Five Award-Winning Chefs Debut on Alaska and Hawaiian Airlines International Suites Starting Today
Alaska and Hawaiian Airlines launched new chef-curated in-flight menus in their international Suites cabins on 21 October, partnering with five acclaimed chefs including two James Beard Award winners.
Starting 21 October 2026, Alaska and Hawaiian Airlines rolled out a new wave of chef-designed menus in their premium international Suites (Business Class) cabins, partnering with five renowned culinary figures. James Beard Award-winner Brady Ishiwata Williams, a Seattle chef, is creating menus for the Seattle–Tokyo, Seattle–Seoul, and Seattle–London routes. Honolulu-born chef Dell Valdez — known for Vein in Kakaʻako, Dell's Kitchen & Bakery, and Mio PASTALOGY — is contributing four entrée options to the international Suites menu, including ahi au poivre with celery root purée and huli huli barbecue chicken with kimchee fried rice. Chef Keaka Lee of Kapa Hale in Honolulu is designing select First Class menus for flights departing Hawaiʻi, featuring loco moco at breakfast and braised beef with roasted breadfruit at dinner. Chef Sheldon Simeon is adding to the Main Cabin pre-order programme. James Beard Award-winner Renee Erickson will join the Athens and Paris routes in May 2027. Passengers may pre-order up to five entrées via the airline's app, from two weeks before departure down to 20 hours before the flight.
