Ted Stevens Anchorage International · PANC / ANC · United States

Private jet catering at Ted Stevens Anchorage International Airport (PANC / ANC), Anchorage

Catering to your aircraft in Anchorage.

Ted Stevens sits at 152 feet on the edge of Cook Inlet, and its ramp mixes cargo giants with business jets on fuel stops and fishing charters. We cook and pack for your galley and hand it over at the aircraft.

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

Inflight catering with the flavours of Anchorage (ANC)

Alaska's table is short on varieties and long on quality, and almost everything good here is seafood. A private jet menu at Anchorage leans on wild Copper River king and sockeye salmon in the early summer run, halibut from the Gulf, Dungeness and king crab, and smoked salmon cured on alder. For an inflight menu these travel well: the fish is cooked to be eaten cold or lifted gently in the galley oven, and the crab is picked and chilled apart from its sauce.

Private jet food from Anchorage also means reindeer sausage, birch syrup and wild blueberries, the berries that turn into a compote or a tart depending on the leg. These local specialities in Alaska are what a passenger flying out remembers. We note on each tray what must stay cold, what takes the oven and what is plated at the last minute, so the crew can serve without guessing.

Open the menu Download the menuPDF

Copper River salmon and local specialities from Alaska plated for a private jet menu at Anchorage

01Copper River king salmonPoached and chilled, glazed lemon-dill apart, in season from late spring

02Gulf halibut filletSeared on request, packed for the oven, sauce in its own pot

03Picked king crabChilled, split by passenger count, sauce apart

04Alder-smoked salmon boardSliced, ready to plate cold, with rye crisps

05Wild blueberry tartIndividual, kept cold until the dessert course

06Reindeer sausage with birch syrupOven, for breakfast departures and cold nights

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 · AnchorageTed Stevens Anchorage International Airport · PANC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Ted Stevens Anchorage International Airport (PANC)

Cargo widebodies line the ramp at PANC all year, and between them the business jets come and go: tech stops across the Pacific, summer fishing parties, winter aurora groups. Private jet catering here is built around what a galley can hold and what Alaskan produce is worth showing off. For inflight catering and in-flight catering on a long crossing, we pack from Anchorage's seasonal market, and aviation catering for a diplomatic flight catering request follows protocol before the first pan is warm. Cabin crew meals are ordered with the trip, never assumed.

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 galley at Anchorage PANC set with business jet catering trays and a salmon platter

Business aviationOur core

Business jet catering at Ted Stevens Anchorage International Airport for VIP flights

Business jets at Ted Stevens are mostly on a Pacific crossing or an Alaskan charter, and the catering follows both. Business jet catering and corporate jet catering here start with the aircraft's galley. VIP flight catering, charter flight catering and luxury inflight catering are built by a private jet chef who writes a bespoke menu around your passengers and the season, from Copper River salmon to a simple cold plate.

Government flight at Ted Stevens Anchorage (ANC) receiving head of state flight catering at the FBO

State & royalDiscretion, protocol

Head of state and government inflight catering at Ted Stevens Anchorage International Airport (ANC)

Government flight catering at Anchorage runs through protocol before it runs through the kitchen. Head of state flight catering and state visit aircraft catering mean menus cleared in advance, named staff and no loose ends. For VIP aviation catering the handover is plane-side, discreet and logged, and the allergen record for every principal is kept.

Inflight catering menu highlights at *Ted Stevens Anchorage International Airport* (PANC)Or write your own, we cook it

Cold private jet platters with smoked salmon and halibut ceviche, Anchorage ANC menu

Cold galley

No oven · served in four minutes

Private jet platters of smoked salmon, cream cheese and capersChilled

Chilled picked king crab, gourmet inflight meals style, lemon aioliSauce apart

Halibut ceviche with wild blueberry and cucumberChilled

Reindeer charcuterie and pickled spruce tips, private jet snacksRe-plate cold

Wild blueberry tartletChilled

Hot seared halibut in an oven tray, PANC private jet menu, Alaska

Hot service

One oven · re-plated in twelve minutes

Seared Gulf halibut, lemon beurre blancOven

Copper River salmon with roast root vegetablesOven

Reindeer sausage and eggs for a breakfast legOven

King crab bisqueSauce 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

Halal, kosher and kids meals: inflight catering at Ted Stevens Anchorage International Airport (ANC)

A child on the manifest changes how a tray is packed at Anchorage, not just what is on it: smaller portions, no shellfish, nothing hot enough to burn. Kosher, halal, vegan and gluten free meals are packed as a procedure, each sealed and marked by seat. Special meals, allergen free dishes and kids meals travel in their own boxes, away from the guest trays, because Alaskan menus lean on fish and an allergen is easy to pass on.

