Alaska Airlines Launches Exciting New First Class Menu

Alaska Airlines Unveils New First Class Menu by Renowned Chef Brandon Jew

SEATTLE – Alaska Airlines (AS) is elevating the in-flight dining experience with the introduction of a new First Class menu, curated by Michelin-starred chef Brandon Jew. This exciting development will roll out this spring on select routes, including San Francisco (SFO) to New York (JFK), Boston (BOS), Washington DC (DCA/IAD), and Orlando (MCO). Travelers can now indulge in Cantonese-inspired dishes that celebrate local ingredients, enhancing the overall culinary experience for passengers flying in Alaska Airlines’ premium cabin.

Chef Brandon Jew, the acclaimed owner of San Francisco’s Michelin-starred restaurant, Mister Jiu’s, has partnered with Alaska Airlines since Fall 2023. This collaboration now brings forth a spring menu that artfully combines modern Cantonese flavors with fresh California produce, aiming to transform long-haul transcontinental dining into a memorable experience.

Innovative New Dishes in Alaska Airlines First Class

The freshly curated menu offers three standout dishes that showcase the essence of Cantonese cuisine:

• Hong Kong French Toast (SFO to BOS/DCA/EWR/JFK/IAD/MCO, morning service): A unique twist on a breakfast favorite, featuring rose-water strawberry compote, coconut-cashew butter sauce, and Lap Cheong sausage from Wycen Foods.

• Stemple Creek Ranch Braised Short Ribs (SFO to JFK/EWR, mid-morning to evening): Tender ribs braised in shio koji marinade, served with broccolini and Chow-Fun rice noodles accompanied by butternut squash.

• Tea-Smoked Soy Chicken (JFK/EWR to SFO and SFO to BOS/DCA/IAD/MCO, mid-morning to evening): Crispy tea-smoked chicken paired with lotus root pickles, sticky lotus-leaf rice, and Lap Cheong sausage.

Chef Jew’s emphasis on regional authenticity and sustainability is evident in these dishes, as they incorporate pasture-raised meats from Stemple Creek and cured meats sourced from San Francisco’s Chinatown. This commitment not only enhances flavor but also supports local farming practices.

Expanding Culinary Offerings in Economy Class

In addition to the First Class upgrades, Alaska Airlines will introduce the “Best Laid Plants” grain bowl in the Main Cabin starting April 30, 2025. Developed in collaboration with Seattle-based Evergreens™, this 100% plant-based, gluten-free option includes Chimichurri Tofu, avocado, quinoa, and Mango Habanero Dressing.

This dish not only caters to health-conscious travelers but also emphasizes Alaska Airlines’ commitment to eco-friendly dining options. David Rodriguez, Alaska’s food and beverage planning manager, stated, “It’s a healthy, planet-friendly option that even carnivores love after taste tests.” Chef David Kairis from Evergreens added, “This bowl proves plant-based food can be bold and satisfying.”

Looking Ahead: More Culinary Innovations on the Horizon

Alaska Airlines continues to prioritize culinary excellence with plans for future chef collaborations and seasonal menu enhancements tailored for high-altitude dining. VP of products and experience Todd Traynor-Corey shared that travelers can expect more innovative flavors and dining experiences throughout 2025, with additional First Class enhancements on the horizon.

The airline’s dedication to providing premium experiences has already garnered accolades, including top honors from Business Traveler in 2024. By featuring esteemed chefs like Brandon Jew, Alaska Airlines is setting a new standard for in-flight dining in the U.S.

For more insights into Alaska Airlines’ culinary initiatives and travel experiences, feel free to explore our related articles or share your thoughts in the comments below!