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 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.
Chef-driven menu rooted in Hawai‘i
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.
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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.