Hawaiian Airlines Takes Inflight Service to the Next Level with Pre-Order Dining by Famous Hawaiian Chefs | News
Continuing Hawaiian Airlines’ signature inflight hospitality, the airline is redefining island-inspired dining in the Main Cabin with a new onboard service program that offers more choice, enhanced quality and a deeper connection to the flavors of Hawaii.
Beginning July 1, Main Cabin guests on most flights between Hawaii and the Americas can enjoy pre-ordered meals from a fresh, chef-curated menu available for purchase. Hawaiian, which developed the program with Maui-based James Beard finalist Chef Sheldon Simeon, is also introducing new locally made products and enhanced service elements – delivering a richer taste of Hawaii and a service experience grounded in Hawaii’s signature Mea Ho’okipa hospitality.
“At Hawaiian Airlines, food has always been a core expression of our Hawaiian hospitality – our special way of welcoming guests on board and inviting them to our island,” said Alisa Onishi, Managing Director of Hawai’i Marketing at Hawaiian Airlines. “We designed our new Main Cabin meal program based on guest preference for greater control and choice, while delivering food that better reflects the richness of Hawaii’s culinary traditions. By moving to a pre-order model, we are going beyond a single standard meal and offering a broader menu that reflects how our guests want to dine today.”
Chef-driven menu rooted in Hawaii
The core of Hawaiian’s new dining program comes from its long-standing partnership with Chef Simeon, a nationally recognized restaurateur. Known for his beloved Maui restaurants Tin Roof and Tiffany’s, Simeon brings deep culinary expertise and a passion for celebrating Hawaii’s diverse food culture.
His menu offers refined takes on local favorites and comfort foods, including dishes like Crispy Mochiko Chicken with Garlic Noodles, Barbecue Teriyaki Chicken Bento, and Corned Beef Hash with Eggs. Many items highlight the signature flavors of Simeon’s restaurants, including its popular sauces, K mayo, teriyaki and banana bread syrup, as well as its popular crispy topping made from rice crackers and furikake.
“For me, food is about sharing where you come from and the people who shaped you,” says Simeon. “This menu is inspired by the flavors I grew up with in Hawaii: comforting, familiar and full of heart. I’m excited to bring these dishes on board so guests can experience the true taste of home wherever they go.”
The menu offering offers an experience that is both familiar and distinctly Hawaiian: rooted in culture and prepared with fresh local ingredients prepared no more than 12 hours before each flight.
“Chef Sheldon embodies the heart and soul of Hawaii’s culinary culture,” Onishi added. “His approach to food is rooted in storytelling, community and a deep sense of place, which perfectly aligns with how we think about hospitality at Hawaiian Airlines – brought to life every day by our crews, who deliver exceptional service.”
In March, Hawaiian welcomed chef Dell Valdez, the Hawaiian-born culinary leader behind Vein at Kaka’ako on O’ahu, as well as Dell’s Kitchen & Bakery and Mio PASTALOGY, as the carrier’s new executive chef. With Valdez overseeing Hawaiian’s international Business Class and domestic First Class menus and Simeon designing the Main Cabin meal program, Hawaiian offers a carefully curated dining experience to guests in every cabin.
More choice, better quality for guests
Rooted in Hawaii and shaped by guest feedback, Hawaiian’s onboard service evolution reflects its ongoing commitment to providing a more uniform, enhanced experience in every stateroom while staying true to the brand’s signature hospitality.
Already offered in First Class, the pre-order model puts guests in control of their inflight dining experience across the cabin, with First Class guests now benefiting from an extensive selection of menu options. Through the Alaska Hawaiian mobile app or website, travelers can select meals up to two weeks in advance (and up to 20 hours before departure), choosing options that best suit their tastes, preferences and dietary needs – including plant-based and gluten-free selections.
The Main Cabin program will launch July 1 with a curated set of initial offerings, with plans to expand the menu this fall. Throughout the year, Hawaiian and Simeon will introduce new dishes and rotate items, ensuring the menu remains fresh, relevant and reflective of seasonal ingredients and changing guest preferences.
Hawaiian hospitality continues to take center stage with new partners on board
Hawaii’s award-winning Mea Hoʻokipa hospitality – beloved by guests – remains central to the onboard experience. Complimentary onboard perks will continue, including a welcome drink, snacks from new local partners Anahola Granola and Diamond Bakery and a mahalo sweet treat from Hawaiian Host Chocolates or Honolulu Cookie Company, served prior to arrival.
In addition to complimentary alcohol for Premium Class guests, Hawaiian is introducing new complimentary onboard snacks for Premium Class guests: Kaua’i-based Anahola Granola’s Tropical Granola Bar, featuring island favorites papaya and pineapple, paired with honey-roasted oats. Main Cabin guests can enjoy Hawaiian Macadamia Nut Shortbread from Diamond Bakery, made in Hawaii and prepared with rich, delicious flavors, in the morning and Hawaiian Maui Onion Kettle Chips in the afternoon.
Designed with sustainability in mind
The new program also furthers Hawaiian commitment to caring for the ‘āina (land). By tailoring meal production to actual guest demand, the airline reduces unnecessary food and packaging waste.
