Catering to your aircraft in Chico.
The traffic at KCIC follows the harvest and the university calendar, and the crews who fly it need food that is ready when they are. We prepare it for the galley you have and hand it to your handling agent at the FBO.
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.
Butte County is orchard country, and a private jet menu for Chico Regional leans on it: almonds, walnuts, olives and olive oil, rice from the valley floor, citrus and stone fruit in season. These are the local specialities that travel well in a galley: nuts roasted and boxed as private jet snacks, olive oil in a small sealed pot, fruit cut to order and kept chilled.
An inflight menu for California can be built on Sacramento Valley produce, and Chico is a good place to do it. Private jet food here means walnut and almond crusts, valley rice, olive oil dressings and seasonal fruit, with Sierra Nevada beer as the local name guests recognise. Gourmet inflight meals are finished the way your galley allows: oven, sauce apart, or served chilled and re-plated cold. Private jet platters of cheese, charcuterie and fruit suit the shorter stops, and the local specialities change with the harvest.
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.
Almond blossom in February, rice flooding in spring, the Sierra Nevada brewery on the edge of town: Chico gives a menu its own calendar. Private jet catering for CIC starts from that calendar and from the tail number on the ramp, then adapts to the galley on board. Inflight catering and in-flight catering are packed to be re-plated, aviation catering follows your handling agent's access rules, and business aviation catering or executive jet catering orders are written per flight. Cabin crew meals ride in their own boxes, and diplomatic flight catering is handled under protocol.
Who flies into Chico? Orchard owners, university donors, executives heading for the Sierra foothills. Our private jet chef writes a bespoke menu per flight, whether it is business jet catering, corporate jet catering, VIP flight catering or charter flight catering. Luxury inflight catering at CIC is built from the season and cooked to suit a small galley.
When an official party lands at Chico Regional, the order is cleared through protocol first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all prepared by a named team with traceable ingredients and handed over discreetly at the FBO.
Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure, and in Chico the one to watch is tree nuts: almonds and walnuts are everywhere in the local cooking, so special meals are cooked on a separate board and packed in a separate box, marked by seat number. Kids meals are simple and kept plain. Tell us the restriction with the order and the menu is rewritten around it.
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 Chico Regional are a request, commanded and invoiced as any order. Flight crew meals travel in crew meal boxes labeled by role, never by name, and pilot meals are packed separately so nobody opens a guest tray by mistake. Crew catering here suits the long waits on the ground, cockpit meals are easy to eat in the seat, and different meals for pilots are made when the operator requires it.
The handover at KCIC happens at the FBO on the general aviation terminal side. FBO catering is passed to your handling agent, and catering delivery to the FBO is arranged on your slot. Ground handling catering follows the airport's access rules, and handling agent catering means one contact for the whole order.
KCIC handles business jets, light jets and turboprops, so most galley catering here is passed up the stairs by hand. When a larger type needs a high loader, your handling agent arranges it airside, and airside catering delivery is agreed before the slot. Aircraft provisioning follows the galley on board: we need the type and what the galley holds to pack for 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.
KCIC serves Chico and Butte County with a general aviation terminal and FBO services for business and charter traffic. Airport catering is straightforward: the order is handed to the handling agent. Ground handling services cover fuelling and ramp access.
Business aviation hub is too big a phrase for Chico, but the field is busy in its own way: inflight catering for orchard owners, in-flight catering for university visitors, and aviation catering for medical and firefighting charters. Business aviation catering and executive jet catering orders are written per flight, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in their own boxes.
For arrivals from abroad into the United States, food-import rules from customs and border authorities restrict fresh fruit, meat and dairy. For catering, this means the menu is written around what can legally stay on board, and your handling agent confirms what is cleared.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at CIC: we had 12 passengers expecting a seafood starter and warm vegetable sides and were working around limited fridge space. The Galley Girls suggested stackable containers for the snack boxes, and that choice worked well with our storage arrangement. We placed the starters in their planned storage area without first having to reorganise all the catering boxes. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point.”
“It was the packing plan I cared about at Chico Regional Airport, with 6 servings of a selection of petits fours and sandwiches and a family lunch request to consider. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. When comparing inflight catering companies, I would look closely at written menu details after this experience. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“For 11 passengers departing from KCIC, the agreed menu was a cold lunch with cheese and fruit; our main consideration was a revised passenger count. I would discuss in-flight catering services with them again, especially when cabin service sequence needs careful coordination. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
The honest answer starts with the special meals: kosher, halal, allergen and child's menus are individual preparations, priced individually. Everything else, the platters and hot mains, is built around the cabin. Private jet catering for Chico is quoted flight by flight and invoiced on its own.
Rather than a fixed lead time, we ask about duty time: when does the crew start, and how long will they wait at Chico Regional? Last-minute orders are handled, and delivery goes to the FBO or your handling agent.
Domestic flights out of Chico Regional involve no customs on the food side. For international movements the turnaround and departure slot set how we time the handover, and your handling agent coordinates.
You may bring your own, but we suggest picking one Chico product to add: almonds, walnuts, olives or stone fruit in season. It travels well and gives the menu a sense of place.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own. For a private jet charter into Chico, customs and food-import rules for the United States apply to anything entering from abroad, and we plan around them with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
