Alaska Airlines has just launched its most ambitious inflight dining program upgrade to date. The new program, called Chef’s (tray) Table, debuts June 5 with a rotating First Class menu designed by some of the West Coast’s most acclaimed chefs. First up is James Beard Award winner Brady Ishiwata Williams, who is chef-owner of Seattle’s Tomo.
The initial rollout announced standout dishes like mochi waffle with fried chicken, Klingemann Farms glazed short ribs, and buckwheat soba with ahi tataki. But passengers hoping to enjoy these offerings on flights to Hawaii are out of luck.
For now, the new menus are exclusive to Alaska’s premium transcontinental routes—specifically between Seattle and JFK, Newark, and Washington D.C. That exclusion is raising questions about where Hawaii now fits in the airline’s evolving priorities.
What Alaska Airlines’ dining upgrade means for Hawaii travelers.
This latest move signals a shift in how Alaska defines its flagship routes. The Chef’s (tray) Table experience is designed to compete with the top-tier service offered by legacy carriers on high-profile East Coast routes. That includes not just gourmet meals but curated storytelling, regional sourcing, and branding that evokes exclusivity.
Hawaii flights, despite being as long as these transcons, are absent from the list. And for travelers who fly regularly between the mainland and the islands, the omission might sting. It suggests Alaska is no longer positioning Hawaii as the same level of premium experience worthy of the same investment.
Should passengers flying to Hawaii expect the same premium experience as those on transcontinental routes? Or is Alaska making a quiet statement about how it categorizes its leisure markets going forward?
Why Hawaii is no longer Alaska Airlines’ flagship focus.
The announcement comes very recently following Alaska’s acquisition of Hawaiian Airlines, and prior to the full integration even occurring. That deal promised to boost the carrier’s presence in the islands. But despite that promise, this new and fascinating food program bypasses Hawaii entirely.
Chef’s (tray) Table is not debuting on routes from Seattle to Honolulu or Maui. Not even on their widebody flights. Or at least not at this time. It’s also not launching from other Hawaii-focus gateways San Diego or Portland to the islands. Instead, it’s being saved for high-revenue, high-competition corridors where premium service can attract business travelers.
That shift in emphasis—from leisure-heavy Hawaii to the prestige of transcon and it’s business ccustomers—may be part of a broader and important recalibration of Alaska’s identity. And for travelers who’ve been thinking that Hawaii would be in at least some ways the emotional core of the airline’s brand, it feels like somethings are quietly changing already.
Readers weighed in on Hawaii inflight food.
When Beat of Hawaii first covered the earlier phase of Alaska’s culinary refresh, readers had strong reactions—regarding meals on Hawaii flights.
One reader, DonC, pointed to the limited food on Hawaiian Airlines’ Australia service and contrasted it with Qantas, which still offers full lunch and dinner. His takeaway: when mileage redemption options are equal, food matters.
Scott K had a more positive view of Alaska’s service to Hawaii, noting that his wife always chooses the fruit and cheese platter and that he’s consistently enjoyed the Hawaiian- or Asian-inspired meals.
Mark M was less optimistic. After too many bad surprises, he said he now brings his own food and doesn’t expect much to change.
Do you feel surprised that Hawaii-bound flights are being overlooked as leisure rather than luxury? Should onboard dining better reflect the cultural and geographic importance of Hawaii?
The growing divide in Alaska Airlines’ service strategy.
Inflight meals used to be a marker of destination. A First Class seat to Honolulu once came with full service, a sense of celebration, and small touches that reflected the islands. Now, even as ticket prices rise with no end in sight, meals are being streamlined—or skipped.
The introduction of Chef’s (tray) Table is a welcome investment, but it also draws a clear line between which passengers are seen as worthy of elevated service. For now, that line even excludes Hawaii First Class.
