Alaska Airlines is taking its in-flight dining to a new level with the launch of the Chef’s (tray) Table program, featuring premium meals designed by notable West Coast culinary talents like Brady Ishiwata Williams, a James Beard award-winning chef and owner of Tomo.
The Chef’s (tray) Table initiative is a natural evolution following Alaska’s successful collaboration with fellow James Beard Award-winning chef Brandon Jew, known for his restaurant Mister Jiu’s in San Francisco. Originally conceived as a single partnership, the success of the meals served inspired Alaska Airlines to create a rotating program where different chefs bring their unique culinary flair to first-class passengers.
Brady Ishiwata Williams expressed enthusiasm for his involvement in the program, mentioning his existing relationship with Alaska Airlines through Tomo’s Buds, a guest chef program that focuses on multi-course meals developed in collaboration with other food industry experts.
“I’m excited to be part of this program and launch this menu,” Williams stated during a recent press event. “It’s great to see the next iteration of that partnership serving our food at 30,000 feet.”
Alaska Airlines’ first-class menu launched with Williams’ influence will be available on selected flights connecting Seattle-Tacoma International Airport, John F. Kennedy International Airport, Newark Liberty International Airport, and Ronald Reagan Washington National Airport.
The newly unveiled menu features an innovative breakfast option of mochi waffle with tempura fried chicken, incorporating Williams’ signature blend of Japan-meets-Northwest flavors, complete with apple miso butter and tamari-maple syrup. For dinner, passengers can look forward to delectable choices such as short ribs from Klingeman Family Farms glazed with serrano jaew sauce, served alongside soy and Shaoxing Wine rice cakes, and refreshing buckwheat soba noodles garnished with thick pieces of ahi tuna tataki.
Williams takes pride in his commitment to sourcing from artisan purveyors and local farmers, a philosophy that aligns seamlessly with Alaska Airlines’ dedication to sustainability. “As much as we could do that for the onboard experience, we did,” Williams remarked.
This commitment to quality does come with challenges inherent to serving food at altitude where human tastebuds are dulled. Williams addressed this by emphasizing flavors of acid and umami, ensuring the meals retain their desire-provoking essence, even when meals are prepared hours ahead of time.
While in-air dining can’t replicate a top-tier restaurant experience, Alaska Airlines is showcasing a commendable willingness to innovate in a sector often criticized for declining customer service.
Brandon Jew, who initially collaborated with Alaska Airlines, highlighted the importance of hospitality and the travel experience.
“When you’re talking about hospitality, it’s about how to take care of people in the air, getting them excited to go somewhere or come back home,” Jew explained. “Travel starts before people land.”
As Alaska Airlines continues to enhance its in-flight offerings, this program not only caters to the appetites of its passengers but also reflects a growing focus on customer-centric experiences in air travel.
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