Alaska and Hawaiian Airlines Debut New Premium Menus
The airlines are introducing chef-curated dining and premium wine pairings to upgrade the premium cabin experience.
Updated on Oct. 16, 2026 in Air Travel
Live Poll
Would you choose an airline primarily based on its chef-curated menu offerings?
Alaska Airlines and Hawaiian Airlines, both subsidiaries of Alaska Air Group, have launched new chef-curated menus for premium cabin passengers. The airlines are also upgrading their onboard wine programs to reflect the unique cultures of their respective regions.
Why it matters
By incorporating destination-inspired dishes and specialized wine lists, the airlines aim to elevate the in-flight experience for travelers. This strategic shift focuses on regional branding and premium passenger service.
Premium cabin passengers can now pre-order from 5 distinct entrée options for service at 35,000 feet. The updated wine program features specific labels including Paul Hobbs West Sonoma Coast Pinot Noir and Viña Cobos Cocodrilo Corte Red Blend.
The players
Alaska Air Group
This aviation holding company operates both Alaska Airlines and Hawaiian Airlines as major subsidiaries.
Brady Ishiwata Williams
He is a professional chef who has been instrumental in designing in-flight dining experiences for Alaska Airlines.
Renee Erickson
She is a celebrated chef known for designing seasonal menu concepts for long-haul international flights.
The details
Chefs Dell Valdez and Keaka Lee have designed new international and domestic menus for Hawaiian Airlines, while Brady Ishiwata Williams continues to develop offerings for Alaska Airlines. Additionally, chef Renee Erickson has been tapped to craft seasonal menus for trans-Atlantic routes starting in 2027.
Timeline
Brady Ishiwata Williams began designing Alaska Airlines dining in 2025.
Dell Valdez assumed control of the international Suite menu on October 21, 2026.
Renee Erickson will debut her menu on flights to Athens and Paris in May 2027.
Travel Outlook
This rollout tracks with the broader industry trend of premiumization as airlines seek to capture high-value travelers through elevated amenities. It represents a shift toward using regional culinary partnerships to differentiate service in a competitive market.
Premium passengers on eligible flights should monitor their booking portal to take advantage of the new 5-entrée pre-order system. Travelers on international routes can expect these culinary additions to become standard parts of the meal service process.
The takeaway
Travelers looking for a premium experience should leverage online pre-ordering tools to ensure their preferred meal selection. This service update suggests a broader focus on curated, destination-specific dining rather than standardized airline fare.
What happens next
Renee Erickson's seasonal menu is scheduled to launch on Alaska Airlines flights to Athens and Paris in May 2027.
Further reading
For more information on the evolving standards of cabin amenities, see the Air Travel section.
Source note: This article includes information reported by Simple Flying.
Live Poll
Would you choose an airline primarily based on its chef-curated menu offerings?
