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 program that delivers greater choice, improved quality and a deeper connection to the flavors of Hawai’i. Starting July 1, guests in 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 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 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,” Alisa Onishi, Managing Director of Hawai’i Marketing at Hawaiian Airlines commented “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. 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 program comes from its longstanding 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 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, including 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,” Simeon commented “This menu is inspired by the flavors 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.”
In March, Hawaiian 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. Rooted in Hawaiʻi and shaped by guest 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 guests in control of their onboard dining experience throughout the cabin, with First Class guests now benefiting from an expanded selection of menu options. Through the Alaska Hawaiian mobile app or website, travelers 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 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 evolving guest preferences.
Hawaiian’s award-winning Mea Hoʻokipa hospitality — loved by guests — remains central to the inflight experience. Complimentary onboard touches will 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 guests seated in Premium Class: Kauaʻi-based Anahola Granola’s Tropical Granola Bar, which features island favorites, papaya and pineapple, paired with honey-roasted oats. Main Cabin guests will enjoy Hawaiian shortbread macadamia nut cookies by Diamond Bakery, made in Hawai’i and crafted with rich, indulgent flavors served in the morning, and Hawaiian Maui onion kettle chips served in the afternoon. The new program also advances Hawaiian’s commitment to caring for the ‘āina (land). By aligning meal production with actual guest demand, the airline is reducing 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. Hawai’i residents who are Huakaʻi by Hawaiian members, or who become members by 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, starting July 1, Huakaʻi members who make a meal selection for an upcoming trip will automatically receive the first two items free of charge.
“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,” Onishi commented.
This evolution reflects something larger: Hawaiian’s continued commitment to Hawaiʻi and to its guests. 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.
Frequently Asked Questions:
- When will pre-order be available in Main Cabin and First Class?
For Main Cabin guests, pre-order is available starting July 1, 2026, on all domestic Hawaiian Airlines flights, excluding JFK. Guests can pre-order meals from two weeks before departure up to 20 hours prior to the flight. For First Class guests, pre-select is already available. While all First Class guests will receive a meal regardless of pre-selecting, it is recommended to ensure you receive your preferred choice. - How much are the meals and how does pre-order work?
Pricing varies by item and is aligned with comparable onboard and local market offerings (exact pricing depends on the meal selected). Guests can pre-order via the Alaska Hawaiian mobile app or through their “My Trips” section on the Hawaiian Airlines website from two weeks up to 20 hours before departure. Meals are prepared based on selections and delivered onboard during service. - Will the free sandwich still be available in Main Cabin?
Starting July 1, we’re transitioning away from the complimentary sandwich in Main Cabin on domestic transpacific flights and introducing a pre-order menu with meals available for purchase.
Main Cabin guests on our HNL–JFK route will continue to receive a complimentary meal. - Who are the chefs for Main Cabin and First Class
Our onboard dining program is led by two Hawai’i-based culinary experts:
Chef Sheldon Simeon, a Maui-based, James Beard Award-recognized chef, led the development of the new Main Cabin meal program, bringing locally inspired dishes and authentic Hawai’i flavors onboard. Chef Dell Valdez, Hawaiian Airlines’ Executive Chef, oversees First Class and international Business Class menus, ensuring a high-quality, elevated dining experience across our front cabins. - Which flights will have Main Cabin pre-order?
The Main Cabin pre-order meal program will be available on Hawaiian Airlines flights between Hawai’i and the U.S. continent, excluding the HNL–JFK route. It also does not apply to interisland, South Pacific or international flights. - Will Hawaiian still offer complimentary snacks?
Yes, every guest will continue to receive complimentary touches throughout the flight, including a welcome beverage, local snack and a mahalo sweet treat before arrival. - Are pre-order meals available on red-eye flights?
Yes, limited pre-order meal selections are available on domestic red-eye flights. - What happens if I don’t pre-order a meal?
Guests who don’t pre-order will still have options to purchase food items onboard, including snack boxes and items from the Pau Hana snack cart. Every guest will continue to receive complimentary touches throughout the flight, including a welcome beverage, local snack, and a mahalo sweet treat before arrival. We encourage pre-ordering to ensure access to the full menu and preferred selections.