Alaska Airlines and Hawaiian Airlines have announced the introduction of new chef-curated menus and a premium wine programme for their international Suites guests. The refreshed dining experience, available from this month, features regionally inspired dishes crafted by award-winning chefs Brady Ishiwata Williams and Dell Valdez, aiming to immerse passengers in the flavours of their destinations across Asia, Europe, and Oceania.
The airlines are enhancing their inflight offerings with a multi-course dining experience, complemented by a selection of premium wines. "Exceptional dining is an essential part of the premium travel experience," said Mark Krolick, Managing Director of Inflight Product and Experience at Alaska Airlines. The wine programme includes selections from renowned producers such as Paul Hobbs and Viña Cobos.
Hawaiian Airlines will also offer expanded preselect meal options for international Business Class passengers, allowing them to choose from up to five entrée options before their flight. Chef Dell Valdez, known for his culinary ventures in Hawaiʻi, introduces dishes like Ahi au Poivre and Huli Huli BBQ Chicken, whilst Chef Keaka Lee brings island-inspired cuisine to First Class menus on flights departing Hawaiʻi.
Alaska Airlines continues its collaboration with Chef Brady Ishiwata Williams, who introduces new dishes such as 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.
These enhancements reflect the airlines' commitment to providing a unique and memorable dining experience at 35,000 feet, ensuring guests enjoy a taste of their destination before they even arrive.
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