - Flipbook - Page 46
REDEFINING IN-FLIGHT DINING
This menu draws on global
influences but simplifies them
into something practical for flight
What can Wheels Up passengers
expect from the new onboard menu?
Wheels Up passengers can expect a re昀椀ned
dining experience with meals speci昀椀cally
designed for the cabin. We’re not trying
What are some of the biggest culinary
considerations when designing dishes
that still taste vibrant and balanced
at 40,000 ft?
Altitude dries everything out and dulls
to shoehorn standard restaurant dishes
sweetness and salt perception. That’s why
into the plane – that’s not only lazy, but
commercial airlines o昀昀er you sugary snacks
it doesn’t work. Instead, we’re bringing a
and salty pretzels – it’s the cheapest and
restaurant-quality mindset into private
easiest way to make you taste something!
aviation. Our menu is built around balance,
But if you want real food without a bunch of
portability, and 昀氀avor that holds up in 昀氀ight.
salt or sugar, that means texture becomes
There’s structure behind it: curated dishes,
critical. Acidity becomes critical. You have
thoughtful ingredients, exceptional service,
to wake up the palate without overwhelming
and a digital ordering system that ensures a
it, so you develop dishes with brightness
smooth, e昀昀ortless experience.
and depth. Fresh herbs, citrus, warm spices,
fermented elements, and ingredients that
You have to wake up the palate
without overwhelming it
Can you tell us about the two menu
tiers and what passengers can look
forward to from each?
The menus re昀氀ect how people actually
create contrast. Harissa works well because
it brings heat and complexity. You also have
to build around layered 昀氀avor – acid, crunch,
aromatics – so dishes don’t fall 昀氀at in the air.
Where did you draw inspiration from
when developing the menu?
Travel – endless travel. I’ve lived out of a
travel, with both tiers focusing on the
suitcase for years, and when you spend
same principle of satisfying, balanced
decades moving through di昀昀erent cultures
food that travels well and is enjoyable to
and kitchens, you learn what translates
eat in the air. At the elevated tier, you’re
and what doesn’t. This menu draws on
getting composed dishes – things like Ahi
global in昀氀uences but simpli昀椀es them into
Tuna Tartare and Harissa-Marinated Lamb
Loin Kabobs – that feel substantial and
something practical for 昀氀ight. Designing
meals for altitude is a technical challenge,
intentional. While at the lighter tier, options
and it’s been really rewarding to 昀氀ex my
like the Sunrise Breakfast Wrap or Avocado
culinary muscles and build something that
Tartine o昀昀er freshness and energy
works in an environment where very few
without heaviness.
have truly tried to push the boundaries.
