Catering to your aircraft in Sitka.
Fog on Baranof Island decides most things at Sitka, so what we put on your aircraft is built to wait: sealed seafood, sauces apart, a hot dish that finishes in your own oven. Ordered by phone or email, day or night.
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.
Sitka is a fishing town first, and the private jet menu follows the harbour. Local specialities in Alaska travel well when you know the galley: wild king salmon, halibut, spot prawns and Dungeness crab all come out as an inflight menu that is plated by you, not by us. Private jet food from Sitka leans cold and clean, with the hot dishes packed for a single oven and the sauce in its own pot.
Private jet platters from Sitka are mostly cold seafood, sealed and chilled, and the private jet snacks run to smoked salmon, rye crisps and wild berry preserves. Gourmet inflight meals for a longer leg use halibut or salmon with the sauce apart. Every dish is a Sitka local speciality packed for the galley you actually have, and the Alaska produce changes with the catch.
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.
A weather hold on Baranof Island is the day the galley gets tested, so private jet catering for PASI is packed to wait. In-flight catering for a Sitka turn is built around salmon, halibut and spot prawns, with sauces in their own pots and the plating left to you. Aviation catering and business aviation catering follow the same sheet as everywhere: executive jet catering for the cabin, diplomatic flight catering when protocol asks, cabin crew meals for the flight deck and the back.
A private jet chef at Sitka starts with the aircraft and the headcount, then builds the bespoke menu around the catch. Business jet catering and corporate jet catering lean on salmon and halibut; VIP flight catering and charter flight catering add sauces apart and cold plates for luxury inflight catering.
For head of state flight catering into Alaska, the menu is agreed with the protocol side first. Government flight catering and VIP aviation catering follow a fixed route to the aircraft, and state visit aircraft catering is packed sealed, with quiet handling throughout.
Sitka's kitchens run on seafood, so the allergen question here is shellfish and fish, and it is handled as a procedure: separate boards, separate boxes, a card per seat. Kosher, halal, vegan, gluten free and other special meals are packed sealed and marked by seat number, and allergen free orders are prepared apart from the seafood line. Kids meals are available on request.
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.
Long turns on Baranof Island mean the crew eats when it can. Crew meals and flight crew meals are packed in crew meal boxes, pilot meals and cockpit meals are kept to simple, one-handed food, and different meals for pilots can be made on request. Crew catering is billed like the rest of the order.
At Sitka Rocky Gutierrez we meet the handling agent first. FBO catering, handling agent catering and ground handling catering all come down to one thing: who signs the vehicle in and where it stops. Catering delivery to the general aviation terminal is then plane-side.
What you fly decides how the order goes aboard at Sitka Rocky Gutierrez. A light jet takes the cart to the door; a larger cabin may need a high loader at the stairs. We give your handling agent the door, the galley position and the trolley size, so galley catering and airside catering delivery go in once, and aircraft provisioning matches what the galley can hold.
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.
Japonski Island holds the runway and the terminal at Sitka, a compact field where general aviation is the daily traffic. Airport catering and FBO services here are small-scale, and ground handling services are what make a handover work on the day.
Sitka is a small business aviation hub with big weather, and general aviation traffic bends around it. Executive jet catering, inflight catering and in-flight catering are written around the season; aviation catering and business aviation catering stay flexible for delays, diplomatic flight catering is kept discreet, and cabin crew meals and crew meals are ordered and billed like the rest.
For general aviation arriving or leaving Sitka, importing food into the United States has limits on fresh produce and meat. We keep orders sealed, listed and labelled, and advise on the rules of your next stop.
Average rating from the cabin crew and pilots we cater for.
“With a changing departure schedule to consider at Sitka Rocky Gutierrez Airport, we needed a practical way to serve a charcuterie board and fresh bread to 7 passengers. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. The order made airport catering feel manageable because the cabin service sequence had been considered beforehand.”
“The cabin briefing at PASI included 9 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing a small galley worktop. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. My main takeaway from this inflight catering order was the practical approach to storage requirements. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
“Despite a short ground stop, we wanted the 4 guests at SIT to enjoy yoghurt pots and fresh berries without a complicated cabin service. I would discuss in-flight catering with them again, especially when cabin service sequence needs careful coordination. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Think of it as a list of dishes with their own prices: wild salmon, halibut, prawns, then the lighter side. The weather window sets how much you need, and we price exactly that, with the quote in hand before you commit.
If you want the way back sorted from the start, order both legs together. We note your return slot and menu, and the lead time stops being a worry. Last-minute orders are handled at PASI.
Night departures at SIT are about gate access and a sealed, labelled order. Customs rules apply to what you carry in from abroad, and we advise on the destination side for your next stop.
Outside food is allowed, but it still passes through the handling agent's airside access. Our orders arrive sealed and listed, which makes that step simple.
Charter pricing covers the aircraft, not the food. For an empty-cabin hop into Sitka you might order just a crew box or two, billed like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
