Catering to your aircraft in Houston.
Houston heat and short ramp turns set the pace at KCXO. Our former flight attendants pack Gulf and smokehouse menus so the galley, the oven and the crew are never surprised.
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.
Houston is a Texas city with a Gulf Coast table, and a private jet menu from Conroe-North Houston Regional can lean on that. The private jet menu is built from local specialities: Gulf shrimp and redfish, Texas brisket and smoked sausage, Tex-Mex fajita platters, pecan pie, and Gulf oysters in the cooler months. An inflight menu for Houston passengers often asks for private jet food that tastes of Texas but survives a galley with one oven, so brisket travels sliced with sauce apart and shrimp travels chilled. Private jet platters, gourmet inflight meals and private jet snacks are all drawn from these local specialities in Texas.
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.
Conroe-North Houston Regional sits at 245 ft on the pine-belt side of Houston, and its ramp fills with turboprops and light jets whose galleys are small or absent. Private jet catering here is built around that: cold platters that need no oven, hot dishes that finish in one, and a clean hand-over at the FBO. Inflight catering for Houston business flights is packed to the galley you actually have. In-flight catering for Texas trips leans on Gulf seafood and smokehouse classics, aviation catering rules apply the same as anywhere, and business aviation catering, executive jet catering and cabin crew meals are ordered through one team. For diplomatic flight catering, protocol comes first.
A Houston departure from KCXO tends to be a short corporate hop, and the menu follows. Business jet catering for a four-seat cabin is mostly cold platters and a hot main. Corporate jet catering and VIP flight catering are priced per menu, charter flight catering is invoiced alone, and luxury inflight catering comes from a private jet chef working with your bespoke menu.
When a delegation flies out of Houston, the menu is cleared by the protocol office first. Government flight catering and head of state flight catering at KCXO use sealed, labelled packs. VIP aviation catering and state visit aircraft catering follow the same discreet procedure.
Texas cooking leans on wheat flour tortillas, shellfish, pork and peanut oil, so allergens hide in places a passenger would not expect. Kosher, halal, vegan and gluten free meals for Conroe-North Houston Regional are prepared on separate boards and sealed in their own box, with allergen free and special meals marked by seat. Kids meals are packed the same way.
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.
On a Houston turn out of KCXO, crew meals are a line you add on request, and they appear on the same invoice as the rest of the order. Flight crew meals are packed for a turn that may be short, and pilot meals are boxed to be eaten with one hand. Crew catering and cockpit meals can be hot or cold, and crew meal boxes are labelled CREW. Different meals for pilots are available when operator policy asks for it, and cabin crew meals follow the same booking.
FBO catering at Conroe-North Houston Regional is a hand-over at the FBO door or on the apron by your handling agent. Catering delivery to the FBO is booked on your slot, and the general aviation terminal is the point of contact. Ground handling catering and handling agent catering are coordinated in one call.
Most aircraft at Conroe-North Houston Regional are light jets, turboprops and midsize cabins that load by hand through a small door, so galley catering here is packed in compact boxes. Larger cabins that need a high loader are arranged with the handling agent for airside catering delivery. Aircraft provisioning depends on the aircraft type and the galley fitted, which we confirm before the menu is written.
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.
Conroe-North Houston Regional is a general aviation airport north of Houston, at 245 ft, serving corporate flights, flight training and private owners. Airport catering here suits the cabin that wants a quiet, planned hand-over, and the FBO services on the field and the ground handling services of your agent make that straightforward.
The mix at Conroe-North Houston Regional is corporate: light jets, turboprops and the occasional larger cabin, with FBO services and ground handling services scaled to match. Aviation catering, inflight catering and in-flight catering are packed to suit. Business aviation catering and executive jet catering are common, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered with the trip, alongside crew meals for the pilots. It is a quiet business aviation hub with general aviation traffic.
Texas departures follow United States federal rules on food leaving the country, and the destination's rules apply on arrival. Meat, cheese and fresh fruit are the usual items checked, and customs clearance is arranged through the ground handling services of your handling agent, with the FBO services desk as the contact on the field.
Average rating from the cabin crew and pilots we cater for.
“Our priority at KCXO was a light pasta dish with grilled vegetables for 10 passengers, with limited fridge space shaping the service plan. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Clear quantities were essential at CXO: we had 12 passengers expecting vegetarian wraps and colourful salads and were working around different crew meal preferences. When comparing inflight catering companies, I would look closely at packing arrangement after this experience. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“The cabin briefing at Conroe-North Houston Regional Airport included 2 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing different crew meal preferences. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks. I would discuss in-flight catering services with them again, especially when packing arrangement needs careful coordination.”
Ask about price on a repositioning flight and we ask who is on board. For a crew-only leg from Conroe-North Houston Regional the cost stays modest, as a few Texas-style cold boxes need little preparation. Once passengers are added, the menu defines the total.
On a long Houston departure with two services, the first is usually plated hot and the second chilled for later. What makes ordering simple is a known galley and a known FBO. Last-minute changes are handled.
At Conroe-North Houston Regional, customs applies to food arriving from outside the United States and to what is carried out, not to the passenger count. A late change adds boxes, not paperwork, provided the order stays sealed and labelled.
Delegation flights through Houston tend to involve security and protocol steps before any food reaches the aircraft. You can carry your own meals, though many principals prefer an agreed menu cleared in advance. We coordinate with the FBO for the hand-over.
Catering sits outside a private jet charter at Conroe-North Houston Regional. A special meal request is one more line on your own catering order, prepared separately and invoiced with it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
