Catering to your aircraft in Craig.
Hunting season sets the pace at Craig Moffat: small jets, full cabins, tired crews. We cook and pack private jet catering for the galley you actually have, handed over to your 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.
Craig sits in the Yampa Valley, ranch and hunting country, and the local specialities reflect it. Our private jet menu for Colorado leans on game and grass-fed beef, Palisade peaches in late summer, and Rocky Mountain trout. Everything on the inflight menu is built to survive a small cabin: private jet platters of smoked trout, charcuterie and aged cheddar for the outbound leg, and gourmet inflight meals such as braised elk short rib that finish in the aircraft oven. Private jet snacks cover the hunters' needs: jerky, trail mix, local honey bars. This private jet food is cooked and packed per seat, with the sauce apart where it matters. Ask for local specialities and we adjust to the season in Colorado.
In Craig, the private jet menu starts with what the valley produces: Colorado lamb, elk, Rocky Mountain trout, sweet corn in August, Palisade peaches. The inflight menu for a light jet cannot be fussy, so we pack private jet platters that travel cold and gourmet inflight meals that take the oven without complaint. Private jet food for a hunting charter is hearty and portable; for a corporate shuttle it is lighter. Private jet snacks, such as jerky and roasted nuts, fill the gaps. These local specialities change with the season across Colorado, and we note what each dish needs at service: oven, sauce apart, chilled, or re-plate cold.
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.
Elk and mule deer season decides the calendar at Craig Moffat (CIG), and private jet catering follows it: hearty, easy to carry, sturdy in a cold cabin. We prepare inflight catering for the passengers and in-flight catering for the crew, written for a galley that is often just a drawer and a cooler. Aviation catering for Craig is handled by a team of ex-VIP cabin crew who know what gets re-plated and what stays sealed. Business aviation catering, executive jet catering and the rare diplomatic flight catering file all start with a conversation about your aircraft type. Cabin crew meals are a separate line, ordered on request and invoiced with the rest.
Business jet catering at Craig is usually a quiet brief: a corporate jet catering order for a few executives, or a charter flight catering request for an energy-sector team. VIP flight catering follows the same logic as anywhere: a private jet chef writes a bespoke menu around the aircraft, the seat plan and the preferences. Luxury inflight catering here means a good elk dish that survives the oven, not excess.
When a state visit aircraft catering request lands at Craig, the process is formal: the protocol office clears the menu, a named team prepares it, and traceability is documented. Government flight catering and head of state flight catering at CIG follow the same standards as anywhere, under VIP aviation catering rules.
Craig's ranch cuisine hides allergens in familiar places: flour in the gravy, dairy in the mash, nuts in the snack mix. Kosher, halal, vegan, gluten free and allergen free meals are prepared on separate boards, sealed and labelled by seat, with kids meals and other special meals written into the same order. Tell us the restriction and the tail number, and we plan the dish around your galley.
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.
At CIG the crew often waits while the party is out in the field, so crew meals matter. We pack flight crew meals, pilot meals and crew meal boxes to suit; cockpit meals are easy to eat in the seat, and different meals for pilots are available on request. Crew catering is a line you add on request, and it is billed like the rest of the order.
FBO catering at Craig Moffat means the food is handed over at the FBO or passed to your handling agent for airside delivery. Catering delivery to the FBO is straightforward on a small field: we coordinate with ground handling catering staff and the general aviation terminal, and hand over at the aircraft on your slot. Handling agent catering is arranged when you place the order.
Light jets and turboprops are the usual callers at Craig Moffat, so galley catering normally comes up by hand, not by high loader. Airside catering delivery means a cart or van to the stairs, passed to your crew at the door. For a larger cabin that needs aircraft provisioning with more volume, tell us the type and we plan the load around the door height and the galley layout.
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.
Craig Moffat Airport serves the Yampa Valley in northwest Colorado, a region of ranches, mines and wildlife. Airport catering here supports a small but steady general aviation community, with the apron calm outside hunting season.
Business aviation hub it is not, but Craig has a loyal following. Inflight catering orders cluster around October, and in-flight catering is built for light jets. Aviation catering and business aviation catering here is lean: executive jet catering for a corporate team, cabin crew meals on request, and the occasional diplomatic flight catering file. FBO services and ground handling services keep the airport running year round.
International arrivals into the United States clear customs at their first port of entry, not at Craig, and food rules apply there: meat, dairy and fresh produce are restricted. For catering, that means ordering local product avoids the question; flights originating in the US face no such rules.
Average rating from the cabin crew and pilots we cater for.
“On this departure from KCAG, 12 passengers had chosen a light pasta dish with grilled vegetables, and a late menu amendment needed to be reflected in the order. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. My main takeaway from this business jet catering order was the practical approach to crew briefing. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“An order of vegetarian wraps and colourful salads for 2 people at CIG had to be organised around different crew meal preferences. I appreciated the emphasis on catering handover throughout the business aviation catering arrangements. The Galley Girls confirmed the handover contact and identified the main courses, making the catering delivery easier for our team to track. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at Craig Moffat Airport: our 9 passengers wanted chicken skewers with a couscous salad, and we had a small galley worktop. For our team, the strongest part of their jet catering was how they handled cabin service sequence. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
Private jet catering cost at CIG is set menu by menu. Premium local items such as elk raise it; simple cold platters lower it. Crew meals are a separate request, ordered and invoiced alongside the passenger food, so a long wait on the ground changes only what you add.
The calendar here is seasonal, busiest around hunting season, so booking early helps, but last-minute orders are handled too. The turnaround length sets the menu, not the other way round: a short stop means dishes that re-plate cold or take the oven only.
Domestic flights into Craig face no food clearance, but international arrivals must declare food at the first US airport of entry. That is why we use local product: Rocky Mountain trout, for example, can go on board without any import question.
You can, within limits. Domestic legs are easy, but international legs fall under US import rules and anything non-compliant is confiscated at entry. Many crews skip the risk and order here instead.
The private jet charter price does not include food. We take the type and galley layout and pack to suit: one oven means sturdy hot dishes, no oven means cold platters only.
Tail, pax and diets — a flight attendant takes it from there, day or night.
