Catering to your aircraft in Seattle.
Seattle sits at 433 feet, rain on the apron half the year and long Pacific legs waiting beyond the runway. We cook and pack for your galley, then hand it over at the aircraft, with the crew meals ordered alongside.
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's table is the Puget Sound and the Cascades: Dungeness crab, Pacific salmon, Penn Cove mussels, Washington cherries and apples, Skagit Valley produce. Our private jet menu for Seattle uses them the way a galley allows. An inflight menu here usually means cold plates that hold in a drawer and one hot dish that reheats without drying.
Local specialities travel differently. Salmon is portioned and sauced apart, crab is cleaned and chilled, cherries ride in a sealed tub in June and July. Private jet food from Washington works because we pack it for the galley, not for a dining room. Seattle and the wider Washington coast give a menu you can name 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.
Rain on the ramp at KSEA is the normal state of things, and a crate left open on the apron tells you why lids matter. Private jet catering for Seattle–Tacoma is built for that: sealed boxes, sauces apart, trays marked by seat. Whether you call it inflight catering or in-flight catering, it is the same job. Aviation catering for business aviation catering clients here often starts with a long Pacific or transcontinental leg. Executive jet catering and diplomatic flight catering both follow the galley you actually have, and cabin crew meals are ordered with the rest.
Business jet catering at Seattle usually follows a tech or finance trip, a Pacific hop or a short run down the coast. Corporate jet catering and VIP flight catering start with the galley and the passenger list. Charter flight catering is the same discipline with less notice. Luxury inflight catering at KSEA means a private jet chef writes a bespoke menu around the cabin, the sector and the season.
Government flight catering at Seattle runs through protocol before the kitchen: head of state flight catering and state visit aircraft catering are cleared for names, restrictions and traceability. VIP aviation catering is discreet, with a small named team and sealed, labelled boxes handed to the handling agent.
Special meals at Seattle follow a procedure, not a label: kosher stays factory-sealed and goes in unopened, halal is cooked on its own surfaces, vegan and gluten free trays are boxed apart, and allergen free orders list the allergen by seat. Kids meals are packed in portions that need no cutting. Seattle's seafood and nut-heavy dishes are exactly where cross-contact hides, so we ask what each passenger cannot eat.
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 on a Seattle rotation are ordered on request and invoiced like any other line. Flight crew meals and cockpit meals are packed to be eaten from a jumpseat or the flight deck, with a lid and a fork, because nobody sits down for dinner on the apron. Pilot meals can go further: we write different meals for pilots when the captain and first officer cannot share a dish, each box marked with its own role. A long hotel-less turn at SEA calls for heartier crew catering, so crew meal boxes labelled CREW carry a hot main and something cold that keeps.
FBO catering at Seattle means handing the order to the right door. Catering delivery to the FBO is arranged with your handling agent, whether you use the general aviation terminal or a private hangar. Ground handling catering and handling agent catering are coordinated so the van reaches the aircraft on your slot.
Galley catering at KSEA depends on the type: a large-cabin jet with a high door needs a high loader, a light jet does not. Airside catering delivery is cleared through the handling agent and the van reaches the aircraft on your slot. Aircraft provisioning for a heavy jet includes full ovens, extra ice and long-sector boxes, all counted against your galley sheet.
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.
Seattle–Tacoma International is the main airport of Washington, sitting at 433 feet, with a general aviation terminal and a busy business aviation hub. Airport catering here means working around airline traffic and weather; FBO services and ground handling services are well developed.
As a business aviation hub, Seattle sees executive traffic through the year, with peaks in summer. We write aviation catering for the tail number: inflight catering, in-flight catering, business aviation catering, executive jet catering and diplomatic flight catering all follow the same galley logic, and cabin crew meals ride with them.
US import rules limit meat, dairy and produce from abroad, and Washington adds its own agricultural checks. For catering at SEA we source locally, keep receipts and label every box, so nothing needs opening on the ramp.
Average rating from the cabin crew and pilots we cater for.
“The 2 passenger portions of a seafood starter and warm vegetable sides were the easy part; managing a changing departure schedule at Seattle–Tacoma International Airport took more planning. This experience of flight catering gave us a useful reference for managing storage requirements on another departure. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Working around two separate meal services at KSEA, I asked for a cheese board and savoury canapés in portions appropriate for our 2 passengers. For flight catering services, that attention to catering handover made the order noticeably easier to manage. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“For 6 passengers departing from SEA, the agreed menu was mini sandwiches and individual desserts; our main consideration was a small galley worktop. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the salads at a glance instead of lifting lids just to establish what belonged to each service. The packing arrangement stood out more than any sales pitch about airline catering.”
Cost varies by the date and the departures. A summer window with long daylight means light cold plates; a storm-delayed winter departure often means hot, filling dishes. We price what you choose, per seat, and send it before you commit.
The lead time depends on what you want. A simple cold plate for a return leg is easy; a fully kosher dinner takes planning. Last-minute orders are handled at SEA, and we say plainly if an item cannot be sourced.
Out of KSEA, customs is mostly your destination's concern; into KSEA, it is strict. A night departure is easiest when the food is sealed, itemised and handed over once, so no one opens a tray on the ramp.
You can bring food, but the handling agent and airside access rules apply, and fresh seafood or dairy from outside invites questions. We hand over a labelled, sealed order to the agent instead.
Catering is not part of the charter. Even a repositioning leg into Seattle with no passengers has crew who eat, so we pack crew meals on request and bill them as a normal order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
