Catering to your aircraft in Moses Lake.
Grant County International runs a very long runway across the dry Columbia Basin, and the traffic is a mix of test crews, business jets and the occasional heavy type. We cook and pack for crews flying through Moses Lake, in Basin produce and galley-ready dishes.
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 east of the Cascades is irrigated desert, and Moses Lake sits in the middle of it. A private jet menu built here starts with what the Columbia Basin grows: sweet cherries in early summer, apples and pears from autumn, russet and fingerling potatoes, and wheat from the dry-land farms around Grant County. The inflight menu follows the season, so a June departure gets cherries and an October one gets apples.
Private jet food at KMWH is plain, fresh and local: Basin produce, Pacific Northwest salmon and Washington wines for the cabin where the operator allows them. We call these local specialities because they travel well. Cherries and pears ride cold, salmon is poached ahead and served chilled, and potatoes finish in the galley oven.
We pack private jet platters of Washington fruit and cheese, gourmet inflight meals built around salmon or beef, and private jet snacks from the Basin orchards. Each dish is labelled for the galley, so cold items stay in the drawer and hot items go to the oven with the sauce apart.
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.
Grant County International sits on the Columbia Basin plateau at 1,189 ft, a runway built for bombers and now used by test crews and business jets. Private jet catering for Moses Lake is cooked for the galley you actually have and handed over at the FBO. Inflight catering and in-flight catering here lean on the Basin's produce, while aviation catering for heavy types follows the aircraft rather than the airport. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way as any other leg.
Business jet catering at Moses Lake is usually a small brief: a few passengers, a short stop, one galley service. Corporate jet catering and VIP flight catering here suit executive and charter flight catering, with luxury inflight catering built around Washington produce. A private jet chef can write a bespoke menu around the season, whether that is cherries or apples.
Government flight catering at Grant County is rare but real, since the field is used for large and unusual types. Head of state flight catering and VIP aviation catering follow protocol: named staff, a traceable kitchen and a menu cleared before cooking. For a state visit aircraft catering order, the protocol office decides, not the kitchen.
Moses Lake has a strong farm base, so allergen-free and special meals are built on whole produce rather than packaged substitutes. Kosher, halal, vegan and gluten free dishes are packed on their own board with the seat number on the lid, and kids meals are kept apart from the guest trays. Wheat is the local crop, so a gluten free order here is handled as a procedure from the first prep surface.
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.
Crews through KMWH have little time to leave the ramp, so crew meals are packed to travel. Flight crew meals and pilot meals come as boxes or plates, crew catering is ordered with the trip, and cockpit meals are made to eat one-handed. Crew meal boxes carry the CREW label, and different meals for pilots are offered as an option.
FBO catering at Grant County means catering delivery to the FBO, handed over at the aircraft on your slot. The general aviation terminal sees little traffic, so ground handling catering is a conversation with your handling agent about gate access. Handling agent catering is simple here: slot, tail, and who opens airside.
Grant County is used by large types as well as business jets, so galley catering is planned around the aircraft: door height, whether a high loader is needed, and the galley layout. Airside catering delivery goes through your handling agent, and aircraft provisioning for a heavy type is agreed before the slot. The same kitchen packs for a light jet and a long-range type, with the brief changing, not the standard.
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.
Grant County International is a large airfield in the middle of Washington farm country, with a long runway and a mix of testing, training and corporate use. General aviation here is quiet and spread across a big apron, so airport catering is planned around the season and the aircraft, not the traffic. FBO services are modest, and ground handling services come down to one conversation with your handling agent.
Moses Lake is a business aviation hub in a small way: test flights, training and the occasional corporate stop. Inflight catering and in-flight catering are ordered here as anywhere else, and aviation catering for larger types is planned with the handling agent. Business aviation catering, executive jet catering and diplomatic flight catering follow the same standard, and cabin crew meals and crew meals are on request. Between FBO services and ground handling services, general aviation crews here usually deal with the same two or three people.
Food entering the United States is checked for fresh produce, meat and dairy, so leftovers from an inbound leg may be refused. Catering bought and packed locally is not affected. Your handling agent, who runs the ground handling services on the field, can explain what the inspector wants, and the FBO services desk can point general aviation crews to the right office.
Average rating from the cabin crew and pilots we cater for.
“The 10 passenger portions of beef fillet with roasted potatoes were the easy part; managing different crew meal preferences at Grant County International Airport took more planning. With private jet catering, careful attention to catering handover matters as much to our crew as the menu itself. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
“Several practical details needed attention at KMWH, with a mezze selection with flatbreads requested for 3 guests and limited fridge space to accommodate. I would discuss private jet catering services with them again, especially when galley preparation needs careful coordination. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“Choosing a mezze selection with flatbreads for 10 people at MWH was straightforward; the challenge was making it work with an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”
Cost here follows your choices: seasonal Basin fruit and potatoes keep a menu economical, while premium cuts and a plated hot course raise it. Ordering the way back from Moses Lake in the same message lets us quote both legs together.
An early slot from Moses Lake mostly depends on the produce: out-of-season fruit takes longer to source than a Basin potato. Tell us the tail and the slot and we confirm what is practical.
The practical point: your handling agent opens airside, and US agriculture rules apply to food arriving from abroad, not to catering packed here.
An empty cabin removes the passenger menu, so what remains is the crew. Crew meals are on request, and we pack them to be eaten at the seat.
Charter operators usually buy food apart from the aircraft. A long leg from Moses Lake with two services means one brief, two labelled sets, and one invoice for catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
