Since the introduction of the Boeing 777-300ER in the American Airlines fleet, the carrier has offered one of the best Business Class cabins in the sky and thanks to an elevation of the food and beverage offering onboard, the experience has never been better, as James Wilkinson discovers.

With great food, wine, entertainment and hospitality, American Airlines’ Flagship Business class been a fantastic offering in the sky for years, taking travellers across the globe in comfort and style.

As the demand for luxury travel continues to grow and as citizens of the world want to keep uncovering new destinations, American has continued to grow both its fleet with new Boeing 787 Dreamliners and also its global route map (look out for six new destinations in 2026 already), with many customers booking tickets in the popular Flagship Business cabin.

Headlining the American Airlines Flagship Business offering on the Boeing 777 and Boeing 787 fleet are the flatbed seats that have a comfortable 20.5-inch width and extend out to 79-inches long.

You’ll find the seats are in a 1-2-1 configuration, offering aisle access for all passengers, and they also feature a high-definition TV screen that’s generally around 15-18 inches in size, perfect for watching the world-class entertainment onboard.

The Flagship Business Class seats have a range of storage compartments and all are equipped with universal AC and USB charging ports.

When it comes to dining onboard, American impresses with generally a choice of four mains – my flight from Dallas Fort Worth to Brisbane featured smoked beef brisket, seared seabass, grilled chicken and a vegetable and garbanzo bean terrine – alongside a starter, salad and the famous ice cream sundae for dessert.

On the drinks front, the airline has really improved and expect a Champagne, two whites and two reds, plus a dessert wine on Flagship Business flights.

While the brands will differ depending on the destination, expect wines from France, Chile, Italy, the United States and Portugal, including our favourite, the Sling and Spear Cabernet Sauvignon from California.

For those peckish during the flight, a range of mid-flight snacks are on offer and on my flight, that included wagyu beef sliders and a mezze plate.

Breakfast is offered prior to arrival and there’s a smoothie to start, followed by a selection of main course, including a roasted frittata with vegetables or a fresh fruit bowl on the flight I took.

While the inflight dining experience is excellent, the comfortable sleeper seats really do headline the experience onboard, so you should absolutely maximise rest, particularly on the 14-hour flights to and from Australia, and you’ll arrive in Sydney, Brisbane, Los Angeles or Dallas Fort Worth well rested.

American Airlines has begun the roll-out of an all-new Flagship Business cabin and while we can’t wait to experience what’s on offer, what’s available now on the Boeing 777 and Boeing 787 fleet is fantastic and very much great value.

UPPING THE LOUNGE ANTE, GOURMAND STYLE

Before hopping on your Business Class flight, be sure to head to one of the American Airlines Flagship lounges across the United States.

It’s at the Flagship Lounges where the carrier has been upping the ante of late and now has introduced a range of new dishes by James Beard Foundation award-winning chefs.

As part of American’s continued partnership with the James Beard Foundation, this late-summer line-up brings bright flavours and bold creativity with globally inspired dishes that spotlight seasonal produce and chef-driven creativity.

From tangy, citrus-glazed vegetables to a whimsical bao bar and refreshing salads packed with crunch, this final summer instalment brings together texture, flavour and a sense of place, all before take-off.

The dishes on offer provide a fantastic pre-flight dining experience to help maximise sleep on the flight.

At Los Angeles International Airport, Chef Brandon Kida from Hinoki and the Bird is back with a flavourful bao bar, offering two crave-worthy choices: crispy maitake mushroom or fried chicken, each topped with yuzu aioli for a pop of citrusy depth and creaminess.

Over at Dallas Fort Worth International Airport, American has partnered with American celebrity chef and restaurateur Tiffany Derry, known for her appearances on Top Chef, Cutthroat Kitchen and Hungry Investors.

Always one to celebrate bold Southern roots with a modern lens, Chef Derry is plating up charred mixed mushroom salad with crispy rice and furikake dressing, as well as a bright, herbaceous Mediterranean couscous salad layered with red radishes, mint, feta and crispy chickpeas.

At the bustling Philadelphia International Airport, Chef Randy Rucker is helping up the pre-flight dining ante for American.

Known for pushing culinary boundaries at River Twice and Little Water, Chef Rucker brings a playful new twist to lounge fare with squid ink biscuits served with speck ham and creole mustard.

Down at Miami International Airport, American has partnered with celebrated Chef Timon Balloo from the Katherine Restaurant.

Channelling peak summer flavour with global flair, Chef Balloo is serving two vegetable-forward warm dishes: citrusy sweet soy and balsamic-glazed brussels sprouts and a medley of asparagus, haricot verts and peas in citrus butter, a garden-fresh celebration with every bite.

“American continues to redefine the airport dining experience, proving that the journey can be just as delicious as the destination,” an American spokesperson said.

“Whether customers are headed on a business trip or beachside escape, these summer dishes bring the flavour of the season to every lounge visit.”

At the American Airlines Flagship lounges, also expect premium beverages including a range of top international wines alongside places to eat, work and relax before the flight.