Catering to your aircraft in Portland.
PWM sees leisure charters and corporate crews, with Maine seafood as the local table. We pack each order for the galley and hand it over at your FBO.
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.
Portland is a working harbour city, and the food shows it. Cold-water shellfish, haddock, scallops and smoked fish anchor the private jet menu at PWM, with Maine in every ingredient. Seafood chowder is the classic hot dish and survives a galley oven well when the cream base is packed separately. For the inflight menu, think layers: a chilled lobster plate, a warm bread course, then a Maine blueberry dessert. Local specialities such as maple-glazed salmon or venison from inland farms give private jet food real character. Private jet platters come with crackers and cheeses from small Maine producers, gourmet inflight meals are plated for re-plating, and private jet snacks include popcorn, nuts and pastry. Everything is checked for how it behaves at altitude.
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.
Portland International Jetport sits at 76 feet above sea level on the Maine coast, and its summer lobster season shapes what a galley wants to carry. Private jet catering at KPWM leans on cold-water shellfish, native blueberries and bakery loaves, packed for the oven or the drawer you actually have. Inflight catering here is built by former VIP flight attendants, so in-flight catering arrives labelled by seat; aviation catering for business aviation catering runs, executive jet catering and diplomatic flight catering, plus cabin crew meals, is ordered by phone or email around the clock.
Business jet catering at Portland usually means a small group on a summer or fall trip. Corporate jet catering here is often a chilled lobster plate and a hot main, with VIP flight catering for owners who want something quieter. Charter flight catering is planned around the cabin crew's galley. Luxury inflight catering at PWM gets a private jet chef who builds a bespoke menu from Maine produce.
Delegations and officials flying through Portland need discretion. Head of state flight catering, government flight catering and VIP aviation catering are planned through one contact, and state visit aircraft catering is cleared in advance.
Special meals at PWM are handled as a procedure built around Maine's kitchens, where shellfish, dairy and wheat sit close together on most boards. Kosher, halal, vegan, gluten free and allergen free plates are cooked and sealed separately, with kids meals on request. Cards are marked by seat so nobody opens the wrong 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.
When a crew waits on the ground at PWM, we send crew meals as a separate item. Flight crew meals and pilot meals are boxed or plated; crew catering fits the duty time; cockpit meals are easy to eat one-handed. Crew meal boxes are marked, and different meals for pilots are offered on request, invoiced like any other dish.
Orders at PWM are handed over at the FBO or to your handling agent on the apron, wherever the aircraft is parked. FBO catering for a Maine-bound trip is planned around the general aviation terminal, which controls who walks airside. Catering delivery to the aircraft is agreed in advance, and handling agent catering instructions go through one contact so the right door opens when the lobster plates arrive. Ground handling catering stays simple when the tail and the slot are confirmed early.
Portland handles mostly light and midsize aircraft, and the type decides how the order is loaded. A high loader is rarely needed here; galley catering for a larger cabin is carried up by hand or on a small lift at the stairs. Airside catering delivery follows the aircraft door, and aircraft provisioning is planned around the galley you have: one oven, a drawer, ice and chillers. Tell us the type and we load accordingly.
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.
Portland International Jetport is the gateway to Maine's largest city and the coast beyond it, a compact business aviation hub where light and midsize jets share the apron. Airport catering here supports general aviation, charters and corporate trips, and the seafood on the plate usually decides the menu.
General aviation at Portland peaks when summer visitors and fall foliage trips arrive, which makes PWM a seasonal business aviation hub for the northeast. Inflight catering and in-flight catering are scaled to light jets, so aviation catering favours compact plates; business aviation catering and executive jet catering lean on lobster, haddock and blueberries. Diplomatic flight catering and cabin crew meals are rarer here but handled the same way, and crew meals ride along when a crew is waiting. FBO services and ground handling services coordinate the apron, the stairs and the door.
Customs at Portland applies US food import rules to arriving international flights, and PWM works as a small business aviation hub where agricultural checks are quick but strict. Fresh meat, dairy and produce from abroad may be refused, so we cook locally and give the handling agent a clear list of what is on board.
Average rating from the cabin crew and pilots we cater for.
“The 8 passenger portions of a selection of petits fours and sandwiches were the easy part; managing several individual meal preferences at KPWM took more planning. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Our brief for private jet meals was met with a sensible plan for crew briefing. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Before our guests boarded at PWM, we needed herb chicken with a quinoa salad divided into 12 portions suitable for a family lunch request. The catering handover stood out more than any sales pitch about private jet menu. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The starters stayed together in one group, so another crew member could follow the same plating sequence.”
“Having 11 guests request a breakfast basket with individual preserves at Portland International Jetport meant planning the portions carefully while accounting for a late menu amendment. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
Two services on a long leg means a chilled plate first and a hot main later, and that is where the bill moves. Whole lobster and scallops cost more than smoked haddock with rye; a blueberry tart costs less than a seafood course. How much does private jet catering cost? It depends on which of those you pick for each service, and we itemise them.
A count that jumps from four to seven on a Maine summer weekend is common. Send the new number and we rebuild the trays, and if it drops we repack and adjust the invoice. Lead time is flexible here: last-minute orders are handled, and someone is reachable 24/7.
A delegation or government flight brings extra checks on food crossing the border. Customs at Portland may hold anything fresh that came from abroad, so we source Maine produce and agree the menu with your handling agent before the aircraft lands, with a written list of items on board.
Can you bring food? Yes, but for a kosher, halal, allergen or child's meal we prefer to cook it ourselves: sealed, labelled by seat, and kept on its own board away from the shellfish that dominates Maine kitchens. A home-packed box cannot give you that traceability.
Is catering part of a charter? No: the charter covers the aircraft, and food is ordered and invoiced separately. If the crew is waiting on the ground within duty time, add crew meals to the same order so the boxes arrive with the guest trays.
Tail, pax and diets — a flight attendant takes it from there, day or night.
