- Alaska Airlines (ALK, Financial) launches a new First Class dining experience, Chef's (tray) Table, with rotating menus by West Coast chefs.
- Chef Brady Ishiwata Williams from Seattle's Tomo restaurant, a James Beard award-winner, debuts the menu available starting June 5, 2025.
- New menu features include Mochi Waffle & Fried Chicken for breakfast and Klingemann Farms Glazed Short Rib for dinner on select East Coast routes.
Alaska Airlines (ALK) is setting the bar higher for inflight dining with the introduction of Chef's (tray) Table, a First Class dining program showcasing menus crafted by renowned chefs from the West Coast. The program's initial offering highlights the culinary expertise of Chef Brady Ishiwata Williams from Seattle's acclaimed Tomo restaurant, a winner of the prestigious James Beard award.
Exclusive to First Class passengers on select routes from Seattle to key East Coast destinations such as JFK, Newark Liberty, and Ronald Reagan Washington National airports, the new menu will launch on June 5, 2025. It introduces standout dishes like the Mochi Waffle & Fried Chicken, paired with apple miso butter and tamari-maple syrup for breakfast, and the Klingemann Farms Glazed Short Rib, glazed with serrano jaew sauce for dinner, showcasing ingredients sourced from the Pacific Northwest.
Preorders for this premium dining experience began on May 28, 2025, reinforcing Alaska Airlines' commitment to providing more inflight dining choices than any other U.S. carrier through its industry-leading pre-order program. The airline also expanded its Main Cabin offerings with "The Best Laid Plants," a 100% plant-based and gluten-free grain bowl, emphasizing fresh, chef-curated options for flights over 1,100 miles.
This new culinary initiative aligns with Alaska Airlines' strategic goal to enhance customer experience in its high-margin First Class segment, leveraging partnerships with celebrated chefs like Brady Ishiwata Williams to deliver innovative and culturally rich dining options in the skies.
