Catering to your aircraft in Spokane.
At Fairchild, cold mornings and a dry plateau set the rhythm, and we cook private jet catering to suit. You send the aircraft and the slot, and a former VIP flight attendant plans the menu for your galley at Spokane.
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.
Washington gives Spokane a short list of ingredients that fly well. Apples from the Columbia basin, Pacific salmon, Palouse lentils and wild huckleberry are the local specialities we reach for first when we write a private jet menu for Fairchild.
On an inflight menu for Spokane, salmon goes cold on a platter, lentils and chicken go in the oven, and huckleberry turns up in a sauce kept apart. Private jet food is chosen for what the galley can actually do, so private jet platters, gourmet inflight meals and private jet snacks all arrive marked for re-plating, not for improvising.
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.
Fairchild Air Force Base sits on the dry plateau west of Spokane at 2,461 ft, and the cold mornings there shape what a galley should carry. Private jet catering at KSKA means plated lunches that tolerate a cold ramp, with the right finish for each dish on board. We plan inflight catering for Spokane around your aircraft type, your galley and the season. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering all follow the same routine: cooked for a galley, labelled for the cabin, handed over at your FBO. Cabin crew meals for the Spokane rotation are packed apart and labelled CREW, away from the guest trays.
Corporate jet catering for Fairchild is planned around the cabin first. A private jet chef builds a bespoke menu that suits the galley, whether it is charter flight catering for a group or VIP flight catering for one guest, and luxury inflight catering stays plated, not fussy. Business jet catering here leans on local fish and fruit.
Government flight catering at Fairchild follows protocol: the menu is agreed before anything is cooked, and a named team handles it. Head of state flight catering and VIP aviation catering are discreet by habit, and state visit aircraft catering is traced from kitchen to handover.
Special meals for Spokane start with the kitchen, not the label. Kosher and halal dishes are prepared apart and sealed, vegan and gluten free plates are built on their own board, and an allergen free tray is boxed separately and marked by seat. Kids meals are sized for the cabin. In a region of wheat, apples and tree nuts, we say plainly where an allergen could hide and plan around it.
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.
When the crew at Fairchild is staying near the aircraft, crew meals are a separate order, invoiced separately. Flight crew meals come boxed or plated, pilot meals are two different dishes for captain and first officer on request, and crew catering is written for a night rotation. Cockpit meals, crew meal boxes and different meals for pilots are each labelled CREW so nobody opens a guest tray by mistake.
FBO catering at Fairchild is handed over where the aircraft is parked, through your handling agent. Catering delivery to the FBO is arranged against your slot, with ground handling catering coordinated so the trolley reaches the door. We work from the general aviation terminal gate access and handling agent catering instructions you give us.
On a large aircraft the aircraft type decides how a trolley reaches the door. For galley catering at Fairchild, we ask for the type and the door height, and where a high loader is needed we plan the airside catering delivery with your handling agent. Aircraft provisioning is cooked and packed for the galley you actually have, from a single oven to a full set of drawers.
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.
Fairchild Air Force Base is a military field serving the Spokane area, with an elevation of 2,461 ft and a long runway. Airport catering here is arranged around base access rules, and business aircraft that use it expect the same care as at any other field.
General aviation at Fairchild is shaped by the base and the season. Business aviation hub traffic in the region leans on Spokane's civil field, but FBO services and ground handling services can be arranged for aircraft cleared here. Inflight catering, in-flight catering and aviation catering are planned for the same galley whichever way you arrive. Business aviation catering and executive jet catering get plated menus, diplomatic flight catering gets protocol, and cabin crew meals ride separately.
The United States restricts imported meat, dairy and fresh produce, and an arriving aircraft can be inspected on landing. At Fairchild that makes local sourcing the safer path, and we tell you before the order if an item could be refused.
Average rating from the cabin crew and pilots we cater for.
“Working around limited fridge space at Fairchild Air Force Base, I asked for a light pasta dish with grilled vegetables in portions appropriate for our 10 passengers. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. With aviation catering services, careful attention to portion planning matters as much to our crew as the menu itself. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly.”
“Timing and organisation mattered at KSKA, where our order of roasted chicken and seasonal vegetables for 11 people involved a late menu amendment. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. The side dishes stayed together in one group, so another crew member could follow the same plating sequence.”
“The 2 passenger portions of vegetarian wraps and colourful salads were the easy part; managing an evening cabin service at SKA took more planning. When comparing aviation catering companies, I would look closely at galley preparation after this experience. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
How much does private jet catering cost on a Spokane arrival? Ask us what you plan to serve. Because US food import rules are strict, we source locally; a salmon platter and a simple chicken dish price very differently, so we quote per menu.
What sets planning here is the cabin, not a calendar. We ask what the galley has, an oven or none, drawers or a cart, then cook and pack to match. Late requests are handled.
When weather decides departures here, a flexible menu helps. Customs also restricts what you can bring in, so most items are sourced locally and packed to hold through a revised slot.
Yes, personal food can sometimes be carried, but customs rules decide. A return leg ordered from Spokane is simpler: planned with your crew, labelled by seat and handed to the aircraft.
Not as part of the charter. Catering is its own order, whatever time you leave. For a dark departure at KSKA, we arrange the handover with your FBO and handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
