Catering to your aircraft in Cold Bay.
A long runway, a short ramp and a forecast that changes. We prepare the food for the galley you have and deliver it where you park.
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.
The Alaska Peninsula is cold-water country, and a private jet menu for Cold Bay leans on what the Bering Sea and Gulf of Alaska actually provide. Wild Alaska salmon, king crab legs, halibut and Pacific cod are the local specialities that travel best, and an inflight menu built around them reads as honest food rather than a trophy. Private jet food from here is simple and generous: smoked salmon boards, crab salad, a hot halibut plate finished in the aircraft oven, reindeer sausage for the crew. Sauces travel in their own pots, seafood stays chilled until re-plating, and berries from the tundra season, blueberries and salmonberries, turn up in desserts when they are available. Alaska is a state of short supply chains, so we write the menu around what is good this week, not around a fixed list.
Cold Bay is Alaska at its most exposed, and the private jet menu follows that. Local specialities for the Alaska Peninsula start with the fish: sockeye from Bristol Bay, halibut, king and Dungeness crab, and cod from the Aleutian fisheries. An inflight menu can run from a chilled seafood platter to a hot salmon dish with sauce apart, plus hearty plates for crews who come off a long, cold ramp. Private jet food here should warm people up as much as feed them: chowders, wild rice, root vegetables, smoked fish and, when the season allows, tundra berries. Alaska's remoteness means substitutions are part of the work, and we say so on the menu rather than on the tarmac.
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.
A 10,000-foot runway in the middle of the Alaska Peninsula, a wind sock that rarely hangs still and a ramp that sees more fuel stops than passengers: that is Cold Bay, and private jet catering here is planned around what happens when the weather decides the schedule. We cook and pack for your galley, whether you are crossing to Asia, heading to the Aleutians or sitting out a weather hold. Inflight catering, in-flight catering and aviation catering at PACD follow the same rule as everywhere else: your handling agent receives the order at the FBO and it goes out to the aircraft. Business aviation catering, executive jet catering and diplomatic flight catering all start from a short brief on type, headcount and the plates your cabin crew meals need to survive a delay.
Business jet catering at Cold Bay is usually a short brief: corporate jet catering for a Pacific routing, VIP flight catering for a stop on the Aleutian chain, charter flight catering for a party that landed in cloud. Luxury inflight catering here means Alaska seafood, a private jet chef who knows the oven, and a bespoke menu you can still change when the forecast does.
Official movements through PACD need discretion more than spectacle. Head of state flight catering and state visit aircraft catering are planned with the protocol office, with VIP aviation catering and government flight catering packed sealed and labelled for the cabin.
Cold Bay is a long way from a deli counter, so special meals are planned before the aircraft arrives, not improvised on the ramp. Kosher, halal, vegan and gluten free plates are cooked and packed as separate, sealed meals with a seat number, and allergen free requests get their own board and box. Seafood is the local default, so shellfish and fish allergies are flagged first. Kids meals, plain pasta, chicken and fruit, come in a labelled box that is easy to find in a crowded drawer.
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.
A fuel stop here gives the crew a short meal and a long cold ramp. We pack crew meals, flight crew meals, pilot meals and cockpit meals in crew meal boxes, on request and invoiced separately; crew catering with different meals for pilots follows the operator's policy.
FBO catering at Cold Bay is handed over to your handling agent at the general aviation terminal, and ground handling catering is coordinated for the aircraft's slot. Catering delivery to the FBO is straightforward on a small ramp; the handling agent catering call confirms the door.
Cold Bay sees everything from light jets to large cargo and VIP widebodies on fuel stops, and the aircraft type decides how food reaches the galley. For a narrow door we hand carts and boxes through the handling agent; for larger aircraft, galley catering rides up on a high loader at the apron. Airside catering delivery is arranged with the FBO beforehand, and aircraft provisioning for a widebody means more trolleys, a fuller drawer plan and clear labelling per galley position.
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.
Cold Bay Airport is an airport catering stop of real consequence on the Alaska Peninsula: a long runway, general aviation traffic and a role as a weather and fuel alternate. FBO services and ground handling services are modest but dependable, and the airport works as a business aviation hub for the Aleutians.
Pacific-bound traffic brings Cold Bay its business. Inflight catering, in-flight catering and aviation catering follow the routing; business aviation catering and executive jet catering suit owners; diplomatic flight catering is quiet and sealed; cabin crew meals are packed on request.
As a US airport, Cold Bay applies CBP and USDA food rules to international arrivals. Fresh meat, produce and dairy from abroad may be inspected or removed, so catering is best loaded locally; your handling agent can confirm what to declare.
Average rating from the cabin crew and pilots we cater for.
“On this departure from CDB, 7 passengers had chosen a cheese board and savoury canapés, and a late menu amendment needed to be reflected in the order. I asked The Galley Girls for the snack boxes in clearly marked packs, with garnishes supplied separately for plating on board. For our team, the strongest part of their flight catering services was how they handled galley preparation. It made a difference to have the salads ready without cluttering the galley work area during preparation.”
“Good preparation made the difference at Cold Bay Airport, where 3 guests expected a cheese board and savoury canapés despite a short ground stop. This experience of airline catering gave us a useful reference for managing portion planning on another departure. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Our priority at PACD was herb chicken with a quinoa salad for 8 passengers, with a tight boarding window shaping the service plan. The crew briefing stood out more than any sales pitch about crew meals. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
Ask us how much private jet catering costs at Cold Bay and we will ask when you depart. A morning slot that needs a breakfast is a different job from a late arrival needing only crew boxes. Halibut and crab cost more than chicken and rice; we quote the plates you actually pick.
Ordering for Cold Bay is simplest when you decide on the local product first. Smoked salmon and crab are usually possible with notice, berries depend on season, and last-minute orders are handled with a substitution if we have to make one.
Customs matters at Cold Bay because it is often a first or last US stop on a Pacific routing. Foreign-origin fruit, meat and dairy can be seized, so we recommend loading catering here. Your handling agent can tell you what an international arrival has to declare.
Bringing your own food is possible, though customs apply on an international arrival. The practical limit is the galley: a small cabin cannot store much, so we recommend a lighter load of your own and ordering the fresh seafood here for the rest.
Not part of the charter, no. Order catering on its own and it is invoiced as such. Because Cold Bay weather decides departures, we tell you early what can be held and what must be re-cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
