Catering to your aircraft in Abilene.
A West Texas field at 1,791 ft, KABI sees light jets and turboprops tied to oil, ranching and the university calendar. We cook and pack for the crew who land here, and hand it over at your 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.
Abilene is cattle and cotton country, and the private jet menu for Abilene Regional reflects it: mesquite-smoked brisket, chicken-fried steak done as a portable slice, and pecan pie from Texas pecans. Our inflight menu keeps each item honest to how it travels: sliced beef chilled with sauce in its own pot, tortillas wrapped separately, pickles on the side. Private jet food for West Texas leans on local specialities such as kolaches, Tex-Mex enchiladas that finish in the oven, and fresh peach in summer. For Texas departures we build private jet platters for four to eight passengers, gourmet inflight meals for the main cabin, and private jet snacks like jerky, roasted pecans and cheese with jalapeno jelly.
The Texas plains give a private jet menu its own character. At Abilene we start from smoked brisket, pulled pork and sausage, then decide which travel hot from the oven and which are better chilled and re-plated. Local specialities include pecan pralines, pinto beans, cornbread and Hill Country peaches in season. Each inflight menu is marked by seat, with sauces apart. Private jet platters carry cold cuts, cheeses and fruit; gourmet inflight meals use the cabin oven; private jet snacks cover the short sectors out of Texas.
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.
Texas dust, summer heat and a tight crew rotation shape every trip through ABI. Our private jet catering for Abilene is cooked and packed for the galley you actually have, from in-flight catering for a light jet to aviation catering for a larger charter. Business aviation catering here includes diplomatic flight catering on request and clearly labelled crew meals.
Business jet catering at KABI usually serves an oil-services team or a ranching family on a midsize jet. Corporate jet catering here is often a cold lunch for six that waits in the drawer, with a hot item for the return. We offer VIP flight catering and charter flight catering with luxury inflight catering touches, a private jet chef where needed, and a bespoke menu for each Abilene departure.
Government flight catering at KABI is rare but handled with care: protocol decides the menu before anything is cooked, and a named team prepares and delivers. Head of state flight catering and state visit aircraft catering require traceability and discretion. VIP aviation catering for officials follows the same quiet procedure.
Special meals at Abilene are handled as a procedure built around Texas kitchens: where flour tortillas, gravy roux and fryer oil hide allergens. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals, are prepared in their own box with their own label by seat.
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 ABI, crew catering is a line on the order, not an afterthought. Crew meals and flight crew meals come boxed or plated, pilot meals are separated by role, and cockpit meals are packed to be eaten between checks. Crew meal boxes carry their own labels, different meals for pilots can be arranged, and cabin crew meals are billed as requested.
Order for KABI and we manage FBO catering from the pan to the cabin door. Catering delivery to the FBO goes through ground handling catering, with your handling agent confirming access. Handling agent catering is simple at the general aviation terminal because the route to the apron is short.
On the KABI apron, the size of your aircraft decides how the boxes get up into the cabin. Light and midsize jets take galley catering carried up the airstairs; a larger aircraft may need airside catering delivery by high loader through the handling agent. Tell us the type and its galley and we pack for that aircraft provisioning, with ovens, drawers and carts accounted for.
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.
KABI sits at 1,791 ft and is Abilene's main airport for business flights. Airport catering reaches aircraft through general aviation channels. FBO services and ground handling services operate on the field, and crews tend to stop here to refuel and reposition.
Business aviation hub traffic at Abilene follows energy and ranching trips, with spring storms and summer heat setting the pace. Inflight catering, in-flight catering and aviation catering are ordered for the same slot as the flight. We offer business aviation catering and executive jet catering, diplomatic flight catering on request, and cabin crew meals for any trip.
Customs at KABI follow US agriculture inspection practice. Imported meat, fruit and dairy are checked on arrival, while locally sourced Texas food carries no issue. We advise on what to leave off the menu for inbound international flights.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at KABI meant planning smoked salmon bagels and sliced fruit for 12 guests with different crew meal preferences in mind. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For our team, the strongest part of their inflight catering was how they handled catering handover.”
“What impressed me at ABI was how a request for grilled salmon with a lemon dressing was handled despite a changing departure schedule. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into separate meal boxes that were easy to handle. For in-flight catering, that attention to galley preparation made the order noticeably easier to manage. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“Between cabin checks at Abilene Regional Airport, I coordinated roasted vegetable bowls with separate dressings for 6 guests and explained our concerns about a family lunch request. The catering handover stood out more than any sales pitch about vip inflight catering. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
Local products set the cost at ABI. Brisket, Texas pecans and summer peaches are straightforward; imported or specialist items are priced as sourced. You receive a menu with prices before anything is cooked.
Lead time here is a matter of what the menu needs. Texas beef and pecans are easy; unusual imported ingredients take coordination. US customs rules on foreign food affect arrivals, and we tell you before cooking what stays. Late orders are processed.
The practical customs point is simple: buy in Texas, carry out. Inspectors treat imported meat and produce strictly. Knowing whether you fly a light jet or a heavy tells us how much we can fit into the galley.
Passengers may bring their own, but when thunderstorms or dust close a departure window, food waits longer than planned. Our meals are built to hold, with sauces apart and cold items chilled.
Is catering part of a charter? Not here: the aircraft price does not cover meals, so you order catering on request and it is invoiced as its own line. If the return leg leaves from KABI, a second order can be handed over at the same FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
