Catering to your aircraft in Deadhorse.
Deadhorse works to the rhythm of North Slope rotations and Arctic weather, so food for a flight out of PASC is planned ahead and packed to stay sealed on a cold ramp.
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.
Deadhorse has no farm and no market of its own, so the private jet menu here is built from what Alaska ships north and what holds on a cold ramp: salmon, halibut, reindeer sausage, wild berries. Each dish is chosen for the galley it will meet, whether that means a chilled plate, a pot of sauce apart or a tart re-plated cold.
The inflight menu for PASC leans on local specialities such as king salmon and Alaska halibut, because private jet food that keeps its texture after a night on the apron is what a rotation crew actually wants. Reindeer sausage goes in sealed and hot, blueberries stay in the tart, and nothing needs a kitchen on board.
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.
Deadhorse sits on the Arctic coastal plain with almost no fresh supply of its own, so every plate for a flight out of PASC is planned before the aircraft lands. Our private jet catering is cooked and packed by former VIP flight attendants, with inflight catering that survives cold ramps and a small galley. In-flight catering here is sealed and labelled by seat, aviation catering is handed to your handling agent, and business aviation catering stays simple: tail, slot, headcount. Executive jet catering for oil-field charters, diplomatic flight catering for rare official visits and cabin crew meals are all ordered the same way.
At PASC the passengers are often executives heading to Prudhoe Bay; business jet catering, corporate jet catering and VIP flight catering fit the cabin, charter flight catering suits crew rotations, a private jet chef builds a bespoke menu and luxury inflight catering stays plain and precise.
When a state delegation lands at PASC, government flight catering and head of state flight catering follow protocol; VIP aviation catering and state visit aircraft catering are discreet, traced and handed to the aircraft.
Deadhorse has no local kitchen network to fall back on, so special meals are settled with the order, not at the apron. Fish and shellfish run through an Alaskan menu, which makes them the first allergens we check. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed on a separate board, sealed, and marked by seat.
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.
Up here a rotation crew wants food that keeps: crew meals on request, flight crew meals packed in crew meal boxes, pilot meals that fit a jumpseat, crew catering for a long turn, cockpit meals and different meals for pilots when the operator wants separate dishes.
At Deadhorse, FBO catering is handed over at the FBO or by your handling agent, with catering delivery to the FBO coordinated for the general aviation terminal; ground handling catering and handling agent catering stay one phone call.
Aircraft that serve Deadhorse range from light jets to freighter-sized charters supporting the oil fields, and the type decides how the load goes aboard. For larger aircraft, galley catering and aircraft provisioning may need a high loader, arranged with your handling agent. Airside catering delivery follows the door height and galley layout you give us, so tell us the type when you order.
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.
PASC is the working airport of Prudhoe Bay, where general aviation, airport catering and charter operations all depend on weather and supply.
Airport catering here is shaped by the cold: inflight catering, in-flight catering, aviation catering and business aviation catering sealed against the ramp; executive jet catering, diplomatic flight catering and cabin crew meals follow the same hand-over, FBO services and ground handling services included in the booking flow, a business aviation hub in miniature.
Domestic flights need no food declaration, while international arrivals follow US customs and agriculture rules; we tell you before ordering what can cross.
Average rating from the cabin crew and pilots we cater for.
“My order at PASC covered a charcuterie board and fresh bread for 10 guests, with a practical service plan needed because of a changing departure schedule. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation. For charter flight catering, that attention to final order confirmation made the order noticeably easier to manage.”
“Good preparation made the difference at SCC, where 5 guests expected herb chicken with a quinoa salad despite a revised passenger count. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. The crew briefing stood out more than any sales pitch about private jet food. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“We kept the passenger brief simple at Deadhorse Airport: a charcuterie board and fresh bread for 9 guests, organised with a family lunch request in mind. This experience of private jet meals gave us a useful reference for managing portion planning on another departure. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Pricing follows what you order. Under US customs and agriculture rules, fresh produce moves fine from within the country, so a halibut plate and a sandwich box are priced differently. Ask how much private jet catering costs and we quote per menu, not per tray.
Small galley, short list: we match the menu to the aircraft. Lead time stays simple when we have the type early, and last-minute orders are handled.
Customs only bites on international sectors, under US food import rules. Locally, a delayed departure from the weather matters more, so plates are packed to wait.
Return-leg food can be ordered from this airport, handled through your FBO or handling agent and packed to hold for the flight home.
No: on a night departure the food stays a separate order, invoiced separately from the private jet charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
