Alaska Airlines launches chef’s table dining

Credit: Alaska Airlines. Alaska Airlines debuts its elevated First Class dining program, Chef’s (tray) Table, featuring a curated menu by James Beard award-winning Chef Brady Ishiwata Williams of Seattle’s acclaimed Tomo restaurant.

Alaska Airlines is elevating its inflight First Class dining with the launch of Chef’s (tray) Table, a new rotating chef series spotlighting West Coast culinary talent. The programme debuts with a menu created by Chef Brady Ishiwata Williams, a James Beard Award-winning chef behind Seattle’s Tomo restaurant.

Details on Alaska Airlines

Following the success of its 2023 partnership with San Francisco’s Chef Brandon Jew, Alaska expanded the concept into a seasonal series. Chef Jew now officially joins the Chef’s (tray) Table lineup, with the airline continuing to feature chef-curated meals reflecting regional flavours and diversity.

“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… making this a perfect partnership.”

Chef Brady’s culinary roots trace back to his grandparents’ diner. After working in Michelin-starred kitchens and leading Seattle’s Canlis, he opened Tomo in 2021. “Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me,” said Chef Brady. “This collaboration has shown me how deeply Alaska cares about every detail.”

His menu, available in First Class on routes between Seattle and JFK, Newark, and Washington D.C., launches on 5 June. It includes the Mochi Waffle & Fried Chicken with apple miso butter and tamari-maple syrup for breakfast, and a Klingemann Farms Glazed Short Rib for dinner. Return flights will feature chilled Buckwheat Soba with Ahi-tuna Tataki.

With its industry-leading pre-order system, Alaska allows guests to choose from up to five chef-curated meals on flights over 1,100 miles, making inflight dining a distinctive part of the travel experience.

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