Alaska and Hawaiian Are Putting Award-Winning Chefs Behind the Suites Menu

Alaska Airlines and Hawaiian Airlines announced on October 15 that their premium international cabins are getting chef-curated menus and a refreshed wine program. The first wave starts October 21, when Hawaiian chef Dell Valdez’s refreshed Suites menu goes live on flights to Asia, Europe and Oceania. Dishes include ahi au poivre with celery root puree, huli huli barbecue chicken with kimchee fried rice, and a blackened tofu option with Brussels sprouts and orzo.

Alaska is leaning on James Beard Award winners. Chef Brady Ishiwata Williams has designed a new Suites menu already open for pre-order, featuring miso-glazed black cod on Seattle-Tokyo Narita and galbi-glazed chicken on Seattle-Seoul Incheon, plus a signature beef entree on Seattle flights to Tokyo, Seoul and London. Chef Renee Erickson’s menus are coming soon for Seattle-London, with Athens and Paris menus to follow when those routes launch in May 2027.

Hawaiian is adding local flavor closer to home. Honolulu chef Keaka Lee’s menu, including loco moco at breakfast and braised beef with roasted ulu at dinner, begins October 21 on flights departing Hawaii. The airlines also say Hawaiian’s international Business Class is getting expanded pre-select meals the week after the announcement, and Sheldon Simeon is behind exclusive pre-order meals for the Main Cabin.

Wine gets a fall refresh as well, with named bottles including a Paul Hobbs West Sonoma Coast Pinot Noir and a Vina Cobos Cocodrilo red blend from Argentina. Pre-ordering is available through the Alaska and Hawaiian app from two weeks to 20 hours before departure, and Suites guests can choose from up to five entrees on eligible flights.

Sources: Alaska Airlines Newsroom, Upgraded Points