Catering to your aircraft in Gustavus.
PAGS is quiet most of the year and busy in summer, with light jets and turboprops in and out. We prepare the food and hand it over at the FBO, ready for your galley.
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 a coast of cold water and short seasons, and a private jet menu for Gustavus leans on what comes out of Icy Strait and the Gulf of Alaska. Our inflight menu for the Gustavus area builds on local specialities: Pacific halibut, wild sockeye and king salmon, Dungeness crab, and spot prawns when the boats are in. Private jet food from this region travels best when the fish is cooked ahead and the sauce stays apart.
Wild berries, smoked salmon and halibut cheeks are the local specialities around Gustavus and Glacier Bay. As private jet platters they hold well in a drawer; as gourmet inflight meals they re-plate in a small galley oven. Private jet snacks from the region include smoked salmon crackers and berry bars. Every item is packed for the galley you have, not the one on the brochure.
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.
Gustavus Airport sits on flat outwash plain at 35 ft, the gateway to Glacier Bay, and its summer traffic is mostly private and charter aircraft carrying guests to lodges. Private jet catering here means food that survives a coastal Alaska turnaround: seafood in season, cold plates for the drawer, hot dishes finished in the galley oven. The same brief works for inflight catering, in-flight catering and aviation catering on any type, and for business aviation catering, executive jet catering and diplomatic flight catering when a protocol office is involved. Cabin crew meals are ordered with the trip and handed over at the FBO.
Business jet catering at Gustavus is usually a short brief: a few guests, a lodge destination, a light or midsize aircraft. Corporate jet catering, VIP flight catering and charter flight catering all start with the galley you have. Luxury inflight catering here is seafood, cooked well and packed carefully, and a private jet chef writes a bespoke menu around the season.
State visit aircraft catering into a small Alaskan airport relies on traceability and a named team. Government flight catering and head of state flight catering are cleared through the protocol office, and VIP aviation catering is delivered to the aircraft without fuss.
Special meals at Gustavus start with the local kitchen: seafood and shellfish are everywhere, so allergen free work means separate boards, separate pans and a separate box. Kosher, halal, vegan and gluten free orders are marked by seat number and cooked apart, and kids meals are packed simply for lodge families boarding at PAGS. Tell us the restriction with the order and it is handled as a procedure.
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.
At PAGS the crew often waits on the ground for guests returning from Glacier Bay, so crew meals are a real part of the trip, ordered on request and invoiced as normal. Flight crew meals and pilot meals arrive in crew meal boxes, cockpit meals are easy to eat one-handed, and crew catering can include different meals for pilots. Cabin crew meals ride in their own boxes at the back of the drawer, so a flight attendant never has to open a guest tray to find her own.
FBO catering at Gustavus is handed over at the FBO or by your handling agent, at the aircraft on your slot. Catering delivery to the general aviation terminal is coordinated with ground handling catering, and handling agent catering requests are confirmed by phone or email.
Most aircraft using Gustavus are light and midsize jets and turboprops, and the airside delivery is made to the cabin door. When a larger aircraft arrives, galley catering is loaded by high loader on request, and aircraft provisioning is planned around door height and the galley layout. Give us the type and we confirm how the airside catering delivery is made.
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.
Gustavus Airport is a small public field in southeast Alaska, serving the town and the gateway to Glacier Bay National Park. It sits at 35 ft on flat outwash, and general aviation makes up most of what lands here: private aircraft, charters and small scheduled carriers. Airport catering is a modest affair at PAGS, built around what a small FBO and its ground handling services can receive at the aircraft.
As a business aviation hub Gustavus is seasonal and small: lodge guests and charter operators fill the summer, and winter is quiet. FBO services are limited to what a light apron needs. Inflight catering and in-flight catering here are simple and seafood-led, aviation catering and business aviation catering orders stay compact, executive jet catering favours cold plates, diplomatic flight catering is rare but possible, and cabin crew meals and crew meals are boxed apart from guest trays.
Customs and agricultural rules of the United States apply to any flight arriving from abroad, and general aviation passengers are cleared like any other. Sealed, labelled airport catering is easier to clear, so we pass the details to your handling agent, whose ground handling services meet the aircraft, before the slot.
Average rating from the cabin crew and pilots we cater for.
“Working around two separate meal services at PAGS, I asked for a cheese board and savoury canapés in portions appropriate for our 4 passengers. Our brief for private jet food was met with a sensible plan for storage requirements. I asked The Galley Girls to review the side dishes quantities against the passenger brief, and the proposed portions made sense. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Choosing a breakfast basket with individual preserves for 10 people at GST was straightforward; the challenge was making it work with a late menu amendment. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their private jet meals was how they handled written menu details.”
“Having 12 guests request roasted chicken and seasonal vegetables at Gustavus Airport meant planning the portions carefully while accounting for different crew meal preferences. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for private jet menu was met with a sensible plan for crew briefing.”
Crew duty time and a waiting aircraft change what you order here: a hot meal for the pilots that holds, plus cold plates for guests. A stone-crab salad in peak summer costs more than a berry tart, so the bill moves with the menu and the headcount.
Daylight makes slots flexible in summer, but the length of the turnaround is what we plan around. A long stop allows hot dishes; a tight one leads us to chilled plates. Last-minute orders are handled either way.
Fresh halibut or salmon from Gustavus is fine domestically. Before the aircraft leaves the United States, customs and food-import rules on the arrival side matter, so we pack commercially sealed, labelled items.
Customs rules decide. Packaged items usually pass, while fresh meat, fruit and dairy may not. Arriving from outside the US, order with us instead and sealed boxes are handed over at the FBO.
No. Catering is not part of a charter: it is ordered and invoiced separately from the aircraft price. With a small galley we suggest platters and one hot dish rather than a plated multi-course service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
