Delta unveils redesigned Delta One cabin with updated dining programme

Delta Air Lines has redesigned its Delta One cabin. The airline calls it its largest investment in the cabin to date, and says it complements more than $1 billion previously spent on its fleet. Two decades of passenger data and preferences shaped the design, which covers rest, dining and onboard hospitality on transoceanic and long-haul routes.

The new standard debuts this autumn on transoceanic services out of Los Angeles International Airport, where Delta says it is the largest operator of premium seats. It will extend across the global network in early 2027.

For dining, Delta's in-house culinary team worked with Michelin-starred chef Simon Hulstone and master sommelier Andrea Robinson. The airline said the group refined ingredients, preparation methods and service points. Chefs Norio Ueno and Jereme Leung remain advisers to the programme.

New items include a Wagyu burger on lightly toasted brioche with caramelised onions, cheddar and pickles, and roasted sea bass with tarragon and tomato sauce, grilled asparagus and parsley mashed potatoes. Flights between the United States and Tokyo Haneda will offer grilled salmon with soy and ginger sauce, asparagus, aubergine and mushrooms starting February 2027.

Main courses also feature braised lamb with red wine demi-glace, Parisienne potatoes and other accompaniments.