Alaska Airlines unveils exciting First Class, Main Cabin options and sets stage for next culinary chapter

Rhea-AI Summary

Alaska Airlines (ALK) is enhancing its in-flight dining experience with continued partnership with Michelin-starred Chef Brandon Jew. The airline is expanding its First Class menu offerings to more routes from San Francisco to East Coast destinations, featuring chef-curated dishes like Hong Kong French Toast and Tea-Smoked Soy Chicken.

The expansion follows the successful launch of three high-quality meals last fall, now available on flights between San Francisco and multiple East Coast destinations including Boston, Washington D.C., and Orlando. The menu incorporates local San Francisco ingredients like Wycen Foods' Lap Cheong and Stemple Creek Ranch products.

Additionally, starting April 30, Alaska Airlines will introduce a new 100% plant-based and gluten-free Main Cabin option in partnership with Evergreens™. The 'Best Laid Plants' grain bowl will be available for pre-order on flights over 1,100 miles, featuring Chimichurri Tofu, avocado, and quinoa.

Positive

• Partnership with Michelin-starred chef enhances premium dining experience
• Expansion of premium menu offerings to additional routes
• Introduction of new plant-based options addressing growing dietary preferences
• Strengthening of pre-order meal program with more choices than other U.S. carriers

Negative

• availability of new menu items to specific routes only
• Plant-based options restricted to flights over 1,100 miles

Alaska continues partnership with Chef Brandon Jew this spring, unveils fresh, new plant-based Main Cabin meal and hints at what's to come

SEATTLE, April 17, 2025 /PRNewswire/ -- Alaska Airlines is soaring to new heights this spring with chef-curated meals that bring the flavors of an award-winning restaurant straight to your tray table.

Culinary journey continues with award-winning chef

Building on the success of its exclusive First Class menu, Alaska is proud to continue its partnership with acclaimed chef Brandon Jew, owner of San Francisco's Michelin-starred Mister Jiu's. Last fall, the airline teamed up with the James Beard Award-winning chef to launch three high-quality meals, setting a new standard for inflight dining.

Now, First Class guests flying between San Francisco and New York's John F. Kennedy International Airport can once again indulge in Chef Jew's expertly crafted dishes, bringing a modern twist to Cantonese cuisine in the skies. New this year, Alaska is expanding the guest experience by adding Chef Jew's dishes to First Class menus on flights from San Francisco to Boston, Washington D.C. (Ronald Reagan Washington National Airport and Washington Dulles International Airport) and Orlando.

"I'm grateful to Alaska Airlines for partnering with me in honoring my roots and continuing to bring Chinese food to guests traveling from coast to coast," said Chef Jew. "As I developed my first menu cycle, I learned to rely on sauces that are delicious on their own and to create dishes that evoke a sense of place – whether that's reminding guests of home or getting them excited to visit San Francisco's Chinatown where my restaurant is located."

Chef Jew's new spring menu puts a cultural twist on familiar favorites still steeped in classic Chinese food, featuring dishes like the new Hong Kong French Toast and Tea-Smoked Soy Chicken.

"With this new menu, I'm featuring local ingredients like Wycen Foods' Lap Cheong, a traditional cured meat made by a specialty San Francisco Chinatown shop; and Stemple Creek, a ranch dedicated to sustainable practices," said Jew. "These ingredients bring incredible flavor and showcase the Bay Area's culinary heritage. The partnership with Alaska is an exciting opportunity, and I can't wait to see how Alaska will continue to elevate their menus with what's cooking behind the scenes."

"Chef Jew's innovative approach and ability to craft dishes that appeal to a wide range of tastes make him the ideal partner – and this is just the beginning," said Todd Traynor-Corey, vice president of products and experience at Alaska Airlines.

A new chapter awaits

It all began with Chef Jew. Now Alaska is working on its next culinary chapter that will take its already elevated meals to new heights.

"Later this spring, we'll be revealing what's next on the horizon and exclusive to our First Class guests," hinted Traynor-Corey. "Get ready for more innovation, more flavor and more culinary artistry at 35,000 feet."

With more menu innovations on the way, Alaska continues to build on the dining excellence that earned it top honors from Business Traveler in 2024.

Plant-based perfection lands this spring

No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes our Main Cabin.

Starting April 30, Alaska Airlines is excited to unveil a 100% plant-based and gluten-free dish in partnership with longtime collaborator Evergreens™, the Seattle-based fast-casual restaurant known for its bold, customizable salads, wraps, and bowls.

