01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Deadhorse, United States
Hi-loader airline catering, VIP flight catering and private jet catering at Deadhorse (PASC / SCC)
SCC (IATA) · PASC (ICAO)
Deadhorse holds a narrow-body reference code, and that classification sets what our crews board on this apron rather than what they cannot. We run wide-body-grade inflight catering discipline down to that scale, hi-loader boarding every galley we reach and staging each in-flight catering uplift on one sealed cart before it clears the stand.
1,981 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
1
FBO on station
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 — Deadhorse
Aviation catering boarded by hi-loader at Deadhorse, United States
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Deadhorse, United States
Flight catering sealed and logged to the stand at Deadhorse airport
Every catering uplift at Deadhorse starts as a sealed cart, timed off our own kitchen rather than off the terminal clock. Ramp access at SCC is held on our own badges, so the walk from vehicle to galley door is fixed and repeatable on each rotation across the apron. That fixed routing is what keeps a narrow-body turn on schedule when the loading window is short and the stand is single.
Between our kitchen and the stand at Deadhorse sit screening, an escort requirement and apron traffic sharing the single runway's ground routes, and we plan every galley catering run against the worst of those, not the average. The chain of custody starts the moment a cart is sealed, and it does not break: the same escort that clears security stays with the load until the aircraft accepts it. Temperature is logged at sealing and again at handover, and the load is not released to the crew without a signature closing the record at PASC.
One seal, one escort, one signature: the load never leaves anyone's custody.
Pilot meals and crew meals prepared for Deadhorse
Cargo crew meals produced to the same standard at Deadhorse (SCC)
The flight kitchen at SCC runs hot production, a cold larder and a protocol line under one roof, built to serve a field with a single narrow-body reference code rather than a hub's volume. That structure is what keeps airport catering repeatable at Deadhorse: the same HACCP-run process handles a routine rotation and a one-off government or VIP departure without switching kitchens. Airport catering here is therefore one line, one standard, and one route to the stand, not a network of subcontracted galleys.
The team that handles government flight catering at PASC is the same named crew on every rotation, not a rotating pool drawn in for a single movement. Security clearance is on file for each of them, access to the kitchen and the ramp is controlled by list, and every one is trained to the household service standards a royal or state movement expects. That continuity is what a protocol officer checks first when catering at Deadhorse is booked against a delegation rather than a schedule.
VIP flight catering and dietary sets at Deadhorse
Royal flight catering standards per cabin at Deadhorse, United States
Menus at Deadhorse are written to the cabin fitted and the mission flown, not to a fixed network cycle, because a narrow-body reference code changes what can be plated and boarded on any given rotation. Sourcing draws on United States produce where the route allows it, dairy, fish and orchard fruit worked into a specification rather than a fixed dish. Inflight catering here therefore moves with the aircraft, not against it, adjusting portion and format to the galley actually on stand. Every set closes on documented allergen, halal, kosher and medical requirements, labelled per passenger and per cabin before it is sealed for boarding.
First & VVIP cabins
First and VVIP work at Deadhorse is plated to a written specification rather than a fixed menu, with caviar and à-la-carte service available on request for the movements that call for it. Every plate is checked against that specification before it leaves the kitchen, and the same file travels with the rotation on its return leg through PASC.
Business cabins
Business cabins at SCC take multi-choice hot service in oven-ready formats sized to the galley fitted that day, with tray sets and crew meals boarded from the same sealed run. Cabin crew meals and pilot meals are boxed separately against the roster, so neither set is confused with passenger service at the door.
Protocol & dietary
Protocol and dietary work at PASC covers halal and kosher sets, the full range of IATA special meal codes and any household or medical requirement documented against a named passenger. Each of these is produced on a separate line at the kitchen and sealed before it leaves, so inflight catering here never mixes a restricted set with the standard 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
HACCP control for flight catering at SCC
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.
Inflight catering delivered to the stand at PASC
Deadhorse works a single narrow-body reference code against one runway, which turns every rotation here into a documentation and sequencing exercise rather than a volume one: a delegation needs its protocol file checked, a charter needs its loading sheet matched, and a repeat scheduled service needs the same cart sequence held week after week. That single-runway, single-stand profile is what airport catering at Deadhorse is actually planned against, not a peak-hour wave.
The uplift reaches the aircraft by hi-loader from our own kitchen, with a cleared driver on the ramp for every load and airside delivery routed the same way each time, whatever the mission. Aviation catering and airline catering across United States both run this way at outstation fields, and inflight catering, in-flight catering and aircraft provisioning here sit off one ops desk rather than a network schedule.
On every movement we commit to one coordinator named for the rotation, a sealed cart from kitchen to stand, and a signed handover closing the load before departure.
