Hawaiian Airlines is rolling out a major refresh of its onboard dining, introducing pre‑order meals across First Class and Main Cabin, expanded menu choice, and a stronger emphasis on Hawai‘i‑inspired cuisine. The programme launches 1 July 2026 on most U.S. mainland routes, excluding Honolulu–New York (JFK).
The airline has partnered with James Beard Award finalist Chef Sheldon Simeon, whose new Main Cabin menu features elevated versions of local favourites such as mochiko chicken, teriyaki chicken bento and banana‑bread‑inspired breakfast dishes. Meals are prepared with fresh, local ingredients no more than 12 hours before departure.
Hawaiian says the shift to pre‑order dining gives passengers “more control and choice,” while reducing food waste through demand‑based production. First Class guests will also see a broader selection under the expanded system.
Complimentary touches remain central to the airline’s service, including a welcome drink and new locally sourced snacks from Anahola Granola, Diamond Bakery, Hawaiian Host and Honolulu Cookie Company. Premium Class guests will receive additional complimentary items.
The refresh also aligns with Hawaiian’s sustainability goals, with most packaging now compostable or recyclable.
As part of the launch, Huaka’i by Hawaiian members will receive their first two pre‑order meals free when selecting items for upcoming travel.
“For me, food is about sharing where you’re from and the people who shaped you. This menu is inspired by the flavours I grew up with in Hawaii — 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,” said Chef Sheldon Simeon, Hawaiian Airlines’ featured chef.
