Catering to your aircraft in Fairbanks.
PAFA has long summer light and hard winter nights; either way the aircraft needs food packed for its galley and delivered plane-side by people who have worked the cabin.
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.
Fairbanks is the Interior's hub, and the private jet menu here leans on what Alaska actually produces. Our inflight menu for PAFA starts with wild Alaskan salmon, smoked or roasted, and halibut when the season allows. Private jet food from the Interior also means reindeer sausage, birch syrup, and wild berry preserves from lowbush cranberry and blueberry. These local specialities travel well: smoked fish stays chilled in its own tray, sausage goes in the oven, and berry compote rides apart in a sealed pot.
Alaska as a region shapes what a guest expects on a Fairbanks departure: something cold-climate, honest, a little wild. The private jet menu at FAI uses local specialities such as salmon, birch syrup and cranberry, plus root vegetables that hold their texture in a galley oven. Our inflight menu keeps the cold dishes cold and the hot dishes in their own sealed containers. Private jet food for a winter aurora charter reads differently than for a July midnight-sun departure, and we write it that way.
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.
Fairbanks sits under the auroral oval, and in winter the ramp at PAFA is as much about deicing and engine covers as it is about the galley. Private jet catering here has to survive cold soak on the apron, so we pack for a drawer that may sit next to a frozen door. In-flight catering for Fairbanks follows the aircraft type: inflight catering for a light jet is a few boxes, aviation catering for a long-range crossing to Asia or Europe is a full galley load. Business aviation catering and executive jet catering both reach the aircraft through your FBO, and diplomatic flight catering and cabin crew meals are ordered the same way.
For a Fairbanks departure, a private jet chef builds the bespoke menu around who flies and what the galley holds. Business jet catering, corporate jet catering and charter flight catering all start from the same brief; VIP flight catering and luxury inflight catering add plated service where the cabin allows.
When a state visit aircraft stops at PAFA, the order is confirmed with the protocol office first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all run through one named team and one quiet handover.
At Fairbanks the hidden allergen is usually the bread and the batter: sourdough, rye and beer-battered fish all carry gluten, and fish dishes often share a fryer. For gluten free and allergen free guests we cook on a separate board, box the plate sealed, and label it by seat. Kosher, halal, vegan, kids meals and other special meals are ordered with the same brief and packed the same way.
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.
Crew catering at PAFA is a line on the order, on request and invoiced with it. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, with different meals for pilots when the policy asks. Crew meals are the part nobody remembers until the ground time stretches.
FBO catering at Fairbanks is delivered to the general aviation terminal and handed to your handling agent for the aircraft. Catering delivery to the FBO follows your slot, and ground handling catering and handling agent catering are coordinated so the door opens when we arrive.
Larger aircraft that stop at PAFA for fuel or crew change need galley catering loaded through the main door or by high loader, depending on type. We coordinate airside catering delivery with your handling agent so the aircraft provisioning matches the galley layout you actually have, not a generic count. Tell us the type and the cart configuration and we pack to it.
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.
Fairbanks International is the airport catering hub of Alaska's Interior, with general aviation traffic, polar routings and seasonal charters. FBO services and ground handling services here deal with cold, deicing and long daylight swings.
Fairbanks is a business aviation hub for aurora season and midnight-sun summers. Inflight catering, in-flight catering and aviation catering are ordered through the same brief, with business aviation catering and executive jet catering for owners' aircraft, diplomatic flight catering for state movements and cabin crew meals for the whole crew.
Customs at PAFA follows federal rules. Food from abroad on an inbound flight is handled by your handling agent in line with CBP and USDA; local Alaskan products are domestic and move freely.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 2 guests, but limited fridge space also had to be considered when organising fresh fruit and breakfast pastries at FAI. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. This experience of inflight catering gave us a useful reference for managing catering handover on another departure.”
“Choosing a breakfast basket with individual preserves for 10 people at Fairbanks International Airport was straightforward; the challenge was making it work with an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. I would discuss in-flight catering with them again, especially when galley preparation needs careful coordination. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
“Getting a charcuterie board and fresh bread ready for 3 guests at PAFA required an order that accounted for a revised passenger count. The final order confirmation stood out more than any sales pitch about vip inflight catering. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the desserts quantities from several messages during the final departure checks.”
A reindeer sausage plate costs differently from a smoked salmon platter, and a crew waiting out a delay at PAFA needs more than one service. Cost is set by your menu and the crew duty-time plan. We confirm the figure with you before we start.
Lead time at FAI is really about the turnaround. If the aircraft is on the ground briefly, we pack so everything moves from box to drawer without delay. Otherwise we have room to cook and finish hot dishes. Last-minute orders are handled and your handling agent receives the delivery.
Smoked Alaskan salmon is one of the products that goes on the menu here and it moves domestically without trouble, but international arrivals into the United States face USDA and CBP food rules. We source and pack so leftover international catering can be handled by your handling agent in line with those rules.
Bringing food to PAFA from another country raises customs questions around meat, produce and dairy. A local order sidesteps that, since it is prepared here and handed over at the FBO. If you do carry your own, tell your handling agent.
No. Catering is not part of the charter: it is a separate order with its own invoice, whatever the aircraft. For FAI a Falcon and a Gulfstream galley hold very different loads, so we ask for the type and pack to the galley you actually have.
Tail, pax and diets — a flight attendant takes it from there, day or night.
