Catering to your aircraft in Hoquiam.
Fog off the Pacific sets the pace at Bowerman, and our crew-run kitchen packs Grays Harbor seafood, salmon and cranberries for the aircraft and the people flying it.
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.
Bowerman is a small general aviation field on Grays Harbor, so the private jet menu is written around what the Washington coast actually produces: Dungeness crab, oysters from the bay, razor clams, wild salmon, Skagit and Yakima Valley vegetables, and cranberries from Grays Harbor County. The inflight menu keeps shellfish chilled and sauces apart, which suits the galley of a light or midsize jet.
Local specialities decide the private jet food for KHQM crews and passengers. Think smoked salmon boards, crab cakes with lemon aioli, clam chowder in a sealed pot, alder-grilled salmon and Washington cherries and berries in summer. We pack them as private jet platters for the cabin, gourmet inflight meals for a seated service, and private jet snacks for the leg back over the Cascades to the Hoquiam region and beyond.
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.
Bowerman sits at 18 ft on the tidal flats of Grays Harbor, and the weather that rolls in off the Pacific decides most arrivals. Private jet catering here is built for coastal fog, short stays and the seafood the harbour is known for, with inflight catering, in-flight catering and aviation catering packed for whatever galley the aircraft carries. Business aviation catering and executive jet catering for Hoquiam are ordered by phone or email, and cabin crew meals and diplomatic flight catering follow the same plane-side route to the FBO.
Flights to Hoquiam often come from Seattle or Portland carrying small corporate parties. Our private jet chef builds a bespoke menu for business jet catering, corporate jet catering and VIP flight catering, with charter flight catering and luxury inflight catering matched to the oven and drawers you have.
When an official party flies into Hoquiam, the menu is approved by protocol first, then cooked. Our government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering stay confidential and are traceable from the kitchen to the cabin.
Special meals at Bowerman are handled as a procedure built around the coast's own table. Shellfish and fish run through almost everything on the Grays Harbor menu, so allergen free meals are packed and sealed apart from any seafood board. We prepare kosher, halal, vegan and gluten free dishes, plus kids meals, each marked by seat number and restriction so nobody opens the wrong tray.
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 KHQM the crew usually stays with the aircraft, so crew meals are the part of the order that gets eaten first. We offer flight crew meals and pilot meals on request, billed with the order, plus crew catering for a longer wait, cockpit meals and crew meal boxes, and different meals for pilots when policy requires it.
FBO catering at Bowerman means one handover: your cases arrive at the FBO or the general aviation terminal and your handling agent brings them airside. Catering delivery to the FBO, ground handling catering and handling agent catering are all coordinated around your slot.
Most aircraft arriving at Bowerman are light and midsize jets, so galley catering usually travels in a few insulated cases carried up the stairs rather than on a lift. When a larger cabin calls for aircraft provisioning, tell us the type and we plan airside catering delivery with your handling agent around the door height and the galley layout.
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.
Bowerman Airport serves the Grays Harbor area on Washington's outer coast, a general aviation field at 18 ft on the tidal flats. Airport catering here supports business aircraft, medical flights and visitors to the coast, and the FBO services and ground handling services on the field are what we coordinate each handover with.
Bowerman is a quiet field rather than a business aviation hub, and inflight catering here is built around small cabins. Aviation catering, in-flight catering and business aviation catering can all be ordered; executive jet catering, diplomatic flight catering and cabin crew meals follow the same path, with crew meals added on request. The FBO services on the field decide where the cases are received, and the ground handling services decide how they reach the stairs.
Flights from within the United States need no customs formalities at Bowerman. Arriving aircraft from abroad clear elsewhere first, and any food that crosses a border is subject to U.S. limits on meat, dairy and fresh produce, which shapes what we pack. Your FBO services and ground handling services contact can tell you which clearance point applies before the order is built.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at KHQM, we needed mini sandwiches and individual desserts divided into 7 portions suitable for a family lunch request. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. For our team, the strongest part of their airport catering was how they handled catering handover. That left time to check the sauces properly before the passengers were ready for the next part of the service.”
“Working around a tight boarding window at HQM, I asked for fresh fruit and breakfast pastries in portions appropriate for our 11 passengers. For inflight catering, that attention to written menu details made the order noticeably easier to manage. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The cabin team could match the salads to the request before moving on to the remaining departure tasks.”
“The 2 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing a short ground stop at Bowerman Airport took more planning. My main takeaway from this in-flight catering order was the practical approach to catering handover. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
Return legs from Hoquiam are common for crews on short Pacific Northwest trips. We quote each sector on its own lines, so you see how much of the cost is crab and how much is the cold board.
Night departures from Hoquiam are no problem, since we answer 24/7. The lead time shortens when the menu stays cold and in season, and gets longer when the order needs fresh oysters or special diets.
Food from the United States moves freely on domestic legs, but international arrivals bring import limits on meat, dairy and fresh produce. For KHQM the handling agent also controls the airside pass, so we plan delivery with them.
Bringing your own food is allowed on domestic flights, though international arrivals into Bowerman face customs limits on fresh items. For an empty-cabin repositioning, two crew boxes are usually all that is needed.
Two services on a long leg means two plated courses, and neither is part of a private jet charter. At Bowerman we hand both to your handling agent, billed apart from the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
