Catering to your aircraft in Big Bear.
L35 is a quiet California mountain field, and the flights here are small, seasonal and weather-dependent. We prepare private jet catering for those cabins, by crew who know a drawer from a galley.
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.
Big Bear is a mountain town in California, and the private jet menu for Big Bear City Airport reflects the setting rather than the coast. The inflight menu leans on what travels well in a small cabin: Southern California citrus and avocado, grilled chicken and tri-tip, hearty salads, trail-style local specialities such as artisan breads and nut mixes. Private jet food for a ski weekend means warm soup in a sealed cup, chili with the toppings apart, and something sweet that survives a drawer. Private jet platters of fruit and cheese, gourmet inflight meals plated cold, and private jet snacks for the lake crowd round out a menu that stays honest to Big Bear and to California.
For RBF, the private jet menu starts with the altitude and the season. Winter wants warm: soup, braised short rib, mac and cheese that finishes in the oven. Summer wants cold: poke bowls, chilled pasta salad, fresh California fruit. Local specialities of the San Bernardino Mountains, such as apple pastries and tri-tip, travel well and need little at the galley. The inflight menu is built for a small cabin, so private jet platters arrive portioned, gourmet inflight meals come sauce apart, and private jet snacks are packed for passengers who will eat whenever they are ready. Big Bear City guests tend to value simple food done properly.
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.
Big Bear City Airport sits at 6,752 feet in the San Bernardino Mountains, and the aircraft that use it tend to be light jets and turboprops with a drawer instead of a galley. Private jet catering here is written around that: cold platters that hold, hot dishes that finish in a small oven, and nothing that needs a trolley. We supply inflight catering and aviation catering for Big Bear and Big Bear City arrivals, and the same cabin crew meals and business aviation catering you would order at any airport, day or night.
At Big Bear City, business jet catering and corporate jet catering usually mean a short brief for four to eight people: a light jet, a quick turnaround, a menu that suits the season. We offer VIP flight catering and charter flight catering with a private jet chef who builds a bespoke menu, and luxury inflight catering for a cabin where space is tight.
When a state visit aircraft or a government flight needs L35, the order is cleared by protocol first, then cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one standard: a small named team, sealed trays and no names on the labels.
At Big Bear City the kitchen question is simple: what is in the sauce and what shares a board. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on a separate board, sealed, and marked by seat number so nobody opens the wrong tray in a small cabin. Kids meals for lake and ski families are packed with the same care. Tell us the dietary list and the tail, and we build it around that.
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 Big Bear City start with the rotation: a short stop on a cold ramp, and a captain who wants to eat with one hand. Flight crew meals and pilot meals are ordered on request and invoiced like the rest, and crew catering is packed in crew meal boxes marked CREW. Cockpit meals are built to be eaten between checks, with different meals for pilots when the operator's policy asks for it. Cabin crew meals arrive separate from the guest trays.
FBO catering at Big Bear City means the food reaches the aircraft through the general aviation terminal and your handling agent. Catering delivery to the FBO is coordinated for ground handling catering and handling agent catering alike, and handed over at the aircraft on your slot.
Aircraft that use L35 are mostly light jets and turboprops, so galley catering here is about drawers and a single small oven, not high loaders. Airside catering delivery is a cart to the stairs or the cabin door; for the rare larger aircraft we plan aircraft provisioning by cart count and cabin door height, and confirm the access with your handling agent before the slot.
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.
L35 serves Big Bear Lake and the resort community around it, with a single runway and a small ramp. It is a general aviation airport, and airport catering reflects that: modest cabins, short stops, careful planning. FBO services and ground handling services are scaled to match, so the person who meets your aircraft is usually the same one who knows where the stairs are parked.
Few business aviation hubs are as seasonal as this one. Snow weekends and lake summers set the traffic, and inflight catering, in-flight catering and aviation catering follow that calendar. Business aviation catering and executive jet catering are ordered on request, as are diplomatic flight catering and cabin crew meals. Crew meals ride along with the guest order when you ask for them. Ground handling services and FBO services are modest here, which is why the tail and slot are worth confirming with us early.
Domestic departures from RBF carry no import formalities for food. If the aircraft flies on to another country, border rules on fresh produce, cured meat and dairy apply, and we pack to pass them. Your FBO services contact and ground handling services desk can tell you which agency inspects the ramp that day.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Big Bear City Airport, with 9 servings of avocado toast components and breakfast fruit and a short ground stop to consider. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point. The Galley Girls suggested shallow trays for the sauces, and that choice worked well with our storage arrangement. I could hand the side dishes to a colleague with a short explanation instead of unpacking the whole order.”
“Passenger preferences led us to mushroom risotto and a green salad at RBF; 11 portions were needed, with a short ground stop factored into preparation. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
“Nothing about the 6 guest order at Big Bear City Airport called for excess complexity: just a cheese board and savoury canapés and sensible planning for two separate meal services. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation. For flight catering, that attention to galley preparation made the order noticeably easier to manage.”
A turboprop owner who wants a cold lunch spends less than a jet crew ordering hot dishes for eight. For Big Bear, how much does private jet catering cost comes down to the menu you pick and the number of covers, not a standard tariff of any kind.
Season sets the rhythm at RBF. Summer lake weekends are steady; winter ski flights depend on weather and can shift. The lead time that works is the one you can give us, and a short notice is still handled, with the menu edited to what is fresh and available.
A domestic return from RBF carries no customs formalities for the food. If you plan an international hop afterwards, mention it so we avoid restricted items from the start.
Yes, you can bring food, and many passengers do for early slots. For those who prefer not to, we pack to order and deliver to the FBO, at any hour, on request.
A charter to RBF does not include meals; catering is its own order with its own invoice. Because the airport is small, the handling agent and airside access are worth confirming early, and we do that with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
