Catering to your aircraft in Alice.
A flat brush-country field, KALI sees short stays and small cabins. Our team of former flight attendants packs private jet catering for a drawer and a small oven, with Texas flavour that survives the apron.
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.
South Texas gives the private jet menu at Alice International a regional backbone: mesquite-smoked brisket, Gulf shrimp, cabrito, and the fajita tradition of the Rio Grande Valley. A private jet menu for KALI leans on what holds in a galley: sliced brisket packed with sauce in its own pot, shrimp chilled over ice for a cold platter, flour tortillas wrapped to re-warm in a small oven. Local specialities such as Texas kolaches, pecan pralines and Ruby Red grapefruit from the Valley fit the inflight menu without fuss. Private jet food from this region is generous and savoury, so we plate it with restraint and pack the salsas apart. Private jet platters of grilled vegetables, queso fresco and smoked sausage cover the cold side, while gourmet inflight meals like chicken fajita bowls finish in the oven you have. Private jet snacks from Texas, pecans, jerky and kettle chips, ride in the same drawer as the fresh fruit.
Out of Alice, Texas, the private jet food conversation starts with beef and ends with the Gulf. This is Texas ranch country, so a private jet menu for Alice International can carry smoked brisket, sausage and ribs alongside shrimp ceviche and redfish from the coast. We label each item by seat and pack sauces apart so a South Texas barbecue lands on the tray the way it left the kitchen. Local specialities, from tamales at Christmas to peaches in early summer and citrus in winter, shape the inflight menu for each season. Gourmet inflight meals use these ingredients in a form that survives a galley: braised cabrito, enchilada trays, grilled chicken with pico on the side. Private jet platters of cured meats, cheeses and crudités, plus private jet snacks like trail mix with Texas pecans, round out a menu that tastes of the region.
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.
If your trip lands at KALI, you are probably supporting an energy or ranching client with a light jet or turboprop and a galley that is mostly a drawer. Private jet catering for Alice International means Tex-Mex that travels, barbecue that reheats cleanly and fruit that survives July on the ramp. In-flight catering and business aviation catering for this field come from flight attendants who have loaded those same drawers, so the packing matches the aircraft you actually fly.
Business jet catering at Alice usually serves a few executives on a ranch or energy trip. Corporate jet catering and VIP flight catering here favour a private jet chef who builds a bespoke menu around smoked brisket, Gulf shrimp and cold platters. Charter flight catering and luxury inflight catering follow the same logic: simple, regional, packed for a short galley.
Government flight catering at Alice International is rare but handled with care: protocol first, then the menu. Head of state flight catering and VIP aviation catering require named staff and sealed trays; state visit aircraft catering follows a cleared brief and discreet handover at the aircraft.
South Texas cooking leans on wheat tortillas, lard, cheese, shellfish and peanut oil, so the allergen map at Alice is specific. Kosher, halal, vegan and gluten free requests, along with other special meals and allergen free trays, are cooked on separate boards and sealed per seat, with a note on the card. Kids meals are simple and local: mild chicken, rice, fruit.
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.
Crew meals are a request-only line for Alice: you ask, we pack, and it is billed with the rest of the order. Flight crew meals are packed for a jumpseat, and pilot meals can differ: different meals for pilots mean the captain and first officer do not share a dish. Crew catering and cockpit meals are eaten one-handed, in crew meal boxes labelled CREW. Cabin crew meals sit apart from guest trays on the ramp.
FBO catering at Alice is handed over where your aircraft sits: catering delivery to the FBO or straight to the handling agent. The general aviation terminal is small, so ground handling catering and handling agent catering are simple and quick to arrange on your slot.
Most aircraft that land at KALI are light and midsize jets or turboprops, so galley catering arrives in a single insulated run to the stairs rather than by high loader. If a larger cabin comes through Alice International, airside catering delivery and aircraft provisioning are arranged with your handling agent for the right door and height. Give us the type and how your galley is laid out, and the packing follows from that.
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.
Alice International Airport serves the city of Alice in South Texas and acts as a regional airport catering stop for business aircraft. It sits at 178 feet elevation, with a calm general aviation ramp and little congestion.
Business aviation here follows oil, gas and ranch traffic. Inflight catering, in-flight catering and aviation catering for business aviation catering clients at Alice are planned around flight schedules; executive jet catering and diplomatic flight catering follow the same quiet route, and cabin crew meals complete the order. A business aviation hub in the sense of FBO services and ground handling services, on a small scale.
Flights arriving from abroad clear US customs at a designated airport, so Alice is mostly a domestic stop. US rules on meat, dairy and fresh produce still shape what can remain on board, and we plan the order around them.
Average rating from the cabin crew and pilots we cater for.
“Getting vegetable tartlets and a dessert selection ready for 6 guests at KALI required an order that accounted for limited fridge space. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. This experience of charter flight catering gave us a useful reference for managing crew briefing on another departure.”
“Keeping the galley organised at ALI meant planning roasted chicken and seasonal vegetables for 6 guests with a short ground stop in mind. The Galley Girls suggested shallow trays for the canapés, and that choice worked well with our storage arrangement. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order. The packing arrangement stood out more than any sales pitch about private jet food.”
“Service planning came first at Alice International Airport, with 12 passengers choosing a seafood starter and warm vegetable sides and an evening cabin service influencing our preparation. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. My main takeaway from this private jet meals order was the practical approach to meal organisation. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
Two sectors, one order: if your crew books the way back at the same time, we cost each leg separately on one invoice. Seafood from the Gulf in winter will sit differently than summer peaches, which is why we quote rather than publish a table.
If your crew lands at Alice after dark or leaves before sunrise, phone us any hour; we are on 24/7. Lead time is set by the slot you give us, and a last-minute order is treated as a normal order.
If you land from Mexico or beyond, US food import rules decide what can stay on board, so we often provision fresh at KALI instead. The handling agent and the FBO coordinate the ramp access for us.
Bringing your own is allowed, but international arrivals face customs on meat and produce. For a short hop with an empty cabin, a couple of boxed meals packed in Alice avoids the question.
No, a private jet charter into Alice does not carry catering with it. For two services on board we pack a main and a lighter second course, labelled by seat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
