Hawaiian Airlines is redefining island-inspired dining in the main cabin, continuing to evolve its signature onboard hospitality with a new onboard service program that delivers greater choice, improved quality and a deeper connection to the flavors of Hawai‘i.
Main cabin travelers on most flights between Hawai‘i and the mainland beginning July 1 will enjoy pre-ordered meals from a fresh, chef-curated menu available for purchase.
Hawaiian developed the program with Maui-based James Beard Award finalist Chef Sheldon Simeon. The airline is also introducing new locally made products and enhanced service elements — delivering a richer taste of Hawai‘i and 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 Hawaiian Airlines Managing Director of Hawaiʻi Marketing Alisa Onishi in an announcement about the new menu options. “We designed our new main cabin meal program 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.”
Onishi added that by moving to a pre-order model, Hawaiian is expanding beyond a single standard meal to offer a broader menu that reflects how guests want to dine.
The heart of the new dining program comes from its longstanding partnership with Simeon, a nationally recognized restaurateur. Known for his beloved Maui restaurants Tin Roof and Tiffany’s, Simeon brings deep culinary expertise and passion for celebrating Hawai‘i’s diverse food culture.
His menu features elevated takes on local favorites and comfort foods, including dishes such as crispy mochiko chicken with garlic noodles, barbecue teriyaki chicken bento and corned beef hash with eggs.
Many items highlight signature flavors from Simeon’s restaurants such as his popular sauces — K mayo, teriyaki and banana bread syrup — as well as his popular crispy topping made from rice crackers and furikake.
“For me, food is about sharing where you’re from and the people who shaped you. This menu is inspired by the flavors I grew up with in Hawai‘i — comforting, familiar and full of heart,” said Simeon in the announcement. “I’m excited to bring those dishes onboard so guests can experience a true taste of home, wherever they’re headed.”
Courtesy Photo: Hawaiian Airlines- Courtesy Photo: Hawaiian Airlines
Menu offerings deliver an experience that is 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 said. “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.”
Hawaiian Airlines in March welcomed Chef Dell Valdez, the Hawaiʻi-born culinary leader behind Vein in Kakaʻako 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 is offering a thoughtfully curated dining experience to guests in every cabin.
The pre-order model puts guests in control of their onboard dining experience throughout the cabin, with first class guests now benefiting from an expanded selection of menu options.
Travelers can select meals up to 2 weeks in advance, choosing options that best fit their tastes, preferences and dietary needs — including plant-based and gluten-free selections.
The main cabin program will launch with a curated set of initial offerings, with plans to expand the menu this fall. Hawaiian and Simeon will also introduce new dishes and rotate items throughout the year, ensuring the menu remains fresh, relevant and reflective of seasonal ingredients and evolving guest preferences.
Complimentary onboard offerings will also continue, including a welcome beverage, snacks by new local partners Anahola Granola and Diamond Bakery and a mahalo sweet treat from Hawaiian Host Chocolates or Honolulu Cookie Company served before arrival.
In addition to complimentary alcohol for guests seated in premium class, Hawaiian will introduce new complimentary onboard bites for the same guests: Kauaʻi-based Anahola Granola’s Tropical Granola Bar.
Main cabin guests will enjoy Hawaiian shortbread macadamia nut cookies by Diamond Bakery, made in Hawai‘i, in the morning and Hawaiian Maui onion kettle chips in the afternoon.
Hawai‘i residents who are Huakaʻi by Hawaiian members, or who become members by June 24, will also enjoy a special, onetime offer to experience the new menu as part of the program launch, with those making a meal selection for an upcoming trip automatically receiving the first two items free.
“We’re excited to mahalo our Huaka‘i members — all of whom are kamaʻāina and among our most loyal guests by inviting them to taste our new menu and be part of this exciting chapter of onboard dining with us,” said Onishi.
The airline continues to share local flavors, support local partners and deliver hospitality with authenticity and care while investing in modernized spaces, upgraded technology, refreshed Airbus A330 aircraft interiors and expanded community and sustainability efforts that will shape the future of the guest experience.
