Travellers flying with Alaska Airlines will be able to taste creations by some of the best chefs from the West Coast on a limited selection of flight routes. From 5 June 2025 onwards, a rotating fleet of chefs will be putting together seasonal menus designed to be enjoyed at 35,000 feet.
In 2024, Alaska Airlines already embarked on a collaboration with San Francisco’s chef Brandon Jew. Following its success, the airline has now decided to expand the concept, introducing Chef’s (tray) Table, described as a rotating chef series featuring menus that change seasonally and spotlight regional talent.
We’re redefining inflight dining. Introducing Alaska Airlines Chef’s (tray) Table — our First Class dining program spotlighting top chefs from across the West Coast. Joining the lineup alongside Chef Brandon Jew is James Beard Award-winner Chef Brady Ishiwata Williams of… pic.twitter.com/6P2jRMN0Jo
— Alaska Airlines (@AlaskaAir) May 28, 2025
While Brandon Jew will once again be part of the initiative, the series will be debuted by chef Brady Ishiwata Williams. His restaurant Tomo in Seattle was named in honour of his grandmother Tomoko Ishiwata Bristol and the self-taught chef earned a James Beard Award for Best Chef. His cuisine reflects his Japanese American heritage and creativity according to Alaska Airlines.
“Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies. This collaboration has shown me how deeply Alaska cares about every detail — from carefully selecting its partners to food sourcing — and how committed they are to transforming your tray table into the chef’s table. These are dishes I make in the kitchen, and thanks to Alaska, I now get to share them with guests in the sky,” said chef Brady Ishiwata Williams.
According to Todd Traynor-Corey, Vice President of Guest Experience at Alaska Airlines, both chef Williams and chef Jew work tirelessly at their craft and remain deeply rooted in their communities. Their thoughtfully curated meals with high-quality ingredients should provide memorable guest experiences for those flying with the airline.
Menu options and availability
The exclusive menu curated by chef Brady Ishiwata Williams will be available on flights between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport, and Ronald Reagan Washington National Airport from 5 June 2025 onwards. To personalize the dining experience, Alaska Airlines offers a digital pre-order system through its mobile app, allowing First Class guests to select their meals up to two weeks in advance. This initiative not only ensures meal preference availability but also aligns with the airline’s commitment to reducing food waste.
All passengers can make use of the First Class service, including those travelling in the Main Cabin. The menu includes a Mochi Waffle & Fried Chicken, Klingemann Farms Glazed Short Ribs and Buckwheat Soba with Ahi-Tuna Tataki.
Alaska Airlines’ launch of the “Chef’s (tray) Table” marks a bold move to elevate its premium service. By focusing on chef-driven menus and regional flair, the airline is aiming to stand out and provide passengers with a refined inflight experience.
