You don't need to fly to enjoy perks of the lounges. Here, we've curated do-it-yourself versions of our signature dishes and drinks for you to experience from the comfort of your home.
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BBQ Chicken with a smoky flair.
If you're in need of a flavorful and easy-to-make snack, then look no further than Dean Fearing's take on this fan favorite.
When you need an escape, the Desert Oasis will transport you to somewhere exotic and relaxing. In this refreshing margarita you'll find earthy agave notes mingled with smoky undertones in a delicious beverage.
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Recognized as one of the founding fathers of Southwestern Cuisine and now the creator of a generation of highly-flavorful dishes, Chef Dean Fearing has spent his life cooking for people who love good food. Fearing’s Restaurant at the Ritz-Carlton, Dallas, was named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, and No. 1 in Hotel Dining in the U.S. by Zagat. Chef Fearing has been honored as Best Chef: Southwest by the James Beard Foundation, and as a “Pioneer of American Cuisine” by the Culinary Institute of America.
Jim Meehan worked at some of New York City’s most revered restaurants and bars including Gramercy Tavern and the Pegu Club before opening the James Beard Award-winning bar PDT in 2007 and a second branch in Hong Kong a decade later. A journalist and former editor of Food & Wine Cocktails and Mr. Boston Official Bartender’s Guide; Jim’s own books, The PDT Cocktail Book and Meehan’s Bartender Manual, have become industry favorites worldwide. He and his family currently reside in Portland, Oregon where he oversees his consulting firm Mixography Inc.