Alaska Airlines is redefining the inflight First Class experience with the launch of Chef’s (tray) Table, a new seasonal program that highlights acclaimed culinary talents from the West Coast. The initiative debuts with an exclusive menu from James Beard Award-winning chef Brady Ishiwata Williams, known for his work at Seattle’s celebrated Tomo restaurant.
The program follows the airline’s successful 2023 collaboration with San Francisco-based Chef Brandon Jew. Building on that momentum, Alaska Airlines has formalized the concept into a rotating series of chef partnerships. Chef Jew now joins the lineup alongside Chef Williams, with each menu designed to reflect the cultural richness and regional flavors of the West Coast.
“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, Alaska Airlines’ Vice President of Guest Experiences. “They embody Alaska’s values of giving back and excellence, making this a perfect partnership.”
Chef Brady Ishiwata Williams brings a personal touch to the new menu. With roots in his grandparents’ diner and a résumé that includes Michelin-starred kitchens and a leadership role at Seattle’s Canlis, Williams launched Tomo in 2021. Speaking on the collaboration, he shared, “Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me. This collaboration has shown me how deeply Alaska cares about every detail.”
Available in First Class starting June 5, the exclusive menu will be offered on transcontinental routes between Seattle and JFK, Newark, and Washington D.C. Breakfast includes a Mochi Waffle with Fried Chicken, topped with apple miso butter and tamari-maple syrup. For dinner, passengers can enjoy Klingemann Farms Glazed Short Rib. Return flights feature chilled Buckwheat Soba with Ahi-Tuna Tataki.
Alaska Airlines continues to lead the industry with its pre-order meal system, which allows passengers on flights over 1,100 miles to select from up to five chef-designed options. The initiative not only enhances the onboard experience but also reinforces the airline’s commitment to supporting regional chefs and culinary innovation.
