Alaska Airlines & Hawaiian Airlines Are Taking What Passengers Eat At 35,000 Feet To The Next Level

Credit: Alaska Airlines Published Oct 16, 2026, 10:25 AM EDT Louis is a military historian and the staff writer for History of War magazine, a leading military history monthly. He also has an interest in private and commercial aviation. Sign in to your Simple Flying account Alaska Airlines and Hawaiian Airlines have announced that they are introducing new chef-curated menus. They will be matched with a premium wine program and made available for international Suites guests. The food will be for flights to Asia, Europe and Oceania, with regionally inspired menus. The joint announcement has been made possible by the fact that both Hawaiian Airlines and Alaska Airlines are subsidiaries of the Alaska Air Group. The wine available onboard has been thoughtfully paired with the flavors and ingredients available with each seasonal menu update. Suites guests will now be able to pre-order with a selection of up to five entrée options on eligible domestic and international flights. The Airlines Have Recruited Some Of The World's Best Chefs Credit: Alaska Airlines This announcement involves three big-hitting chefs. The new menus, built around destination-inspired cuisine, have been put together by the chefs Dell Valdez and Brady Ishiwata Williams. Valdez is a Hawai'i-born chef who is famous for the restaurants Vein in Kakaʻako, as well as Dell’s Kitchen & Bakery and Mio PASTALOGY. Valdez will take over the international Suite menu from October 21. Valdez's plans include Hawaii inspired dishes like Ahi au Poivre with celery root purée, Huli Huli BBQ Chicken with kimchee fried rice, Grilled Pork Medallions with a soy-balsamic honey glaze, and Blackened Tofu with Brussels sprouts and orzo. The menus for Hawaiian Airlines' domestic First Class products are also getting an overhaul. Hawai‘i Chef Keaka Lee has led the design with his signature island-inspired style. Highlights include Loco Moco for breakfast, and Braised Beef with Roasted ʻUlu (breadfruit) for dinner. Alaska Airlines Has Also Recruited An Elite Chef Credit: Alaska Airlines Alaska Airlines has worked with different but equally talented chefs. This has primarily been Chef Brady Ishiwata Williams, who is a James Beard Award-winning culinary icon. They are a Seattle-based chef who draws inspiration from their Japanese-American heritage. As a self-taught chef, Williams brings a unique culinary perspective. They have been working on Alaska Airlines' in-flight dining experience since 2025. The current favorite on flights including Williams' dishes is a signature beef entrée, served on trips from Seattle to Tokyo, Seoul and London. They have worked on new dishes for international Suites guests, such as Miso Glazed Black Cod with kimchi fried rice and traditional banchan, and Galbi-Glazed Chicken with fried rice and banchan. All dishes on Williams' menu can be preordered now. Further improvements to Alaska Airlines' premium dining options are coming soon. Renee Erickson will bring her Pacific Northwest style. Erickson is another James Beard Award winner. She co-owns some incredible restaurants across Seattle. The menu will be seasonal and available on flights from Seattle to London. You can also try her food on flights to Athens and Paris when these routes open up in May 2027. The Wine Program Has Been Upgraded Too Credit: Alaska Airlines The "world-class wine program" includes further familiar names for those with discerning tastes. Examples include Paul Hobbs West Sonoma Coast Pinot Noir and Viña Cobos Cocodrilo Corte Red Blend from Argentina. Hawaiian Airlines and Alaska Airlines plan to keep updating the program to ensure the wines are properly paired with each new dish being added to the options. Mark Krolick, Managing Director of Inflight Product & Experience at Alaska Airlines reflected on the importance of choosing food and wines that reflect the unique cultures of Alaska and Hawaii: "Exceptional dining is an essential part of the premium travel experience and our fall menu brings together the talent and distinct culinary perspectives of chefs in Seattle and Honolulu, with thoughtfully crafted dishes that celebrate the flavors of our home communities while bringing a fresh perspective to dining at 35,000 feet.”