Summary:
- Hawaiian Airlines has appointed Dell Valdez as executive chef to lead its First Class inflight dining programme and oversee the airline’s Featured Chef Series.
- The Hawaii-born culinary leader will bring a modern interpretation of local island cuisine to onboard menus, highlighting ingredients and traditions rooted in Hawaiian food culture.
- The appointment forms part of the airline’s broader guest experience strategy under the Kahu‘ewai Hawai‘i Investment Plan, focused on enhancing hospitality, cabin interiors and inflight dining.
Hawaiian Airlines has announced the appointment of Chef Dell Valdez, the Hawaii-born culinary leader behind Vein in Kaka’ako, as well as Dell’s Kitchen & Bakery and Mio PASTALOGY, as the carrier’s new executive chef. Known for his ingredient-driven approach and deep respect for local food culture, Chef Valdez will bring his modern interpretation of Hawaii’s diverse culinary identity to the airline’s First Class dining programme while continuing to oversee the airline’s Featured Chef Series.
“Our goal is to elevate the inflight dining experience by prioritising Hawaiian hospitality,” said Alisa Onishi, Managing Director of Hawaii Marketing, Hawaiian Airlines. “Chef Dell has been part of our culinary ʻohana since 2021, and his heartfelt understanding of Hawaii’s culinary heritage make him an ideal partner as we elevate choice, quality and authenticity for our guests.”
For Business Class customers travelling between Honolulu and Japan or Oceania, menu items include tender braised short rib with a scallion ginger risotto and seasonal vegetables, Asian braised beef paired with saffron rice pilaf, green apple maple cider salad, hearts of palm salad, roasted chicken with shiso buerre blanc or herb roasted pork loin with a soy kabocha squash puree.
The second service leans into the comforts of home: travellers can choose between thick-cut sweet bread French toast draped in berries and lilikoi syrup or go the savoury route with a tamagoyaki omelette folded around roasted peppers and kale. Additional options include a kalbi-grilled chicken sandwich or a roasted miso eggplant parmesan sandwich.
“It’s an honour to bring the flavours I grew up with to guests from around the world,” said Chef Dell Valdez, Executive chef, Hawaiian Airlines. “Hawaiian Airlines is such an important symbol of home, and I wanted these menus to reflect that feeling of warmth and belonging. Every dish is inspired by the ingredients and traditions that make Hawaii special, prepared with the same care and intention we put into our food at home.”
The appointment of Chef Valdez is one of several guest-focused commitments the airline is making. Earlier this year, Hawaiian announced the Kahu‘ewai Hawai‘i Investment Plan, a multi‑year effort to enhance the guest experience across the travel journey. From upgraded cabin interiors to elevated inflight dining, Hawaiian is investing in experiences that celebrate island hospitality and deliver greater comfort, choice and authenticity to its guests.
Chef Valdez succeeds Hawaiian’s first-ever executive chef duo, Wade and Michelle Ueoka of Honolulu’s MW Restaurant, who have led the airline’s culinary programme since 2021.
“I’d also like to extend my sincerest gratitude to our former executive chefs Wade Ueoka and Michelle Karr-Ueoka for their many years of partnership and culinary leadership,” said Onishi. “Their creativity, talent and dedication helped shape a memorable dining experience for our guests, and we are deeply appreciative of their contributions to our inflight programme.”
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