Alaska Airlines and Hawaiian Airlines are updating their international Suites dining with new chef-designed dishes, refreshed wine selections and more meal pre-order options.
Announced on 15 October, the changes draw on collaborations with Seattle and Honolulu chefs, bringing regional ingredients and destination-inspired dishes to flights serving Asia, Europe and Oceania. Hawaiian is also introducing new menus on selected domestic First Class services.
Hawaiian introduces new dishes from 21 October
Chef Dell Valdez’s refreshed international Suites menu launches on 21 October. Dishes 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.
The Hawaiʻi-born chef, whose restaurants include Vein in Honolulu’s Kakaʻako neighbourhood, also designs First Class meals for Hawaiian flights from the continental United States to Hawaiʻi.
On selected flights departing Hawaiʻi, Chef Keaka Lee of Honolulu restaurant Kapa Hale will introduce new First Class dishes from 21 October. These include Loco Moco for breakfast and Braised Beef with Roasted ʻUlu, or breadfruit, for dinner.
Hawaiian’s wider culinary programme also includes exclusive pre-order meals created by Chef Sheldon Simeon for Main Cabin passengers.
Alaska adds new Tokyo and Seoul menu options
Alaska is expanding its collaboration with James Beard Award-winning chef Brady Ishiwata Williams, who has worked with the airline since 2025.
His new international Suites dishes include Miso Glazed Black Cod with kimchi fried rice and traditional banchan on flights from Seattle to Tokyo-Narita. Passengers flying from Seattle to Seoul-Incheon will be offered Galbi-Glazed Chicken with fried rice and banchan.
The new dishes are available to pre-order, joining Williams’ existing beef entrée served on flights from Seattle to Tokyo, Seoul and London.
Alaska has also announced a forthcoming collaboration with Seattle chef Renee Erickson. She will develop seasonal Suites menus for flights between Seattle and London, as well as services to Athens and Paris when those routes launch in May 2027.
Erickson’s menus will combine Pacific Northwest ingredients and cooking techniques with flavours inspired by the European destinations.
Refreshed wines and expanded meal pre-orders
Both airlines are updating their premium wine selections for international Business Class. Featured wines include Paul Hobbs West Sonoma Coast Pinot Noir and Viña Cobos Cocodrilo Corte Red Blend from Argentina.
Hawaiian will expand its international Business Class meal pre-selection in the week beginning 19 October. Suites passengers will be able to choose from up to five entrées on eligible domestic and international flights.
Meals can be pre-ordered through the airlines’ mobile apps from two weeks until 20 hours before departure. The available dishes depend on the route and cabin.
Mark Krolick, Alaska Airlines’ Managing Director of Inflight Product & Experience, said: “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.”
