Alaska Airlines Unveils New First Class Menu

SEATTLE- Alaska Airlines (AS) has unveiled a new First Class menu curated by Michelin-starred chef Brandon Jew. The fresh offerings debut this spring on routes including San Francisco (SFO) to New York–JFK (JFK), Boston (BOS), Washington DC (DCA/IAD), and Orlando (MCO).

Travelers flying in Alaska Airlines’ First Class can now savor Cantonese-inspired meals crafted with locally sourced ingredients. These new chef-driven options enhance the in-flight dining experience on long-haul transcontinental routes, raising the standard of premium cabin cuisine.

Photo: Alaska Airlines

Alaska Airlines’ New First Class Menu

Alaska Airlines (AS) continues its partnership with Brandon Jew, the James Beard Award-winning chef and owner of San Francisco’s Michelin-starred Mister Jiu’s.

The collaboration began in Fall 2023 and now expands with a spring menu that blends modern Cantonese flavors with fresh California ingredients.

Chef Brandon Jew’s menu is available on First Class flights between San Francisco (SFO) and major East Coast airports, including New York (JFK), Newark (EWR), Boston (BOS), Washington Reagan (DCA), Washington Dulles (IAD), and Orlando (MCO).

The menu features three culturally inspired dishes:

• Hong Kong French Toast (SFO to BOS/DCA/EWR/JFK/IAD/MCO, morning service): A Cantonese take on the breakfast classic, combining rose-water strawberry compote, coconut-cashew butter sauce, and Lap Cheong sausage from Wycen Foods.
• Stemple Creek Ranch Braised Short Ribs (SFO to JFK/EWR, mid-morning to evening): Braised in shio koji marinade, served with broccolini and Chow-Fun rice noodles with butternut squash.
• Tea-Smoked Soy Chicken (JFK/EWR to SFO and SFO to BOS/DCA/IAD/MCO, mid-morning to evening): Features crispy tea-smoked chicken, lotus root pickles, sticky lotus-leaf rice, and Lap Cheong sausage.

Brandon Jew’s approach emphasizes regional authenticity and sustainability. Ingredients such as Stemple Creek’s pasture-raised meats and Chinatown-sourced cured meats elevate each dish with a local touch that represents the San Francisco culinary scene.

Photo: Alaska Airlines

Photo: Alaska Airlines

Expanding Inflight Culinary

Starting April 30, 2025, Alaska Airlines (AS) introduces the “Best Laid Plants” grain bowl in the Main Cabin, developed with Seattle-based Evergreens.

This 100% plant-based, gluten-free dish features Chimichurri Tofu, avocado, quinoa, and Mango Habanero Dressing.

Available for pre-order on most flights over 1,100 miles, it caters to health-conscious and eco-friendly travelers.

David Rodriguez, Alaska’s food and beverage planning manager, emphasized the bowl’s appeal: “It’s a healthy, planet-friendly option that even carnivores love after taste tests.”

Evergreens’ head chef David Kairis added, “This bowl proves plant-based food can be bold and satisfying.” The dish aligns with Alaska’s focus on diverse, high-quality dining across all cabins.

Photo: Cado Photo

Looking Ahead

Alaska Airlines (AS) plans to continue its culinary transformation with more chef collaborations and seasonal menus tailored for high-altitude dining.

According to Todd Traynor-Corey, VP of products and experience, guests can expect more innovation and flavor throughout 2025, with additional First Class enhancements on the horizon.

The airline’s dedication to premium experiences has already earned recognition, including top honors from Business Traveler in 2024.

By spotlighting chefs like Brandon Jew, Alaska (AS) continues to redefine expectations for U.S. domestic inflight dining.

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