Alaska Airlines Unveils Upgraded First Class Menu

Alaska Airlines Launches Premium In-Flight Dining with “Chef’s (Tray) Table”

SEATTLE – Alaska Airlines is revolutionizing in-flight dining with the introduction of its new “Chef’s (Tray) Table,” a premium culinary program designed exclusively for First Class passengers. This innovative initiative reflects the airline’s commitment to offering authentic, regionally inspired cuisine, with the debut menu crafted by James Beard Award-winning Chef Brady Ishiwata Williams, hailing from Seattle.

Starting June 5, travelers can indulge in this elevated dining experience on select routes between Seattle (SEA) and major East Coast cities, including New York City (JFK), Newark (EWR), and Washington, D.C. (DCA). Preorders for the gourmet meals are already available, allowing guests to savor a unique culinary journey in the sky.

Alaska Airlines Enhances In-Flight Experience

The launch of “Chef’s (Tray) Table” builds on Alaska Airlines’ successful 2023 collaboration with Chef Brandon Jew of San Francisco, which highlighted passengers’ appetite for gourmet, West Coast-inspired meals. In response, Alaska Airlines is expanding this initiative into a rotating seasonal series featuring renowned chefs.

Chef Brady Ishiwata Williams leads the next phase of this program, bringing his expertise in modern Japanese-American cuisine. His dishes not only showcase Pacific Northwest ingredients but also tell a story rooted in his cultural heritage, reinforcing Alaska Airlines’ brand as a regionally focused, customer-centric airline.

Chef Brandon Jew also joins the rotating lineup, offering Cantonese-inspired menus on more East Coast routes, marking a long-term commitment to chef-driven dining at 30,000 feet.

Exclusive First Class Menu Highlights

Guests flying First Class from Seattle (SEA) to New York (JFK/EWR) and Washington, D.C. (DCA) can expect a diverse menu that varies by departure time:

• Departures 5:00 a.m. – 9:59 a.m.

  • Mochi Waffle & Fried Chicken: Rice flour bubble waffle paired with tempura-style fried chicken, served with apple miso butter and tamari-maple syrup.

• Departures 10:00 a.m. – 11:59 a.m. (Outbound to East Coast)

  • Klingemann Farms Glazed Short Rib: Short rib glazed with serrano jaew sauce, accompanied by stir-fried rice cakes, hon-shimeji mushrooms, spinach, and baby bok choy.
• Departures 10:00 a.m. – 10:59 p.m. (Inbound to SEA)
  • Buckwheat Soba with Ahi-Tuna Tataki: Chilled soba noodles in ponzu broth topped with tofu, cucumber, edamame, and pickled seaweed, served with seared ahi-tuna and chili crisp.

In addition to the First Class offerings, Alaska Airlines continues to provide premium dining options throughout its cabins. Recently, the airline introduced “The Best Laid Plants,” a 100% plant-based and gluten-free grain bowl developed in collaboration with Seattle’s Evergreens™, featuring Chimichurri Tofu, avocado, quinoa, and a mango habanero dressing.

A Culinary Strategy Rooted in Community

Alaska Airlines’ culinary strategy is deeply intertwined with its West Coast identity, emphasizing diversity, innovation, and community engagement. By collaborating with local chefs from various cultural backgrounds, the airline ensures each meal is infused with authenticity and rich flavors.

Chef Williams’ journey—from a family diner to Michelin-recognized kitchens—embodies Alaska’s core values of quality and community. His partnership with the airline transforms the traditional in-flight tray table into an exquisite dining experience.

For more information on Alaska Airlines’ culinary offerings and to explore related articles, visit Alaska Airlines or check out our latest news on in-flight dining innovations.

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