Catering to your aircraft in Washington.
Washington County Airport is a hilltop field in western Pennsylvania where weather and a small cabin set the pace. We cook and pack for the galley you have, for crew who need it to work.
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, Pennsylvania sits in coal and steel country at the edge of the Appalachian foothills, and the private jet menu for Washington County Airport draws on it. The inflight menu leans on what western Pennsylvania actually eats: pierogies, kielbasa, chipped ham, fresh-baked rye, Pittsburgh-style salads with fries on top, and Amish-country cheeses. Private jet food from this region travels well when you keep sauces apart and breads wrapped separately.
Local specialities are easy to build into a galley here. Pierogies finish in the oven, a chipped ham sandwich stays chilled, and the sweet course can be a buckeye or a slice of wedding-cookie platter. Washington is also where you get Pennsylvania maple, orchard apples and late-summer sweet corn, so the private jet menu shifts with the season and the inflight menu follows it. Ask for the Pennsylvania version and we write it for your galley.
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.
Washington County Airport sits at 1,184 feet in western Pennsylvania, and a flight in or out of KAFJ usually means a small cabin and a compact galley. Private jet catering here is built around that: plates that re-plate cleanly, sauces in their own pots, a drawer that closes. Inflight catering for a light or midsize jet is packed for the aircraft you are flying, and in-flight catering for a longer onward leg adds a second service. Aviation catering for this field is handed over at the FBO or at the aircraft by your handling agent. Business aviation catering and executive jet catering follow the same labels, and cabin crew meals are ordered with the trip. Diplomatic flight catering is cleared through protocol before anything is cooked.
Business jet catering and corporate jet catering at Washington County Airport suit short corporate legs and charter flight catering for small groups. VIP flight catering and luxury inflight catering are built by a private jet chef around a bespoke menu for the cabin you are flying.
A state visit aircraft catering order for KAFJ is cleared by protocol before anything is cooked. Government flight catering and head of state flight catering stay discreet, sealed and labelled by seat, and VIP aviation catering follows the same rule.
A diet card matched to the seat plan is how a special meal works out in practice at Washington County Airport. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed on a separate board, sealed, and marked by seat number only, so nobody opens the wrong tray. Western Pennsylvania cooking leans on wheat, dairy and cured pork, so we check dough, stock and fryer oil for hidden allergens before a special meal is cooked. Special meals are on request, ordered and invoiced like the rest.
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.
At KAFJ the crew eats last and fastest, so crew meals are packed to be eaten in a cockpit. Flight crew meals, pilot meals and crew catering are on request, cockpit meals are packed for one hand, crew meal boxes are labelled, and different meals for pilots keep the captain and first officer on separate dishes.
On the ramp at Washington County Airport, FBO catering reaches you either inside the general aviation terminal or beside the aircraft door. Catering delivery to the FBO goes through your handling agent, and ground handling catering and handling agent catering follow the slot you give us.
At KAFJ the aircraft decides how it is loaded. A light jet takes catering by hand through the door; a larger cabin may need a high loader, and the galley layout drives the packing. Galley catering is written for the oven and drawer you actually have, airside catering delivery goes through your handling agent at the FBO, and aircraft provisioning is confirmed against the tail before the slot.
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.
KAFJ sits at 1,184 feet in southwestern Pennsylvania. It is a general aviation airport with FBO services and ground handling services, a small business aviation hub for the county, and airport catering is handed over there as at any other field.
Through Washington County Airport, business aviation catering and executive jet catering are packed for compact galleys. Inflight catering, in-flight catering and aviation catering are handed over at the FBO, diplomatic flight catering is cleared through protocol, and cabin crew meals travel with the crew. KAFJ is a general aviation field and a modest business aviation hub, not a large one.
Food imports in the United States are controlled at the border: meat, dairy, fresh produce and plant material are restricted for foreign arrivals. For a flight leaving WSG internationally, we pack sealed and labelled food that matches what is declared, so a business aviation hub like this one still clears cleanly.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at Washington County Airport covered roasted chicken and seasonal vegetables for 10 guests, leaving us to organise the service around an evening cabin service. For our team, the strongest part of their aviation catering services was how they handled galley preparation. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Between cabin checks at KAFJ, I coordinated yoghurt pots and fresh berries for 4 guests and explained our concerns about limited fridge space. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation. I want an aviation catering company to understand final order confirmation, and this order gave us a useful starting point.”
“Food presentation mattered to our 7 guests, but a revised passenger count also had to be considered when organising roasted vegetable bowls with separate dressings at WSG. We discussed the dimensions before confirming; The Galley Girls grouped the starters into sealed meal containers that were easy to handle. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need. When comparing aviation catering companies, I would look closely at packing arrangement after this experience.”
For a long flight out of WSG, the answer depends on how much you want to cook on board. Two cold services are a modest quote; one cold and one oven-finished is higher; add special meals and it moves again. Private jet catering cost is quoted per order, not per head.
When the headcount changes, lead time becomes a conversation: what is already cooked, what can be added, what can be dropped. We run last-minute orders for KAFJ day and night, and phone or email is how you reach us.
Government flights through KAFJ are planned with protocol and customs in mind. International legs mean sealed, labelled food that matches what is declared; domestic legs are simpler. We agree the menu with your protocol office, then pack to the aircraft.
Passengers often bring their own food for a diet need, and crews are fine with it. Our special meals are an alternative: kosher, halal, vegan, gluten free, allergen free or a child's plate, sealed and marked by seat number. International legs have customs rules on what can be carried.
A charter does not include food, and a long duty day does not change that. For a layover at WSG we pack crew meal boxes on request, with different meals for pilots if the operator asks, ordered and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
