Catering to your aircraft in Port Angeles.
At Fairchild the marine layer sets the morning, and what leaves the galley is usually crab, salmon and Olympic Peninsula berries. We cook, pack and label for the crew at Port Angeles.
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 Olympic Peninsula is oysters, crab, salmon and orchard fruit, and the inflight menu for Port Angeles reads that way. Private jet food from this coast is mostly cold and clean: poached salmon, crab salad, smoked trout, Washington apples and hazelnuts. Anything hot, like a cedar-plank fillet or a clam chowder, is packed to finish in the oven with the sauce in its own pot. The private jet menu changes with the tide and the season, and these local specialities are described by how they behave on a tray in {Region}: what stays crisp, what needs the oven, what is carved per seat. Private jet platters, gourmet inflight meals and private jet snacks carry the same Port Angeles character.
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.
Rain shadow or not, the weather at CLM changes the plan more often than the passenger list does. That is why private jet catering at William R Fairchild International starts with what holds up in a cold, damp galley: Dungeness crab, smoked salmon, local apples. Inflight catering and in-flight catering orders are booked against your slot; aviation catering for business aviation catering trips, executive jet catering and diplomatic flight catering is written around the type and its galley. Cabin crew meals go on the same order, on request and invoiced like everything else.
Most traffic into Port Angeles is business jet catering for executives flying to the Olympic Peninsula and back: corporate jet catering with a bespoke menu, charter flight catering for visiting groups, VIP flight catering for guests who want local seafood. Our private jet chef adapts luxury inflight catering to whatever galley the type carries.
Government flight catering at CLM is handled with discretion: head of state flight catering and VIP aviation catering are cleared by protocol before anything is cooked. For state visit aircraft catering we name the team, trace every ingredient and keep the menu confidential.
Special meals at Port Angeles are a procedure written around Pacific Northwest kitchens, where shellfish and tree nuts sit on nearly every board. Kosher, halal, vegan, gluten free and allergen free meals are cooked and packed apart, with kids meals on the same order. Each box carries a seat number and a restriction card, never a name.
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.
When a crew is held at CLM, crew meals can be added to the order on request, billed as a line of their own. Flight crew meals and pilot meals are made to be eaten fast, crew catering is marked CREW, and cockpit meals are packed apart. Crew meal boxes are easy to stack, and different meals for pilots are available when policy asks.
FBO catering at CLM is handed over at the FBO or the general aviation terminal, with the handling agent opening the airside door. Catering delivery to the FBO is booked to your slot, and ground handling catering and handling agent catering follow the same route.
Galley catering at CLM depends on the aircraft: a light jet loads through a small door and one carry, a larger cabin may need a high loader. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is packed to the galley you fly, oven or no oven.
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.
William R Fairchild International sits on the north shore of the Olympic Peninsula at 291 ft. Airport catering here serves general aviation, with FBO services and ground handling services for visiting business jets, and a small business aviation hub feel in summer.
Business aviation here peaks in summer, when visitors to the national park fly in. Inflight catering and in-flight catering orders suit light jets; aviation catering and business aviation catering for executive jet catering follow the aircraft, diplomatic flight catering is rare, and cabin crew meals are added on request.
The United States controls food import through customs and agriculture inspection: fresh fruit, meat and dairy arriving from abroad can be removed at entry. Locally packed catering avoids the issue, and we confirm the rules for your leg when we confirm the order.
Average rating from the cabin crew and pilots we cater for.
“Having 3 guests request roasted chicken and seasonal vegetables at KCLM meant planning the portions carefully while accounting for an evening cabin service. I appreciated the emphasis on packing arrangement throughout the private jet catering services arrangements. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in divided catering boxes. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Despite a changing departure schedule, we wanted the 3 guests at CLM to enjoy a seafood starter and warm vegetable sides without a complicated cabin service. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered. I want a private jet catering company to understand written menu details, and this order gave us a useful starting point.”
“Our priority at William R Fairchild International Airport was poached fish with steamed rice for 12 passengers, with a revised passenger count shaping the service plan. After a final adjustment to the desserts, The Galley Girls gave us one revised order summary to work from. The note about the salads was easy to spot, and we could brief the rest of the team quickly. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
Seasonal seafood is the main driver here: Dungeness crab in winter prices differently from a summer berry plate. Crew meals ordered for a long ground stop are added as their own lines, on request.
The slot decides everything at CLM. A long turnaround lets us send hot dishes to finish in the oven, while a tight one favours cold platters. Last-minute requests are handled either way.
Local seafood is the question here: a crab dish on a flight bound for Victoria meets Canadian import rules for animal products. We tell you which items hold up before the order is cooked.
Bring what you like on a domestic flight, but for inbound international legs, customs may refuse fruit, meat and dairy. We keep to what clears, and label every box.
No, catering sits outside a charter contract and is billed separately. The type decides the pack: a light jet needs compact, cold-first dishes, while a bigger cabin can take plated hot courses.
Tail, pax and diets — a flight attendant takes it from there, day or night.
