Hawaiian Airlines Moves to Chef-Led Pre-Order Dining Across Cabins
Partnership with James Beard finalist Sheldon Simeon signals shift toward curated menus and local sourcing as airline competes on service differentiation.
Hawaiian Airlines is introducing a pre-order dining model across its cabin classes, with meals designed by James Beard Award finalist Chef Sheldon Simeon launching on July 1 on most flights between Hawai'i and the U.S. continent.
The program represents a strategic pivot for the carrier. Main Cabin passengers will select meals up to two weeks in advance through the Alaska Hawaiian mobile app or website, choosing from a chef-curated menu featuring locally inspired dishes such as crispy mochiko chicken with garlic noodles, barbecue teriyaki chicken bento and corned beef hash with eggs. First Class passengers will have access to an expanded selection through the existing pre-order system. Menu items will be prepared no more than 12 hours before each flight using fresh local ingredients.
Simeon, known for his Maui restaurants Tin Roof and Tiffany's, brings nationally recognized culinary credentials to the partnership. His menu incorporates signature elements from his establishments, including proprietary sauces and toppings, while Alisa Onishi, Managing Director of Hawai'i Marketing at Hawaiian Airlines, frames the shift as responding to guest demand for greater control and choice. The airline also appointed Chef Dell Valdez, operator of Vein in Kakaʻako on O'ahu as well as Dell's Kitchen & Bakery and Mio PASTALOGY, as Executive Chef in March, with oversight of Business Class and domestic First Class menus.
Complimentary offerings remain central to the hospitality model. New local partners—Anahola Granola, Diamond Bakery, Hawaiian Host Chocolates and Honolulu Cookie Company—will supply snacks and treats across cabins. Premium Class passengers will receive Anahola Granola's Tropical Granola Bar at no cost, while Main Cabin guests will enjoy Diamond Bakery macadamia nut cookies in the morning and Hawaiian Maui onion kettle chips in the afternoon.
Huakaʻi by Hawaiian members who join by June 24 will receive their first two meal selections free of charge starting July 1. The airline is emphasizing sustainability through reduced packaging waste and compostable or recyclable materials that minimize single-use plastics by aligning meal production with actual demand.
The Main Cabin program launches July 1 with an initial menu set, with expansion planned for Fall. This positioning places Hawaiian in direct competition with other carriers on service experience at a time when legacy airlines are increasingly differentiating through food programming and local partnerships.