Catering to your aircraft in Shemya.
On the edge of the North Pacific, Eareckson Air Station sees few business aircraft, and each one needs its galley stocked in advance. We pack by seat, label by restriction and hand over at the FBO.
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.
Alaska is the working frame for any private jet menu at Shemya: the Aleutian waters feed the whole state's table, and the inflight menu leans on what keeps and travels. Wild Alaska salmon, smoked or roasted, is the signature private jet food of the region and holds well chilled in a drawer. Halibut and cod from the Bering Sea suit a hot dish finished in the aircraft oven, with the sauce packed apart.
Local specialities from Alaska work on a business jet when they are portioned for the galley: smoked salmon boards, king crab legs cracked and chilled, reindeer sausage for a warm plate. Sourdough, a staple of the state, travels well and slices at the counter. On Shemya itself, with no market on the island, every item is sourced and packed before the aircraft arrives, so the private jet menu is written around cold-chain items that survive a long Pacific sector.
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.
Shemya sits at the far end of the Aleutian chain, and a stop at PASY means a galley that must be stocked before wheels-up. Private jet catering here is planned around cold wind, short daylight in winter and an airfield where nothing is a walk to the shops. Inflight catering for Eareckson Air Station is built to travel across the Pacific and come out of the drawer ready to serve.
A business jet stopping at SYA is usually crossing the Pacific, so business jet catering here means food that holds through a long sector. Corporate jet catering and VIP flight catering follow the same brief: chilled platters, one oven dish, nothing that needs a cook. For charter flight catering, a private jet chef plans a bespoke menu around the aircraft's galley, and luxury inflight catering stays simple on a remote island.
Diplomatic and official aircraft that touch down at Eareckson Air Station expect discretion. Government flight catering is cleared before cooking, head of state flight catering is sealed and logged, and state visit aircraft catering follows the security rules of a controlled military field. VIP aviation catering is the same standard, not a higher tier.
Out on Shemya there is no second kitchen to check an allergen against, so special meals are decided before the pan is lit. Kosher, halal, vegan, gluten free and allergen free plates are cooked on separate boards and sealed in their own box, marked by seat number and restriction. Kids meals are packed the same way. In Alaska, fish and shellfish are everywhere on the menu, so nut and shellfish allergies get their own written card.
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.
With no restaurant on the island, a crew at PASY depends on what we pack. Ask for crew meals when you send the slot, and they are invoiced as a line like any other dish. Pilot meals and flight crew meals come in crew meal boxes, and different meals for pilots can be written in. Crew catering for cabin staff, cockpit meals, cabin crew meals: all labelled, all sealed, all handed over at the aircraft.
FBO catering at Shemya is delivered to the general aviation terminal or to the handling agent. Catering delivery to the FBO is coordinated with ground handling catering, so the handover is made at the aircraft. Handling agent catering is arranged around your slot.
A galley catering order for PASY is sized to the aircraft type: a light jet takes drawer-sized boxes carried up the stairs, while a larger cabin needs airside catering delivery with a high loader to the service door. With only one apron and a small number of ground vehicles on a military field, aircraft provisioning is agreed with the handling agent in advance so the truck, the access and the door height are known before you land.
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.
Eareckson Air Station occupies the western end of the Aleutian Islands. For airport catering, that means a single runway, a small apron and a military operator. General aviation is accepted by arrangement, and FBO services and ground handling services are limited by what the island has.
As a business aviation hub, Shemya is a technical and fuel stop rather than a destination, and ground handling services are arranged around each aircraft. Inflight catering and in-flight catering for aircraft crossing the North Pacific is the core. Aviation catering, business aviation catering and executive jet catering are planned by galley type. Diplomatic flight catering, cabin crew meals and crew meals are handled with the same labelling and care.
Food loaded for a US departure is domestic provisioning, but food arriving from abroad is subject to US customs and agricultural rules. Eareckson Air Station applies them strictly as a controlled field, and ground handling services check what goes up the stairs. Order locally and the paperwork stays simple.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Eareckson Air Station meant planning vegetarian wraps and colourful salads for 7 guests with a small galley worktop in mind. For our team, the strongest part of their in-flight catering services was how they handled meal organisation. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Service planning came first at PASY, with 7 passengers choosing a cold lunch with cheese and fruit and a late menu amendment influencing our preparation. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks. With aviation catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“Having 7 guests request grilled salmon with a lemon dressing at SYA meant planning the portions carefully while accounting for several individual meal preferences. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation. The written menu details stood out more than any sales pitch about aviation catering services.”
Think of it per service rather than per flight. A cold platter lunch at PASY and a hot dinner after a duty-time delay are two lines, and Alaska seafood moves the figure up or down. We quote the lines, you adjust them, and last-minute changes are handled.
Lead time is easier on Shemya than you would expect because the field is quiet: few movements, one apron, a single handover point. The constraint is your slot, and last-minute requests are handled once we know it.
If your aircraft arrives from abroad, leftover foreign meals may be restricted on landing, and fresh replacements from local Alaska producers avoid the issue. Salmon and halibut are the two we use most.
Food imports into the US are controlled by customs and agriculture rules, and a controlled military field like Shemya applies them strictly. Sealed commercial items are easier than home-prepared dishes. The safest route is to order catering that is already US-origin.
Catering stays outside the charter and is invoiced on its own. The aircraft type is the first thing we ask, because a galley with one oven and a single drawer shapes the whole order for SYA.
Tail, pax and diets — a flight attendant takes it from there, day or night.
