Alaska Airlines Elevates its First Class Dining with Chef’s (tray) Table Featuring James Beard Winner Brady Ishiwata Williams

Alaska Airlines is revolutionizing its inflight dining with the launch of Chef’s (tray) Table — a new First Class program spotlighting acclaimed chefs from the West Coast, designed to bring regional culinary excellence to passengers at 35,000 feet. The program debuts with an exclusive menu created by Chef Brady Ishiwata Williams, a James Beard award-winning chef renowned for his innovative Japanese American cuisine at Seattle’s acclaimed Tomo restaurant.

Building on Success: From Chef Brandon Jew to a Rotating Chef Series

Chef’s (tray) Table emerges as an evolution of Alaska Airlines’ previous culinary collaboration with Chef Brandon Jew of San Francisco, which received widespread acclaim after its launch last year. The success of this partnership demonstrated a strong passenger appetite for meals reflecting the Pacific Northwest’s rich and diverse culinary landscape.

Recognizing this enthusiasm, Alaska Airlines expanded its vision to create a rotating chef series, where celebrated chefs’ seasonal menus and unique culinary stories would be featured onboard. Chef Brandon Jew now serves as a foundational part of this series, joining Chef Brady Ishiwata Williams and future chefs dedicated to showcasing authentic West Coast flavors.

Chef Brady Ishiwata Williams: Culinary Story and Heritage

Chef Brady Ishiwata Williams’ culinary journey is deeply personal and rooted in his heritage. Named in tribute to his grandmother Tomoko Ishiwata Bristol, the Seattle-based restaurant Tomo embodies his family’s legacy and his passion for Japanese American flavors. A self-taught chef, Williams began in his grandparents’ diner before advancing to prestigious roles including executive sous chef at a Michelin-rated Brooklyn restaurant and executive chef at Seattle’s Canlis, where he earned a James Beard Award.

In 2021, he launched Tomo in White Center, a vibrant Seattle neighborhood, intending to offer the community a distinctive culinary experience that honors his cultural roots while pushing creative boundaries.

Williams remarked on his partnership with Alaska Airlines:
“Every dish and ingredient carries a story, and I’m incredibly proud to partner with an airline that champions local business owners like me to bring elevated and culturally rooted cuisine to the skies. Alaska’s care in selecting partners and sourcing food truly transforms your tray table into the chef’s table.”

Elevated Dining Reflecting West Coast Ingredients and Culture

Alaska Airlines’ Vice President of Guest Experiences, Todd Traynor-Corey, emphasized the alignment between the chefs’ values and Alaska’s brand ethos:
“Chef Williams and Chef Jew work tirelessly at their craft and remain deeply rooted in their communities, no matter how successful they become. They embody Alaska’s values of giving back, crafting meals with high-quality ingredients, and delivering memorable guest experiences — making this a perfect partnership.”

Chef Brady’s inaugural menu will be exclusively available in First Class on routes between Seattle (SEA) and three major East Coast airports: John F. Kennedy International Airport (JFK), Newark Liberty International Airport (EWR), and Ronald Reagan Washington National Airport (DCA). The menu features dishes made with fresh, seasonal Pacific Northwest ingredients thoughtfully paired with his Japanese American culinary influences.

Signature Dishes on the Menu

Breakfast: Mochi Waffle & Fried Chicken
This innovative dish features a chewy rice flour bubble waffle (mochi waffle) topped with crispy tempura-fried chicken, complemented by apple miso butter and tamari-maple syrup. This fusion of textures and flavors showcases Chef Brady’s creativity and respect for heritage ingredients.

Dinner: Klingemann Farms Glazed Short Rib
Sourced from a sustainable Washington farm, this tender short rib is glazed with a serrano jaew sauce—a traditional Korean fermented chili condiment—paired with stir-fried rice cakes, spinach, hon-shimeji mushrooms, steamed baby bok choy, and served with tangy pickles and radishes. The dish exemplifies regional sourcing and bold flavors.

Additional menu options for flights from East Coast airports to Seattle include:

Buckwheat Soba with Ahi-Tuna Tataki
A refreshing cold dish of buckwheat soba noodles in a ponzu broth, garnished with edamame, scallions, pickled seaweed, tofu, cucumber, and shiso leaf, served alongside seared ahi-tuna tataki with spicy chili crisp.

Alaska Airlines’ Commitment to Premium and Inclusive Dining

Alaska Airlines is renowned for its industry-leading pre-order dining program, which offers passengers more inflight meal options than any other U.S. airline. On flights over 1,100 miles, guests can choose from up to five chef-curated dishes, including hot meal options, enhancing choice and quality.

In addition to First Class offerings, Alaska provides elevated dining in Main Cabin. Recently introduced is The Best Laid Plants grain bowl, a 100% plant-based and gluten-free option developed in partnership with Seattle-based Evergreens. Featuring chimichurri tofu, avocado, quinoa, and mango habanero dressing, this meal supports dietary preferences and sustainable choices.

Fresh meals, such as the popular Signature Fruit & Cheese Platter, are available exclusively via pre-order, reinforcing Alaska’s focus on freshness and guest satisfaction.

Food Safety and Regulatory Standards

As a major U.S. carrier, Alaska Airlines complies with rigorous food safety regulations governed by the Federal Aviation Administration (FAA) and the U.S. Department of Agriculture (USDA). The airline works closely with food safety authorities to ensure meals meet the highest standards of quality, hygiene, and allergen management for passenger health and safety.

Alaska’s Vision for Culinary Excellence and Passenger Experience

Todd Traynor-Corey encapsulated the airline’s philosophy:
“We know that food connects people to the world, different cultures, and a sense of place. The Chef’s (tray) Table brings that connection to life onboard, before our guests even reach their destinations. We’re thrilled to begin this new culinary chapter with Chef Brady, who brings the flavors of the Pacific Northwest and his Japanese American heritage to the skies in a way that’s both innovative and delicious.”

The launch of Chef’s (tray) Table represents a significant enhancement to Alaska Airlines’ inflight experience, creating a bridge between regional culinary excellence and premium travel comfort.

Summary

Alaska Airlines debuts Chef’s (tray) Table, a rotating First Class dining program featuring West Coast chefs.
James Beard award-winning Chef Brady Ishiwata Williams designs the inaugural menu highlighting Pacific Northwest ingredients and Japanese American heritage.
Signature dishes include Mochi Waffle & Fried Chicken and Klingemann Farms Glazed Short Rib.
Program builds on successful collaboration with Chef Brandon Jew and expands regional culinary representation onboard.
Alaska continues to offer diverse meal options in all cabins, including plant-based and gluten-free choices.
Alaska complies with FAA and USDA regulations ensuring food safety and quality.
Chef’s (tray) Table enhances passenger experience, connecting travelers with culture through food.

References:

Federal Aviation Administration (FAA)
U.S. Department of Agriculture (USDA)
Alaska Airlines official website
James Beard Foundation

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