Alaska and Hawaiian Expand Premium Dining With New Chef-Curated Menus
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Alaska Airlines and Hawaiian Airlines are expanding their premium dining programs this fall with new chef-curated international Suites menus and a refreshed Business Class wine selection. Hawaiian international Business Class guests will also gain the ability to pre-order from up to five entrées before departure, while passengers will see destination-inspired dishes on flights to Asia, Europe, and Oceania. The changes give passengers more choice while helping Alaska highlight its Pacific Northwest roots and Hawaiian bring more of Hawaii’s culinary identity onboard.
Chef Partnerships Shape International Suites Dining
Alaska and Hawaiian are building their new menus around chefs from Seattle and Hawaii, using regional ingredients and culinary influences to shape the dining experience on each airline.
On Hawaiian, Hawaii-born Chef Dell Valdez will introduce a refreshed international Suites menu on October 21. The lineup includes 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.
Hawaiian is extending that approach beyond international Suites. On flights departing Hawaii, Kapa Hale Chef Keaka Lee will introduce domestic First Class dishes including Loco Moco for breakfast and Braised Beef with Roasted ʻUlu for dinner. Chef Sheldon Simeon continues to develop pre-order meals for Main Cabin passengers.
Alaska is expanding its partnership with James Beard Award-winning Chef Brady Ishiwata Williams, whose menus draw on his Japanese American heritage. New international Suites dishes include Miso Glazed Black Cod with kimchi fried rice and banchan on Seattle-Tokyo flights and Galbi-Glazed Chicken with fried rice and banchan on Seattle-Seoul service.
“Exceptional dining is an essential part of the premium travel experience,” said Alaska Airlines Managing Director of Inflight Product & Experience Mark Krolick. “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.”
James Beard Award-winning Chef Renee Erickson will also join Alaska’s international dining program, creating seasonal menus for Seattle-London flights and service to Athens and Paris when those routes launch in May 2027. Her menus will pair Pacific Northwest ingredients and techniques with flavors inspired by Alaska’s European destinations.
Pre-Order and Wine Pairings Give Passengers More Choice
Hawaiian international Business Class passengers will gain the expanded meal pre-select options already available to Alaska guests. Eligible Suites passengers can choose from up to five entrées through the Alaska or Hawaiian app, beginning two weeks before departure and up to 20 hours before the flight.
The airlines are pairing the chef-led menus with a refreshed international Business Class wine program. Current selections include Paul Hobbs West Sonoma Coast Pinot Noir and Viña Cobos Cocodrilo Corte Red Blend from Argentina, with wines selected to complement the flavors and ingredients across the seasonal menus.
Pre-ordering gives passengers more control over the dining experience before boarding, while route-specific dishes and wine pairings allow Alaska and Hawaiian to tailor meals more closely to individual journeys.
Food and Beverage Reinforce Two Premium Identities
The dining changes build on the premium products Alaska and Hawaiian unveiled in September. Alaska’s upcoming Aurora experience will emphasize Seattle and the Pacific Northwest, while Hawaiian’s Leihōkū product will remain rooted in Hawaiʻi.
The latest menus put that strategy into practice before the new premium cabins begin arriving in 2028. Alaska’s partnerships with Williams and Erickson reflect its Pacific Northwest identity, while Hawaiian’s partnerships with Valdez, Lee, and Simeon bring local dishes, ingredients, and culinary traditions into different cabins.
Hawaiian’s refreshed international Suites menu launches October 21, while Williams’ latest Alaska dishes are already available for pre-order. Erickson’s European menus will extend the program when Alaska begins service to Athens and Paris in May 2027.