American Airlines announced the latest refresh of the James Beard Foundation menu offerings for customers visiting the carrier¡¯s Flagship lounges and Flagship First Dining spaces.

Travelers can expect a revamped lineup of chef-crafted dishes, combining fresh and seasonal ingredients to craft globally inspired dishes. The restaurant-quality dining experiences are curated by award-winning chefs.

At Dallas Fort Worth International Airport, Chef Tiffany Derry will serve up coconut chicken curry with carrots, onions, potatoes, and peas for customers to enjoy before takeoff.

For American customers traveling through Chicago O'Hare International Airport, Chef Sarah Gruenberg will cook up marinated lentil salad with smoked salmon, jammy eggs, and chicories.

Miami International Airport will host Chef Timon Balloo, who will bring Dutch baby potatoes with salsa verde to the Flagship lounge and pink shrimp ceviche for customers visiting the Flagship First Dining space.

Chef Brandon Kida will take over the Los Angeles International Airport experience, hosting a unique bao bar that allows customers to enjoy a crispy maitake mushroom bao or a fried chicken bao.

At John F. Kennedy International Airport in New York City, Chef Ayesha Nurdjaja will treat travelers visiting the Chelsea and Soho joint premium lounges to shrimp skewers with white beans, roasted peppers, lemon, and cilantro.

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