Alaska Airlines unveils exciting First Class, Main Cabin options and sets stage for next culinary chapter - Get updated on what's happening in tourism!

Chef Brandon Jew’s Cantonese-inspired dishes expand to more First Class routes, continuing Alaska’s award-winning culinary partnership.

Alaska debuts a bold new plant-based grain bowl in Main Cabin, crafted with Evergreens™ and available for pre-order on select flights starting April 30.

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.

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. 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 Brandon Jew

Award-winning Chef & Alaska Chef Partner

Picture Credit: © Alaska Airlines