Catering to your aircraft in Pullman.
Pullman-Moscow Regional is a small terminal at 2,556 ft with a big weekend rhythm. Your crew gets a clean, labelled order built for a compact galley, delivered at the aircraft by the FBO on your slot.
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.
Pullman sits in the Palouse, wheat and lentil country, and the private jet menu here should taste of it. A private jet menu for Washington State can lean on Palouse lentils, chickpeas and hard red wheat, which travel well and need little from a galley. Local specialities such as Washington State University creamery cheese and ice cream, and Washington apples and cherries in season, make good inflight menu items and private jet snacks. Private jet food from this region is honest, seasonal and made to be re-plated from a drawer.
For a flight into Pullman, the local table is the Palouse itself: lentil salads, bread from regional wheat, and cheese from the university creamery. Local specialities from Washington travel cold or finish in a small oven, which suits a light jet galley. A private jet menu for Pullman can also use Washington cider, apples and pears, and Pacific Northwest salmon, packed so that private jet food stays simple to plate. The inflight menu is built around what keeps well and what the crew can serve with one hand.
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.
Pullman-Moscow Regional sits on the Palouse at 2,556 ft, a field that fills up on football Saturdays and commencement weekends. Private jet catering here means a compact galley, a short stop and an FBO handover. We also run inflight catering and in-flight catering for the flight deck, cabin crew meals and business aviation catering, built by former VIP flight attendants.
At KPUW the typical charter flight catering order is for a small cabin and a short stop. Business jet catering and corporate jet catering follow the rhythm of Washington State University and local agriculture. VIP flight catering is planned with a private jet chef who builds a bespoke menu for the galley and the seat plan, and luxury inflight catering is kept honest and simple.
Government flight catering at Pullman is rare but real: university visits, federal officials and state delegations use the field. Head of state flight catering and state visit aircraft catering call for a named team, traceable ingredients and discretion at the FBO. VIP aviation catering is cleared through protocol, not the kitchen, before anything is cooked.
At Pullman-Moscow Regional the Palouse is wheat country, so gluten is the first thing we check in a local kitchen: bread, beer batters and lentil dishes with wheat thickener all get cleared before a meal is called gluten free. Kosher, halal and vegan meals are packed and sealed apart from the guest trays, with their own cards. Special meals, allergen free dishes and kids meals follow the same procedure on every order into KPUW.
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 KPUW the stop is short and the crew eats fast, so crew meals have to travel well. Flight crew meals and pilot meals are ordered on request and invoiced with the rest, never included. Crew catering here covers cockpit meals eaten one-handed, crew meal boxes labelled for captain and first officer, and different meals for pilots when the operator's policy asks for it. Cabin crew meals are packed on their own, away from the guest trays.
At KPUW the general aviation terminal is where the order is handed over, and your handling agent walks it to the aircraft. FBO catering is booked on your slot, catering delivery to the FBO arrives sealed and labelled, ground handling catering is coordinated with the agent on the day, and handling agent catering is invoiced as one order.
A light jet or a mid-size cabin at Pullman has a low door and a small galley, so galley catering here is packed to fit a drawer rather than a trolley. Airside catering delivery at PUW goes straight from the FBO to the aircraft door, and aircraft provisioning is planned around the type, the stairs and the ramp access the handling agent gives you on the day.
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.
Pullman-Moscow Regional Airport serves two university towns on the Washington–Idaho line, with a general aviation terminal that handles private jets, university charters and agricultural business flights. It is a small field, and the catering order reflects that: short, simple and hand-delivered.
General aviation at KPUW is driven by Washington State University events. Airport catering for these days is inflight catering and in-flight catering for small cabins, aviation catering planned around the apron, and business aviation catering for corporate trips. Executive jet catering and diplomatic flight catering both use the FBO services and ground handling services on the field. Cabin crew meals are ordered the same way, and Pullman acts as a regional business aviation hub on busy weekends.
International flights arriving at Pullman clear United States customs, and food-import rules from the Department of Agriculture limit fresh meat, fruit and dairy from abroad. In practice we cook and pack domestically so the galley is never carrying restricted items across a border.
Average rating from the cabin crew and pilots we cater for.
“An order of a light pasta dish with grilled vegetables for 5 people at Pullman-Moscow Regional Airport had to be organised around a small galley worktop. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. I appreciated the emphasis on packing arrangement throughout the crew meals arrangements. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“A request for yoghurt pots and fresh berries, 5 passengers, and two separate meal services: that was our brief for the departure at KPUW. This experience of FBO catering gave us a useful reference for managing portion planning on another departure. I gave The Galley Girls our storage brief and asked for the salads to arrive in sealed meal containers. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Rather than an elaborate service at PUW, our 4 guests wanted mushroom risotto and a green salad, organised sensibly around a tight boarding window. Our brief for airport catering was met with a sensible plan for crew briefing. 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 fruit plates to the request before moving on to the remaining departure tasks.”
Food-import rules in the United States are strict on fresh produce and meat coming in from abroad, so a flight from Canada or overseas into Pullman cannot bring leftover galley stock. We cook locally and pack it for the cabin. The price of private jet catering depends on what you choose: a cold platter of Palouse produce is a different figure from a hot salmon service for eight. We send a quote before the slot.
The size of the galley is the real question for lead time at PUW. A Citation or Phenom has little room for a hot meal, so we plan chilled plates or one-tray dishes. A larger cabin gets more. Send the tail and the slot when you have them, and we build the order around the aircraft. Last-minute requests are taken.
International arrivals into Pullman clear customs under United States rules, and fresh food brought from abroad may be refused, so we pack domestically. In winter the Palouse can close the field, and a slot that slides means the menu must hold: cold plates, sealed sauces, bread in a bag. We plan for either outcome.
You may carry your own food on a domestic flight, though customs rules limit what you bring across a border. A cleaner plan at PUW is to order the return leg here: we cook and pack a second service for the departure, and the FBO hands it over at the aircraft. It saves the crew a shopping stop.
No. Catering is not part of a charter into Pullman: it is its own order and its own invoice, whatever the hour. For a night or early morning slot, the FBO receives the sealed box and walks it to the aircraft before your crew arrives. Send us the tail and the time, and the order is waiting.
Tail, pax and diets — a flight attendant takes it from there, day or night.
