Catering to your aircraft in Metlakatla.
Annette Island is a working coastal airfield in the Alaska panhandle, where cloud and rain set the schedule. We pack for that reality: crew meals and guest dishes sealed, labelled by seat, and handed to the FBO ready for 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.
Alaska gives the private jet menu at Annette Island its character: wild salmon, halibut, Dungeness crab and spot prawns from the Inside Passage, with wild berries and smoked fish from local tradition. These local specialities make an honest inflight menu because they travel cold or finish in a galley oven without losing texture.
For Metlakatla and the wider Alaska coast, private jet food leans on the sea. Private jet platters carry smoked salmon, crab and pickled vegetables served Chilled; gourmet inflight meals add roasted halibut or salmon with the sauce apart. Private jet snacks run to berries, nuts and salmon jerky.
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.
Weather decides most things at Annette Island, and the catering follows the weather. Private jet catering for PANT is built around what keeps well while an aircraft waits for ceiling to lift: sealed cold dishes, ovenable mains, sauce apart. Business aviation catering and executive jet catering both start with the tail and the galley, and in-flight catering is packed to fit it.
At Annette Island the guests are often few and the weather unpredictable, so business jet catering stays flexible. Corporate jet catering means halibut or salmon that can wait; VIP flight catering and charter flight catering get a bespoke menu from a private jet chef. Luxury inflight catering here is wild Alaska product, plated cold or finished in the oven.
When an official party routes through Metlakatla, the order changes shape. Government flight catering needs clearances, head of state flight catering needs sealed, traceable trays, and VIP aviation catering plus state visit aircraft catering need a team that keeps quiet and delivers to the FBO.
Dietary requests are handled as a procedure, not a promise. On Alaska menus the allergen that hides most often is shellfish and fish stock in sauces, so crab, prawns and salmon are boxed apart. Kosher and halal meals stay sealed, vegan and gluten free dishes get their own board, and special meals, allergen free orders and kids meals are marked by seat on the lid.
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.
For a crew stuck waiting on Alaska weather, crew meals matter more than the guests' menu. Flight crew meals come boxed hot or cold on request; pilot meals and cockpit meals are separate, so different meals for pilots are never one dish shared. Crew catering and crew meal boxes are invoiced with the order, and cabin crew meals can be added for the cabin team.
At this small field the FBO is the handover point: we deliver to the general aviation terminal and your handling agent takes it to the apron. FBO catering and ground handling catering work together here, and handling agent catering means one contact for access. Catering delivery to the FBO is the standard route at PANT.
The aircraft you fly into Annette Island decides how the food gets through the cabin door. Smaller business jets take galley catering through the door by hand, while a larger cabin may need airside catering delivery with a high loader arranged through the handling agent. We pack for the aircraft provisioning you actually have, trays sized to your carts and drawers.
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.
Annette Island Airport serves Metlakatla, the only reserve community in Alaska, in the Tongass region of the southern panhandle. Airport catering here sits on a general aviation apron that sees occasional business jets and official visits, with a long runway built for military use. FBO services are modest and the ground handling services are run by a small team, so the field works as a quiet business aviation hub only when weather or a fishing season sends traffic its way.
The panhandle brings fishing parties, officials and the odd diversion to PANT. Inflight catering and in-flight catering follow the aircraft, and aviation catering and business aviation catering draw on local product. As a small business aviation hub, Annette Island sees executive jet catering, diplomatic flight catering, cabin crew meals and crew meals each travel in their own tray with their own label, handed over through the FBO services on the field.
Arrivals at Annette Island follow US customs and agricultural rules, and the practical effect is simple: fresh meat, dairy and produce from abroad may not stay on board. General aviation arrivals are cleared through standard procedures, and the ground handling services on the field coordinate with the FBO services for inspection. Ordering catering locally therefore avoids declaring or discarding leftovers at this business aviation hub.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Annette Island Airport, I coordinated poached fish with steamed rice for 3 guests and explained our concerns about different crew meal preferences. My main takeaway from this charter flight catering order was the practical approach to catering handover. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The salads were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Keeping the galley organised at PANT meant planning smoked salmon bagels and sliced fruit for 2 guests with a revised passenger count in mind. The catering handover stood out more than any sales pitch about private jet food. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation.”
“As the person coordinating beef fillet with roasted potatoes for 3 passengers at ANN, I needed an arrangement that considered a small galley worktop. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation. The galley preparation stood out more than any sales pitch about private jet meals.”
Annette Island is a small field, so the access arrangement with the handling agent is worth confirming early. How much does private jet catering cost is then a matter of ingredients: wild seafood leads the price, local berries and bread keep it down.
Lead time at Annette Island follows the product. A reposition with no passengers often needs only crew meals, which are straightforward, while a full guest menu on the return leg may call for fresh fish. We handle last-minute orders, 24/7.
Customs matters when a long leg lands in Alaska with two services aboard. Annette Island handles US arrivals through its standard procedures, and food from abroad can be restricted, so sourcing meals locally avoids having leftovers seized at the door.
Can you bring food on a flight into ANN? Of course, and customs rules still apply. When the passenger count shifts at the last minute, we add or remove seats' worth of meals so nothing is wasted and nobody goes without.
Is catering part of a charter when the passengers are a delegation? It is a separate order. Whether the party is official or private, the private jet charter agreement does not cover food. We arrange head of state or government menus with discretion.
Tail, pax and diets — a flight attendant takes it from there, day or night.
