Inflight Dining Meets Storytelling: Alaska Airlines Bets Big on Flavor This Summer

This summer, Alaska Airlines is launching a new wave of seasonal dishes, expanding its onboard meal program to more routes, and unveiling a chef-driven First Class dining experience that aims to rival restaurant-quality fare.

The rollout comes as Alaska continues to grow its network, adding new nonstop routes like Portland–Houston and San Diego–Phoenix, just in time for peak travel season. But even more noteworthy than the route map may be what’s landing on the tray tables.

Chef’s (tray) Table Treatment

A standout feature of the summer refresh is the debut of Chef’s (tray) Table, a rotating culinary series created in partnership with West Coast chefs. The first menu is the work of James Beard Award-winning Chef Brady Ishiwata Williams of Seattle’s Tomo, who brings his signature Japanese American flavors to select transcontinental flights.

Photo: Mochi Waffle & Fried Chicken. Courtesy of Alaska Airlines

“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 Williams.

When flying in First Class between Seattle and the East Coast (New York JFK, Newark, and Washington D.C.), passengers can pre-order from three delicious options. The first is the Mochi Waffle and Fried Chicken, featuring a rice flour bubble waffle topped with crispy tempura chicken, apple miso butter, and tamari-maple syrup.

Next is the Klingemann Farms Glazed Short Rib, a Central Washington short rib glazed with serrano jaew sauce, served alongside stir-fried rice cakes, bok choy, mushrooms, and pickled radishes. Finally, there is the Buckwheat Soba with Ahi Tuna Tataki, which is a chilled soba noodle bowl in ponzu broth, complete with tofu, edamame, shiso, pickled seaweed, and spicy chili crisp.

Photo: Courtesy of Alaska Airlines

“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,” Williams said.

The menu is available for pre-order through Alaska’s app or website starting 20 hours before departure.

New Summer Menu

Beyond the chef series, Alaska is updating its entire summer menu to highlight fresh, regional ingredients and offer more variety than ever.

In First Class, guests can now choose dishes such as Sweet Potato Hash Benedict with Sriracha Hollandaise, Green Tea Pancakes with chicken and apple sausage, Lemon Pesto Gnocchi, and Strawberry Burrata Salad.

Photo: Courtesy of Alaska Airlines

For Main Cabin passengers, the seasonal refresh includes for-purchase favorites like the Sweet Chili Chicken Wrap (available on flights over 1,100 miles from July 16) and the Best Laid Plants grain bowl, a fully plant-based and gluten-free option developed with Seattle-based Evergreens.

Photo: Courtesy of Alaska Airlines

Alaska also remains the only U.S. airline offering fresh First Class meals on flights as short as 670 miles. Guests in both Premium and Main Cabin can reserve meals ahead via the app, with MVP Gold 100K and Million Miler elites receiving complimentary access.

The Signature Fruit & Cheese Platter

If there’s a star on Alaska’s menu, it’s the fan-favorite Signature Fruit & Cheese Platter, which, according to the airline, now accounts for nearly 40 percent of fresh food sales. First introduced in 2010, the platter has quietly built a loyal following and is now being rolled out to even more short-haul routes, ranging from 670 to 774 miles.

Photo: Courtesy of Alaska Airlines / Joe Nicholson

“Since its debut, our Signature Fruit & Cheese Platter has been the most requested and beloved offering onboard,” said Mark Krolick, Managing Director of Inflight Guest Products. “We’re thrilled to continue delivering what our guests love and what Alaska is known for.”

Photo: Courtesy of Alaska Airlines

Each platter includes Brie, Tillamook Sharp Cheddar, and Beecher’s Flagship Handmade Cheese, along with apple slices, green and purple grapes, and five crackers. A Maeve chocolate truffle crafted by a Pacific Northwest chocolatier is also included.

Photo: Courtesy of Alaska Airlines

Joining it is the new Jetsetter’s Jam: flaky croissant bread filled with cashew butter and strawberry jam, served with fruit and Tillamook cheddar.

Food That Reflects a Region

For Alaska Airlines, in-flight dining seems to be gaining traction as a storytelling tool.

“We know that food connects people to the world, different cultures, and a sense of place,” said Todd Traynor-Corey, Alaska’s VP of Guest Experience. “The Chef’s (tray) Table brings that connection to life onboard, before our guests even reach their destinations.”

Photo: Courtesy of Alaska Airlines

This isn’t the airline’s first venture into chef partnerships. In 2023, it launched a successful collaboration with Chef Brandon Jew, whose Chinese-influenced menus drew acclaim.

These seasonal rotations now form the backbone of a program that seeks to elevate the travel experience—particularly for the airline’s loyal business travelers.

Pre-Order Is Key

Alaska’s meal pre-order system remains central to this offering. Guests can choose from up to five meal options—including vegan and gluten-free dishes—up to two weeks and as late as 20 hours before their flight.

The mobile app serves as the gateway to all in-flight meal options, offering an easy, streamlined way for travelers to customize their dining experience.

Photo: Courtesy of Alaska Airlines

Alaska’s latest culinary updates may not rewrite the rulebook on inflight dining—but they do signal a serious commitment to regional ingredients, thoughtful preparation, and giving travelers more control over their experience. With new chef collaborations, broader access to popular dishes, and menus rooted in local pride, Alaska Airlines is betting that what’s on your plate can elevate what’s in the air.

For business travelers navigating long transcon flights this summer, that could make all the difference.