Catering to your aircraft in Shishmaref.
Shishmaref is an Arctic barrier island, and a flight here usually waits on the weather. We pack for the cold apron and a galley that may be small, and your crew gets sealed trays labelled by seat.
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.
Shishmaref is an Inupiat community on Sarichef Island, off the Seward Peninsula coast, and the local specialities are subsistence foods: seal, whale, fish and berries. We do not stock them as a normal item; whatever local product you want on a private jet menu is arranged and confirmed with you before anything is packed. The private jet menu for Alaska is mostly what travels well: sandwiches, cheese, fruit, soup in sealed containers. Private jet food for PASH is built for cold ground and a galley with limited space. The inflight menu is adapted to your aircraft, with private jet platters, gourmet inflight meals and private jet snacks matched to the passengers on board. Shishmaref has no restaurants to lean on, so the Alaska menu is planned from the start.
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.
Shishmaref Airport sits at 12 ft on Sarichef Island, an Arctic barrier island in the Chukchi Sea region, and a galley that leaves a warm kitchen reaches cold air on the apron. Private jet catering for PASH is packed with that in mind: insulated, sealed and labelled by seat. Inflight catering here is a short brief, and in-flight catering for a light jet is mostly a question of what survives the cold. Aviation catering at SHH is handed over at the FBO or to your handling agent, and business aviation catering follows the same plan: executive jet catering for a small party, diplomatic flight catering when a delegation visits, and cabin crew meals packed separately.
Most flights into SHH carry a handful of passengers on a short sector. For business jet catering and corporate jet catering we pack what a small galley can handle, and VIP flight catering follows the same rule. Charter flight catering is planned with the tail and the slot, luxury inflight catering is a few well-chosen dishes, and a private jet chef builds a bespoke menu around the party.
When an official party visits the Alaska coast, state visit aircraft catering is planned in advance. Government flight catering and head of state flight catering use cleared menus and traceable packing, and VIP aviation catering is delivered quietly at the aircraft through your handling agent.
Kosher, halal, vegan, gluten free and other special meals for Shishmaref are planned around what is practical on an Arctic barrier island, where fresh produce is limited. We build allergen free and kids meals in a kitchen that separates these dishes, then seal and label them by seat for your galley. Tell us the restrictions and we confirm the menu with you before anything is packed.
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 PASH, crew meals are a service you request and we invoice. Flight crew meals suit a long wait for weather, and pilot meals stay simple. Crew catering and cockpit meals are packed apart from the guest trays, crew meal boxes are labelled by role, and different meals for pilots are available when your operator's policy asks for it. Cabin crew meals come in their own box.
Your handling agent is the contact for catering delivery to the FBO at PASH. FBO catering is passed to the general aviation terminal, ground handling catering follows the same route, and handling agent catering reaches the aircraft when your slot opens.
Most traffic at Shishmaref is small aircraft, so a high loader is rarely a question here. The aircraft type decides how the galley catering is loaded: a light jet takes sealed boxes by hand, a larger aircraft may need aircraft provisioning arranged through your handling agent. For airside catering delivery at PASH, give us the tail and the galley layout and we pack 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.
Shishmaref Airport is a small airfield on Sarichef Island in northwest Alaska, and airport catering here has to be planned in advance because there is little to buy on the ground. General aviation is the traffic: FBO services and ground handling services are modest, so we coordinate through your handling agent.
Shishmaref is not a business aviation hub, but private jets do come here, and inflight catering and in-flight catering are packed for a short stay. Aviation catering, business aviation catering and executive jet catering all follow one plan, diplomatic flight catering is handled with care, and cabin crew meals are boxed apart.
Shishmaref is in the United States, so food entering from abroad must meet US import rules, and domestic food moves freely. Tell us whether your flight is domestic or international and we plan the order around what customs allows.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Shishmaref Airport, with prawn salad and small fruit plates requested for 9 guests and different crew meal preferences to accommodate. For private jet menu, that attention to portion planning made the order noticeably easier to manage. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround.”
“Breakfast was already sorted; at PASH, the next request was a charcuterie board and fresh bread for 5 guests, with a late menu amendment to work around. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
“One detail shaped our order at SHH: an evening cabin service, alongside a request for poached fish with steamed rice for 6 passengers. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss in flight catering with them again, especially when catering handover needs careful coordination.”
Asking how much does private jet catering cost here comes down to what you pick. A local specialty such as reindeer sausage or cloudberry changes the total in a way a standard platter does not, so we price the menu you choose for Shishmaref.
For SHH, lead time is easy when the menu uses ordinary US products. Items that cross a border have to clear food-import rules, which can limit the menu. Last-minute orders are handled, and we tell you what is workable.
Light jets often have one small oven and little storage, so for customs and for packing we keep the Shishmaref order lean. Declare what you carry; we label what we supply so it is easy to show.
Carrying your own food works when the schedule is firm. At SHH it rarely is, so we pack sealed, insulated items that stay safe if weather holds you on the apron.
Catering stays outside the private jet charter, including a return leg. Order it with us for Shishmaref, and both flights are arranged together and invoiced as two orders.
Tail, pax and diets — a flight attendant takes it from there, day or night.
