Catering to your aircraft in Ketchikan.
At PAKT the weather writes the schedule and the fish writes the menu. Our team of former VIP flight attendants prepares your order for the drawer and the oven, delivered to the aircraft.
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.
Southeast Alaska eats from the water, and the private jet menu at Ketchikan follows it. Our local specialities start with wild king salmon, hot-smoked alder style or served cold as a poached side, and spot prawns that travel well chilled. A private jet menu built around Alaska has to be honest about what is in season: halibut peaks in summer, Dungeness crab is a cold-plate staple, and reindeer sausage or berry preserves make useful private jet snacks. Private jet platters of smoked salmon, crab and pickled vegetables hold in the drawer for the whole sector, while gourmet inflight meals such as halibut with lemon butter finish in the galley oven. Inflight menu choices are written around your galley, and private jet food from Ketchikan keeps its character at altitude.
Ketchikan is the salmon capital of Alaska, so private jet food here starts with the fish. Our local specialities include king and sockeye salmon, halibut, spot prawns and Dungeness crab, plus wild blueberry and spruce-tip preserves from the Tongass. The private jet menu for Alaska is seasonal by nature, and the inflight menu changes with what the boats landed. Private jet platters of cured and smoked fish travel cold and re-plate in seconds. Gourmet inflight meals such as crab cakes or halibut finish in the oven, sauce on the side. Private jet snacks stay simple: smoked salmon jerky, berry bars, local cheeses.
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.
Ketchikan International sits on Gravina Island, across the Tongass Narrows from the town, and every departure starts from that single strip of tarmac. Private jet catering here is built around Southeast Alaska produce: king salmon, spot prawns, halibut, Dungeness crab. Our team of former VIP flight attendants handles inflight catering, in-flight catering and aviation catering for the aircraft that stop at PAKT, from business aviation catering for corporate flights to executive jet catering for charter operators, plus diplomatic flight catering and cabin crew meals when requested.
Business jet catering at Ketchikan usually means a short stop for a fishing party or a corporate group heading up the Inside Passage. Corporate jet catering here is seafood-led: a private jet chef writes a bespoke menu around salmon and halibut, with VIP flight catering standards on the plating. Charter flight catering and luxury inflight catering follow the same rules, adapted to your galley.
When an official party transits PAKT, government flight catering is agreed in advance with the protocol office. Head of state flight catering, VIP aviation catering and state visit aircraft catering use sealed packaging and a small named team, with discretion first.
Seafood sits at the centre of the Ketchikan kitchen, so shellfish and fish allergens are the first thing we separate: dedicated boards, sealed boxes, no shared sauces. Kosher, halal, vegan and gluten free special meals are prepared as a procedure, with allergen free handling checked against the order, and kids meals packed plainly and marked by seat. Tell us the restriction with the tail and the slot, and the card travels with the tray.
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.
On Gravina Island the crew eats from the same order as the cabin, so crew meals are added on request and appear on the invoice with everything else. Flight crew meals are packed for a cockpit with limited room: pilot meals that eat one-handed, crew catering marked CREW, cockpit meals that hold through a weather hold, crew meal boxes with cutlery, and different meals for pilots when the operator asks. Cabin crew meals follow the same rules, boxed and labelled.
FBO catering at Ketchikan is delivered to the general aviation terminal on Gravina Island, where your handling agent meets the truck. Catering delivery to the FBO is coordinated for ground handling catering on your slot, with handling agent catering details confirmed before the food is packed.
Most aircraft at PAKT are light and midsize jets, so the galley decides the uplift more than the door height does. When a larger aircraft is on the apron, galley catering is planned around the high loader and the handling agent, with airside catering delivery coordinated before the truck moves. Aircraft provisioning for a long Pacific or Canada sector means more cold storage and a fuller drawer plan, written for the galley you actually have.
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.
PAKT serves Southeast Alaska from a single runway on Gravina Island. General aviation traffic uses the FBO, and airport catering here is organised around that single apron and the handling agent on duty.
Business aviation catering at Ketchikan peaks in summer, when fishing lodges and cruise guests use the airport. Inflight catering and in-flight catering follow the aircraft: aviation catering for light jets, executive jet catering for larger cabins, diplomatic flight catering for official visits, and cabin crew meals for the working team. General aviation is the core of this business aviation hub, with FBO services and ground handling services on the field.
The United States restricts agricultural imports on international arrivals: fresh meat, fruit and dairy from abroad can be seized at the border. Ketchikan uses Alaskan produce, which avoids the issue for outbound flights, and your handling agent advises on inbound rules.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at PAKT, I coordinated poached fish with steamed rice for 3 guests and explained our concerns about an evening cabin service. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
“With a tight boarding window to consider at KTN, we needed a practical way to serve fresh fruit and breakfast pastries to 10 passengers. When comparing private jet catering companies, I would look closely at portion planning after this experience. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Before our guests boarded at Ketchikan International Airport, we needed a selection of petits fours and sandwiches divided into 4 portions suitable for a revised passenger count. My search for "private jet catering near me" led to a practical conversation about packing arrangement. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Inbound international flights face US customs on agricultural products, so we plan around domestic Alaska produce from the start. A halibut main costs differently from a cheese board, and a crab course differs again. How much does private jet catering cost at PAKT is answered per menu, quoted before you confirm.
Lead time at KTN depends on the size of the galley and on whether the fish you want is landing that day. Smaller aircraft take simpler menus that come together easily, and last-minute orders are handled by our team 24/7.
Rain and fog decide when you leave Ketchikan; US customs decide what food may arrive from abroad. We plan for both: sealed cold items for delay, local produce for the border, handled with your handling agent.
Yes, and it is easier than planning it from the destination: we pack the return meals at Ketchikan while you are on the ground. Can you bring food home with you? Local seafood is allowed domestically; check customs where you land.
No: the charter price does not include the food. Is catering part of a charter to KTN at 5 a.m.? Still no, but our team is available 24/7, and the order is ready at the FBO on your slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
