Delta Airline has announced that ‘Fast-fine Greek cuisine’ from San Francisco-based Souvla and ‘American classics from New York’s Union Square Events (USE)’ will be the latest to join its onboard offerings as it continues to resume its award-winning in-flight food and beverage service.
Starting in September, acclaimed cuisine from San Francisco-based Souvla and New York City’s Union Square Events will join Delta’s onboard menu lineup.
Delta recently reintroduced fresh meals in select coast-to-coast markets featuring menu items from L.A. chefs Jon Shook and Vinny Dotolo.
Senior Vice President of In-Flight Service, Kristen Manion Taylor, said “at Delta, we are focused on delivering moments of delight for our customers, and our restaurant partners will help us do just that.
“Our specially curated menus will wow customers as we continue to create a best-in-class onboard dining experience that builds on our premium service and culture of innovation.
“Delta One and First Class customers on select U.S. coast-to-coast flights will be able to enjoy these meals starting next month.
“As premium business and leisure travellers return to the skies, Delta is taking a fresh approach to customers’ onboard dining experience, serving unique flavours inspired by some the most popular restaurants across the U.S.”
Over the past few months, Delta has thoughtfully reintroduced its onboard food and beverage offerings, serving customers new and better-for-you treats to enjoy.
First-Class customers on select routes 1,500 miles and greater within North America, the Caribbean and Latin America are also served fresh meal options including premium sandwiches, salads and bowls.
Founder and CEO of Souvla, Charles Bililies, commented: “As a longtime Delta flyer and Diamond Medallion Member, seeing Souvla meals served onboard is truly a dream come true.
“We’re so honoured to bring our creative take on Greek cuisine to the skies and to be working alongside such a visionary team at Delta. We are thrilled to share the unique Greek flavours Souvla is known for with Delta’s premium customers from our hometown of San Francisco.”
Also commenting, Division President of USE, Tony Mastellone, said: “It’s never been more important to deliver moments of enlightened hospitality by developing meals that bring together just the right amount of familiarity and creativity.
“We know USE and Delta share the same vision of providing excellent service and delicious dining experiences, and that common vision helps us achieve the best customer experience.”