Summary:
- Hawaiian Airlines is launching a new Main Cabin pre-order dining programme, expanding onboard meal choice and personalisation on flights between Hawai‘i and the U.S. mainland.
- Developed with Chef Sheldon Simeon, the chef-curated menu highlights island-inspired cuisine using fresh, locally sourced ingredients and Hawaiian culinary traditions.
- The programme enhances Hawaiian’s signature hospitality by offering greater passenger control, improved meal quality and a more flexible onboard dining experience.
As a continuation of Hawaiian Airlines’ signature onboard hospitality, the airline is redefining island-inspired dining in the Main Cabin with a new onboard service programme that delivers greater choice, improved quality and a deeper connection to the flavours of Hawai‘i.
Starting on 1 July 2026, travellers in the Main Cabin on most flights between Hawai‘i and the U.S. continent will enjoy pre-ordered meals from a fresh, chef-curated menu available for purchase. Hawaiian, which developed the programme with Maui-based, James Beard Award finalist Chef Sheldon Simeon, is also introducing new locally made products and enhanced service elements – delivering a richer taste of Hawai‘i and a service experience grounded in Hawaiian’s signature Mea Hoʻokipa hospitality.
“At Hawaiian Airlines, food has always been a core expression of our Hawaiian hospitality – our special way of welcoming guests onboard and inviting them into our island home,” said Alisa Onishi, Managing Director of Hawai‘i Marketing, Hawaiian Airlines. “We designed our new Main Cabin meal programme based on guest preference for more control and choice, while allowing us to deliver food that better reflects the richness of Hawaiʻi’s culinary traditions. By moving to a pre-order model, we’re expanding beyond a single standard meal to offer a broader menu that reflects how our guests want to dine today.”
The heart of Hawaiian’s new dining programme comes from its longstanding partnership with Chef Simeon, a nationally recognised restaurateur. Known for his beloved Maui restaurants, Tin Roof and Tiffany’s, Simeon brings deep culinary expertise and a passion for celebrating Hawai‘i’s diverse food culture. His menu features elevated takes on local favourites and comfort foods.
“For me, food is about sharing where you’re from and the people who shaped you,” said Chef Sheldon Simeon, Hawaiian Airlines Featured Chef. “This menu is inspired by the flavours I grew up with in Hawai‘i – comforting, familiar and full of heart. I’m excited to bring those dishes onboard so guests can experience a true taste of home, wherever they’re headed.”
Menu offerings deliver an experience that is both familiar and distinctly Hawaiian – grounded in culture and prepared with fresh local ingredients made no more than 12 hours before each flight.
“Chef Sheldon embodies the heart and soul of Hawai‘i’s culinary culture,” Onishi added. “His approach to food is rooted in storytelling, community and a deep sense of place, which aligns perfectly with how we think about hospitality at Hawaiian Airlines – brought to life every day by our crews, who deliver exceptional service.”
Rooted in Hawaiʻi and shaped by customer feedback, Hawaiian’s onboard service evolution reflects its continued commitment to offering a more unified, elevated experience across every cabin while staying true to the brand’s signature hospitality.
Already offered in First Class, the pre-order model puts travellers in control of their onboard dining experience throughout the cabin, with First Class passengers now benefiting from an expanded selection of menu options. Through the Alaska Hawaiian mobile app or website, travellers can select meals up to two weeks in advance (and as close to 20 hours before departure), choosing options that best fit their tastes, preferences and dietary needs – including plant-based and gluten-free selections.
The Main Cabin programme will launch on 1 July 2026 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 evolving preferences.
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