Michelin-starred chef cooks up a storm for Alaska Airlines first-class guests   

Michelin-starred chef Brandon Jew will be cooking up a storm for Alaska Airlines first class passengers as a new menu launches on flights between San Francisco International Airport (SFO) and New York’s John F. Kennedy International Airport (JFK). 

From August 14, 2024, Alaska Airlines first-class passengers will be able to preorder from the special menu curated by Jew, who is the head chef and owner of San Francisco’s Michelin-starred Mister Jiu’s restaurant. 

The exclusive menu includes some of Jew’s signature dishes such as Chinese breakfast porridge, known as congee, black cod with a side of silken tofu and slow-braised duck served with savory sesame egg noodles. 

Jew’s menu, inspired by his Cantonese heritage and the popular San Francisco food scene, will start on August 28, 2024, with seasonal rotations that will run for around a year.  

“I’m so excited to partner with Alaska Airlines on their First Class flight menu, connecting my hometown of San Francisco with New York, a city where I’ve always dreamed of living in,” said Chef Brandon Jew. “Luxury begins with quality ingredients, which underscores our shared values. At Mister Jiu’s we are always evolving and defining Chinese American cuisine in the Bay Area while advocating for the global recognition of Chinese food — the partnership with Alaska Airlines elevates Chinese cuisine from coast to coast.”   

Alaska AirlinesAlaska Airlines has previously collaborated with other West Coast based brands including Salt & Straw, Ellenos, Beecher’s Handmade Cheese and Stumptown. 

Chef Jew recently maintained a Michelin star at his restaurant, located in the heart of San Francisco’s Chinatown, for a seventh year in a row.   

His training spans from Bologna, Italy to Shanghai, China and many restaurants within the San Francisco Bay Area.    

Alaska Airlines“We’re grateful to Chef Jew for his partnership in this exciting initiative and ongoing commitment to elevate the travel experience for our guests with sky-high hospitality and world-class cuisine,” said Todd Traynor-Corey, Managing Director of Guest Products at Alaska Airlines. “Our relationship with Chef Jew traces back several years ago, including working together to give back to the residents of San Francisco’s Chinatown. His commitment to quality, gastronomic craftsmanship and philanthropy aligns perfectly with our values.” 

As part of the partnership, Alaska Airlines is donating $5,000 to Gum Moon Women’s Residence, a local non-profit that was established to address the unmet needs of women and children in geographic and social transition.   

Curated menu by Chef Brandon Jew 

Route: SFO to JFK, JFK to SFO 

Breakfast: Brown rice congee with soy cured eggs and braised pork belly. Served with a turnip cake, pickled cauliflower, hoisin and a hot chili sauce. 

Route: SFO to JFK 

Lunch/Dinner: Liberty Farms braised duck leg, sesame egg noodles and gai lan. Served with wood ear mushrooms, tofu skin and cucumbers. 

Route: JFK to SFO 

Lunch/Dinner: Roasted black cod topped with ginger-scallion sauce and silken tofu and mapo sauce, on top of a quinoa & farro blend with roasted shitake mushrooms. 

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