Alaska Airlines and Hawaiian Airlines will enhance their in-flight dining services by partnering with leading local chefs as part of their new service experiences, “Aurora” and “Leihōkū.”
Alaska Airlines will partner with renowned Seattle-based chefs Renee Erickson and Brady Ishiwata Williams. Erickson will create menus for European routes, while Ishiwata Williams will develop menus for Asian routes, bringing the flavors of the U.S. West Coast to passengers.
On international routes, the airline will offer an elevated cheese and charcuterie board—an evolution of Alaska Airlines’ signature fruit and cheese platter—as a welcome service, and will also introduce a new wine program.
Hawaiian Airlines will continue to oversee its First Class and Business Class menus through dishes inspired by local ingredients and culinary culture, along with carefully selected wine pairings, created by the airline’s Executive Chef, Del Valdez.
This summer, the airline launched a pre-order dining program featuring chef-curated in-flight meals in the Main Cabin on routes to the U.S. mainland. Developed by Maui-based James Beard Award finalist Sheldon Simeon, the meals incorporate Hawaii’s local flavors, ingredients, and culinary culture.
