Catering to your aircraft in Olympia.
Washington's capital sees legislators, delegations and business jets, not airline traffic. We prepare private jet catering at KOLM for the cabin and crew you actually have, with local seafood when the season allows.
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's table starts at the water, and the private jet menu for Olympia follows it. Olympia oysters and Totten Inlet shellfish come from the southern reaches of Puget Sound, and they travel as chilled private jet platters that you open, not cook. For an inflight menu built around local specialities, Dungeness crab and Pacific salmon, smoked or cured, sit beside Washington apples, cherries and berries in season. The region around Olympia also gives us hazelnuts, farmhouse cheeses and good sourdough, which suit private jet snacks and gourmet inflight meals that survive a small galley. Private jet food from Washington is seasonal: crab and oysters shine in the cooler months, stone fruit and berries in summer.
Think of Olympia as the gateway to Puget Sound and the Olympic Peninsula. That makes the private jet menu here a seafood-first affair: shellfish, Dungeness crab, smoked salmon, and a wild mushroom risotto for something warm. Local specialities from Washington travel in three ways: chilled, finished in the oven, or re-plated cold. We build private jet platters from Pacific Northwest cheese, fruit and charcuterie, and gourmet inflight meals from salmon and seasonal vegetables. Private jet snacks lean on hazelnuts, dried cherries and apple. Each Washington plate is packed for the galley it is going into, so the inflight menu reads local without asking much of the crew.
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.
Olympia Regional sits at 209 ft on the southern edge of Puget Sound, and the wet, grey months here shape what travels well in a galley. Private jet catering at KOLM follows that rhythm: oysters and smoked salmon when the season allows, hearty hot plates when the cloud sits low. Our team, former VIP flight attendants, pack inflight catering for the drawer and the oven you actually have, with aviation catering that suits a general aviation field and executive jet catering for small and mid-size cabins. Business aviation catering, diplomatic flight catering for visitors to the state capital and cabin crew meals are all ordered the same way.
A typical business jet catering order at KOLM is a composed lunch for four to eight, sometimes a quiet working breakfast for a delegation leaving the state capital. Corporate jet catering here means plates that hold up on a short leg, and VIP flight catering, charter flight catering and luxury inflight catering all start from the galley layout. A private jet chef writes a bespoke menu around the cabin and the guests.
Official delegations flying into Olympia need food that fits the protocol of the visit. Government flight catering at KOLM is planned with traceability and a small, named team; head of state flight catering and VIP aviation catering are confirmed in advance, and state visit aircraft catering stays quiet and exact.
Special meals at Olympia are handled as a procedure, not a label. Kosher, halal, vegan, gluten free and allergen free plates each get their own board and their own container, and shellfish is the allergen to watch on a Puget Sound menu, so it is kept off any plate that does not call for it. Kids meals are built the same way, simple and sealed. Tell us the restriction and the seat, and we write the plate 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.
For a short turn at KOLM, crew meals travel well: roasted chicken, grain bowls, or a salmon plate. At KOLM, flight crew meals and pilot meals sit on the same invoice as the rest of the order, and crew catering is added only when you ask for it. Cockpit meals come in separate crew meal boxes, with different meals for pilots when the policy requires it.
Your handling agent opens the gate and the FBO receives the order. FBO catering at KOLM is catering delivery to the general aviation terminal, then plane-side. Ground handling catering and handling agent catering are agreed in advance, so the crew simply collects.
Olympia Regional is a general aviation field, and most aircraft arriving here are small and mid-size jets whose galley catering is loaded by hand through the main door. For a larger cabin, the aircraft type decides whether a high loader is needed for airside catering delivery, and that is agreed with your handling agent in advance. Aircraft provisioning at KOLM stays simple when the tail, the slot and the galley layout are in the order.
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.
Olympia Regional is a general aviation airport at 209 ft, serving the capital of Washington. Airport catering here supports business aviation and state visitors, and the field's size keeps operations simple.
Olympia Regional is a small business aviation hub for the Washington state capital. Inflight catering, in-flight catering and aviation catering are ordered here for executive jet catering, business aviation catering and diplomatic flight catering, and cabin crew meals are added as a separate line. The wet season sets the pace, and FBO services and ground handling services are available.
For domestic flights from Olympia, no customs formalities apply to food. International departures fall under US exit and arrival-country rules, and fresh produce and seafood are the items that need care. We choose cooked, sealed products when the destination is strict.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at OLM included 9 passenger meals, a request for a cold lunch with cheese and fruit, and instructions addressing a late menu amendment. The sauces came from The Galley Girls in shallow trays, with a packing list that matched the contents. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes. My search for "private jet catering near me" led to a practical conversation about cabin service sequence.”
“An order of vegetarian wraps and colourful salads for 12 people at Olympia Regional Airport had to be organised around a tight boarding window. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. The final order confirmation stood out more than any sales pitch about private jet catering menu.”
“Breakfast was already sorted; at KOLM, the next request was beef fillet with roasted potatoes for 6 guests, with several individual meal preferences to work around. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. For private aviation catering, that attention to written menu details made the order noticeably easier to manage. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
A foggy Puget Sound morning and a clear summer afternoon give very different menus, and very different totals. Olympia oysters in cold months, berries in July. How much private jet catering costs is simply the sum of what you pick, quoted before the slot and invoiced after.
A round trip out of Olympia is two catering handovers, and we treat them as one booking. Tell us the second leg while you order the first, and the return arrives at the FBO ready for the crew. Last-minute orders are handled on both ends.
Washington's night and early morning departures run on a smaller ground crew, so we pre-pack everything and label it for the galley. Customs matters when you are flying abroad: fresh produce and seafood must comply with US rules, and we plan around them.
Olympia's handling agent controls airside access, so outside food has to be cleared with them before it reaches the aircraft. Bringing food is possible, but allergen labelling and temperature are then your responsibility.
The charter and the catering are two different bills. For a short hop into KOLM with no passengers, many operators order a light crew plate and nothing else. It stays an on-request item either way.
Tail, pax and diets — a flight attendant takes it from there, day or night.
