01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Cold Bay, United States
Airline catering, VIP flight catering and private jet catering at Cold Bay (PACD / CDB)
CDB (IATA) · PACD (ICAO)
Our kitchen boards wide-body aircraft at Cold Bay (PACD) through hi-loader access straight to galley height, which is what inflight catering means for the scheduled, charter, VIP, government and private jet flights routed through this station. In-flight catering here runs off one ops desk, with uplift staged airside and inflight catering carried to the stand rather than left at the aircraft steps.
3,103 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Cold Bay
Inflight catering loaded to galley height at Cold Bay
Everything below is what we measure at this station — distances, windows, who signs what.
Aviation catering timeline, order to boarding, at PACD / CDB
Aviation catering from sealed cart to galley door at Cold Bay airport
The loading window at Cold Bay runs from the sealed cart at our kitchen to the galley door, tracked stage by stage rather than promised as a round figure. Ramp access lets our crews take the load straight to the aircraft instead of staging it kerbside, which is the step that actually governs a catering uplift at PACD. Every rotation through Cold Bay is logged the same way, so a diversion or a tight turn is worked against a known sequence, not against guesswork.
Between our kitchen and the stand at Cold Bay sit screening, escort clearance and apron traffic, and we plan every catering uplift against the worst case any of those can produce rather than the average one. A sealed cart moving through that path is the actual risk in galley catering, not the food inside it, so the convoy is escorted and logged from departure to handover. Temperature is recorded at sealing and again at the aircraft, and the handover carries a signature that closes the load under one continuous chain of custody at PACD.
One coordinator carries the seal from our kitchen to the signature at the aircraft.
Airline food supplier kitchen serving PACD / CDB
Crew meals and passenger sets from one kitchen at Cold Bay (CDB)
The flight kitchen that provisions Cold Bay runs hot production, pastry, a cold larder and a protocol cell under one roof, which is what airport catering at Cold Bay actually depends on rather than any single figure. Airport catering in United States stations built to this reference code works the same way: everything a wide-body rotation needs leaves through one controlled exit, sealed before it reaches the ramp. That structure is what lets the flight kitchen at CDB run scheduled, charter and government work off the same production line without one queue slowing another.
The team that handles government flight catering at Cold Bay works as the same named crew on every rotation, not a rotating pool assigned on the day. Security clearance is held on file, each member sits on the access list for the ramp, and training covers both household service standards and the paperwork that has to travel with a sealed uplift. That continuity is what keeps a repeat movement through PACD predictable: the same hands sealing the cart, the same names on the escort sheet.
Halal airline meals and special meals at Cold Bay
Royal flight catering standards per cabin at Cold Bay, United States
From passenger meal boxes to VVIP menus, the range served at Cold Bay follows the cabin, the mission and the season rather than one fixed set repeated on every rotation. Inflight catering at CDB draws on the produce of the wider Alaskan region in general terms, seafood and dairy chief among them, worked into menus written for First, Business and the main cabin alike. Special meals are planned into the same cycle from the outset rather than added afterwards, covering allergen, halal, kosher and medical requirements as standing categories. Every set travelling out of the kitchen is labelled per passenger and per cabin before it is sealed for the ramp.
First & VVIP cabins
First and VVIP cabins at Cold Bay are plated to a written specification rather than a fixed set menu, which is what VIP flight catering means on a repeat rotation through this station. VIP flight catering in United States stations at this scale still allows for à-la-carte service on request, filed against the standing order that governs the next departure.
Business cabins
Business cabins at PACD run on multi-choice hot service built to cabin specification, boxed in oven-ready formats sized to the galley fitted to the aircraft on stand. Crew meals and cabin crew meals travel in the same tray sets, with pilot meals boxed separately against the roster, so crew meals at Cold Bay never compete with the passenger load for space or time.
Protocol & dietary
Household, religious and medical requirements at PACD are documented per passenger rather than assumed from a general list, covering halal and kosher sets and the full range of IATA special meal codes. Inflight catering at PACD produces every one of those sets on a separate line, sealed before it leaves that line so it never crosses the main production run.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airport catering cold chain at CDB
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at PACD
Cold Bay is built to the wide-body reference code across two runways, the longest running 3103 metres, which sets the scale this station is provisioned to handle rather than a narrow-body pattern scaled up. That mix pushes catering toward documentation as much as volume: a delegation movement is a paperwork problem before it is a food one, and a peak wave of wide-body traffic is a capacity problem that has to be planned ahead of the day rather than solved on it.
The uplift reaches the aircraft here by hi-loader, boarded to galley height rather than staged at the foot of the steps, with our own crews holding ramp access onto the apron. Airline catering, inflight catering, in-flight catering and aviation catering at CDB run off one ops desk, and airport catering in Cold Bay is planned stand by stand rather than handler by handler. Aviation catering at CDB and airline catering in Cold Bay both depend on that same single route from kitchen to galley door.
