Alaska Airlines Launches New Era of Inflight Dining with Chef’s (Tray) Table
Alaska Airlines has taken a bold step toward the future of inflight dining with the launch of Chef’s (Tray) Table, a First-Class culinary program that promises to transform every tray into a chef-curated experience. Starting June 5, passengers flying between Seattle and JFK, Newark, and Washington-National airports will enjoy a menu crafted by award-winning chef Brady Ishiwata Williams.
From Tomo’s Kitchen to the Skies: Chef Brady’s Vision
The mastermind behind this inaugural menu is none other than Brady Ishiwata Williams, a James Beard Award winner and founder of the renowned Seattle restaurant Tomo. His cooking, deeply influenced by his Japanese heritage and family history, now takes flight with a menu that blends sophistication, flavor, and personal storytelling.
Tomo, located in Seattle’s diverse White Center neighborhood, is named after his grandmother, Tomoko Ishiwata Bristol. A self-taught chef and former executive chef of the iconic Canlis, Brady has created dishes for Alaska Airlines that reflect his identity and reverence for high-quality ingredients.
“Every dish and every ingredient tells a story,” says Chef Williams. “I’m proud to partner with an airline that supports local entrepreneurs like me and brings our culturally rooted cuisine to new heights.”
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An In-Flight Menu with Local Flavor
The collaboration with Williams is part of a series of partnerships with West Coast chefs, an initiative that began with the success of Brandon Jew, a San Francisco chef whose Cantonese-inspired menu was so well-received that it’s now expanding to more East Coast routes.
This offering isn’t just an upgrade to in-flight dining—it’s a strategy that connects passengers to the cultural and culinary richness of the American West even before they reach their destination.
“We know food connects people to the world, to different cultures, and to a sense of belonging. Chef’s (Tray) Table brings that connection to life mid-air,” emphasized Todd Traynor-Corey, Vice President of Guest Experience at Alaska Airlines.
Exclusive Menu for Key Routes
Chef Brady’s menu will be available on flights between Seattle and JFK, Newark, and Washington-National airports. It’s designed around specific timeframes to maximize freshness and the impact of each dish.
Breakfast (5:00 a.m. – 9:59 a.m., departing from or arriving in Seattle and the three East Coast airports)
Mochi Waffle & Fried Chicken: Bubble rice flour waffle with tempura-fried chicken, served with apple miso butter and tamari-maple syrup.
Dinner (10:00 a.m. – 11:59 p.m., departing from Seattle to the three East Coast airports)
Klingemann Farms Glazed Short Rib: Serrano jaew-glazed short rib with pan-fried rice cakes in Shaoxing wine and soy sauce, spinach, hon-shimeji mushrooms, and steamed bok choy. Served with pickles and radishes.
Dinner (10:00 a.m. – 10:59 p.m., departing from the three East Coast airports to Seattle)
Buckwheat Soba with Ahi-Tuna Tataki: Chilled buckwheat soba in ponzu broth with edamame, scallions, pickled seaweed, tofu, cucumber, and shiso leaf. Accompanied by seared ahi tuna and spicy chili crunch.
More Than a Menu—An Experience
With this initiative, Alaska Airlines isn’t just elevating its First-Class service—it’s also celebrating local talent and the nation’s culinary diversity. The attention to detail, ingredient selection, and partnerships with chefs committed to their communities make Chef’s (Tray) Table a restaurant-worthy experience served at 30,000 feet.
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