Alaska and Hawaiian Airlines Debut Award-Winning Chef Menus on Asia and Pacific Flights

Alaska Airlines and its merged partner Hawaiian Airlines announced refreshed international Suites dining menus on 15–16 October 2026, rolling out on long-haul flights to Asia, Europe, and Oceania. Alaska Airlines has partnered with James Beard Award-winning Seattle chef Brady Ishiwata Williams: passengers on Tokyo-bound flights can choose miso-glazed black cod with kimchi fried rice and traditional Korean side dishes, while Seoul-bound travellers can select galbi-glazed chicken with fried rice. Hawaiian Airlines has enlisted Hawaii-born chef Dell Valdez to create a new international First Class menu launching 21 October: entrées include ahi au poivre with celery root purée, Huli Huli barbecue chicken with kimchi fried rice, grilled pork medallions with soy-balsamic honey glaze, and blackened tofu with Brussels sprouts and orzo. Breakfast flights from Hawaii will offer loco moco, while dinner includes braised beef with roasted ʻulu (breadfruit). Both airlines also launched upgraded premium wine programmes — including Paul Hobbs West Sonoma Coast Pinot Noir — with bottles paired to complement each menu. Eligible Suites passengers on both airlines can pre-order from up to five entrée options via the Alaska or Hawaiian mobile app, beginning two weeks before departure and up to 20 hours before the flight. The announcement was covered across multiple travel and aviation outlets and generated broad reader interest as an example of airline premium dining catching up to restaurant-quality standards.