One coordinator carries every uplift from the sealed cart to a signed handover at the aircraft.
Scheduled, charter and VVIP catering at Cold Bay
01
Government and state flight catering at PACD
A head of state aircraft on a wide-body reference code stand at Cold Bay is boarded the same way as any other movement of that size, which is what makes government flight catering here repeatable rather than improvised. Protocol is documented per passenger, staff are security-cleared, and the uplift is sealed before it leaves our kitchen for the stand.
Government & state flights →
02
Royal and VVIP flight catering at CDB
At 3103 metres, the longest runway at Cold Bay takes the private airliners this segment actually flies, BBJ, ACJ and wide-body VIP among them, without the aircraft type narrowing what can be boarded. Royal flight catering at CDB holds to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Cold Bay
A full three-cabin uplift has to be sequenced against the galley layout before it ever reaches the stand, and the 3103-metre runway at Cold Bay is what allows that load to arrive as a single wide-body movement rather than split across smaller aircraft. Charter flight catering here serves ACMI and wet-lease operators, group movements and special missions, with charter flight catering counted against the loading sheet stage by stage.
Wide-body charter →
04
Airline and ad hoc catering at PACD
Two runways built to a wide-body reference code let Cold Bay take scheduled and irregular traffic on the same apron without separating them into different corners of the field. Ad hoc airline catering here covers carriers running CDB as an outstation, with outstation catering, diversion catering and technical stop catering worked off one duty roster; AOG cover sits on the same file, across a multi-leg rotation.
Commercial airlines →
05
Private jet and FBO catering at CDB
3103 metres of runway, which is enough to keep business aviation traffic on the same wide-body-rated field as the scheduled and charter movements rather than a separate strip. Private jet catering in Cold Bay is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and paperwork as an airline uplift; business aviation catering and business jet catering both run through that one route, and FBO catering is logged the same way every time.
Private jets →
Charter flight catering trusted by operators at CDB
Flight departments on jet catering at PACD / CDB
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Cold Bay (CDB/PACD), we specifically needed tray set catering airline. Presentation stayed good while the setup remained practical for a fast aircraft turnaround. Very cabin-friendly catering. Responses were quick whenever we had a question, which helped us keep the flight on schedule. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Private jet operator
Hana — Private Jet Operations Manager
“We had a tech stop requirement at Cold Bay (CDB/PACD) and the coordination was very smooth. Communication between dispatch, handling, and catering was clear throughout. That operational understanding was the biggest advantage. Responses were quick whenever we had a question, which helped us keep the flight on schedule. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Tomas — Charter Logistics Manager
“I needed reliable FBO catering at Cold Bay (CDB/PACD) for a same-day departure. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. I would definitely order from them again. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Alice — Ramp Operations Manager
Outstation catering data for Cold Bay (PACD / CDB)
| Datum | Value |
|---|---|
| Longest runway | 3,103 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | PACD |
Aircraft catering questions at Cold Bay airport
Technical stop catering questions at Cold Bay
What operations gets asked every week about Cold Bay.
Ask operations directly →Does airline catering cost the same for every rotation through Cold Bay?
Every quotation for airline catering cost at Cold Bay depends on cabin count, the menu specification chosen and the loading window booked, since we do not publish a fixed price list; our desk returns a quote once those three are known.
Who signs off VIP, VVIP and government flight catering at Cold Bay Airport?
For VIP flight catering and government flight catering at Cold Bay Airport, a written protocol file travels with the movement and is checked against the passenger list before the uplift is sealed.
How far does CDB go in documenting halal, kosher and special meal codes?
Household and religious dietary standards govern every set produced at CDB, so halal, kosher and the full IATA SPML range are produced on a separate line and documented per passenger before sealing.
PACD — how far in advance does an order need to be placed?
The sealed cart that carries the uplift to the stand sets the practical cut-off, so a specification can still be adjusted later than most first assume; the desk confirms the exact lead time against the rotation.
Is airline catering delivered airside at Cold Bay?
Our ramp coordinator takes every load from the kitchen seal to the galley door by hi-loader, so airline catering at Cold Bay is boarded directly at the aircraft rather than handed off at a gate.
At which point does private jet catering reach the FBOs at Cold Bay Airport?
The sealed cart leaves our kitchen first and is then routed to whichever FBO or the GA terminal the movement is parked at, so private jet catering and FBO catering both run on the same schedule as an airline uplift.
Commercial aviation catering near Cold Bay
SDP / PASD
Sand Point
United States · 140 km from Cold Bay
Airline & VIP flight catering →
DUT / PADU
Unalaska
United States · 286 km from Cold Bay
Airline & VIP flight catering →
PTH / PAPH
Port Heiden
United States · 320 km from Cold Bay
Airline & VIP flight catering →
Charter flight catering quote for PACD
Request a quote
Send us your catering needs for CDB
Cold Bay (CDB / PACD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Cold Bay, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Cold Bay (CDB)