SEATTLE- Alaska Airlines (AS) is redefining in-flight dining with the launch of “Chef’s (tray) Table,” a premium First Class culinary program.
The debut menu, created by James Beard Award-winner Chef Brady Ishiwata Williams of Seattle, reflects the airline’s commitment to authentic, regionally inspired cuisine.
The new First Class dining experience launches June 5 on routes between Seattle (SEA) and key East Coast destinations including New York City (JFK), Newark (EWR), and Washington, D.C. (DCA). Preorders for meals are available starting today.
Photo: Alaska AirlinesAlaska Airlines Upgrades Dining
Alaska Airlines’ (AS) latest innovation, the “Chef’s (tray) Table,” emerged from a successful 2023 collaboration with Chef Brandon Jew of San Francisco. That partnership’s overwhelming reception underscored passengers’ desire for gourmet meals rooted in West Coast culinary heritage. Building on that momentum, Alaska has expanded the initiative into a rotating seasonal series featuring celebrated chefs.
Chef Brady Ishiwata Williams now leads the program’s next phase. Known for his modern Japanese-American cuisine at Seattle’s Tomo, Chef Williams brings personal storytelling to the skies through thoughtfully curated dishes.
Each recipe showcases Pacific Northwest ingredients and his cultural heritage, further enhancing Alaska’s brand as a regionally rooted, customer-centric airline.
Chef Brandon Jew also officially joins the rotating lineup, following a successful rollout of Cantonese-inspired menus that are now available on more East Coast routes. This marks a long-term commitment to high-quality, chef-driven dining in the sky.
Photo: Alaska AirlinesFeatured First Class Menus
The exclusive First Class menu crafted by Chef Williams is available on flights from Seattle (SEA) to New York (JFK/EWR) and Washington, D.C. (DCA), as well as return routes. Menus vary by time of departure:
Departures 5:00 a.m. – 9:59 a.m.
- Mochi Waffle & Fried Chicken: A rice flour bubble waffle paired with tempura-style fried chicken, served alongside apple miso butter and tamari-maple syrup.
Departures 10:00 a.m. – 11:59 p.m. (Outbound to East Coast):
- Klingemann Farms Glazed Short Rib: Central Washington short rib glazed with serrano jaew sauce, paired with 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.
While First Class guests enjoy gourmet chef-curated meals, Alaska Airlines continues to offer premium dining throughout its cabins. For Main Cabin travelers, the airline recently launched “The Best Laid Plants,” a 100% plant-based and gluten-free grain bowl.
Developed in collaboration with Seattle’s Evergreens, it includes Chimichurri Tofu, avocado, quinoa, and a mango habanero dressing.
These meal enhancements are driven by Alaska’s industry-leading pre-order system. Guests can choose from up to five curated options on flights over 1,100 miles, ensuring variety and freshness for every traveler.
Photo: Alaska AirlinesLocal Roots, Global Inspiration
Alaska Airlines’ culinary strategy reflects its West Coast identity—diverse, innovative, and community-focused.
By partnering with local chefs who represent a mix of cultural backgrounds and culinary disciplines, the airline brings authenticity and flavor into every cabin.
Chef Williams’ personal journey—from cooking in his family diner to leading Seattle’s Michelin-recognized kitchens—mirrors Alaska’s brand values of quality, innovation, and community.
His collaboration with the airline is a natural extension of that philosophy, transforming the in-flight tray table into an elevated dining platform.
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