Catering to your aircraft in Haifa.
Ramat David is a field of long runways and a short list of visitors, so a catering order here is written around the aircraft and the slot, not around a crowd. We cook for Haifa tastes and pack for your galley, and the handover is at the FBO.
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.
The table around Ramat David is built on the Galilee and the Haifa coast, and a private jet menu for LLRD borrows from both. An inflight menu here can open with hummus, labneh, charred aubergine with tahini and warm pita, then move to grilled sea bream or lamb kofta packed for the galley oven. Private jet food from this region leans on olive oil, lemon, fresh herbs and za'atar rather than heavy sauces, which suits a cabin where plating happens in a few square feet. Private jet platters of mezze, cheese, fruit and dates travel well chilled; gourmet inflight meals such as slow-cooked lamb or fish with herb rice travel in sealed trays with the sauce apart. Private jet snacks are simple: roasted nuts, halva, fresh figs in season, sesame bars. These local specialities of the Northern District are written around what the aircraft can actually finish, and the sea-and-hills identity of Haifa is the reference for every dish.
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.
Ramat David Air Base sits on the Jezreel Valley plain at 185 ft, and the aircraft that use it rarely need a menu built around a long taxi or a big hangar. Private jet catering here means a galley brief written for the type on the apron: what the oven can finish, what stays chilled, what the cabin crew will carry out themselves. We write inflight catering and in-flight catering as one plan, and aviation catering for a tight flight deck as another. Business aviation catering at LLRD, executive jet catering for a small party, diplomatic flight catering and cabin crew meals each get their own line on the order.
Business jet catering at Ramat David is usually a small-party brief: four to eight guests, one or two courses, a chef's choice from the Haifa table. Corporate jet catering and VIP flight catering for charter flight catering clients follow the same pattern. A private jet chef writes a bespoke menu once the aircraft and slot are known, for luxury inflight catering that fits the galley.
Government flight catering at Ramat David is handled through protocol, with a named team and a discreet process. Head of state flight catering and state visit aircraft catering follow the same rules: menus cleared before cooking, ingredients traceable, packing sealed. VIP aviation catering at LLRD is never discussed beyond the people who need to know.
At Ramat David the kitchens you will find across the Northern District know kosher and halal practice well, and many dishes are vegan by nature: hummus, falafel, stuffed vine leaves, charred vegetables. The hidden risks are sesame and tahini, which show up in dressings and sweets, and nuts in desserts. Special meals for LLRD are cooked and sealed on their own, marked by seat and restriction, with allergen free items kept apart from guest trays. Gluten free options use rice and freekeh alternatives, and kids meals are simple, mild plates.
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.
A duty day at LLRD can stretch while the aircraft waits for its slot, so the crew eats on its own terms. Crew meals and flight crew meals are on request, ordered with the flight and invoiced like the rest of the order. Pilot meals and cockpit meals are packed to be eaten one-handed in the seat, and crew meal boxes carry only a CREW label, never a name. Different meals for pilots can be set out as the operator's policy asks. Crew catering stays apart from the guest trays, and cabin crew meals can be added to the same request when the cabin staff need them.
FBO catering at Ramat David is simple: the order goes to your handling agent, who meets the aircraft. Catering delivery to the FBO or the general aviation terminal is arranged around your slot, and ground handling catering is coordinated so trays reach the aircraft cold or ready for the oven. Handling agent catering at LLRD is confirmed with you before the day.
How the order goes on board depends on the type standing on the apron. At Ramat David, galley catering for a light jet comes up in a single trolley handed through the cabin door, while a larger type may need airside catering delivery with a high loader to reach a higher sill. Tell us the type and aircraft provisioning for LLRD is planned around the door height, the galley size and what the crew can carry themselves.
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.
LLRD sits at 185 ft on the valley floor, with long runways and a layout shaped by its air-base role. Airport catering for visiting aircraft goes through your handling agent, and general aviation visits are planned in advance with the field.
Business aviation catering at Ramat David is a small, planned affair. Inflight catering and in-flight catering for a corporate jet follow the cabin and the slot. Aviation catering for crews, executive jet catering for small parties, diplomatic flight catering for official visits and cabin crew meals when requested are each written into the order. FBO services and ground handling services at LLRD run through your agent, as at any business aviation hub.
Customs in Israel treat animal products and plants arriving from abroad as controlled goods. For LLRD the practical advice is to order from local kitchens, with sealed, labelled trays. Anything that must come from outside should be declared and checked with your handling agent in advance.
Average rating from the cabin crew and pilots we cater for.
“Getting a breakfast basket with individual preserves ready for 2 guests at Ramat David Air Base required an order that accounted for a family lunch request. When comparing private jet catering companies, I would look closely at storage requirements after this experience. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Breakfast was already sorted; at LLRD, the next request was mini sandwiches and individual desserts for 3 guests, with two separate meal services to work around. My search for "private jet catering near me" led to a practical conversation about galley preparation. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“With two separate meal services to consider at Ramat David Air Base, we needed a practical way to serve yoghurt pots and fresh berries to 4 passengers. The Galley Girls suggested individual containers for the desserts, and that choice worked well with our storage arrangement. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes. This experience of private jet catering menu gave us a useful reference for managing cabin service sequence on another departure.”
A departure from Haifa's Ramat David is priced on what goes on the aircraft, not on a flat tariff. Mezze and fruit are inexpensive; grilled fish and lamb cost more. Slot length decides how many courses make sense, and your quote reflects that. Private jet catering at this airport is invoiced as a separate line from the aircraft.
The lead time at Ramat David depends on what you want served. A mezze platter is straightforward; a plated fish course for two services needs a bit more planning. We handle last-minute orders at LLRD, and what helps most is knowing the aircraft, the slot and whether a second service is needed.
For LLRD, customs on food import are the main practical rule: animal products and fresh produce from abroad are controlled in Israel. A weather-driven schedule makes late changes common, so local catering that can be adjusted is simpler. We seal and label every tray.
It is possible, with customs limits on animal products and fresh produce. Because duty time and ground waits at Ramat David can stretch, we suggest ordering crew meals instead, packed to be eaten in the cockpit and invoiced as part of the order.
Not as a rule. With a short repositioning flight and no passengers, only crew meals may be wanted, and those are a separate order. At Ramat David we handle the request, hand it to your handling agent, and invoice it apart from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
