Catering to your aircraft in Spokane.
At KSFF the ramp is general aviation, and the weather decides more than the schedule. Our team of former VIP flight attendants packs private jet catering for Spokane departures and adds crew meals on request.
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 a private jet menu from Felts Field plenty to work with. Spokane sits between the Columbia Basin wheat and orchard country and the Idaho forests, so the inflight menu leans on apples, pears, cherries in season and huckleberries from the surrounding mountains. Private jet food that travels well starts with cured salmon, smoked trout and hard Washington cheeses, all of which hold in a galley drawer. These local specialities are the backbone of private jet platters, gourmet inflight meals and private jet snacks ordered for Spokane departures.
Hot dishes are chosen for a cabin oven, cold ones for a drawer. Alder-smoked salmon, Walla Walla sweet onions and Yakima Valley peaches turn into private jet platters for a Felts Field departure; Spokane pastry and Washington chocolate make the private jet snacks. Gourmet inflight meals built on local specialities of the Spokane region and the wider state follow the season, so the private jet menu changes with the harvest.
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.
Felts Field sits on the Spokane River at 1,953 ft, a general aviation field where turboprops and light jets load in the shadow of the old Art Deco terminal. Private jet catering here follows the Inland Northwest: Columbia Basin produce, Washington cheeses, and huckleberry anything the season allows. Alongside it, inflight catering, in-flight catering and aviation catering for business aviation catering stops share one order. Executive jet catering for the cabin, diplomatic flight catering for official guests, and cabin crew meals for the front end all go on the same ticket.
Spokane departures from KSFF vary: a morning corporate run, a weekend charter flight catering order, a VIP flight catering request for a family. Business jet catering and corporate jet catering for Felts Field fit a drawer and a small oven, and our private jet chef writes a bespoke menu for luxury inflight catering using Washington produce.
For an official party leaving KSFF, government flight catering means a menu cleared before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed discreetly, traceable by lot, and delivered to the aircraft.
A Spokane kitchen deals with wheat first: Columbia Basin grain finds its way into breads, crusts and batters, so gluten free and allergen free orders for Felts Field are cooked and packed on separate boards and boxed apart. Kosher, halal, vegan and kids meals are handled the same way, each marked by seat and restriction. Special meals for Spokane departures are confirmed on the order, with the allergen named on the lid.
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 meals for a Felts Field rotation are a line item you add when you want them, priced and invoiced beside the guest order. Flight crew meals for a Spokane rotation can be hot or cold, and pilot meals sit apart from guest trays. Crew catering handles different meals for pilots when the operator's policy asks, packed as cockpit meals one-handed. Crew meal boxes for a fast turnaround are labelled CREW, and cabin crew meals for the back of the aircraft ride in the same drawer.
FBO catering at Felts Field goes to the FBO that serves your aircraft. Catering delivery to the FBO is handed over at the aircraft by arrangement with your handling agent, and general aviation terminal staff open the gate. Ground handling catering and handling agent catering are coordinated for the Spokane slot.
Most traffic at Felts Field is light and midsize, so galley catering is carried by hand or on a small cart to the aircraft door. When a larger cabin needs more, airside catering delivery with a truck or high loader is arranged through your handling agent for aircraft provisioning on the Spokane ramp.
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.
Felts Field is Spokane's general aviation airport, set on the river with a historic terminal and flying clubs. Airport catering here serves business aviation and visiting private aircraft, with FBO services and ground handling services on the ramp.
Felts Field works as a quiet business aviation hub for the Inland Northwest. Inflight catering and in-flight catering are ordered for owners, and aviation catering and business aviation catering follow the season. Executive jet catering suits a corporate cabin, diplomatic flight catering suits official visitors, and cabin crew meals are ordered alongside.
Flights leaving Felts Field domestically need no customs inspection of catering. For international departures from Washington, US food export and destination import rules apply; meat, dairy and fresh produce are declared, and we label everything for inspection.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at SFF, I coordinated a seafood starter and warm vegetable sides for 11 guests and explained our concerns about two separate meal services. I appreciated the emphasis on portion planning throughout the private jet meals arrangements. The Galley Girls grouped the salads by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the sandwiches without asking where every component had been placed during preparation.”
“It was the packing plan I cared about at Felts Field, with 5 servings of vegetable tartlets and a dessert selection and two separate meal services to consider. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks. With private jet menu, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“Breakfast was already sorted; at KSFF, the next request was a breakfast basket with individual preserves for 10 guests, with limited fridge space to work around. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
Ordering how much private jet catering costs for a government party starts with the guest list. A delegation leaving Spokane needs more mains, protocol checks and often separate crew trays, all priced per menu. Seasonal Washington produce such as huckleberries or peaches shifts the figure up or down.
Lead time on special meals at Felts Field is shaped by certification and ingredients. Sealed kosher meals travel from stock; a gluten free kids plate is cooked fresh. Last-minute orders are handled, and Spokane customs are not a factor for domestic flights.
Customs on food leaving Felts Field depend on the destination country. Crew duty time is the constraint, so international orders are packed to pass inspection cleanly, with cold items labelled and ingredients listed.
Yes, passengers may bring food, but a Spokane departure slot rarely leaves room to prepare it. Orders from us arrive labelled by seat and ready to re-plate.
Charter price and catering are different documents. For a Spokane arrival, order Washington huckleberry sweets when in season; they are billed with the food.
Tail, pax and diets — a flight attendant takes it from there, day or night.
