Los Angeles-based chefs Jon Shook and Vinny Dotolo are behind some of the most sought-out restaurants in town and, beginning this fall, Delta customers on flights departing Los Angeles International Airport will enjoy their cuisine at 30,000 feet.
Delta Partners with Los Angeles Chefs Jon Shook and Vinny Dotolo to Bring their Renowned Cuisine to the Skies The new partnership with the two L.A. chefs and entrepreneurs continues more than a decade of Delta bringing star-quality food and beverage programs to its flights.
Delta One customers on flights from LAX to JFK and DCA will enjoy culinary creations inspired by the duo’s local restaurants. The new menus will feature local, fresh and seasonal ingredients, and will be reflective of the fare served at several of Shook and Dotolo’s most popular establishments including Animal, Son of a Gun and Jon & Vinny’s.
“Jon Shook and Vinny Dotolo are known for delighting diners at their restaurants through diverse offerings and familiar flavors presented in bold, unexpected ways,” said Allison Ausband, Delta’s Senior Vice President – In-Flight Service. “We are thrilled to bring their fare to the skies and offer a taste of some of Los Angeles’ most popular restaurants to our Delta One customers — whether they’re locals who are craving a taste of home or visitors who want one last essential L.A. experience before heading home.”
Similar to the meals Union Square Hospitality Group creates daily for Delta One customers out of New York, Shook and Dotolo will prepare the new menu selections at a dedicated facility in Los Angeles. The freshly made meals will be transported to LAX each day from their catering company, Caramelized Productions, to ensure customers experience restaurant level service in the skies.
“We are excited to bring our local L.A. cuisine to Delta One customers across the country,” said Shook and Dotolo. “Delta is really taking an innovative approach to on-board dining and we are proud to partner with them as they change the conversation around airplane food and elevate the customer experience inflight.”