Hawaiian Airlines partners with Aloha State chefs.
Hawaiian Airlines has announced a new lineup of local chefs that will have featured menus for flights.
From June 1 to Nov. 30, Hawaiian Airlines first-class cabins on flights from North America to Hawaii will feature menus from Mark Noguchi, of Pili Group Catering and an alum of several Honolulu restaurants including Chef Mavro, who bases his philosophy around sustainable, local ingredients. The menu features dishes such as short rib beef stew with coconut ginger brown rice and mushroom frittata with portuguese sausage.
After Noguchi, chef de cuisine from Hoku's at The Kahala Hotel and Resort, Eric Oto, will take over the menu.
In all cabins on flights from South Korea to Hawaii, travelers will be able to choose from items crafted by Wade Ueoka of MW Restaurant (Sept. 1, 2018-May 31, 2019), and chef Chang Wook Chung, the owner of Kumsan Restaurant has put together the menu for all cabins on flights from Tokyo, Osaka and Sapporo to Hawaii (Sept. 1, 2018-May 31, 2019).
The program is led by Lee Ann Wong of Koko Head cafe in Honolulu, Hawaiian Airlines executive chef.
"This is an amazingly talented group of people who continue to play a big part in putting Hawaii on the map as a culinary destination," Wong said in a statement. "It's a great feeling to work alongside such a strong team and I look forward to wowing guests with our new menus."
Former guest chefs have included Jon Matsubara, Andrew Le of The Pig & The Lady and Sheldon Simeon of Tin Roof Maui.
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|Date:||Jun 2, 2019|
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