Scheduled, charter and VVIP catering at Deadhorse, United States
01
Government and state flight catering at PASC
A narrow-body movement carrying a state delegation still clears the same single stand at Deadhorse as any scheduled service, which keeps the protocol file and the loading sequence identical rotation to rotation. Government flight catering here covers state visits and official delegations, documented per passenger with security-cleared staff, and every head of state movement is sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at Deadhorse
Across a 1981 m runway, a private airliner still clears to the same single stand as a scheduled narrow-body service at SCC, which is enough for a BBJ or ACJ-class movement to be worked on repeat rotations. Royal flight catering and VVIP work here is held to a written household specification kept on file between movements, with halal and household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at PASC
A single stand has to be sequenced tightly when a group movement lands at Deadhorse, because the narrow-body reference code leaves no second stand to absorb a delay. Charter flight catering here serves ACMI and wet-lease operators, group movements and special missions, with charter flight catering at SCC counted against the loading sheet and staged to the galley order fitted.
Wide-body charter →
04
Airline and ad hoc catering at SCC
A single narrow-body reference code governs every stand at Deadhorse, which is what lets an outstation carrier plan a rotation here with one fixed loading sequence rather than a variable one. Ad hoc airline catering, outstation catering, diversion catering and technical stop catering all run off that same sequence, AOG included, across a multi-leg pattern without a change of kitchen.
Commercial airlines →
05
Private jet and FBO catering at Deadhorse
The runway measures 1981 m, which keeps this field within reach of most business jet traffic routed through the GA terminal rather than the main apron. Private jet catering at SCC is handled by our dedicated branch, delivered to the FBOs on the field on the same cold chain and the same paperwork as an airline uplift, business aviation catering included.
Private jets →
FBOs at Deadhorse
colville aviation
Charter flight catering trusted at Deadhorse, United States
Operators on commercial aviation catering at PASC / SCC
Government flight department
Royal household
Charter operator
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Scheduled airline
“We requested HACCP at Deadhorse (SCC/PASC) and the packaging worked very well onboard. The order came ready for service with no unnecessary packaging or loose items to sort through. Good attention to the operational side of catering. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Giovanni — VIP Account Manager
“We had an outstation requirement at Deadhorse (SCC/PASC) and the coordination was very smooth. They understood the operational language and did not need every change explained twice. Good support for a changing flight schedule. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Government flight department
Miriam — Protocol Aviation Manager
“For our business jet at Deadhorse (SCC/PASC), I arranged private jet menu with a few passenger-specific requests. Everything was easy to check and load, and the passenger requests were prepared exactly as ordered. Exactly what I want from a private aviation caterer. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★★Charter operator
Rafael — Flight Planning Manager
Airport catering reference for Deadhorse (PASC / SCC)
| Datum | Value |
|---|---|
| Longest runway | 1,981 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | PASC |
Business jet catering questions at Deadhorse
Technical stop catering questions at Deadhorse
What operations gets asked every week about Deadhorse.
Ask operations directly →Do you take orders on short notice for airline catering at Deadhorse?
Yes, we hold a standing lead time for scheduled rotations and can still confirm last minute airline catering when the specification and the loading window allow it, so tell us how far in advance you can commit and we will work back from your departure slot.
SCC — do you deliver private jet catering to the FBOs and the GA terminal here?
Our hi-loader and ground vehicles reach every FBO on the field and the GA terminal directly, so FBO catering and private jet catering at Deadhorse move on the same sealed cart and the same cold chain as an airline uplift.
Special meal coding for a mixed cabin — is it produced at PASC?
There are full halal, kosher and IATA SPML sets produced on a separate line at our kitchen, each documented per passenger and sealed before it leaves for the stand.
How far ahead does a VIP or government movement through Deadhorse need to notify your desk?
Security clearance and household protocol both take longer to file than a standard order, so VIP flight catering and government flight catering are best confirmed as early as the mission is known, though we can still work a compressed timeline when required.
What does an airline catering cost estimate at SCC depend on?
Cost depends on cabin count, the specification chosen and the loading window booked, so we do not publish a flat rate; send us the rotation details and our desk returns a quotation directly.
Commercial aviation catering near Deadhorse
NUI / PAQT
Nuiqsut
United States · 96 km from Deadhorse
Airline & VIP flight catering →
BTI / PABA
Barter Island
United States · 184 km from Deadhorse
Airline & VIP flight catering →
ARC / PARC
Arctic Village
United States · 258 km from Deadhorse
Airline & VIP flight catering →
Aircraft catering quote for PASC
Request a quote
Send us your catering needs for SCC
Deadhorse (SCC / PASC)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Deadhorse, 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 Deadhorse (SCC)