Alaska Airlines and Hawaiian Airlines have unveiled a significant upgrade to their international premium cabin dining, introducing chef-curated menus and a premium wine programme for guests travelling in Suites. The new offerings, effective this month, are designed to bring the flavours of Asia, Europe, and Oceania directly to the cabin, enhancing the overall travel experience for long-haul passengers.
The collaboration brings together the culinary expertise of award-winning chefs Brady Ishiwata Williams and Dell Valdez, who have crafted a multi-course dining experience that highlights regional ingredients and techniques. "Exceptional dining is an essential part of the premium travel experience," said Mark Krolick, Managing Director of Inflight Product and Experience at Alaska Airlines. "We are thrilled to offer our guests a taste of their destination before they even arrive."
Wine programme and preselect options
Complementing the new menus is a curated wine list featuring selections from renowned producers such as Paul Hobbs and Viña Cobos. The premium wine programme aims to pair perfectly with the dishes, offering passengers a sophisticated and memorable dining experience at 35,000 feet.
For international Business Class passengers on Hawaiian Airlines, the airline is expanding its preselect meal options, allowing travellers to choose from up to five entrée options before their flight. This enhancement provides greater flexibility and personalisation, ensuring that guests can enjoy their preferred meal without any last-minute surprises.
Chef-driven menus
Chef Dell Valdez, known for his culinary ventures in Hawaiʻi, introduces dishes such as Ahi au Poivre and Huli Huli BBQ Chicken, bringing a taste of the islands to the skies. Meanwhile, Chef Keaka Lee adds island-inspired cuisine to First Class menus on flights departing Hawaiʻi, further enriching the regional flavour profile.
Alaska Airlines continues its partnership with Chef Brady Ishiwata Williams, who has created new dishes including Miso Glazed Black Cod and Galbi-Glazed Chicken for international routes. Additionally, Chef Renee Erickson will soon contribute her Pacific Northwest culinary style to flights between Seattle and European destinations, adding a distinct regional touch to those services.
These enhancements reflect the airlines' commitment to providing a unique and memorable dining experience, ensuring that guests enjoy a taste of their destination before they even arrive. The move is part of a broader trend in the aviation industry to elevate premium cabin offerings, as carriers compete to attract high-value travellers.
For travel professionals, this development underscores the importance of culinary excellence in shaping passenger loyalty and overall brand perception. As airlines continue to invest in premium experiences, the role of food and beverage in differentiating carriers becomes increasingly critical.
The new menus and wine programme are now available on select international routes, with further expansion expected in the coming months. Alaska Airlines and Hawaiian Airlines, both part of the same corporate family, are leveraging their combined resources to deliver a consistent yet regionally diverse premium dining experience across their networks.
