Alaska Airlines and Hawaiian Airlines are introducing chef-developed menus and expanded premium wine selections for international Business Class and Suites guests. The refreshed offering is rolling out in October on routes to Asia, Europe and Oceania, while Hawaiian will also extend advance meal selection to eligible premium passengers, allowing them to choose from up to five main courses before departure.
On Alaska flights to Tokyo and Seoul, menus created by Seattle chef Brady Ishiwata Williams include Japanese- and Korean-inspired dishes such as miso-glazed black cod and galbi-glazed chicken. Hawaiian will introduce new international Business Class menus by Hawaii-based chef Dell Valdez from 21 October, including ahi au poivre, Huli Huli barbecue chicken, pork medallions and a blackened tofu option.
From the same date, Hawaiian will offer First Class dishes developed by chef Keaka Lee on flights departing Hawaii. The selection includes loco moco at breakfast and braised beef with roasted breadfruit for dinner.
Eligible passengers can pre-order meals through either airline’s app between 14 days and 20 hours before departure. The option applies only to qualifying domestic and international flights, with availability varying by route and season. The wine programme is also being refreshed seasonally, with selections matched more closely to the food.
Alaska plans to introduce additional menus by Seattle chef Renee Erickson on flights from Seattle to London, Paris and Athens from May 2027.