Catering to your aircraft in Dallas.
Dallas business flights through KADS rarely wait long on the ground, so the food has to be ready when the door opens. Former VIP flight attendants plan the menu around your galley and your seat plan.
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.
Texas on a private jet menu starts with smoke. Brisket, sausage and pork ribs from the pit travel well, so the private jet menu for Addison is built around meats that slice cold or finish in the oven, with the sauce in its own pot so the bark stays dry.
The inflight menu leans on what Dallas does best: Tex-Mex, Gulf seafood and pecans. Local specialities such as queso, chicken-fried steak done as a baked cutlet and Gulf shrimp over grits become private jet food that holds its shape from kitchen to cabin.
For Texas and the Dallas corridor, private jet platters carry grilled corn, smoked brisket and pecan pie bars, while gourmet inflight meals add Gulf redfish or ranch-style quail. Private jet snacks are kolaches, spiced pecans and jalapeno cheddar crackers.
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.
Addison Airport sits inside the Dallas suburbs with one 7,200-foot runway and a steady stream of corporate turboprops and light jets, and private jet catering here is shaped by that traffic: small galleys, tight turns and passengers who expect Texas on the plate. We cook and pack for the aircraft in front of you and hand it over plane-side, with the same service we give at every airport.
Business jet catering at Addison is usually a short brief: four to eight passengers, a lunch that survives a drawer and a corporate jet catering order that has changed twice before departure. VIP flight catering for a charter flight catering run adds a private jet chef and a bespoke menu, while luxury inflight catering for Dallas leans on smoked meats and Gulf seafood.
When an official party flies through KADS, the question is who signed off the menu. State visit aircraft catering here means sealed trays, ingredient lists and a named contact. Head of state flight catering and VIP aviation catering are written with the protocol office, not around it, and government flight catering keeps the same discretion at every airport.
Dallas kitchens run on beef, flour tortillas, pecans and wheat-based gravies, so allergens hide where you least expect them: in the barbecue rub, the tortilla, the roux. Kosher, halal, vegan, gluten free and allergen free meals for Addison are written as a procedure, each on its own board and in its own sealed box, with special meals and kids meals marked by seat number rather than 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.
At KADS the crew often waits while the passengers are in a meeting. Crew meals, on request and invoiced with the order, are written for that wait. Flight crew meals can be cold or hot, pilot meals come in separate boxes, and crew catering for Dallas is cleared with your operator. Cockpit meals stay compact, crew meal boxes carry the CREW label and different meals for pilots are packed apart for the cockpit. Cabin crew meals ride along on the same invoice if the cabin team wants a plate of their own.
Delivery on this field goes to the FBO, where your handling agent receives the food and carries it to the aircraft. FBO catering at Addison means catering delivery to the FBO, handed over at the general aviation terminal or plane-side, and ground handling catering and handling agent catering are coordinated so the airside gate opens for the van.
Addison handles light and midsize business jets, so most galley catering is carried to the stairs by hand rather than lifted by a high loader. When a larger cabin comes through, we say so at booking, and airside catering delivery follows the aircraft type, the door height and the galley layout. Aircraft provisioning always starts with the type, not the menu.
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.
KADS has a single runway and a large population of locally based business aircraft. Airport catering for Addison fits that picture: general aviation visitors, FBO services at the terminal and ground handling services that know the ramp. It works as a business aviation hub for the whole Dallas area.
Business aviation catering at Addison covers more than lunch. Inflight catering for a turboprop day trip, in-flight catering for an evening return, aviation catering for a charter and executive jet catering for a Dallas executive team all follow the same standard. Diplomatic flight catering and cabin crew meals are available on request, and the same service applies at every airport.
US customs rules apply to food leaving or entering through Dallas: domestic departures are simple, but international returns face limits on meat, fresh produce and dairy. We pack with that in mind and label sealed trays so the inspector reads them quickly. Your handling agent confirms the clearance for each flight.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at KADS, we needed roasted chicken and seasonal vegetables divided into 7 portions suitable for a tight boarding window. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“I wanted a mezze selection with flatbreads for 4 guests at ADS, packed sensibly for a cabin team dealing with limited fridge space. This experience of in flight catering gave us a useful reference for managing crew briefing on another departure. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“It was the packing plan I cared about at Addison Airport, with 2 servings of a cold lunch with cheese and fruit and a late menu amendment to consider. For our team, the strongest part of their inflight catering services was how they handled packing arrangement. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
Ask about two services and the real question is what is plated twice. A brisket main followed by a pecan dessert prices differently than a cold platter and fruit. The price of private jet catering out of Dallas follows those choices, shown to you in advance.
Addison is a general aviation field with steady morning and evening banks, so lead time is easy when you tell us the slot early. A count that changes late is handled: we adjust portions, re-label seats and pack to the new number.
Delegations flying out of Addison to Mexico or Canada face agricultural limits on meat, fresh produce and dairy. We plan the menu around those limits and label every box so the inspector can read it at the aircraft.
Passengers at Addison sometimes arrive with a home-cooked dish. That works for them. For anyone with an allergy, we recommend ordering with us so the cooking, packing and labeling follow a procedure.
Catering stays outside the charter contract. For a crew near the end of duty time, a cold plate that can be eaten in a minute is more useful than a plated dinner, and we pack to that.
Tail, pax and diets — a flight attendant takes it from there, day or night.
