Catering to your aircraft in Delta Junction Ft Greely.
At 1,291 ft in the Alaska interior, Allen Army Airfield rewards crews who plan for the cold. We pack private jet catering that survives the ramp and finishes in your galley.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Delta Junction and the Alaska interior give a private jet menu its own character: game, salmon, root vegetables, birch and berry flavours that read as local specialities the moment the foil comes off. An inflight menu for Allen Army Airfield leans on what travels well in cold air, and private jet food from this region is packed as private jet platters for sharing, plus gourmet inflight meals plated in the cabin. Private jet snacks cover the quiet hours on the ground: smoked fish, jerky, berry bars. Alaska produce is seasonal, so the menu moves with the month.
Alaska's interior supplies the private jet menu for PABI: wild salmon, reindeer sausage, sourdough, spruce tip and blueberry. These local specialities suit an inflight menu because most hold well chilled or finish in a galley oven. Private jet food here comes as private jet platters, gourmet inflight meals and private jet snacks, labelled by seat. Delta Junction in winter calls for warm items packed to hold heat across a frozen apron; in summer, lighter cold plates take over.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Allen Army Airfield sits at 1,291 ft in Alaska's interior, and the first thing a ramp here asks of a tray is to survive the cold between truck and cabin. Private jet catering for PABI is packed for that walk: insulated, labelled by seat, finished in your galley. Inflight catering and in-flight catering orders here are built around the aircraft type and the season, which is how aviation catering works when the apron is frozen. Business aviation catering, executive jet catering and diplomatic flight catering for Ft Greely movements follow the same pattern, and cabin crew meals ride on the same order when you ask for them.
At PABI the brief is simple and specific. A private jet chef builds a bespoke menu for corporate jet catering, business jet catering, charter flight catering or VIP flight catering, with luxury inflight catering touches such as smoked Alaska salmon, depending on the month and the aircraft.
When an official visit lands at BIG, VIP aviation catering starts with the guest list and the security brief. Government flight catering, head of state flight catering and state visit aircraft catering use a named team and sealed packing, with no names on labels.
Special meals at Allen Army Airfield follow the same discipline as everywhere: a separate board, a separate box, a seat number instead of a name. Local cooking leans on fish, game and dairy, so allergen free work here means watching shellfish and tree-nut garnishes first. Kosher, halal, vegan, gluten free and kids meals are ordered with the rest, and each tray is marked so no one has to guess which drawer it came from.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Whoever flies into Delta Junction eats at an odd hour. Crew meals, flight crew meals and pilot meals are ordered on request and billed like any item; crew catering arrives as crew meal boxes, cockpit meals stay separate, and different meals for pilots are packed on demand.
On this field, catering delivery to the FBO depends on gate access, so we work through your handling agent. FBO catering and ground handling catering meet at the general aviation terminal, where handling agent catering is handed to the crew.
Aircraft at PABI range from light jets to military-adjacent heavies, and the type decides how the order is loaded. Galley catering is sized to the aircraft's ovens and drawers, and airside catering delivery is arranged with your handling agent for aircraft provisioning at the door you tell us. If a high loader is needed for a larger cabin, say so with the tail number and we plan the carts around it.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Allen Army Airfield is a military airfield in Alaska's interior used by civil and government aircraft for Ft Greely, and for business aviation it works as a small, quiet business aviation hub rather than a busy one. Airport catering here is shaped by cold, remoteness and limited local supply, so planning matters.
General aviation here shares the field with Ft Greely operations, which makes PABI a business aviation hub of a particular kind: few movements, controlled access, long gaps between arrivals. Business aviation catering, executive jet catering and diplomatic flight catering for visiting delegations are planned early; inflight catering, in-flight catering and aviation catering follow, with cabin crew meals and crew meals added as asked. FBO services and ground handling services coordinate access through the FBO.
Food entering the US is subject to customs rules for meat, dairy and produce, and Alaska items bought locally avoid most of that. For a field that works as a business aviation hub only a few times a week, tell us the tail number and your agent and we keep the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“Choosing a breakfast basket with individual preserves for 7 people at PABI was straightforward; the challenge was making it work with an evening cabin service. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The order made flight catering feel manageable because the final order confirmation had been considered beforehand. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Our priority at BIG was beef fillet with roasted potatoes for 2 passengers, with a small galley worktop shaping the service plan. For flight catering services, that attention to meal organisation made the order noticeably easier to manage. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Getting a cheese board and savoury canapés ready for 12 guests at Allen Army Airfield required an order that accounted for an evening cabin service. With airline catering, careful attention to galley preparation matters as much to our crew as the menu itself. The snack boxes came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
Think of it per service rather than per trip. The way back from Allen Army Airfield is a second service with its own menu, and private jet catering cost is the sum of the two, shaped by season and covers.
For a pre-dawn departure from Ft Greely, lead time depends on what you want, not on a clock. Fish and game need a little notice; a cold plate does not. Last-minute orders are handled, and we are reachable day or night.
Access at Ft Greely is controlled, which is why we coordinate the handover through your handling agent. Customs questions are about what is on the manifest; keep it simple and we advise.
A short reposition into PABI needs little: one hot dish, one cold, a drink. You can bring your own, or order crew meals from us, on request and invoiced as normal.
Charter price and catering are two different lines. Two services on board change what we pack: a hot service early, a chilled one for the last hour, each invoiced as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
