North Bend, United States · KOTH / OTH

Private jet catering at Southwest Oregon Regional Airport (KOTH / OTH), North Bend

Catering to your aircraft in North Bend.

Fog off Coos Bay decides the morning at KOTH, and our dishes are packed to hold through a slot that moves. Former VIP flight attendants cook for the galley you have, and hand it over at the FBO.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The North Bend table, packed for private jet catering

Oregon's coast gives a private jet menu its best material. In North Bend, Dungeness crab comes from the bay boats and is the obvious centrepiece of an inflight menu: picked meat on ice, lemon and aioli packed apart, so the plate is finished in the galley and the shell never touches a cabin. Wild Pacific salmon, cedar-planked or simply roasted, is the other staple of private jet food here, and it travels well served warm from the oven or cold.

Beyond seafood, local specialities lean on the Willamette Valley and the coastal range: Tillamook cheddar, hazelnuts from Oregon orchards, marionberries and chanterelles in season. For a private jet menu out of Oregon, we build around these and label what is seasonal. Everything is cooked and packed so it survives a delayed departure when coastal fog holds the aircraft on the ground.

Open the menu Download the menuPDF

Cedar-planked Pacific salmon and marionberry tart, local specialities for a private jet menu in Oregon

01Dungeness crab cakesOven, aioli in its own pot

02Cedar-planked Pacific salmonOven or served chilled, lemon apart

03Chilled Dungeness crab saladChilled, dressing apart

04Tillamook cheddar and hazelnut boardChilled, crackers in a separate bag

05Marionberry tartRe-plate cold, cream apart

06Chanterelle and thyme risottoOven, seasonal in autumn

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · North BendSouthwest Oregon Regional Airport · KOTH

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Southwest Oregon Regional Airport (KOTH)

Southwest Oregon Regional sits at 17 feet on the Oregon coast, where marine fog decides who departs and who waits. Private jet catering for KOTH is built around that: dishes that hold in a drawer through a delayed slot, packed for the galley you actually have, and handed over at the FBO or to your handling agent. Inflight catering, in-flight catering and aviation catering all start with the same question here: how long might the cabin sit on the ramp? Business aviation catering and executive jet catering orders at OTH are written by former VIP flight attendants. For diplomatic flight catering we work to protocol, and cabin crew meals are ordered with the trip.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin with a plated Dungeness crab salad, private jet catering for flights from North Bend, Oregon

Business aviationOur core

Business aviation catering at Southwest Oregon Regional Airport (OTH)

A business jet into Southwest Oregon Regional is often a small group heading to the coast for a few days. Business jet catering and corporate jet catering here favour a short, seasonal menu: crab, salmon, a cheese course. VIP flight catering and charter flight catering follow the same line, and a private jet chef writes a bespoke menu around the guest list. Luxury inflight catering at KOTH means local ingredients, finished in your galley, with notes that make service easy.

Discreet aircraft on the ramp at KOTH, government flight catering and VIP aviation catering in Oregon

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in North Bend (KOTH)

When a government aircraft lands at North Bend, the catering order goes through protocol before the kitchen. Head of state flight catering, VIP aviation catering and state visit aircraft catering all require named staff and confidentiality. Government flight catering at OTH is arranged with the handling agent in advance, so the delivery is expected at the ramp.

Menu highlights for jet catering in *North Bend* (KOTH)Or write your own, we cook it

Chilled Dungeness crab salad and a Tillamook cheddar board, private jet platters at Southwest Oregon Regional

Cold galley

No oven · served in four minutes

Dungeness crab salad (private jet platters)Chilled

Tillamook cheddar and hazelnut board (private jet snacks)Chilled

Smoked Oregon salmon crostiniRe-plate cold

Marionberry tart with cream apart (gourmet inflight meals)Re-plate cold

Willamette greens, pear and blue cheeseSauce apart

Oven-finished salmon and crab cakes, gourmet inflight meals for flights from OTH, North Bend

Hot service

One oven · re-plated in twelve minutes

Cedar-planked Pacific salmon (gourmet inflight meals)Oven

Dungeness crab cakes (private jet platters)Sauce apart

Chanterelle and thyme risottoOven

Oregon beef short rib with roasted rootsOven

Hazelnut-crusted chicken, mustard sauceSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Southwest Oregon Regional Airport

For KOTH, special meals are a procedure. Kosher and halal dishes are sealed, vegan and gluten free plates are cooked on their own, and allergen free requests account for crab, hazelnuts and dairy, all common here. Kids meals are simple and clearly marked.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Southwest Oregon Regional Airport

For crew meals at OTH, you tell us the tail, the slot and how many are flying. Flight crew meals, pilot meals and cabin crew meals go into separate crew meal boxes, labelled so nobody opens a guest tray. Crew catering is on request and invoiced like any other item. Cockpit meals are easy to eat in a seat, and different meals for pilots are packed apart when the operator asks for it.

