Alaska Airlines and Hawaiian Airlines are raising the bar on premium inflight dining, debuting refreshed international Suites menus this month on routes to Asia, Europe and Oceania. The rollout deepens existing collaborations with award-winning culinary talent from Seattle and Honolulu, positioning both carriers as serious competitors in the fast-evolving world of high-end travel foodservice.
The Chef Lineup
At the center of the update is James Beard Award-winning Chef Brady Ishiwata Williams, the Seattle-based chef whose Japanese American–influenced cooking has anchored Alaska Airlines' international Suites program since 2025. Williams is now adding Miso Glazed Black Cod with kimchi fried rice and traditional banchan for Tokyo-Narita flights, and Galbi-Glazed Chicken with fried rice and banchan for Seoul-Incheon service. Looking further ahead, James Beard Award winner Renee Erickson—who co-owns several celebrated Seattle restaurants—will design seasonal Pacific Northwest menus for Suites guests flying between Seattle and London, with Athens and Paris routes coming in May 2027.
On the Hawaiian Airlines side, Chef Dell Valdez, the Honolulu culinary figure behind Vein in Kakaʻako, Dell's Kitchen & Bakery and Mio PASTALOGY, launches a refreshed international Suites menu October 21. His offerings include 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. For domestic First Class guests departing Hawaiʻi, Chef Keaka Lee of Honolulu's Kapa Hale takes the lead starting October 21, bringing island staples like Loco Moco for breakfast and Braised Beef with Roasted ʻUlu (breadfruit) for dinner. Chef Sheldon Simeon separately handles exclusive pre-order meals for Main Cabin guests, ensuring culinary identity extends beyond the premium cabin.
The Wine Program
Both airlines are also refreshing their international Business Class wine selections this fall, with curation keyed to complement the seasonal menus rather than serve as a generic amenity. Highlighted producers include Paul Hobbs West Sonoma Coast Pinot Noir and Viña Cobos Cocodrilo Corte Red Blend from Argentina—names that carry genuine credibility among wine-literate travelers. The pairing-first approach mirrors strategies gaining traction across upscale hospitality dining programs, where beverage directors are increasingly building wine lists around menu architecture rather than brand recognition alone.
What It Means for Operators
The scope of these chef partnerships—spanning multiple James Beard honorees, distinct cabin tiers and a rotating seasonal calendar—reflects a broader shift in how airlines are treating foodservice as a product differentiator, not a cost center. For the restaurant and hospitality industry, that shift creates real opportunity: chefs with strong regional identities are being sought for licensing and consulting arrangements that extend their brand reach well beyond the dining room. The pre-order infrastructure also deserves attention. Suites guests on both carriers can now select from up to five entrée options beginning two weeks before departure and up to 20 hours prior via the Alaska and Hawaiian mobile app—a level of customization that mirrors what guests expect from premium restaurant reservation and tasting-menu platforms.
Mark Krolick, Managing Director of Inflight Product and Experience at Alaska Airlines, framed the program's intent directly: "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."
For foodservice professionals tracking where culinary talent and consulting dollars are flowing, the Alaska Air Group model—structured, multi-chef, cabin-segmented—offers a template worth watching.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
