KPSC / PSC · Tri Cities · Washington

Private jet catering at Tri Cities Airport (KPSC / PSC), Pasco

Catering to your aircraft in Pasco.

Flights into KPSC arrive with agribusiness, energy and wine-country passengers, and the menu follows the Washington season. We pack for your oven and meet you 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

The Pasco table, packed for private jet catering

A private jet menu for Pasco starts from the Columbia Basin, not from a generic list. Washington's cherries and apples travel well in a drawer, so they appear on private jet platters from early summer, alongside cold-smoked salmon from the Pacific Northwest. Hot dishes lean on local specialities: wild salmon, lamb from the eastern side of the state, and potatoes from the basin farms, finished in the oven on board. The inflight menu for Washington flights often pairs with a wine-country brief, since Walla Walla and the Yakima Valley wineries fill the guest lists that land at Tri Cities. Private jet food here is packed so the sauce stays apart and the greens stay crisp, and gourmet inflight meals come labelled by seat. Private jet snacks follow the season too: dried fruit, hazelnuts, and chocolate from Seattle makers.

Washington on a plate means different things in July and in January, and the private jet menu for Pasco follows that. In summer the basin delivers cherries, peaches and asparagus, plated cold on private jet platters. In winter the inflight menu turns to braised short rib, salmon chowder and root vegetables that reheat well in a small galley oven. Local specialities from Washington wine country, including Walla Walla onions and Columbia Valley cheeses, give private jet food a sense of place without complicating the service. Gourmet inflight meals are packed in marked trays, and private jet snacks, from roasted nuts to fruit leather, fill the gaps on a longer leg out of Pasco.

Open the menu Download the menuPDF

Washington local specialities, salmon and cherries, plated for a private jet menu from Pasco

01Columbia Basin cherriesChilled; stone fruit plate in season, re-plate cold

02Pacific Northwest cold-smoked salmonChilled; sliced per passenger, capers and dill apart

03Walla Walla sweet onion tartOven; pastry kept crisp, side salad packed apart

04Wild salmon with basin potatoesOven; sauce apart, plate on the galley tray

05Yakima Valley apple and cheese boardChilled; local cheeses cut and labelled by seat

06Washington hazelnut and dried fruit mixSnack box; sealed, no refrigeration needed

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 · PascoTri Cities Airport · KPSC

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Tri Cities Airport (KPSC)

Tri Cities Airport sits at 410 feet in the dry Columbia Basin, where the harvest and the wine calendar set the pace for business traffic into Pasco. Private jet catering at KPSC is built around that rhythm: Washington produce in season, boxed lunches for the quick turn, and a galley brief for whatever type you fly.

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

Executive jet cabin with a private jet catering tray set for service at Pasco, Washington

Business aviationOur core

Corporate and VIP jet catering at Tri Cities Airport (PSC)

A typical business jet catering order at KPSC comes from a corporate jet on a short Pacific Northwest hop: a cold lunch, a hot main and a bespoke menu built with the private jet chef. Corporate jet catering for the energy and agribusiness crowd tends to be plain and well packed, while charter flight catering and VIP flight catering for wine-country guests lean on Washington salmon and cherries. Inflight catering and in-flight catering here are sized to your galley, and luxury inflight catering is handed over at the FBO in Pasco.

Government flight catering prepared for a delegation at Tri Cities Airport, KPSC

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Pasco (KPSC)

For government flight catering into Pasco, the protocol office signs off the menu, and only then does the kitchen start. For head of state flight catering, VIP aviation catering and state visit aircraft catering, a named team and traceable ingredients are standard, and the handover at the FBO stays discreet.

Private jet platters and gourmet meals: jet catering in *Pasco* (PSC)Or write your own, we cook it

Chilled private jet platters with smoked salmon and cherries for flights from Tri Cities, PSC

Cold galley

No oven · served in four minutes

Private jet platters: smoked salmon, dill cream, ryeChilled

Cherry and goat cheese salad, walnut vinaigretteSauce apart

Gourmet inflight meals: cold poached chicken, basin vegetablesRe-plate cold

Private jet snacks: hazelnuts, apple chips, dark chocolateChilled

Hot inflight meals, wild salmon and braised short rib, for private jets at KPSC, Pasco

Hot service

One oven · re-plated in twelve minutes

Wild salmon, roasted potatoes, lemon butterOven

Braised short rib, root vegetable mashSauce apart

Walla Walla onion tart, green saladOven

Lamb loin, rosemary jus, seasonal greensOven

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

Dietary requirements and aviation catering at Tri Cities Airport (KPSC)

Special meals at Tri Cities start with the kitchen, not the label: kosher, halal, vegan, gluten free and allergen free plates are each prepared on their own board and packed in a separate box. In Washington, where wheat, hazelnuts, shellfish and dairy turn up in half the local dishes, we trace each ingredient before cooking begins. Kids meals are plain and recognisable, marked by seat number only.

