Catering to your aircraft in Attu.
Attu is the last stop of the Aleutians, and Casco Cove is a Coast Guard station where weather decides the day. We pack catering for the crew and cabin sealed, labelled and ready for the galley you have.
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.
Attu, at the far western end of Alaska, has no restaurants and no local market, so the private jet menu for Casco Cove Coast Guard Station is built from what travels well. Alaska's real specialities are seafood: wild Alaska salmon, halibut, and king crab from the Bering Sea fisheries, plus smoked salmon and reindeer sausage as cold starters. These local specialities are cooked, chilled and packed for the galley, not served raw. The inflight menu leans on private jet platters of smoked salmon with cream cheese and dark rye, plus gourmet inflight meals such as seared halibut with lemon butter, sauce apart. Private jet snacks cover the rest: salmon jerky, dried berries and cranberry bars. For Attu and Alaska, this private jet food is chosen to hold its quality on a long, cold sector.
Casco Cove is a working Coast Guard station on Attu Island, so the private jet menu is shaped by what Alaska does best and what survives a galley. Local specialities such as Alaska king crab, wild salmon, halibut cheeks and reindeer sausage anchor the inflight menu for Attu. Private jet platters carry smoked salmon, crab claws and pickled vegetables, chilled and ready to plate. Gourmet inflight meals use halibut or salmon with a sauce apart and roasted root vegetables, and private jet snacks add berry bars and salmon jerky. This private jet food for Alaska is packed for flights that cannot restock at the destination.
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.
Attu is the last island of the Aleutian chain, and Casco Cove Coast Guard Station (PAAT / ATU) sits on its eastern shore at 40 ft above the water. Private jet catering here is planned around a field with no restaurants and no shops, so everything the cabin needs travels in the order. Inflight catering for Attu is packed sealed and labelled by seat, with in-flight catering notes for the galley you actually have. Aviation catering, business aviation catering and executive jet catering all follow the same rule at PAAT: nothing can be re-sourced on the ground. Diplomatic flight catering and cabin crew meals are written into the order from the start.
The typical brief for PAAT is a small cabin with limited galley space and no way to restock after landing. Business jet catering becomes a list of items that travel: smoked salmon, halibut, chilled sides. Corporate jet catering, VIP flight catering and charter flight catering all share this plan, with luxury inflight catering kept simple. A private jet chef sets a bespoke menu around the oven you have.
Government flight catering at Casco Cove is handled with discretion. For head of state flight catering and VIP aviation catering, the menu is cleared in advance, the packing is traceable and the named team handles the handover. State visit aircraft catering at a remote Aleutian station depends on this protocol, since nothing can be improvised after arrival.
Attu has no local kitchen to fall back on, so special meals at Casco Cove are settled before the order is cooked. Kosher, halal, vegan, gluten free and allergen free dishes are packed in sealed, labelled trays, with seafood cross-contact in mind, since fish is the local staple. Kids meals are a separate line, each with a seat number rather than a name.
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.
On Attu, the crew has nowhere to eat but the aircraft. Crew meals are ordered on request and invoiced with the order, flight crew meals are packed to hold through a long duty day, and pilot meals are kept separate. Crew catering, cockpit meals and crew meal boxes are labelled CREW, and different meals for pilots are offered when needed.
Casco Cove is a Coast Guard station, so access is controlled and the handover goes through the handling agent. FBO catering and catering delivery to the FBO or general aviation terminal are agreed ahead. Ground handling catering and handling agent catering are confirmed in writing for your slot.
Most aircraft calling at PAAT will be loaded straight from the ramp, so galley catering is sized to the aircraft type rather than to a high loader. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the galley layout, oven count and drawer space before anything is packed.
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.
Casco Cove Coast Guard Station, at 40 ft on Attu Island, is airport catering at its most remote. There are no restaurants and no local suppliers, so the order is packed whole. General aviation traffic is rare and weather-dependent, and FBO services and ground handling services are arranged case by case.
Few business jets come to Attu, and none expects a local business aviation hub. Inflight catering and in-flight catering are therefore planned in full, aviation catering and business aviation catering are written for the galley, and executive jet catering is sealed. Diplomatic flight catering and cabin crew meals are ordered separately.
Attu is United States territory, so US customs and agricultural rules govern food arriving from abroad: meat, dairy and fresh produce are restricted. Catering for PAAT is packed sealed and listed so your handling agent can clear it, and nothing is brought in that the rules would refuse.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating fresh fruit and breakfast pastries for 3 passengers at ATU, I needed an arrangement that considered several individual meal preferences. I gave The Galley Girls our storage brief and asked for the desserts to arrive in sealed meal containers. For our team, the strongest part of their in-flight catering was how they handled portion planning. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Menu approval at Casco Cove Coast Guard Station covered mushroom risotto and a green salad for 3 guests, leaving us to organise the service around a small galley worktop. My main takeaway from this vip inflight catering order was the practical approach to catering handover. The Galley Girls grouped the crew provisions by service, which was more useful to us than simply receiving a list of dishes. The fruit plates were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Food presentation mattered to our 8 guests, but an evening cabin service also had to be considered when organising fresh fruit and breakfast pastries at PAAT. My main takeaway from this private jet catering order was the practical approach to cabin service sequence. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
A child's plate costs little, a sealed kosher meal with certification costs more, and wild halibut costs more than a chicken breast. That is how private jet catering is priced for Casco Cove: item by item, with the special meals as separate lines.
A crew sitting on the ground at Casco Cove cannot stretch their duty day, so the lead time is built backwards from the departure slot. Simple cold menus are easy to arrange; a menu with kosher meals or fresh halibut needs the order sooner. Last-minute orders are handled day or night.
A short turnaround at Casco Cove leaves no margin for a customs query. Catering for an international arrival is packed sealed and listed, so inspection stays simple, and anything that cannot enter the United States is kept off the order. Ask your handling agent about the slot.
Bringing your own food to Casco Cove is possible but risky: customs may refuse meat or dairy, and the field offers no replacement. Ordering one local product, such as halibut or smoked salmon, solves both.
A private jet charter into Attu does not cover food. Catering is ordered apart and invoiced apart, and US customs rules decide what may be carried in from outside the country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
