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Delta’s New Celebrity Chef Michelle Bernstein Spices Up International Dining Experience for BusinessElite Customers


Bernstein creations board this summer for global-bound customers

ATLANTA, May 4, 2006 – Delta Air Lines is partnering with hot, new celebrity chef Michelle Bernstein to serve up delicious, exclusive menu options for its international BusinessElite® customers. As Delta redesigns its BusinessElite class to create a more inviting and entertaining experience, Bernstein will serve as Delta’s consulting chef, creating sumptuous appetizers, entrées and side dishes set to debut on BusinessElite flights this summer.

Michelle Bernstein’s vision and upscale menu designs are a perfect fit for Delta’s BusinessElite product and with the new Delta brand and experience we are creating for our customers,” said Joanne Smith, vice president of Consumer Marketing for Delta. “This year, we are marking the largest international expansion in Delta’s history, and to support it, we’re enhancing our international BusinessElite product, including our personal dining offerings. Working with Chef Bernstein, one of America’s most innovative chefs, we want to provide our BusinessElite customers with a truly unmatched culinary experience.”

BusinessElite offers a personalized five-course dining experience catered to each customer’s preference and an original, award-winning wine program. Bernstein – one of the country’s most prominent female chefs who recently opened Michy’s, a Mediterranean-style bistro in Miami – will create a BusinessElite menu with savory, contemporary offerings, in keeping with her culinary vision and extensive experience as a chef. Delta will look to its customers to ultimately decide which new menu items take flight. In the meantime, some of the mouth-watering options being considered include:

* Lamb in Pomegranate Glaze with Pilaf and Cherries
* Linguine with Shrimp, Cognac, Scallions and Melting Chèvre
* Grilled Fish with Sweet Corn Succotash, Ancho Lime Butter
* Chicken braised in Red Wine with Tomatoes, Olives, Capers and Potatoes
* Grilled Tenderloin of Beef with Chimichurri, Polenta and Roasted Peppers

“I’m incredibly excited to be working with Delta to create a new, contemporary menu of original and delicious on-board food choices that I hope will delight Delta’s BusinessElite customers,” said Chef Bernstein. “My vision is to simplify the menu – using fewer ingredients, but making those ingredients incredibly impactful and significant – especially at 30,000 feet.”

In addition to a refurbished personal dining menu, Delta’s enhanced BusinessElite experience will include: comfortable all-leather sleeper seats with 60" of legroom; a digital, on-demand entertainment system with an extensive movie selection, the ability to build a personal music playlist, a suite of video games, and in-seat laptop power outlets; and a cleaner, brighter cabin. The refurbished BusinessElite product will make its debut later this spring. BusinessElite is available on all of Delta’s intercontinental routes, including flights between the U.S. and Europe, Japan, India, Chile, Brazil, and Argentina.

About Chef Michelle Bernstein
One of the country’s most prominent female chefs, Michelle Bernstein is former chef of Azul at the Mandarin Oriental Hotel in Miami, the hotel’s 120-seat signature restaurant. Azul was bestowed with the coveted AAA Five Diamond Award for 2003 & 2004, making it the only restaurant in Miami with this prestigious honor of culinary excellence. Under Chef Bernstein’s helm, Esquire named Azul “Best Restaurant of the Year” in its 20th annual survey of the nation’s best new restaurants and Bernstein’s foie gras with chocolate mole was rated on of the five best dishes in the world by Vanity Fair.

Chef Bernstein trained with world renowned chef Jean Louis Palladin at the Watergate in Washington D.C. and honed her skills at Alison on Dominick and Le Bernardin in New York.

At her signature restaurant Michy’s, in the new upper east side of Miami, Bernstein presents her unique version of luxurious comfort food that showcases her careful selection of only the finest and freshest ingredients, the whole menu being done in half and full portions.

Bernstein was a co-host of The Food Network’s Melting Pot, a show that presented the traditions, stories and recipes of her Latin background. She also made a recent appearance on Iron Chef America where her team battled Bobby Flay and took home the winning title. Bernstein was named one of the Southeast’s top chefs by Esquire, Food and Wine and Bon Appetite and also was nominated for the James Beard Award for best chef. Chef Bernstein is a graduate of Johnson & Wales University from which she holds an honorary doctorate.

About Delta
Delta Air Lines (Other OTC: DALRQ) is one of the world’s fastest growing international carriers with more than 50 new international routes added or announced in the last year. Delta offers flights to 452 destinations in 95 countries on Delta, Delta Shuttle, the Delta Connection carriers and its worldwide partners. In summer 2006, Delta plans to offer customers more destinations and departures between the U.S., Europe, India and Israel than any global airline*, including service on 11 new trans-Atlantic routes from its Atlanta and New York-JFK hubs. Delta also is a major carrier to Mexico, South and Central America and the Caribbean, with more than 35 routes announced, added or applied to serve since Jan. 1, 2005. Delta’s marketing alliances also allow customers to earn and redeem SkyMiles on more than 14,000 flights offered by SkyTeam and other partners. Delta is a founding member of SkyTeam, a global airline alliance that provides customers with extensive worldwide destinations, flights and services. Customers can check in for flights, print boarding passes and check flight status at

*From the U.S., based on July 2006 OAG.


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