The Best Laid Plants grain bowl—created in collaboration with Evergreens' culinary team—features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. This chef-crafted option brings Evergreens' signature flavors to the skies, offering guests a craveable and satisfying plant-based meal. The Best Laid Plants grain bowl will be available to Main Cabin guests for pre-order on most flights over 1,100* miles.

"This fresh, flavorful dish is not only a healthy choice -- it's good for the planet," said David Rodriguez, food and beverage planning and programs manager at Alaska Airlines. "We created the Best Laid Plants grain bowl to prove plant-based food doesn't have to be bland. After extensive taste testing with employees and focus groups -- even the most dedicated carnivores agree: it's a winner."

"We're thrilled to partner with Alaska Airlines to bring one of our most craveable, plant-based bowls to the skies," said David Kairis, head chef at Evergreens™. "This is about proving that healthy food can be bold, satisfying and something travelers will actually look forward to."

For the full spring menu available in First Class, Premium Class and Main Cabin, click here. Fueled by Alaska's industry leading pre-order program, the airline continues to offer more inflight dining choices than any other U.S. carrier. Guests can now choose from up to five chef-curated dishes, including at least one hot meal option on flights over 1,100* miles. In addition to Alaska's freshly prepared selections—like the guest-favorite Signature Fruit & Cheese Platter—fresh meals are available exclusively through pre-order purchase.

For our media kit, click here.

Full First Class Chef Brandon Jew Curated Menu

Route	Dish	Description
SFO to BOS/DCA/EWR/JFK/IAD/ MCO and EWR/JFK to SFO 5-9:59 a.m.	Hong Kong French Toast	Toasted brioche bread soaked in a spiced cream mixture, topped with a rose-water & strawberry compote. Served with a coconut-cashew butter sauce and traditional Wycen Chinese Lap Cheong sausage.
SFO to JFK/EWR 10 a.m. -8:59 p.m.	Stemple Creek Ranch Braised Short Ribs	Tender short rib braised in a traditional shio koji marinade, served with broccolini and Chow-Fun rice noodles with roasted butternut squash.
JFK/EWR to SFO and SFO to BOS/DCA/IAD/MCO 10 a.m.-8:59 p.m.	Tea-Smoked Soy Chicken	Soy-marinated crispy chicken thigh smoked with traditional tea leaves, served alongside lightly pickled lotus root and a sticky lotus leaf rice with traditional Wycen Chinese Lap Cheong sausage.

*Certain meal options may not be available on some flights, including redeye flights or where catering is not available  

About Alaska Air Group
Alaska Airlines, Hawaiian Airlines and Horizon Air are subsidiaries of Alaska Air Group, with McGee Air Services a subsidiary of Alaska Airlines. With hubs in Seattle, Honolulu, Portland, Anchorage, Los Angeles, San Diego and San Francisco, we deliver remarkable care as we fly our guests to more than 140 destinations throughout North America, Latin America, Asia and the Pacific. Alaska is a member of the oneworld Alliance with Hawaiian scheduled to join in 2026. With oneworld and our additional global partners, guests can earn and redeem miles for travel to over 1,000 worldwide destinations. Guests can book travel at alaskaair.com and hawaiianairlines.com. Learn more about what's happening at Alaska and Hawaiian. Alaska Air Group is traded on the New York Stock Exchange (NYSE) as "ALK."

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SOURCE ALASKA AIRLINES

FAQ

What new routes will feature Chef Brandon Jew's First Class menu on Alaska Airlines (ALK)?

Chef Jew's menu is expanding to flights from San Francisco to Boston, Washington D.C. (both Reagan National and Dulles airports), and Orlando, in addition to existing New York JFK routes.

When will Alaska Airlines (ALK) launch its new plant-based Main Cabin meal?

The new 'Best Laid Plants' grain bowl will launch on April 30, 2025, available for pre-order on flights over 1,100 miles.

What dishes are included in Alaska Airlines' (ALK) new First Class menu by Chef Brandon Jew?

The menu includes Hong Kong French Toast for morning flights, Stemple Creek Ranch Braised Short Ribs, and Tea-Smoked Soy Chicken, featuring local San Francisco ingredients.

What are the ingredients in Alaska Airlines' (ALK) new plant-based Main Cabin meal?

The 'Best Laid Plants' grain bowl includes Chimichurri Tofu, avocado, quinoa, and Mango Habanero Dressing, and is both plant-based and gluten-free.