Catering to your aircraft in Bellingham.
Bellingham's cool, wet climate shapes the galley: berries, cold-water seafood and orchard fruit travel well here. For KBLI, we cook and pack the dishes and leave you the re-plating.
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.
Washington's northwest corner gives a private jet menu with a lot to work with. In the Bellingham area, an inflight menu can lean on Whatcom County raspberries and blueberries, Dungeness crab from the Salish Sea, smoked salmon and hazelnut-crusted cheeses from the Skagit Valley. These local specialities make private jet food that tastes of the region, not of a generic flight kitchen.
For private jet platters, think a Pacific Northwest board: smoked salmon, local goat cheese, pickled vegetables, sourdough and berry compote. Gourmet inflight meals can follow with a seared steelhead or a wild mushroom risotto, and private jet snacks stay simple: dried cherries, roasted hazelnuts, and berry bars. Everything is packed for the galley you actually have, with the Washington local specialities kept apart from the hot items.
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.
Bellingham sits on the Washington coast under the North Cascades, a general aviation field where the rain and the cold decide what travels well in a galley. Private jet catering here leans on Whatcom County berries, Dungeness crab and local cheese, packed so the cabin crew only has to re-plate. We handle inflight catering and in-flight catering for business aviation catering, executive jet catering and diplomatic flight catering, plus cabin crew meals and aviation catering for the whole cabin.
Corporate flights through KBLI mean quiet, efficient service. Our private jet chef builds a bespoke menu for business jet catering, whether it is corporate jet catering for a board, VIP flight catering, charter flight catering or luxury inflight catering for guests.
Government flight catering at Bellingham needs a cleared menu and a named team. For head of state flight catering, VIP aviation catering and state visit aircraft catering, protocol comes first and the kitchen follows, with discretion at every handover at KBLI.
At Bellingham the kitchen is built around fish and shellfish, so allergen control starts with what shares a board with the crab and salmon. Kosher, halal, vegan and gluten free meals travel in a separate box with its own utensils, labelled by seat number, never by name. Special meals, allergen free dishes and kids meals follow the same procedure.
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.
At KBLI, crew catering starts with a question: who eats when? Crew meals, flight crew meals and pilot meals can be hot or cold, with different meals for pilots on request, cockpit meals that can be eaten with one hand and crew meal boxes marked by role. Ordered on request, invoiced like the rest.
FBO catering at Bellingham is delivered to the general aviation terminal and handed over to your handling agent or the FBO team. We coordinate ground handling catering and handling agent catering so catering delivery to the FBO reaches the aircraft on the slot.
Galley catering at KBLI depends on the aircraft: a light jet takes carts hand-loaded through the main door, while a larger cabin may need a high loader at the apron. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning follows the galley layout, with oven, drawer and chiller space confirmed before we pack.
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.
Bellingham International is a general aviation field on Washington's northwest coast, used by business aircraft crossing the Cascades or the border. Airport catering here covers light jets to larger cabins, and FBO services and ground handling services decide where each tray is handed over.
At KBLI, business aviation hub traffic peaks in summer and around the ski season, and FBO services and ground handling services set the apron rhythm. Inflight catering and in-flight catering follow the weather, while aviation catering, business aviation catering, executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are ordered to the slot.
US customs and agricultural inspection apply at Bellingham, particularly for flights crossing into Canada. Fresh produce, meat and dairy are declared, and the FBO services and ground handling services team routes food waste through the airport's approved disposal.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Bellingham International Airport: two separate meal services, alongside a request for a selection of petits fours and sandwiches for 2 passengers. This experience of private jet catering gave us a useful reference for managing final order confirmation on another departure. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. That left time to check the fruit plates properly before the passengers were ready for the next part of the service.”
“Keeping the galley organised at KBLI meant planning a cheese board and savoury canapés for 8 guests with a late menu amendment in mind. Our brief for private jet catering services was met with a sensible plan for final order confirmation. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in divided catering boxes. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
“Menu approval at BLI covered yoghurt pots and fresh berries for 12 guests, leaving us to organise the service around a late menu amendment. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point.”
A short ground stop at Bellingham changes the menu more than the price tag. Chilled platters and sauce-apart dishes keep the cost lower; a plated three-course service for a long stay costs more. We quote per menu, not per tray.
Berry season and crab season shape how simple an order is. Outside them we substitute with local smoked fish or apples, and last-minute orders are handled without fuss.
The border with British Columbia shapes the rules here: flights continuing north must declare perishables, and the US side checks incoming items. We label every box so inspectors know what is inside.
Passengers and crew can carry their own food, subject to US customs on international flights. On a light jet at KBLI, the galley rarely fits more than a few trays, so we prepare dishes to fit the space.
No. Catering is not part of the private jet charter contract: you order it separately and it is invoiced on its own, like any order. Fog and winter weather shift departures often at Bellingham, so we keep the order flexible and re-plate to the revised slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
