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Alaska Airlines has announced the launch of its new inflight dining initiative, Chef’s (tray) Table, a program that will feature rotating seasonal menus in First Class crafted by renowned West Coast chefs. The inaugural menu is designed by James Beard Award-winner Chef Brady Ishiwata Williams from Seattle's Tomo restaurant.
The concept emerged following the success of last year's collaboration with San Francisco's Chef Brandon Jew. This initiative aims to highlight regional culinary talent and cuisine reflective of the West Coast's diverse food culture. "Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities," said Todd Traynor-Corey, Vice President of Guest Experience at Alaska Airlines. He emphasized that these chefs embody Alaska’s values through their commitment to quality ingredients and memorable guest experiences.
Chef Brady Ishiwata Williams, whose culinary journey began in his grandparents' diner, expressed pride in partnering with an airline that supports local business owners. "Every dish and ingredient carries a story," he stated, noting Alaska Airlines' dedication to detail and transformation of inflight dining into a chef’s table experience.
