Delta and FOOD & WINE announce Chef Linton Hopkins as winner of "The Cabin Pressure Cook-Off," new Delta chef

  Delta and FOOD & WINE announce Chef Linton Hopkins as winner of "The Cabin
                      Pressure Cook-Off," new Delta chef

FOOD & WINE Best New Chef Alum to design menus for Delta's Atlanta to Europe

PR Newswire

ATLANTA, Oct. 29, 2013

ATLANTA, Oct. 29, 2013 /PRNewswire/ -- Delta Air Lines (NYSE: DAL) and FOOD &
WINE today announce that Chef Linton Hopkins is the winner of the "The Cabin
Pressure Cook-Off," a culinary competition to find the next Delta chef. Chef
Hopkins will join the Delta culinary team to consult on BusinessElite menus
for flights between Atlanta and Europe beginning in February.


"FOOD & WINE's Best New Chefs are some of the hardest working, most
talentedin the business, and we knew this competition would ultimately
deliver delectable food to our customers," said Joanne Smith, Delta's senior
vice president — In-Flight Service. "Chef Hopkins is a perfect addition to the
Delta culinary team, which is already filled with some of the most well-known
and respected names in the culinary business."

Chef Hopkins, of Restaurant Eugene and Holeman & Finch Public House in
Atlanta, competed against three former FOOD & Wine Best New Chefs winners in a
video series launched earlier this month, coinciding with the 25^th
anniversary of FOOD & WINE's Best New Chefs awards.

"I am humbled and thankful to have won this opportunity to represent the
values of excellence and quality which define both Delta and FOOD & WINE,"
said Chef Hopkins."I am looking forward to getting in to the kitchen with the
Delta team to come up with menus that reflect both who I am as chef and the
foods of our region."

Chef Hopkins' inflight menus will be reflective of the menus in his Atlanta
restaurants, which are filled with artisan foods of the American South. Chef
Hopkins' BusinessElite menus will feature bread from his H&F Bread Co. and
source many ingredients from local suppliers including Belle chevre, regional
cheeses from Blackberry Farm, Carolina Gold rice and grits, local charcuterie
and pork, mountain trout, seasonal fruits and vegetables, Sweet Grass dairy
and Wild American Shrimp.

"Through collaborations like this, we find innovative approaches to deliver a
unique onboard experience for our customers," said Tim Mapes, Delta's senior
vice president — Marketing. "Our partnership with the culinary experts at FOOD
& WINE magazine has been a perfect pairing."

Delta and FOOD & WINE devised three challenges for the chefs: transforming
their signature dish into an in-flight appetizer; devising an entree that
would withstand the onboard meal requirements of being cooked, chilled, and
then, reheated; and making a variety of signature desserts.

Chef Hopkins was victorious in all three challenges and will join Michelle
Bernstein, Michael Chiarello, Danny Meyer's Union Square Hospitality Group and
Master Sommelier Andrea Robinson as part of Delta's culinary team.

Delta continues to expand its team of culinary experts and is evolving its
in-flight food and beverage approach to offer menus that complement regional

Earlier this year, Miami-based chef Michelle Bernstein's menus launched on
flights to Latin America, including a special menu for flights to Mexico City.
California-based chef Michael Chiarello continues to develop menus for Delta's
transcontinental BusinessElite service between New York-JFK and Los Angeles,
San Francisco and Seattle. Those menus are paired with California-grown wines
selected by Master Sommelier Andrea Robinson as part of the Delta Winemaker
Series. Additionally, Chef Chiarello designed new menus with an Asian flair
for Delta's West Coast flights to Japan.

This September, Delta launched a new West Coast Delta Shuttle service with
hourly flights between Los Angeles and San Francisco which will include snacks
from California-based Lyfe Kitchen.

In February, express meals from Blue Smoke — a part of Danny Meyer's Union
Square Hospitality Group — will debut in BusinessElite on Delta's three daily
flights between New York's John F. Kennedy International Airport and

FOOD & WINE is the ultimate authority on the best of what's new in food,
drink, travel, style & entertaining. Founded by American Express Publishing,
the luxury-lifestyle experts, FOOD & WINE has an extensive social media
following on Facebook, Twitter, Instagram, Pinterest, Tumblr and Foursquare.
FOOD & WINE includes a monthly magazine; digital editions on the iPad, Kindle
Fire and Nook Color; a books division; a website,;plus
newsletters, clubs, events around the globe and a restaurant partnership,
Chefs Club by FOOD & WINE.

About Delta Air Lines
Delta Air Lines serves more than 160 million customers each year. Delta was
named by Fortune magazine as the most admired airline worldwide in its 2013
World's Most Admired Companies airline industry list, topping the list for the
second time in three years. With an industry-leading global network, Delta and
the Delta Connection carriers offer service to 312 destinations in 56
countries on six continents. Headquartered in Atlanta, Delta employs nearly
80,000 employees worldwide and operates a mainline fleet of more than 700
aircraft. The airline is a founding member of the SkyTeam global alliance and
participates in the industry's leading trans-Atlantic joint venture with Air
France-KLM and Alitalia. Including its worldwide alliance partners, Delta
offers customers more than 15,000 daily flights, with hubs in Amsterdam,
Atlanta, Cincinnati, Detroit, Minneapolis-St. Paul, New York-LaGuardia, New
York-JFK, Paris-Charles de Gaulle, Salt Lake City and Tokyo-Narita. Delta is
investing more than $3 billion in airport facilities and global products,
services and technology to enhance the customer experience in the air and on
the ground. Additional information is available on, Twitter @Delta, and

SOURCE Delta Air Lines

Contact: Delta Corporate Communications, 404-715-2554,
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