Alaska
Airlines announced the launch of its newest culinary initiative, Chef’s
(tray) Table, a First Class dining program designed by West Coast chefs launching
June 5, 2025. The program features a menu crafted by James Beard award-winner Chef
Brady Ishiwata Williams, behind Seattle's renowned Tomo restaurant.
The Chef’s (tray) Table began with the successful
collaboration of San Francisco’s Chef Brandon Jew in 2024 which laid the
groundwork for an expanded, rotating chef series featuring seasonal menus and
local talent.
"Chef Williams and Chef Jew work tirelessly at their
craft and remain deeply rooted in their communities, no matter how successful
they become," said Todd Traynor-Corey, vice president of guest experiences
at Alaska Airlines. "They embody Alaska's values of giving back, creating
thoughtfully curated meals with high-quality ingredients and providing
memorable guest experiences — making this a perfect partnership."
"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," said Chef Brady Ishiwata Williams.
He added, "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."
Chef Brady’s inaugural dishes highlight ingredients sourced
from the Pacific Northwest and will be available in First Class between Seattle
and JFK International Airport, Newark Liberty International and Ronald Reagan
International Airport.
Breakfast features a Mochie Waffle & Fried Chicken,
crispy tempura-fried on a chewy mochi waffle while dinner offers the Klingemann
Farms Glazed Short Rib, glazed with serrano jaew sauce and paired with
stir-fried rice cakes.
In April 2025, Alaska unveiled Chef Jew’s new spring menu
and expanded his Cantonese-inspired dishes to more East Coast routes from San
Francisco.
Main cabin guests can enjoy the airline’s newest 100%
plant-based and gluten-free ‘The Best Laid Plants grain bowl’ for Main Cabin on
most flights over 1,100 miles. Created in collaboration with the culinary team
at Seattle-based Evergreens, the grain bowl features Chimichurri Tofu, avocado,
quinoa, and a side of Mango Habanero Dressing.
Pre-orders for the Chef’s (tray) table are currently
available.
For the latest travel news, updates and deals, subscribe to the daily TravelPulse newsletter.
Topics From This Article to Explore
