Catering to your aircraft in Austin.
Austin fills up around Formula 1, South by Southwest and the music festivals, and the ramp at Bergstrom fills with it. We cook and pack for the galley you actually have, from Texas smoke to a plain chilled plate, with crew meals on request.
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.
Austin's private jet menu leans on what Texas does best: slow-smoked brisket, pork ribs and sausage that survive a re-plate when the sauce travels in its own pot. Local specialities from the Hill Country add peaches in summer, pecans, goat cheese and Gulf shrimp. An inflight menu for Austin is usually built from private jet food that is bold but not messy, because cabin tables are small and the seatbelt sign is never far away.
Queso, breakfast tacos and kolaches are what crews ask about first in Texas. We pack them chilled or oven-ready, with salsa apart, so the private jet menu holds in a galley with a single oven. Texas local specialities also include smoked brisket, Gulf shrimp and Hill Country fruit. An inflight menu from the region reads like a good Austin lunch, served by someone who has a cabin to run.
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.
Bergstrom sits at 542 feet and the heat on the apron in August is part of every food decision we make. Private jet catering here means cold plates that hold in a hot cabin, smoked meats packed to be re-plated, and the inflight catering that suits a Texas crowd. In-flight catering for a quiet corporate hop and aviation catering for a festival weekend follow the same rule: write it for the galley. Business aviation catering and executive jet catering orders reach us from operators all over the state, and diplomatic flight catering gets its own protocol. Cabin crew meals are packed apart and labelled.
Business jet catering at Austin leans on the people who fly here: tech executives, music tours and race-week guests. Corporate jet catering is built from the galley up, and VIP flight catering follows the same rule. Charter flight catering and luxury inflight catering orders arrive with a tail, a slot and a headcount. A private jet chef writes a bespoke menu around what the aircraft can heat.
Government flight catering at Austin follows protocol, not appetite. Head of state flight catering is traced, labelled and agreed with the protocol office before cooking. VIP aviation catering and state visit aircraft catering are handled by a named team, with discretion at every step.
Texas cooking hides allergens in the usual places: wheat in the rub, dairy in the queso, shellfish on the Gulf side of a menu. Halal is common for some of the delegations and operators we serve, kosher stays sealed, and vegan, gluten free, allergen free and kids meals are marked by seat, with the special meals plan written down before cooking starts.
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 at Austin are on request, ordered and invoiced like the rest of the catering. Flight crew meals and pilot meals can differ, so we pack different meals for pilots when the operator's policy asks for it. Cockpit meals are boxed to be eaten with one hand, crew meal boxes carry the word CREW, and crew catering stays apart from the guest trays.
FBO catering at Austin Bergstrom means catering delivery to the FBO on your slot. The general aviation terminal is where the handover happens, and ground handling catering is agreed with your handling agent. Handling agent catering keeps airside access simple, with passes arranged in advance.
Galley catering for a large aircraft at Austin Bergstrom starts with the type: door height, whether a high loader is needed, and what the galley can actually heat. Airside catering delivery and aircraft provisioning are agreed with the handling agent on the day, with the cold drawers filled first and the hot items last.
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.
Austin Bergstrom is a busy gateway for general aviation in central Texas, with airport catering needs that rise with Formula 1, South by Southwest and the music festivals. FBO services and ground handling services are well developed, and the airport behaves like a business aviation hub in peak weeks.
Festival weekends turn Bergstrom into a business aviation hub. Inflight catering, in-flight catering and aviation catering are ordered in volume, business aviation catering and executive jet catering follow, and diplomatic flight catering and cabin crew meals complete the set.
International arrivals at Austin clear United States customs, which restrict meat, dairy and fresh produce brought from abroad. Catering loaded locally avoids the problem on departure, and we plan arrivals around what the crew can legally keep on board.
Average rating from the cabin crew and pilots we cater for.
“For 6 passengers departing from Austin Bergstrom International Airport, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was an evening cabin service. With crew meals, careful attention to meal organisation matters as much to our crew as the menu itself. The confirmation from The Galley Girls showed the side dishes clearly enough for us to check the planned service quantities. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“We kept the passenger brief simple at KAUS: herb chicken with a quinoa salad for 2 guests, organised with several individual meal preferences in mind. My main takeaway from this FBO catering order was the practical approach to galley preparation. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“Between cabin checks at AUS, I coordinated grilled salmon with a lemon dressing for 11 guests and explained our concerns about an evening cabin service. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise. My main takeaway from this airport catering order was the practical approach to written menu details.”
How much does private jet catering cost? In Austin it moves with the season: peaches in July, Gulf shrimp year round. Two services mean two sets of boxes and labels, and the quote reads that way.
In Austin the lead time shifts with demand: Formula 1 week is the obvious example. Last-minute orders are handled, and a late change in passenger count is solved by packing in modules that can be added or removed.
The United States restricts certain foods on arrival, so customs is a real question for a head of state or diplomatic flight. We pack and label so inspection is simple and keep sealed items separate.
You can bring your own, and many crews do. For a special-meal request we pack it apart from the guest trays so nothing is opened by mistake.
A charter contract doesn't cover food. We handle catering as its own order, and crew meals for a ground wait are added on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