Meal passKOTH

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKOTH

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Southwest Oregon Regional Airport (KOTH/OTH) terminal and runway on the Oregon coast at North Bend

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Southwest Oregon Regional Airport (OTH): delivery to your aircraft

The general aviation terminal at North Bend is where most of our orders change hands. FBO catering means we coordinate with the handling agent, who clears airside access. Catering delivery to the FBO, ground handling catering and handling agent catering all follow one process: tail, slot, headcount, and a label on every box so the crew knows what is what.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Southwest Oregon Regional Airport

At OTH, aircraft are small enough that galley catering goes up the stairs, not on a lift. If a larger aircraft arrives, the handling agent arranges a high loader and we coordinate airside catering delivery with them. Aircraft provisioning is planned around your galley type.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKOTH / OTH

About Southwest Oregon Regional Airport (OTH): airport catering for business aviation

Southwest Oregon Regional is the airport for North Bend and Coos Bay, a coastal field at 17 feet. Airport catering here serves business aviation and charter traffic, with general aviation and FBO services close to the terminal. It is a quieter hub than the big Oregon airports, and ground handling services are small and personal.

Business aviation

North Bend is a business aviation hub in a small way: light jets and turboprops bring guests to the coast. Aviation catering and business aviation catering here is local and seasonal. Inflight catering and in-flight catering are written for the aircraft type, and executive jet catering uses what is fresh. Diplomatic flight catering follows protocol, and cabin crew meals are on request.

Customs & food import

US domestic flights from North Bend need no customs on the food itself. For international continuations, the destination's agricultural rules decide what fruit, meat and dairy can stay on the aircraft, and we pack accordingly: sealed, cooked and labelled. Tell us the next stop and we adapt the order.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CHARTER

“For 3 passengers departing from Southwest Oregon Regional Airport, the agreed menu was a cold lunch with cheese and fruit; our main consideration was several individual meal preferences. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. With private jet menu, careful attention to galley preparation matters as much to our crew as the menu itself. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”

Grace S. | Charter operator

Falcon 900LX

★★★★★VIP AIRLINER

“My order at KOTH covered fresh fruit and breakfast pastries for 4 guests, with a practical service plan needed because of a tight boarding window. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”

Pierre O. | Chief cabin officer

BBJ

★★★★★LARGE CABIN

“Working around limited fridge space at OTH, I asked for grilled salmon with a lemon dressing in portions appropriate for our 11 passengers. I would discuss in flight catering with them again, especially when meal organisation needs careful coordination. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing.”

Alexandra H. | Chief cabin officer — private jet

Global 7500

What crews ask before North BendAsked by crews

How much does private jet catering cost for a departure from Southwest Oregon Regional when the coastal fog window decides the day?+

North Bend in fog season is the best example of how a quote is built: we start from the menu you want, price each dish, then adjust for items that will be weather-friendly if departure slips. Crab is dearer than chicken; marionberry tart costs less than a cheese course with hazelnuts. You receive the full figure by email before anything is cooked, and a revised one if your departure moves.

What is the lead time for private jet catering at Southwest Oregon Regional when you order the return leg from North Bend for the way back?+

For a return from North Bend, send the tail, the return slot and the seat plan, and say what the guests ate on the way in. We vary the menu so nobody gets crab twice. Seasonal Oregon products and customs are the only things that shape how simple the order is, and last-minute requests for the return are taken day or night.

Does private jet catering at Southwest Oregon Regional run into customs questions when the aircraft leaves on a night departure or an early morning slot?+

US customs and agricultural rules apply to what comes in, not usually to what goes out, but the arrival country will have its own list. For a night departure from KOTH we ask where the aircraft lands, then pack meals that comply: sealed, cooked, no raw fruit if it would be declared. The handover itself happens at the FBO or aircraft, whatever the hour.

Can you bring food of your own to Southwest Oregon Regional, and how does the handling agent and airside access change that?+

Many crews carry a bag of their own. What we add is a labelled order that the handling agent already expects, so it passes airside without questions. Passenger meals, crew meals and pilot meals travel in separate boxes, marked, so there is no confusion at the aircraft door.

Is catering part of a charter on a short repositioning flight into North Bend with an empty cabin?+

No: the private jet charter price does not include food. On a short empty leg into Southwest Oregon Regional we usually pack only crew dishes, and we invoice them like any other order. If passengers join after the reposition, the guest menu is a second order.