Catering to your aircraft in Roche Harbor.
Float planes, turboprops and the occasional light jet use RCE, mostly from spring to autumn. We pack the crew meals and guest trays for the galley you have and deliver them 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.
Roche Harbor sits in Washington, in the San Juan Islands, and the private jet menu here follows the water. The inflight menu leans on Dungeness crab, Pacific salmon, Penn Cove mussels and Skagit Valley produce, which makes good private jet food because most of it travels well chilled. These local specialities are the reason a Washington order rarely looks like a generic one.
Our private jet platters for Roche Harbor start from what the San Juan region grows and catches: smoked salmon, crab, island cheeses, Washington cherries and apples. Gourmet inflight meals are packed so each dish finishes in the galley you actually have, and private jet snacks stay simple for a short hop out of the islands. Local specialities of Washington are named on the label, not buried in a menu.
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.
Fog can close the morning and clear by afternoon at Roche Harbor, which is why the order often changes once the aircraft is on the way. We run private jet catering for the RCE ramp with business aviation catering and executive jet catering kept simple: a menu, a headcount, a tail. Diplomatic flight catering and cabin crew meals follow the same procedure, packed for a galley that may have no oven at all.
Most flights into Roche Harbor are leisure trips on light jets, so business jet catering stays light. Corporate jet catering, VIP flight catering and charter flight catering all start from a menu and headcount. A private jet chef writes a bespoke menu for luxury inflight catering that suits the island.
A delegation into the San Juan Islands needs discretion and a cleared menu. We handle government flight catering and head of state flight catering through the protocol office, and state visit aircraft catering is delivered to the aircraft by a named contact for VIP aviation catering.
Special meals at Roche Harbor start with where the allergen hides in island cooking: shellfish in the chowder, tree nuts on the cheese board, dairy in the sauces. Kosher, halal, vegan and gluten free requests, allergen free plates and kids meals are cooked on their own board, sealed, and marked by seat number so they never mix with the guest trays.
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 the Roche Harbor ramp, crew meals are ordered when you ask for them and billed on the same invoice as the guest trays. Flight crew meals and pilot meals are packed by seat, crew catering follows the rotation, and cockpit meals are made to be eaten with one hand. Crew meal boxes can hold different meals for pilots when policy asks, and cabin crew meals follow the same pattern.
At RCE the order goes to the FBO and then onto the aircraft. FBO catering here is a hand-over to your handling agent, and handling agent catering follows your slot. Ground handling catering and catering delivery to the FBO stay on the general aviation terminal side of the apron, a short walk from the ramp.
Roche Harbor sees float planes, turboprops and light jets, so the galley catering here is carried by hand rather than by truck. Airside catering delivery means a hand cart across the apron, and aircraft provisioning is planned around the door height and the galley of the type, not around a high loader.
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.
RCE is a general aviation field on the northwest of San Juan Island, with FBO services, ground handling services and customs available for arrivals from Canada. Airport catering here is a seasonal job: busy in summer, quiet through winter.
Summer sets the pace here. Inflight catering and in-flight catering swell with the charter season, aviation catering and business aviation catering follow the same menu logic, executive jet catering serves small groups, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals ride along with the order. Roche Harbor is a small business aviation hub, and airport catering for it is planned around float planes and light jets.
International arrivals at RCE are inspected by US customs and agriculture officers. Airport catering cooked and packed in Washington crosses no border, so only food you carry in from Canada is inspected.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Roche Harbor Airport included 5 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing a revised passenger count. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
“Between cabin checks at RCE, I coordinated a cold lunch with cheese and fruit for 4 guests and explained our concerns about a family lunch request. My search for "private jet catering near me" led to a practical conversation about storage requirements. The Galley Girls suggested divided catering boxes for the starters, and that choice worked well with our storage arrangement. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at Roche Harbor Airport: roasted vegetable bowls with separate dressings for 7 guests, organised with several individual meal preferences in mind. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation. Our brief for private jet catering menu was met with a sensible plan for final order confirmation.”
A last-minute headcount change is a recalculation, not a penalty. We rebuild the quantities, adjust the invoice and keep the dishes the crew already approved. Seafood-led menus at Roche Harbor cost more than cold lunches.
Government flights at Roche Harbor need a cleared menu and a named contact before anything is cooked. The lead time is set by that step; once it is done, last-minute orders are handled.
Border rules at Roche Harbor decide what can stay on board when you arrive from Canada, and allergen or religious meals are the first to be questioned. Sealed, labeled meals from a Washington kitchen are straightforward.
Bringing food is allowed; what changes is whether it clears customs if it comes from Canada. A cockpit meal packed here avoids the question and keeps the crew on its duty clock.
Charters at RCE are priced for the aircraft, not the galley. Catering is ordered and invoiced separately, and a short turn only changes where and when we meet the plane.
Tail, pax and diets — a flight attendant takes it from there, day or night.