Alaska’s new 100% plant-based bowl—created with Seattle-based Evergreens—is available for Main Cabin guests on most flights over 1,100 miles, including many to Hawaii. We plan to try their new economy offerings soon and report. Nonetheless, the divide between routes prioritized for upgrades and those still left waiting remains.
How closely is this tied to Alaska’s global ambitions?
There’s another potential reason Hawaii is being left behind. Alaska is widely expected to use Hawaiian Airlines’ Dreamliners and perhaps A330 widebody aircraft as it begins domestic and international service expansion from Seattle. These long-haul flights to the east coast, and especially those to Europe or Asia are likely to become the true testing ground for Alaska’s most premium inflight experiences.
Chef’s (tray) Table may be the first phase of a broader international rollout. If that’s the case, Hawaii is no longer at the center of the airline’s long-range plans—it’s a market being serviced, while perhaps not being elevated.
Are these decisions simply practical? Or is Alaska signaling that its future lies beyond the Pacific?
Hawaii is a destination shaped by food.
Hawaii isn’t just another leisure route. It’s a place where food is deeply tied to identity, community, and memory. Leaving the islands out of a program that celebrates culinary heritage feels like an omission, one that perhaps will still be rectified.
Chef Brady Ishiwata Williams built his reputation honoring his Japanese American roots and local sourcing in Seattle. It’s a story that would resonate well on Hawaii flights—but for now, it won’t be happening here.
Will Hawaii flights be included in future upgrades?
There’s no official word yet on whether Chef’s (tray) Table will expand to Hawaii routes. It’s possible. These flights are long enough to support full-service dining and connect travelers to one of the world’s most storied destinations.
Hawaii will also await word about other upgrades that Alaska has promised, including revamped interiors on the Hawaiian A330 fleet of widebody aircraft.
Do you think Alaska Airlines should bring Chef’s (tray) Table to its Hawaii flights? Let us know in the comments or share your inflight dining experiences, good or bad.
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I think you may be correct that this new program is going to be only for “premium routes,” based on competition. There is a lot of competition on the SEA to New York and DCA routes.
I also think you might be just a bit paranoid by thinking that this program will never touch Hawaii (although you did say it might eventually). I would also point out that while Chef’s (tray) Table is a new name, it isn’t really a new program. It launched with SF chef Brandon Jew on transcons out of SFO and didn’t touch Seattle at all.
And, of course, it’s not based only on distance, at least so far. AS flies nonstop SEA to Florida, a longer distance then to NYC or DC, and this doesn’t apply there either. If the fares and traffic support it, it will likely happen on HI flights–but it will be the opposite of the Southwest effect.
Hi Guys. Just wondering if Alaska serves any type of food on their Lax-Hawaii flights. Or should we bring our own. Which I always did anyway flying Hawaiian. Can we book flights using our HA Miles for a flight early next year? Or do the miles need to be used before the miles merger takes effect later this year. Is it August or October? Haven’t gotten any info/newsletter from HA or Barclays concerning this question. Would appreciate your reply on this.
@DebraM–Alaska offers food on most flights, certainly those crossing the Pacific. In coach, you need to pre-order what you want and that ability usually begins online about a week prior to the flight. That ability generally closes 24 hours before the flight. In first class, meals are included and you can generally pre-order within the same time frames. The offerings are more limited in coach, so you might want to continue to bring your own food on board.
As for your Hawaiian Miles, my understanding is that you won’t lose them when the two programs merge–they will just transfer to the new combined program. Keep in mind, though, that after that transfer, spending those miles will follow the rules/redemption charts of the new program, not those of the Hawaiian Miles program.
I’ve flown Alaska Airlines first class three times over the last six months- KOA – PDX round trip. The menu has been exactly the same each of the three trips – no seasonal changes, no new offerings. Only a few “entree” type choices, portions are small – especially compared to first class in Hawaiian pre-Alaska merger, and beverage choices are low end. Super disappointed that the great service and food from Hawaiian didn’t carry over to Alaska post-merger.