Alaska Airlines is keeping the pedal to the floor with its culinary offerings, with the debut of Chef’s (tray) Table, a First Class dining program curated by top chefs along the West Coast. The program launches with a menu created by Chef Brady Ishiwata Williams, a James Beard Award winner and owner of Seattle’s heralded Tomo restaurant.
Chef’s (tray) Table builds on the airline’s boundary-pushing in-flight meal service, including its recent partnership with San Francisco Chef Brandon Jew. Chef Jew will also be a part of the Chef’s (tray) Table program. Each meal brings the West Coast’s flavorful, artistic culinary creations to 35,000 feet.
More details on Chef Brady’s menu
Chef Brady Ishiwata Williams said: “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.”
First Class passengers can enjoy the debut menu starting June 5, and preordering is available now. It will be available on flights between Seattle and John F. Kennedy International Airport, Newark Liberty International Airport, and Ronald Reagan International Airport.
The menu consists of the following (via Alaska Airlines):
Route: SEA to EWR/JFK; EWR/JFK to SEA; SEA to DCA; DCA to SEA
Departures 5-9:59 a.m.
Breakfast: Mochi Waffle & Fried Chicken: rice flour bubble waffle topped with crispy tempura fried chicken. Served with an apple miso butter and a tamari-maple syrup.
Routes: SEA to DCA/EWR/JFK
Departures 10 a.m. – 11:59 p.m.
Dinner: Klingemann Farms Glazed Short Rib: Klingemann Farms Short Rib, from Central Washington, glazed with a balanced serrano jaew sauce. Complemented with soy and Shaoxing Wine stir-fried rice cakes, spinach, & hon-shimeji mushrooms and steamed baby bok choy. Served with tangy pickles and radishes.
Route: DCA/EWR/JFK to SEA
Departures 10 a.m. – 10:59 p.m.
Dinner: Buckwheat Soba with Ahi-tuna Tataki: buckwheat soba noodles in a cold ponzu broth, served chilled and topped with edamame, scallions, pickled seaweed, tofu, cucumber and shiso leaf. Seared ahi-tuna tataki served on the side with a spicy chili crisp.
Todd Traynor-Corey, Vice President of Guest Experience, Alaska Airlines, said: “Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become. 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.”
