Catering to your aircraft in Kelso.
KLS is a quiet general aviation field on the Cowlitz flats, and flights through Kelso tend to be midsize jets with compact galleys. We pack for that, with Pacific Northwest produce and crew meals handled at your FBO.
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.
Washington's southwest corner feeds a private jet menu with produce that is simple to pack: smoked Columbia River salmon, Dungeness crab from the coast, Pacific oysters from Willapa Bay, hazelnuts, marionberries and apples from the eastern orchards. Our inflight menu for Kelso is built from these local specialities, and each one is chosen for how it behaves in a galley: what stays chilled, what finishes in the oven, what needs its sauce apart. Private jet food from the Pacific Northwest leans on fish and fruit, so private jet platters of salmon and cheese travel best, while gourmet inflight meals such as roasted chicken with wild mushrooms suit a crew with an oven. Private jet snacks like toasted hazelnuts and dried cherries cover the long legs out of KLS.
For a flight leaving Kelso, the private jet menu starts with what Washington does well: cold-smoked salmon, Dungeness crab, wild mushrooms in autumn, berries in summer, hazelnuts all year. The inflight menu keeps these local specialities honest. Seafood stays chilled and plated cold, mushroom dishes go to the oven, and sauces ride apart. Private jet food from the region is simple to stage, which is why gourmet inflight meals here are often a roast with seasonal vegetables, private jet platters are fish and cheese boards, and private jet snacks are nuts and fruit, all packed for the aircraft at Southwest Washington Regional.
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.
Drizzle on the ramp is the normal condition at KKLS most of the year, so food here travels sealed and dry. Our private jet catering for Kelso covers inflight catering, in-flight catering and aviation catering for corporate and charter flights, with business aviation catering and executive jet catering prepared for the aircraft type you fly. Diplomatic flight catering follows a protocol brief, and cabin crew meals are a separate line on the order.
At Kelso the brief usually starts with seats and the galley. Business jet catering and corporate jet catering are sized to a midsize cabin, charter flight catering often needs chilled dishes only, VIP flight catering adds portioning by seat, luxury inflight catering leans on Washington seafood, and a private jet chef builds a bespoke menu around what the aircraft can hold.
When a government or head of state flight uses KKLS, the menu is cleared by protocol first. Government flight catering, VIP aviation catering, state visit aircraft catering and head of state flight catering share one rule: a named team, traceable food, quiet handover on the apron.
Special meals at Kelso are a procedure built around Pacific Northwest cooking, where shellfish, tree nuts and wheat sit close together in the same prep area. Kosher, halal, vegan, gluten free and allergen free meals are cooked and sealed separately, kids meals are portioned small, and each tray is marked by seat number against your restriction list.
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.
For a crew waiting in Kelso, crew meals are a separate order, on request and invoiced. Flight crew meals can be a hot roast or a cold board, pilot meals are packed to eat in the seat, crew catering sits under the CREW label, cockpit meals are easy to hold, crew meal boxes stack in the drawer, different meals for pilots can be asked for, and cabin crew meals follow.
At Southwest Washington Regional, catering delivery to the FBO goes through the general aviation terminal. FBO catering, ground handling catering and handling agent catering all follow the same path: we agree the slot and hand over at the aircraft.
What the aircraft can take through its door sets the loading plan at KKLS. Light and midsize jets take galley catering through the cabin door by hand, while a larger aircraft may need a high loader arranged through your handling agent for airside catering delivery. Aircraft provisioning starts with the galley layout: one oven or none, drawer space, ice capacity. Give us the type and the galley layout, and the boxes are sized to match.
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.
Southwest Washington Regional is a general aviation airport serving Kelso and Longview, sitting at 20 feet elevation on the Cowlitz River flats. Corporate, charter and private flights use the field, so airport catering here is packed for light and midsize aircraft, with FBO services and ground handling services on the general aviation side of the ramp.
KKLS is a modest business aviation hub, and inflight catering, in-flight catering and aviation catering here suit light and midsize aircraft. Business aviation catering and executive jet catering lean on chilled courses, diplomatic flight catering is cleared by protocol, and cabin crew meals are a separate line. Crew meals follow the same order, and FBO services and ground handling services decide where the trays are handed over.
US agriculture rules limit what an aircraft may bring into Kelso from abroad, particularly fresh produce, meat and dairy. Your FBO services and ground handling services team will know the local inspection routine, and we advise ordering on the ground so the galley is stocked with food that is already cleared.
Average rating from the cabin crew and pilots we cater for.
“Packing yoghurt pots and fresh berries for 12 passengers at KKLS needed careful thought, especially given an evening cabin service. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. This experience of jet catering gave us a useful reference for managing galley preparation on another departure.”
“Before our guests boarded at KLS, we needed a cheese board and savoury canapés divided into 8 portions suitable for a short ground stop. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks. The catering handover stood out more than any sales pitch about VIP flight catering.”
“Clear quantities were essential at Southwest Washington Regional Airport: we had 9 passengers expecting chicken skewers with a couscous salad and were working around a short ground stop. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. I would discuss charter flight catering with them again, especially when written menu details needs careful coordination. The cabin team could match the canapés to the request before moving on to the remaining departure tasks.”
Ask about price here by describing the wait. A crew idling at KKLS between legs needs different food from a turn-and-go, and the cost follows that: more courses, more heat, more seafood means more. We give a figure for the menu you choose.
At a small field like KLS there is little queue on the ramp, so the slot is easy to hold. Lead time then comes down to produce: salmon and crab are simple, wild mushrooms in autumn need a word. Last-minute orders are handled.
Washington produce is simple domestically, but customs on the arrival side can limit fresh fruit, meat and seafood. For Kelso departures we ask for your destination first, then keep salmon, apples and hazelnuts on the menu only if they are accepted there.
Arriving at Southwest Washington Regional from outside the country, carry-on food falls under US customs and agriculture rules. Fresh fruit, meat and cheese are the usual problems. Our catering is loaded locally so nothing needs to cross the border with you.
Catering sits apart from the private jet charter contract. Tell us the type landing at Kelso and the galley size, and we plan chilled plates for a small cabin or hot dishes if there is an oven. Everything is a separate order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