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 on request for flights from Pasco (PSC)

At a field like Tri Cities the crew often waits, so crew meals are built to hold. Flight crew meals and pilot meals travel in crew meal boxes, and crew catering is ordered on request and billed apart. Cockpit meals can be one-handed, with different meals for pilots at the captain's and first officer's request; cabin crew meals follow their own list.

Meal passKPSC

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKPSC

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Tri Cities Airport terminal and apron at Pasco, Washington, business aviation catering at KPSC

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Tri Cities Airport (PSC): delivery to your aircraft

FBO catering at KPSC is handed over at the general aviation terminal or the aircraft. Catering delivery to the FBO is arranged with your handling agent; ground handling catering and handling agent catering follow the slot and the ramp access.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Tri Cities Airport

On the Pasco ramp, what the galley can take depends first on the aircraft type, and the loading plan follows from it. A light jet takes its trays through the main door and a small oven sets the menu; a large cabin or a government aircraft may need a high loader at the door, and we plan for that in the order. Galley catering is packed to the aircraft's trolleys and drawers, and airside catering delivery goes through your handling agent. Aircraft provisioning at Pasco is checked against the type before anything is cooked.

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 airportKPSC / PSC

About Tri Cities Airport (PSC): airport catering for business aviation

Tri Cities Airport serves Pasco, Kennewick and Richland, with general aviation and charter traffic alongside the scheduled flights. Airport catering for business jets is delivered to the FBO side of the field.

Business aviation

The season sets the traffic at Tri Cities: harvest, wine events and energy projects bring business aviation catering orders. Executive jet catering and inflight catering here are planned around Washington produce, while diplomatic flight catering follows a protocol brief. In-flight catering and aviation catering for cabin crew meals are ordered on request at this business aviation hub, supported by FBO services and ground handling services.

Customs & food import

US import rules govern food arriving at KPSC from abroad: meat, dairy and fresh produce are the common problems. For you, that means ordering locally and listing what is on board, so the handling agent can deal with declarations at the FBO.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★BUSINESS JET

“Food presentation mattered to our 5 guests, but a late menu amendment also had to be considered when organising mushroom risotto and a green salad at Tri Cities Airport. I gave The Galley Girls our storage brief and asked for the desserts to arrive in sealed meal containers. With in-flight catering services, careful attention to catering handover matters as much to our crew as the menu itself. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”

Kenji X. | VIP flight attendant

Gulfstream G550

★★★★★CHARTER

“With a family lunch request to consider at KPSC, we needed a practical way to serve smoked salmon bagels and sliced fruit to 2 passengers. For our team, the strongest part of their aviation catering was how they handled galley preparation. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”

Imran T. | Charter operator

Falcon 900LX

★★★★★LARGE CABIN

“On this departure from PSC, 10 passengers had chosen smoked salmon bagels and sliced fruit, and a revised passenger count needed to be reflected in the order. The order made aviation catering services feel manageable because the final order confirmation had been considered beforehand. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”

Chiara T. | Chief cabin officer — private jet

Global 7500

The Tri Cities questionsAsked by crews

How much does private jet catering cost for a long leg out of Pasco with two services on board?+

A long leg with two services is mostly a question of how much has to survive on board. Chilled starters and an oven-finished main take different packing, and that is what drives how much private jet catering costs from Pasco. You give us the type and passenger count; we send a quote for the menu, with the invoice separate from your charter.

What is the lead time if the passenger count at Tri Cities changes at the last minute?+

A passenger count that shifts late is the most common change we see. At Pasco we keep the base menu simple enough to adjust, so lead time is rarely the obstacle. Reach us by phone or email at any hour; last-minute orders are handled.

What customs rules apply to catering for a delegation or government flight into Pasco?+

A delegation or government flight has two checks: what leaves the galley and what arrives. For customs at Pasco, we supply fully local, labelled food and keep a list of ingredients for the handling agent. Special protocols, from sealed trays to named contacts, are written into the order.

Can you bring food from outside for a kosher, halal, allergen or child meal at Tri Cities?+

If the family insists on their own food, we can serve it, but we recommend ordering the special meal from us. A kosher or allergen request at KPSC is cooked on its own board, boxed apart and marked with the seat. For children, we keep dishes simple and free of nuts unless told otherwise.

Is catering part of a charter into Pasco, and what about crew duty time on the ground?+

No. Catering is not part of the charter: you order it separately and it is billed on its own. If the crew will spend hours on the ground at Tri Cities, a proper meal becomes a duty-time matter, not a comfort. We cook crew meals on request, hot or cold, and hand them to your FBO.