Alaska Airlines & Hawaiian Airlines Are Taking What Passengers Eat At 35,000 Feet To The Next Level

Alaska Airlines and Hawaiian Airlines say they’re upgrading what passengers eat in the air, rolling out chef-curated menus matched with a premium wine program for international Suites guests. The regional, destination-inspired menus will be used on flights to Asia, Europe and Oceania, with seasonal updates. Because both carriers sit under Alaska Air Group, the companies are presenting the same overall program to eligible guests. Starting October 21, Hawaiian’s international Suite menu is taken over by chef Dell Valdez, whose roster includes dishes such as Ahi au Poivre and Huli Huli BBQ Chicken. Valdez’s menus will pair with wines, and Suites guests can pre-order up to five entrée options on qualifying flights. On Alaska, chef Brady Ishiwata Williams handles international Suites, with items like miso-glazed black cod and galbi-glazed chicken; pre-orders are already open. More premium dining improvements are expected soon with James Beard-winning Renee Erickson bringing a Pacific Northwest style.