Catering to your aircraft in Afton.
KAFO is a quiet mountain strip in western Wyoming, where weather and season set the day. We pack Afton orders for drawers and a single oven, and your crew re-plates.
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.
Star Valley, in western Wyoming, is cheese country, and that shapes the private jet menu you will actually want to serve out of Afton. The inflight menu leans on Swiss-style cheeses from the valley, served as private jet platters with cured meats, mountain honey and crisp apples. Private jet food here also means bison, trout and elk, the local specialities of the Wyoming high country, and each one travels differently: bison short rib in its jus, trout cold and flaked, elk sausage ready for the oven. Gourmet inflight meals for a light jet are built for a small galley, with sauces apart and garnish in separate boxes. Private jet snacks are simple and local: huckleberry bars, jerky, roasted nuts, cheese curds, and fruit that holds up at 6,221 feet.
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.
Afton Municipal sits at 6,221 feet in Wyoming's Star Valley, a strip where light jets and turboprops arrive for ranch weekends and hunting trips, and where private jet catering has to fit a small galley. Inflight catering here leans on valley cheese, bison and trout-country flavours, packed so a flight attendant can re-plate cold or finish in the oven. In-flight catering, aviation catering and business aviation catering all follow the same hand-over: at your FBO, on your slot. For executive jet catering or diplomatic flight catering we agree the menu and the protocol first, and cabin crew meals are ordered with the flight.
Business jet catering at Afton is a short brief: a handful of passengers, a light-jet galley and a ranch or lodge on the other end. Corporate jet catering and VIP flight catering are built around valley cheese, bison and trout, with luxury inflight catering touches such as honey and fruit. Charter flight catering is ordered per trip, and our private jet chef writes a bespoke menu to match the galley.
When a state visit aircraft catering order or government flight catering request lands on a small field like KAFO, we agree protocol first. Head of state flight catering and VIP aviation catering are packed sealed, traceable and discreet, with a dedicated team on the hand-over.
Kosher, halal, vegan and gluten free requests at Afton are handled as a procedure, not a promise: in a small ranch-and-game valley, the hidden allergens are dairy in the cheese-heavy dishes, nuts in the huckleberry snacks and wheat in the jus. Special meals are packed in sealed, seat-numbered boxes, allergen free dishes are cooked and boxed apart, and kids meals are simple and mild.
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 a small field like KAFO, crew meals are a separate line on the order, requested and invoiced. Flight crew meals, pilot meals and crew catering share one box, while cockpit meals come labelled and sealed. Crew meal boxes fit the galley, and different meals for pilots are packed apart so the captain and first officer never share a dish; cabin crew meals follow the same request.
FBO catering at Afton means we hand the order over at the FBO or at the general aviation terminal, on your slot. Catering delivery to the FBO goes through your handling agent; ground handling catering and handling agent catering cover airside access on a small field.
Afton Municipal handles light jets and turboprops, so galley catering rarely needs a high loader: the aircraft door and a small galley decide how the order is packed. Airside catering delivery goes through your handling agent to the ramp, and aircraft provisioning is planned around drawers and a single oven. If your type is larger, tell us the door height and we plan the loading around it.
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.
Afton Municipal is a small general aviation airport in Star Valley, Wyoming, used for airport catering orders by private owners and lodge guests. Its general aviation terminal and FBO services are modest, with ground handling services available on request.
As a business aviation hub in miniature, Afton sees light jets for hunting and ranch trips. Inflight catering, in-flight catering and aviation catering all follow one pattern, and business aviation catering is built for small galleys. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered as needed.
U.S. customs and agricultural rules govern food on international flights landing in Wyoming; domestic trips face few limits. Ask us before you order and we will tell you what can stay aboard.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Afton Municipal Airport: herb chicken with a quinoa salad for 8 guests, organised with a short ground stop in mind. The desserts came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. With private jet catering services, careful attention to galley preparation matters as much to our crew as the menu itself.”
“Service planning came first at KAFO, with 6 passengers choosing vegetarian wraps and colourful salads and different crew meal preferences influencing our preparation. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Menu approval at AFO covered poached fish with steamed rice for 2 guests, leaving us to organise the service around two separate meal services. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. It made a difference to have the canapés ready without cluttering the galley work area during preparation.”
Start with one local product, say valley cheese or Snake River trout, and the price builds around it. Hot mains, platters and snacks are priced separately, and a short menu for a light-jet galley is usually the simplest to quote.
Orders for Afton are easy to place when the menu stays local, since valley cheese, trout and bison are close to hand. Customs rules affect only international flights. Last-minute requests are handled, and we confirm what is possible.
Afton rarely sees large aircraft, so catering is sized to a small galley. Declare food on international arrivals and your handling agent guides you through inspection.
Yes, within customs and operator policy. Here, winter storms decide the schedule, so catering that holds well is the safer choice.
No, food is ordered apart from a private jet charter. If your return leg is out of Afton too, we prepare both so nothing is missed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
