Catering to your aircraft in Cortez.
Cortez Municipal is a quiet field in the Four Corners, and the orders that go out of it are modest, warm and regional. Written by former VIP flight attendants for the people who re-plate.
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.
Cortez sits in the Four Corners country of southwest Colorado, and the private jet menu here leans on what the high desert and the Montezuma Valley actually produce. An inflight menu for Colorado starts with Colorado lamb, Olathe sweet corn in late summer, orchard peaches and apples from the western slope, and pinto beans from Dolores County, a local staple that has fed the region for generations. Private jet food at KCEZ often takes a Southwestern turn: green chile stew, blue corn pancakes, carne adovada with the red chile sauce packed apart. These local specialities travel well because chile-based dishes reheat in a small galley oven without drying out.
For a cold course, private jet platters built on Colorado trout, smoked and flaked, with pickled onion and a cucumber salad, hold their texture at altitude. Gourmet inflight meals for a Mesa Verde group might pair a bison tenderloin, sliced cold, with a juniper-and-sage rub and a chilled peach chutney. Private jet snacks from the region include piñon nuts, Colorado honey, dried cherries and blue corn chips with a roasted tomato salsa. Each local speciality is boxed and labelled by seat, with sauces in their own pots so the cabin crew can finish the plate without a full prep area.
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.
Cortez Municipal sits at 5,918 ft in the high desert of southwest Colorado, and the aircraft that land there tend to be light jets and turboprops with a galley that has no room to spare. Private jet catering at KCEZ is packed for that galley: drawer-ready, labelled by seat, handed over at the FBO. Inflight catering here is built around a short sector, and in-flight catering for the Four Corners favours food that survives a climb out of altitude. We write aviation catering for the crew who serve it, and we run it as business aviation catering for the people who actually open the drawers.
Who flies into Cortez? Executives on ranch trips, couples heading for the cliff dwellings, charter groups bound for the San Juan Mountains. Business jet catering is built accordingly. Corporate jet catering gets a clear tray per seat, VIP flight catering gets discretion, charter flight catering gets simplicity, and luxury inflight catering gets a bespoke menu drawn up by a private jet chef.
A diplomatic or official movement through southwest Colorado is planned like any other: the menu is approved first, allergens are checked, and the delivery is coordinated with your handling agent. Government flight catering and VIP aviation catering use the same care; head of state flight catering and state visit aircraft catering add a named chef and a sealed handover.
Special meals in Cortez are a matter of kitchen procedure, not a label on a lid. Chile dishes here often hide flour thickeners and lard in the tortillas, so allergen free and gluten free orders are cooked on separate boards and boxed apart, with the seat number only on the lid. Kosher, halal and vegan requests are confirmed against the local products before the menu is written, and kids meals are planned around a short sector and a small galley. Tell us the restriction and the headcount and the special meals are marked by seat.
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 short field like KCEZ the crew often eats between legs, so we pack for that. Crew meals come as crew meal boxes, flight crew meals can be a hot dish and a salad, and pilot meals are written as two different plates for captain and first officer, which is how different meals for pilots are done. Cockpit meals travel in a separate bag, and crew catering is added to the order and invoiced with it.
At Cortez Municipal the FBO is the point of contact for every order. We deliver to the general aviation terminal, the handling agent receives, and the cabin crew signs. FBO catering and catering delivery to the FBO are the same movement here; ground handling catering and handling agent catering sit under it.
Most aircraft at Cortez are light and midsize jets that take a hand-loaded cart at the door, so galley catering here is built to fit under a seat or in a single drawer. If a larger aircraft is on the ramp, airside catering delivery shifts to a hi-lift truck at the FBO apron and we adjust the packing for the bigger galley. Aircraft provisioning is always decided by the type, the door height and what the cabin crew can reach from the aisle.
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.
Cortez Municipal Airport is a general aviation field in Montezuma County, southwest Colorado, at 5,918 ft. Airport catering here serves light jets, turboprops and the occasional charter. FBO services and ground handling services are limited, so orders are confirmed ahead of the arrival.
Business aviation hub is too big a phrase for Cortez, but the field carries steady traffic in summer for Mesa Verde and in winter for ski transfers. Inflight catering at CEZ is simple and seasonal, in-flight catering for a Colorado stopover is packed to survive altitude, and aviation catering is built around what the crew can store. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering is handled quietly, and cabin crew meals are ordered with the flight.
The United States restricts fresh meat, dairy and produce at international arrivals, and the rules apply to what stays on board. Domestic flights from Cortez face no such limit. If your route crosses a border, tell us and we plan what can remain on the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Packing chicken skewers with a couscous salad for 4 passengers at CEZ needed careful thought, especially given a late menu amendment. This experience of private jet menu gave us a useful reference for managing portion planning on another departure. 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 breakfast portions to brief the crew without making assumptions about what had been ordered.”
“Rather than an elaborate service at Cortez Municipal Airport, our 11 guests wanted a cold lunch with cheese and fruit, organised sensibly around a changing departure schedule. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. The Galley Girls suggested shallow trays for the salads, and that choice worked well with our storage arrangement. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need.”
“An order of vegetable tartlets and a dessert selection for 12 people at KCEZ had to be organised around limited fridge space. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation. This experience of in flight catering gave us a useful reference for managing catering handover on another departure.”
How much does private jet catering cost when one guest is allergic to nuts? In Cortez, piñon and walnut garnishes disappear, the board is cleaned, and the plate is boxed alone. That handling is quoted on its own line. A standard Colorado trout salad for the rest of the cabin is priced as the menu says.
Lead time at Cortez depends on the crew's day, the slot and the menu. A cold lunch for six is easier to adjust than a hot dinner with a diet. We take last-minute orders, 24/7, and confirm with your handling agent.
International arrivals at Cortez are rare and handled case by case with your handling agent. For domestic flights the food moves freely, and a tight departure slot is solved by a clean handover at the FBO.
Yes, and we use it. If a passenger picks up piñon nuts or fresh Olathe corn in town, we adapt the plates so they land correctly in the galley. We confirm what can be refrigerated and what stays dry.
Not part of it: catering is its own order, billed like any other. Food-import rules matter only when the aircraft arrives from another country, and we say so when we confirm.
Tail, pax and diets — a flight attendant takes it from there, day or night.
