Catering to your aircraft in Burlington.
At Burlington's Skagit Regional, mornings often start with valley fog and a short list of departures. We prepare the menu for your aircraft and your handling agent receives it at KBVS.
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.
Burlington and the Skagit Valley give a private jet menu its character: Dungeness crab, Pacific salmon, Skagit-grown berries, potatoes and the dairy of the delta. For an inflight menu at Washington's Skagit Regional, local specialities are chosen for how they travel. Smoked salmon and crab salad go out as private jet platters, chilled and sealed. A cedar-plank salmon fillet or a chowder is gourmet inflight meals material that finishes in the oven. Berry compote and shortbread work as private jet snacks. Private jet food from the Burlington area is seasonal, so the menu moves with what is picked that week.
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.
Burlington is farm country: berries, bulbs, dairy and a coastline that supplies shellfish. That shapes private jet catering at Skagit Regional (KBVS / MVW), where the question is rarely quantity and usually what the galley can handle. We cook and pack for the aircraft, and your handling agent receives it at the FBO. Business aviation catering and executive jet catering for the Pacific Northwest use the same method as inflight catering anywhere. Aviation catering, in-flight catering, diplomatic flight catering and cabin crew meals are all available on request, ordered and invoiced separately.
Business jet catering at KBVS usually serves a small corporate team: a few seats, a compact galley and a clear brief. Corporate jet catering and VIP flight catering from Burlington lean on Pacific Northwest seafood and produce. For a charter flight catering order, a private jet chef can write a bespoke menu around the aircraft, and luxury inflight catering remains simple: sealed, labelled, ready to serve.
When a government aircraft uses Skagit Regional, the protocol office decides the menu and we follow it. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are traced from the kitchen to the aircraft door, with a small, named team.
Special meals at Burlington start in the kitchen, not on the label: shellfish and tree nuts are common in Skagit Valley cooking, so allergen free dishes are cooked and boxed separately. Kosher, halal, vegan and gluten free meals, plus kids meals, are prepared on request and marked by seat number so the right tray reaches the right passenger.
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 at KBVS are a catalogue item on request, invoiced like the rest of the order. Flight crew meals for a short turn at Burlington are boxed and marked CREW; pilot meals can be different dishes for each pilot, since different meals for pilots are common policy. Crew catering and cockpit meals are packed to be eaten with one hand, and crew meal boxes stack in the drawer.
The general aviation terminal at Burlington is where food reaches the crew. FBO catering is handed to the handling agent, catering delivery to the aircraft is arranged on your slot, and ground handling catering follows airside access rules. Handling agent catering is confirmed with us by phone or email.
Skagit Regional mostly sees light and midsize jets and turboprops, so galley catering is usually loaded by hand through the main door. For anything larger, airside catering delivery is arranged with your handling agent, who tells us whether a high loader is needed. Aircraft provisioning follows the type: a small galley gets smaller, stackable packs.
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.
Burlington's Skagit Regional is a working general aviation field in northwest Washington. Airport catering, FBO services and ground handling services are straightforward, and the terminal is used mostly by private and corporate aircraft rather than large traffic.
Skagit Regional works as a small business aviation hub. Executive jet catering, business aviation catering, inflight catering and in-flight catering are ordered with the trip; aviation catering, diplomatic flight catering and cabin crew meals are on request.
United States customs treats imported food strictly, so a flight from abroad into Skagit Regional should not rely on carried-in fresh items. A local order from here is the cleaner way to supply the cabin and crew.
Average rating from the cabin crew and pilots we cater for.
“An order of a seafood starter and warm vegetable sides for 6 people at MVW had to be organised around several individual meal preferences. I would discuss private jet meals with them again, especially when galley preparation needs careful coordination. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into separate meal boxes that were easy to handle. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at Skagit Regional Airport: vegetable tartlets and a dessert selection for 9 guests, organised with an evening cabin service in mind. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. I would discuss private jet menu with them again, especially when meal organisation needs careful coordination.”
“Packing yoghurt pots and fresh berries for 8 passengers at KBVS needed careful thought, especially given a revised passenger count. The Galley Girls updated the desserts in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the fruit plates quantities from several messages during the final departure checks. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
Pricing is built per menu. A crab salad costs more than a berry plate. If you land from outside the United States, customs food-import rules apply to what stays aboard, so ordering in Burlington avoids carrying restricted items.
Ordering is simple here when you tell us the type: a turboprop or light jet with a compact galley gets stackable packs. Last-minute orders are handled.
Winter fog and summer clear skies set the rhythm here. Customs is the United States standard; ordering food locally keeps you away from declaring items.
Bringing food is possible within customs rules, though most crews order the return meal from Skagit Regional as part of the same booking.
Catering sits apart from a private jet charter: separate order, separate invoice. For early morning flights from Burlington, tell us the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
