SEATTLE, April 17, 2025, marks an exciting milestone for Alaska Airlines as it embarks on a culinary journey with award-winning chef Brandon Jew, owner of San Francisco’s Michelin-starred Mister Jiu’s. The airline is proud to continue its partnership with the James Beard Award-winning chef, building on the success of its exclusive First Class menu.

Building on the Success of Its Exclusive First Class Menu

Last fall, Alaska Airlines teamed up with Chef Jew to launch three high-quality meals, setting a new standard for inflight dining. The airline’s exclusive First Class menu featured Chef Jew’s expertly crafted dishes, bringing a modern twist to Cantonese cuisine in the skies. The success of this menu was met with great acclaim, and Alaska is now expanding the guest experience by adding Chef Jew’s dishes to First Class menus on flights from San Francisco to Boston, Washington D.C., and Orlando.

Chef Jew’s New Spring Menu

Chef Jew’s new spring menu puts a cultural twist on familiar favorites still steeped in classic Chinese food. The new Hong Kong French Toast and Tea-Smoked Soy Chicken dishes are just a few examples of the innovative options available to First Class guests. According to Chef Jew, the menu features local ingredients like Wycen Foods’ Lap Cheong, a traditional cured meat made by a specialty San Francisco Chinatown shop, and Stemple Creek, a ranch dedicated to sustainable practices. The partnership with Alaska Airlines is an exciting opportunity for Chef Jew to bring his culinary expertise to a wider audience. “I’m grateful to Alaska Airlines for partnering with me in honoring my roots and continuing to bring Chinese food to guests traveling from coast to coast,” said Chef Jew.

A New Chapter Awaits

Alaska Airlines is working on its next culinary chapter that will take its already elevated meals to new heights. According to Todd Traynor-Corey, vice president of products and experience at Alaska Airlines, “We’ll be revealing what’s next on the horizon and exclusive to our First Class guests later this spring. Get ready for more innovation, more flavor and more culinary artistry at 35,000 feet.”

Plant-Based Perfection Lands this Spring

No matter where our guests sit, Alaska delivers a premium dining experience with a variety of chef-curated cuisine. That includes its Main Cabin, where a 100% plant-based and gluten-free dish is being unveiled this spring. The Best Laid Plants grain bowl, created in collaboration with Evergreens, the Seattle-based fast-casual restaurant, features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. The Best Laid Plants grain bowl is not only a healthy choice but also a flavorful option that is good for the planet. As David Rodriguez, food and beverage planning and programs manager at Alaska Airlines, noted, “We created the Best Laid Plants grain bowl to prove plant-based food doesn’t have to be bland. After extensive taste testing with employees and focus groups, even the most dedicated carnivores agree: it’s a winner.”

A Partnership that Proves Plant-Based Food Can be Bold and Satisfying

The partnership between Alaska Airlines and Evergreens is a testament to the growing demand for plant-based options in the airline industry. “We’re thrilled to partner with Alaska Airlines to bring one of our most craveable, plant-based bowls to the skies,” said David Kairis, head chef at Evergreens. “This is about proving that healthy food can be bold, satisfying and something travelers will actually look forward to.”

Key Highlights:

• Alaska Airlines continues its partnership with Chef Brandon Jew, owner of San Francisco’s Michelin-starred Mister Jiu’s.
• First Class guests can now indulge in Chef Jew’s expertly crafted dishes on flights from San Francisco to Boston, Washington D.C., and Orlando.
• A new 100% plant-based and gluten-free dish is being unveiled in Main Cabin starting April 30.
• The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing.

Table: Key Facts About Alaska Airlines’ Partnership with Chef Brandon Jew

Quoted Sections:

“I’m grateful to Alaska Airlines for partnering with me in honoring my roots and continuing to bring Chinese food to guests traveling from coast to coast.” – Chef Brandon Jew

“Later this spring, we’ll be revealing what’s next on the horizon and exclusive to our First Class guests. Get ready for more innovation, more flavor and more culinary artistry at 35,000 feet.” – Todd Traynor-Corey, Vice President of Products and Experience at Alaska Airlines

“We created the Best Laid Plants grain bowl to prove plant-based food doesn’t have to be bland. After extensive taste testing with employees and focus groups, even the most dedicated carnivores agree: it’s a winner.” – David Rodriguez, Food and Beverage Planning and Programs Manager at Alaska Airlines

Definitions:

A Michelin-starred restaurant is one that has been awarded a star by the Michelin Guide, a prestigious rating system for restaurants.

Plant-based food is food that is derived from plant sources and does not include animal products.

Culinary artistry refers to the creative and skilled preparation of food.

Marks:

Key Highlights

• Alaska Airlines continues its partnership with Chef Brandon Jew, owner of San Francisco’s Michelin-starred Mister Jiu’s.
• First Class guests can now indulge in Chef Jew’s expertly crafted dishes on flights from San Francisco to Boston, Washington D.C., and Orlando.
• A new 100% plant-based and gluten-free dish is being unveiled in Main Cabin starting April 30.
• The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing.

What’s Coming Next for Alaska Airlines and Chef Brandon Jew

As Alaska Airlines continues to build on the success of its exclusive First Class menu, the airline is working on its next culinary chapter that will take its already elevated meals to new heights. Get ready for more innovation, more flavor and more culinary artistry at 35,000 feet.”
While the details of the next culinary chapter are still under wraps, one thing is clear: Alaska Airlines is committed to providing its guests with an exceptional dining experience that is both delicious and sustainable. With a focus on using local ingredients and innovative cooking techniques, Alaska Airlines is poised to take its culinary game to new heights. In the meantime, Alaska Airlines is already offering a variety of chef-curated cuisine options to its guests, including a new 100% plant-based and gluten-free dish in Main Cabin. This flavorful option is not only a healthy choice but also a bold and satisfying meal that is sure to please even the most discerning palates. As Alaska Airlines continues to innovate and push the boundaries of what is possible in the world of in-flight dining, it’s clear that the airline is committed to providing its guests with an exceptional culinary experience. With its partnership with Chef Brandon Jew and its commitment to using local ingredients and innovative cooking techniques, Alaska Airlines is well on its way to becoming the leader in in-flight dining. In the world of in-flight dining, Alaska Airlines is a pioneer, consistently delivering high-quality cuisine that is both delicious and sustainable. With its commitment to using local ingredients and innovative cooking techniques, Alaska Airlines is setting a new standard for the industry, one that is sure to inspire other airlines to follow suit. In the future, we can expect to see even more exciting developments in the world of in-flight dining, as Alaska Airlines continues to innovate and push the boundaries of what is possible. With its commitment to using local ingredients and innovative cooking techniques, Alaska Airlines is poised to take its culinary game to new heights, delivering a truly exceptional dining experience that is both delicious and sustainable.