Most meal packaging is compostable or recyclable, including fiber-based containers and materials that significantly reduce reliance on single-use plastics.
Huaka’i of Hawaiian members enjoy our first two meals
Hawaii residents who are Huaka’i through Hawaiian members, or who join before June 24, will enjoy a special, one-time offer to experience the new menu as part of the program launch. As a thank you for their continued loyalty, Huaka’i members who make a meal selection for an upcoming trip starting July 1 will automatically receive the first two items free.
“We are excited to welcome our Huaka‘i members, all of whom are kama‘āina and among our most loyal guests, by inviting them to sample our new menu and be part of this exciting chapter of inflight dining with us,” said Onishi.
This evolution reflects something bigger: Hawaiian’s continued commitment to Hawaii and its guests. The airline continues to share local flavors, support local partners and deliver hospitality with authenticity and care, while investing in modernized spaces, enhanced technology, updated Airbus A330 aircraft interiors and extensive community and sustainability efforts that will shape the future of the guest experience.
MORNING MENU OPTIONS
For flights departing between 6:00 AM and 9:59 AM
Chef Sheldon’s Corned Beef and Eggs $15.99
A family recipe reaches new heights when roasted breakfast potatoes are topped with crispy corned beef hash, a poached egg and hollandaise sauce. Served with Chef Sheldon’s signature spicy K-mayo and banana bread syrup.
Island Style French Toast Breakfast by Chef Sheldon $15.99
Rise and shine with thick-sliced, custard-soaked Hawaiian bread, served alongside fluffy scrambled eggs and savory Portuguese sausage. Top with Chef Sheldon’s signature spicy K mayonnaise and banana bread syrup for good measure.
Banana Pancake Breakfast by Chef Sheldon $15.99
A local favorite, made Chef Sheldon’s way. Thick, fluffy pancakes filled with mashed bananas are served with scrambled eggs and Portuguese sausage, made to top with the chef’s signature spicy K-mayo and banana bread syrup.
Coconut Overnight Oats $10.99 (vegan, gluten-free)
Start your morning off right with creamy coconut milk overnight oats blended with chia seeds and topped with macerated berries and gluten-free granola. Light, nutritious, naturally sweet and served cold.
Cheesy Omelet $13.99 (coming in the fall)
Enjoy a generous Tillamook cheddar omelet, served alongside chicken sausage and roasted breakfast potatoes. Accompanied by Chef Sheldon’s signature spicy K-mayonnaise and banana bread syrup for extra flavor of your choice.
AFTERNOON/EVENING MENU OPTIONS
For flights departing between 10:00 AM and 8:29 PM
Chef Sheldon’s Crispy Mochiko Chicken and Garlic Noodles $16.99
Inspired by Tin Roof’s most famous dish: a crispy, rice flour-coated chicken thigh, served with garlicky Sun Noodle noodles with macaroni salad. Add Chef Sheldon’s signature spicy K-mayonnaise, sweet teriyaki sauce and his legendary bag of crunchy toppings.
Barbecue Teriyaki Chicken Bento by Chef Sheldon $15.99
Enjoy a Hawai’i-style bento with teriyaki-marinated grilled chicken on a bed of white rice, alongside sliced tamagoyaki, kamaboko and a shoyu hot dog. Served with mac salad and spicy K-mayo from chef Sheldon, sweet teriyaki sauce and the famous bag of crunchy toppings.
Teriyaki Cheeseburger by Chef Sheldon $15.99
Satisfy your craving for a Hawaiian classic. A teriyaki-marinated beef patty sits on a toasted teriyaki-glazed bun with American cheese and the chef’s house-made pickles. Served with Chef Sheldon’s mac salad, spicy K-mayo, sweet teriyaki sauce and his bag of crunchy toppings.
Grilled chicken bahn mi sandwich by Chef Sheldon $15.99
Warm baguette from Honolulu’s La Tour Bakehouse is loaded with lemongrass grilled chicken thigh, pickled vegetables, fresh cilantro and jalapeño. Includes Chef Sheldon’s mac salad, spicy K-mayo, sweet teriyaki sauce and his bag of crunchy toppings.
Sweet and Spicy Tender Vegetables from Chef Sheldon $14.49 (vegan, gluten-free)
Li hing mango is the star of the salad and shares the spotlight with kale, roasted almonds, edamame, grape tomato and quinoa. The light balsamic vinaigrette is salty-sweet and unlike any salad dressing you’ve ever had. Served cold.
Chef Sheldon’s Cheeseburger Mac and Cheese $11.99 (coming in the fall)
It’s the ultimate comfort dish for keiki of all ages, bringing together macaroni noodles, seasoned ground beef, American and cheddar cheeses, sautéed onions, chopped dill, pickle and tomato for a nostalgic journey above the clouds.
Chef Sheldon’s Italian Mac Salad Sub $12.49
Classic, satisfying, and built to last, a hoagie is generously filled with salami, ham, pepperoni, and provolone, then layered with pepperoncini, crispy lettuce, and giardiniera cream cheese spread. Served with Chef Sheldon’s mac salad.
For more information about Hawaiian’s Main Cabin meal program, visit www.HawaiianAirlines.com/content/our-services/in-flight-services/dining-and-drinks/menus/main-cabin.
