Source: Hawaiian Airlines
At Hawaiian Airlines, we believe travel should be a journey for all the senses — including your taste buds. That’s why we’re thrilled to welcome Chef Jason Peel of Nami Kaze Hawaiʻi as the newest chef in our Featured Chef Series. Now through the end of November, his homegrown, island-style take on our First Class menu will be served on flights from Hawaiʻi to the U.S. continent (except BOS and JFK).
From Kaua‘i to the Skies
Born and raised on Kaua‘i, Chef Jason’s culinary journey is a blend of humble beginnings, global experiences and a deep love for Hawai‘i. With Japanese and Irish heritage, his cooking reflects a fusion of cultures and a reverence for tradition. After graduating from the acclaimed culinary program at Oʻahu’s Kapi‘olani Community College (KCC), he honed his skills under renowned chefs like Ian Russo and Roy Yamaguchi, traveling the world and eventually returning home to shape Hawai‘i’s culinary future with locally sourced ingredients.
From mentoring students at KCC to co-leading the Hawai‘i Food and Wine Festival, Chef Jason’s love of cooking has always been more about good food — it’s an extension of his passion for community, culture and connection.
A Menu That Tells a Story
Chef Jason’s in-flight creations are inspired by the flavors of his childhood, the people around him and the spirit of Hawai‘i. His dishes are designed to be comforting yet elevated, nostalgic yet innovative — perfect for travelers seeking a taste of the Hawaiian Islands before they even land.
Here’s a sneak peek at what First Class guests can look forward to:
Brunch
- Savory egg custard with Arabiki pork sausage – A rich, island-style twist on a classic.
- Seasonal fruits, yogurt and granola – Light, fresh and perfect for a morning flight.
Lunch and Dinner
- Beef meatloaf with grated radish and ponzu – A hearty, umami-packed entrée with a citrusy zing.
- Teriyaki roasted eggplant – A vegetarian favorite served with steamed rice and pickled radish.
- Okinawan sweet potato and haupia cake – A sweet finish that’s as beautiful as it is delicious.
Late Night
- Char siu chicken sandwich with hoisin garlic cream cheese – A bold, flavorful bite.
- Spicy vegetable lasagna – Inspired by Chef Peel’s favorite school lunch memory, reimagined with local vegetables and a creamy Parmesan Mornay sauce.
Cooking with Aloha at Altitude
Creating meals for thousands of guests at 30,000 feet is no small feat — but for Chef Jason, it’s a labor of love. “The process excites me the most,” he said. “I love how all these amazing people made it possible for me to create local dishes here in Hawaiʻi and then scale them so they can be shared with thousands of Hawaiian Airlines’ guests.”
His goal? To enhance your travel experience without overshadowing it. “I just want to be one of many happy, nostalgic memories created on a guest’s journey,” he added.
Whether you’re flying home after a Hawaiʻi vacation or taking a trip to the U.S. continent, Chef Jason’s dishes are a warm welcome and a celebration of local ingredients, shared memories and the joy of travel — Hawaiian style.
So next time you’re flying with us, sit back, relax and enjoy a meal made with aloha.
