Alaska Airlines and Hawaiian Airlines have refreshed their international Suites menus on routes to Asia, Europe and Oceania, pairing new chef-designed dishes and wines with wider meal pre-order options for premium guests.
Starting next week, Hawaiian’s international Business Class guests will get the same pre-select choices Alaska guests already have, and Suites guests can choose from up to five entrees on eligible domestic and international flights. Orders go through the Alaska or Hawaiian mobile app, with a window that opens two weeks before departure and closes 20 hours prior.
Curated Menus
The dishes behind those orders come from chefs in Seattle and Honolulu. “Exceptional dining is an essential part of the premium travel experience and our fall menu brings together the talent and distinct culinary perspectives of chefs in Seattle and Honolulu, with thoughtfully crafted dishes that celebrate the flavors of our home communities while bringing a fresh perspective to dining at 35,000 feet,” said Mark Krolick, Managing Director of Inflight Product and Experience, Alaska Airlines, in a press statement.
On Hawaiian, Dell Valdez, the Hawaii-born chef behind Vein in Kakaako, introduces a new international Suites menu on Oct. 21, featuring Ahi au Poivre with celery root puree, Huli Huli BBQ Chicken with kimchi fried rice, Grilled Pork Medallions with a soy-balsamic honey glaze, and Blackened Tofu with Brussels sprouts and orzo. Valdez also designs First Class meals on flights from the continental U.S. to Hawaii, while First Class guests flying out of Hawaii get dishes from chef Keaka Lee of Honolulu’s Kapa Hale starting the same day, including a Loco Moco breakfast and Braised Beef with Roasted Ulu (breadfruit) for dinner.
Alaska’s Asia routes add dishes from James Beard Award-winning chef Brady Ishiwata Williams, who has worked with the airline since 2025 and whose beef entree already flies from Seattle to Tokyo, Seoul and London. His new Suites dishes, open for pre-order now, are Miso Glazed Black Cod with kimchi fried rice and traditional banchan to Tokyo-Narita and Galbi-Glazed Chicken with fried rice and banchan to Seoul-Incheon.
Europe is next. James Beard Award winner Renee Erickson will create seasonal Suites menus for flights between Seattle and London and to Athens and Paris once those routes launch in May 2027, combining Pacific Northwest ingredients with flavors from those cities.
Both airlines have updated their international Business Class wine lists to match the new menus, adding labels such as Paul Hobbs West Sonoma Coast Pinot Noir and Vina Cobos Cocodrilo Corte Red Blend from Argentina.
For more information, visit alaskaair.com.