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

Crew meals for pilots and cabin crew at Ted Stevens Anchorage International Airport (ANC)

Crew meals at Anchorage are ordered with the trip and invoiced like any other item; they are on request, never assumed. Flight crew meals, pilot meals and cockpit meals are packed in their own boxes, marked CREW, so the first officer and the captain can eat different dishes if the operator's policy asks for it. Crew catering at PANC suits a cold ramp: something hot in a sealed container and a cold box you can eat with one hand. Crew meal boxes are easy to hand up the stairs during a turnaround, with different meals for pilots as the flight demands.

Meal passPANC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passPANC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Ted Stevens Anchorage International Airport (PANC) apron and runway seen from the north, Alaska

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Ted Stevens Anchorage International Airport

FBO catering at Ted Stevens means catering delivery to the FBO your aircraft uses, coordinated with the handling agent. The general aviation terminal is the point of handover, and ground handling catering follows the ramp rules. Handling agent catering is arranged so the trolleys reach the stairs on your slot, with nothing left at the gate.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Ted Stevens Anchorage International Airport

A cargo apron is a busy place, and galley catering for a widebody business jet means a high loader and a handling agent who knows the door height. Airside catering delivery at Ted Stevens is arranged with the ground handler so that aircraft provisioning happens on your slot, and the trolleys go straight to the galley without crossing a cargo lane.

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 airportPANC / ANC

Aviation catering and business aviation at Ted Stevens Anchorage International Airport (ANC)

Anchorage serves as a refuelling and crew-change point between continents, with a large general aviation community. Airport catering at PANC is shaped by long winters, short summers and a ramp used by every kind of aircraft; FBO services and ground handling services run through the night when they have to.

Business aviation

Anchorage works as a business aviation hub for the North Pacific. Inflight catering and in-flight catering for these crossings are packed for two services, and aviation catering is chosen to survive a cold ramp. Business aviation catering and executive jet catering are ordered for tech and fishing parties alike, while diplomatic flight catering follows protocol. Cabin crew meals go on the same order as the passenger trays, so nobody on the Pacific leg is left to the vending machine.

Customs & food import

US customs and agriculture rules apply to food arriving from abroad, and Anchorage handles a lot of international arrivals. Catering loaded here counts as domestic, and foreign-origin food left over on an arriving aircraft is normally removed. Tell us the origin of your flight and we tell you what stays.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★CHARTER

“With different crew meal preferences to consider at Ted Stevens Anchorage International Airport, we needed a practical way to serve vegetable tartlets and a dessert selection to 3 passengers. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the canapés properly before the passengers were ready for the next part of the service. Our brief for aviation catering was met with a sensible plan for storage requirements.”

Ryan Y. | Charter operator

Falcon 900LX

★★★★★CREW MEALS

“Nothing about the 8 guest order at PANC called for excess complexity: just a charcuterie board and fresh bread and sensible planning for a changing departure schedule. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The crew briefing stood out more than any sales pitch about aviation catering services. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”

Hannah K. | Chief flight attendant

Global 6000

★★★★★BUSINESS JET

“Service planning came first at ANC, with 5 passengers choosing a cheese board and savoury canapés and a changing departure schedule influencing our preparation. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. I gave The Galley Girls our storage brief and asked for the canapés to arrive in divided catering boxes. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”

Patrick R. | VIP flight attendant

Global 6000

The Ted Stevens Anchorage International questionsAsked by crews

How much does private jet catering cost for an empty repositioning flight out of Anchorage?+

The honest answer is that a repositioning flight is the easy case. Few covers, a plain galley, no re-plating, and Anchorage produce keeps the price sensible. The price rises with seafood, special diets and covers, not with the airport.

What is the lead time for private jet catering at PANC on a long leg with two services on board?+

For a long leg with two services, give us the tail, the aircraft's galley and which meal goes out first. We pack in order, so the second service waits in its own box. Late changes are managed.

What about customs when passengers on a private jet change at the last minute at Ted Stevens?+

A shifting passenger count is a normal thing at an international gateway like Anchorage. Customs rules are about the food's origin, not the number of passengers; we keep the order flexible, but we cannot catch food that was uplifted abroad.

Can you bring food on a delegation or government flight into Anchorage?+

Yes, in principle you can bring food, but a government flight into PANC faces the same inspection as anyone else. Our alternative is to prepare the meals here under a single clean chain, which suits security-sensitive delegations.

Is catering part of a charter when a passenger has a kosher or allergen request at Anchorage?+

Not part of the charter: catering is its own order. For a kosher or allergen meal into or out of Anchorage, we agree the requirement, pack it apart and mark it for the seat.