American Airlines
We are proud to partner with American Airlines—the official airline of the James Beard Foundation.
Travelers on American Airlines can access premium culinary experiences both on the ground and in the air. With James Beard Foundation–recognized chef inspired offerings in flagship lounges and on transcontinental flights—and an exciting and award-winning wine program brimming with new and diverse options—our partnership with AA is not just off the ground, it’s soaring!
Flagship Lounges in Five Exciting Cities
Enjoy AA’s premium amenities and services inside their spectacular Flagship lounges, including delicious menu offerings and drinks from local chefs at each location. This program is a core part of our partnership, allowing us to celebrate and support the people behind America's food culture with travelers from all over the world.
John F. Kennedy International Airport (JFK)
New York, NY
Chef Ayesha Nurdjaja brings her boldly flavored approach to Mediterranean cuisine to travelers at the New York City Flagship lounge located in JFK Airport. In conjunction with British Airways, this luxe and recently remodeled space offers the perfect backdrop for Hawaiian-spiced chicken skewers and roasted broccolini with whipped fava bean, charred red onion, and red chermoula—just two of Nurdjaja’s signature offerings. The executive chef and partner at Shuka and Shukette, Nurdjaja is a James Beard Award nominee® for Best Chef: New York State, and Shukette also landed on The New York Times’ list of NYC’s top 100 restaurants.
Chicago O'Hare International Airport (ORD)
Chicago, IL
At the helm of one of the most beloved restaurants in Chicago, celebrated chef Sarah Grueneberg is featured at the O’Hare Flagship Lounge. Grueneberg is the head chef and owner of Monteverde Restaurant & Pastificio in Chicago. In 2017, she became a James Beard Award winner® for Best Chef: Great Lakes and in 2019, Grueneberg was the first chef featured in the JBF x American Airlines partnership—and her dishes were served on board and at the ORD Flagship in early 2020. She is the author of Listen to Your Vegetables, a cookbook celebrating the seasonal produce of the Midwest, and competed on Bravo’s Top Chef: Texas and Food Network’s Iron Chef Gauntlet.
Miami International Airport (MIA)
Miami, FL
For many travelers, Miami’s airport is the gateway to Central America, South America, and the Caribbean—and there is no better chef to bring those vibes to American’s Flagship Lounge than Timon Balloo. A three-time James Beard Award nominee®, Balloo has been named one of the most influential Black chefs in the United States by The New York Times and currently owns and operates The Katherine, his seasonal and sustainability-focused restaurant in Fort Lauderdale, north of Miami. Balloo’s menu brims with global flavors that reflect not only his Chinese and Trinidadian heritage, but also the breadth of cultures and cuisines found in South Florida. Balloo’s Flagship menu is no different: guests have offered rave reviews of his dishes, including his tamari and honey–glazed mahi-mahi and the roasted carrots with feta, thyme, and Pedro Ximénez sherry.
Los Angeles International Airport (LAX)
Los Angeles, CA
Executive chef Brandon Kida of Hinoki & the Bird and Go Go Bird in Los Angeles brings a unique perspective to the Flagship Lounge at LAX; it combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary techniques. His Flagship recipes, such as red miso skirt steak and roasted maitake mushrooms, call for fresh ingredients and are part of a menu that tells the story of his global journeys as AA’s guests embark on their own: bold, layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce.
Dallas Fort Worth International Airport (DFW)
Dallas-Fort Worth, TX
Beaumont, Texas native and James Beard Award semifinalist® Tiffany Derry has had a meteoric rise the past few years—from her nationally-recognized restaurant, Roots Southern Table, to her beloved (and franchised) duck fat–fried chicken concept, Roots Chicken Shak, to her appearances on TV, including Top Chef, MasterChef, Cutthroat Kitchen, and more. Derry is a restaurant owner, media personality, and a bona fide entrepreneur—and she brings a taste of her Texan upbringing to the DFW Flagship Lounge with signature dishes like cast iron cornbread with Steen’s syrup and shrimp and grits fritters. Along with her recently opened Radici Wood Fired Grill, Derry is taking not just Dallas but the national culinary world by storm.
Wine Consultant
American Airlines wine consultant Julia Coney aims to bring more diversity and deliciousness to the airline’s wine program. Her keen eye and astute taste can be seen throughout all AA spaces: the five premier Flagship Lounges, the dozens of Admiral’s Clubs, and at every seat onboard. Coney started as a beauty blogger and lifestyle writer, but an interest in wine drew her into the field. These days, she advocates for inclusion in the industry and created Black Wine Professionals, a database tool intended to increase diversity in the industry. Her newsletter, Métier, is a treasure trove for lovers of wine and travel. You can find Coney co-hosting the podcast Just Getting Better and leading international wine tasting tours through France and Portugal. Coney also helped lead the American Airlines wine team to a Wines on the Wing award in 2024 for best North American wines.
Wines on the wing: https://www.globaltravelerusa.com/global-travelers-wines-on-the-wing-airline-wine-survey-returns/
Past press releases:
The inspiration for ‘Top Chef’ alum’s new menu items for American Airlines