Major airlines frequently experiment with their meal offerings in the premium cabins, linking with world class chefs to produce top of the line dishes that can survive microwave oven reheating and the inevitable dulling of passengers’ taste buds at 30,000 feet. It’s a real challenge; some chefs succeed, others, no matter the number of Michelin stars, don’t.

Chef Sarah Grueneberg, executive chef of Chicago’s Monteverde Restaurant & Pastificio and a 2017 James Beard Award winner for Best Chef: Great Lakes is the latest to take to the air through a new partnership between the James Beard Foundation and American Airlines that will feature a roster of the organization’s award winning chefs.