Regular airline food can be a hit or a miss. But that changes the moment you step into first class. For nearly a century, airlines have used food as a way to show off and outdo the competition. In fact, first-class dining has followed global trends and changed passenger expectations.
Curious to know what has changed and how much? Let’s dig into it right away!
1930s: When Flying Meant Feasting in Style
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Flying in the 1930s was straight-up glamorous. Only the wealthy flew, and airlines treated them like royalty. Imperial Airways served multi-course meals with roast meats and fresh fruits. Yes, you got all that, even on short flights.
1940s: Wartime Didn’t Kill the Class
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Airlines didn’t ditch the white-glove service even with World War II rationing. Pan Am still offered roast duck and poured chilled champagne. While the presentation got simpler due to tight resources, the effort stayed high.
1950s: Lobster at Altitude Became Normal
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In the '50s, jet travel picked up speed—and so did the competition. TWA and BOAC served lobster tails, filet mignon, and shrimp cocktails on china with real cutlery. Some even had chefs onboard. It was an experience designed to wow you before you even reached the runway.
1960s: Champagne Flowed and Caviar Took Off
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If you were flying Air France or Lufthansa, you were sipping champagne, spooning caviar, and maybe lounging in a mid-air bar post-dessert. Planes had brandy lounges and seats where you could sink in for comfort.
1970s: Welcome to the Sky Steakhouse
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Being served prime rib when you’re flying at 30,000 feet sounds cool, right? Crêpes suzette flambéed mid-flight–that was peak '70s. American Airlines and Pan Am turned cabins into rolling restaurants. The meals were big and theatrical. If you liked your dessert set on fire—good news, they had that covered, too.
1980s: Airlines Went Gourmet (and Global)
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In the '80s, first-class menus got a passport. Singapore Airlines served satay skewers. And Asian flavors joined classic French dishes. Dom Pérignon was basically a regular. Airlines even started hiring celebrity chefs to design meals.
1990s: Say Hello to Fancy, Personalized Dining
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The '90s brought personalized dining to the skies. British Airways teamed up with chefs and sommeliers to offer multi-course meals and wine pairings. You’d choose starters, mains, and even dessert cheese boards.
2000s: Freedom to Choose (and Sip Cocktails Mid-Flight)
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In the 2000s, airlines gave you tons of freedom. Emirates rolled out à la carte menus and lounges with actual bars. Qatar served custom noodle bowls. You didn’t have to choose a meal before takeoff. You could order when you were hungry. Flying started to feel more like a private dining club.
2010s: Sustainability Took the Pilot’s Seat
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Qantas added wagyu beef and fresh scallops but also told you where your food came from. Singapore Airlines leaned into lighter, seasonal options. Airlines got serious about sustainability. First-class meals became a mix of high-end taste and eco-conscious sourcing—because that mattered to travelers now.
2020: Goodbye Porcelain, Hello Packaged Meals
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The pandemic shut down luxury fast. Airlines switched to sealed boxes and plastic cutlery—even in first class. Alcohol vanished on some flights. Japan Airlines and Emirates still tried to keep meals fresh and premium. But overall, first-class dining paused while the world focused on safety and staying six feet apart.
2021: First-Class Food Tiptoes Back
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Slowly, hot meals returned. Airlines like Delta and American brought back full-course service but with tweaks. Real plates and cutlery made a comeback. It wasn’t quite back to normal, but it felt like a little luxury again. Travelers noticed, and they appreciated the effort.
2022: Wellness Becomes the Main Course
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The first class started serving lighter and cleaner meals. Airlines like Singapore worked with wellness experts to design dishes that helped with bloating and jet lag. This included plant-based entrees, low-sodium sauces, and even organic wines. Passengers wanted to land feeling better—not heavier, so airlines listened and adjusted menus accordingly.
2023: Eat When You Want, How You Want
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Lufthansa and Air France gave passengers dine-on-demand options. Some let you pick dishes through an app before boarding. You could customize everything—vegan meals, no nuts, low spice. Flexibility became the new luxury, and it came with a side of truffle risotto.
2024: Your Meal, Predicted by AI
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Emirates and ANA used passenger history to suggest meals and wine pairings. Your past flight behavior helped shape the perfect menu. Interactive screens showed you detailed dish info. Airlines were using tech to serve what you actually liked.
2025: Food That’s Fancy and Feels Personal
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First class today mixes the same old-school luxury with smart innovation. You’ll find truffle pasta, sushi platters, and regional menus crafted by real chefs. Fine porcelain is back. Airlines even train staff in plating and presentation. And it finally feels glamorous again.
