Catering to your aircraft in Seattle.
At KBFI the first thing the crew checks is what survives rain on the way to the stairs. Everything leaves our kitchen sealed, labelled and ready for the 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.
Seattle eats from the water first, and a private jet menu built here leans that way. Wild salmon, cedar-plank or cold-smoked, travels well in both forms: hot from the oven with the sauce in its own pot, or chilled and sliced for a lunch that waits in the drawer. Dungeness crab, in season, goes out picked and chilled, never in the shell, so nobody cracks anything over a leather seat.
The inflight menu for Washington also carries Skagit and Yakima produce: sweet cherries, apples, blueberries, asparagus in spring, hazelnuts in the cookies. Private jet food from Seattle can include Pike Place style smoked fish, local cheeses and sourdough. Local specialities arrive labelled, with allergens listed per dish, and the headcount decides how many boxes are built.
Coffee is a regional trade, so we pack it properly: whole-bean or ground in sealed bags, plus oat and almond milk for the cabin. Teriyaki, Vietnamese and Japanese cooking are everyday food in Seattle, and rice bowls or noodle salads re-plate cleanly. Washington is the region we cook and plate for.
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.
Boeing Field sits at 21 feet above sea level on the Duwamish side of Seattle, and the aircraft on its ramp range from Gulfstreams to the test airframes next door. Private jet catering here usually starts with a Pacific Northwest brief: cold seafood, berries, coffee strong enough for a red-eye. We cook and pack for the galley you actually have, and the same crew-written approach covers inflight catering, in-flight catering and aviation catering for every tail. Business aviation catering at KBFI, executive jet catering for owners, diplomatic flight catering for delegations and cabin crew meals for the people serving are all ordered with the same two lines of information.
A typical Boeing Field brief for business jet catering is a corporate shuttle or a charter pickup, four to ten seats, a mixed menu. Corporate jet catering here leans on seafood and cold salads. VIP flight catering and charter flight catering are written as bespoke menus, planned with a private jet chef who knows luxury inflight catering for Seattle departures.
Delegations through KBFI ask for discretion and a paper trail. We handle government flight catering, head of state flight catering and VIP aviation catering with named staff, and state visit aircraft catering is sealed and logged from the moment it leaves the kitchen.
At Boeing Field the diet question starts in the kitchen, where seafood, tree nuts and wheat share a Pacific Northwest menu. Kosher, halal, vegan, gluten free and allergen free meals are cooked on their own boards, sealed and labelled by seat number, so the special meals leave the kitchen closed and arrive closed. Kids meals are cut small and packed in their own box. Tell us the restriction and the seat plan and we build 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.
Crew meals at Boeing Field are ordered on request and invoiced like the rest. Flight crew meals and pilot meals are packed to be eaten with one hand, and crew catering for a long duty day is built in crew meal boxes, each labelled CREW. Cockpit meals are different for each pilot, so different meals for pilots are standard on request. Cabin crew meals, ordered separately, avoid the passenger trays.
FBO catering at Boeing Field is handed over at the general aviation terminal ramp. Catering delivery to the FBO goes through your handling agent, and ground handling catering is timed to your slot. We work with the handling agent catering instructions on which door and which vehicle.
Aircraft provisioning at KBFI follows the tail: a light jet takes a small van and a hand carry up the stairs, a large-cabin aircraft or a heavier widebody with a high galley door may need a high loader at the FBO's discretion. Galley catering is packed to the real galley, with trolleys, ovens and drawers counted before we cook. Airside catering delivery goes through your handling agent, who tells us which door and which vehicle.
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.
Boeing Field is a county-run airport on the south side of Seattle, mixing general aviation, charter, corporate flight departments and manufacturer traffic. Airport catering here serves a business ramp that is busy all year.
KBFI is a business aviation hub where inflight catering and in-flight catering orders arrive for everything from light jets to heavy aircraft. Aviation catering and business aviation catering follow the tail, executive jet catering suits owner-operated cabins, diplomatic flight catering needs a protocol review, and cabin crew meals are boxed apart. General aviation and FBO services dominate the field, with ground handling services supporting each movement.
International arrivals at Boeing Field clear US customs and agriculture inspection, and animal and plant products from abroad are restricted. Catering loaded locally is domestic, so the practical point is to declare anything carried in and tell us the destination for outbound import rules.
Average rating from the cabin crew and pilots we cater for.
“Getting a cold lunch with cheese and fruit ready for 2 guests at King County International Airport - Boeing Field required an order that accounted for a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the canapés into divided catering boxes that were easy to handle. I would discuss airline catering with them again, especially when written menu details needs careful coordination. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
“Service planning came first at KBFI, with 2 passengers choosing vegetable tartlets and a dessert selection and a family lunch request influencing our preparation. With crew meals, careful attention to meal organisation matters as much to our crew as the menu itself. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“As the person coordinating yoghurt pots and fresh berries for 12 passengers at BFI, I needed an arrangement that considered different crew meal preferences. My main takeaway from this FBO catering order was the practical approach to catering handover. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
For a flight leaving Boeing Field, the slot is the main driver of what you pay: a short window shrinks the menu to what travels cold, a long one lets us plate hot courses. Salmon, crab and oysters are priced by the day's market, so we confirm against your order.
Tell us what you want from the Pacific Northwest, a salmon course, crab, berries, and we confirm availability. Seattle suppliers are used to short notice, and last-minute orders are handled with a plain statement of what is possible.
On an international arrival at Boeing Field, border officers check food and agricultural items from the previous airport. Catering loaded here for an outbound flight is domestic food, and the destination country sets its own import rules, so tell us the destination.
Home-cooked food on board is possible, though the galley sets the limit: how many drawers, how many ovens, how much counter space. If the aircraft is small, we pack flat and labelled so everything fits with your own items.
Catering is separate from a charter. You order it, we invoice it, like any other order. Seattle's season and weather change when aircraft depart, so we confirm the slot before we cook.
Tail, pax and diets — a flight attendant takes it from there, day or night.
