Catering to your aircraft in Brady.
Curtis Field is a quiet Texas ramp where hunting-season arrivals and ranch-country business trips set the rhythm. We pack for the galley you have, and crew meals are available on request.
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.
Central Texas eats like ranch country, and the private jet menu for Curtis Field follows it. Our inflight menu at Brady leans on local specialities: smoked brisket sliced across the grain, Hill Country peaches in season, pecan pralines, and kolache from the Czech bakeries of the region. Private jet food here has to survive a drawer and a small oven, so brisket travels with its jus in a separate pot, and the peaches arrive whole. Private jet platters of Texas cheese, cured sausage and pickles go cold and need no work. Gourmet inflight meals and private jet snacks such as pecan brittle and jerky keep for the return leg.
In Brady and across Texas, a good private jet menu starts with barbecue and ends with pecans. The inflight menu at KBBD offers local specialities packed for the galley: brisket and sausage with sauce apart, chicken-fried steak when the crew asks for it, peach cobbler in season, and kolache for an early departure. Private jet food from the Texas Hill Country is generous, so private jet platters carry smoked meats, pickled vegetables and local cheese on one board. Gourmet inflight meals are plated at the aircraft, and private jet snacks like roasted pecans and trail mix fill the seat pockets.
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.
Curtis Field sits at 1,827 feet in the middle of Texas, and a light jet on the ramp in Brady usually carries a short list: a cold lunch, coffee, something for the pilots. That is where private jet catering at KBBD starts. Our team of former VIP flight attendants plans inflight catering around the galley you actually have, and business aviation catering here stays plain and well packed. We also cover executive jet catering for owner flights, diplomatic flight catering when a delegation overnights in the Hill Country, and cabin crew meals for the long duty day. In-flight catering and aviation catering orders reach us by phone and email, day or night.
A typical business jet catering order at Brady is a light or midsize cabin, four to eight passengers, one hot course and a cold board. Corporate jet catering here favours Texas fare: brisket, local cheese, peaches. VIP flight catering and charter flight catering are written around the galley, and luxury inflight catering means detail, not decoration. A private jet chef can build a bespoke menu for the owner's group.
When a delegation uses Curtis Field, government flight catering runs through the protocol contact. For head of state flight catering and state visit aircraft catering, every dish is traceable, and VIP aviation catering stays discreet.
At Curtis Field the diets question usually starts with barbecue: smoke, rubs and sauces hide gluten, sugar and nuts, so each special meal is cooked on its own board and sealed in its own box. Kosher, halal, vegan, gluten free, allergen free and kids meals are ordered like any other dish, with the seat number and the restriction written on the lid. Special meals for Brady departures come with a written ingredient list the flight attendant can read before service.
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.
A crew waiting in Brady between legs wants something simple. Crew meals, on request and billed on their own, include flight crew meals in sealed boxes, pilot meals that suit the cockpit, and crew catering planned around duty time. Cockpit meals are easy to eat, crew meal boxes stack in the jumpseat bag, and different meals for pilots are packed separately.
At KBBD, your handling agent opens the gate and we hand the order over at the aircraft. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all share one contact, and the general aviation terminal is where we meet.
Curtis Field handles light and midsize business jets, so galley catering usually fits a cart and two hands at the stairs. For a larger cabin that needs a high loader, airside catering delivery is arranged through your handling agent before the slot. Aircraft provisioning here depends on the type: tell us the galley, the door height and the ramp access, and we pack to fit.
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.
Brady's airport, Curtis Field, is small and unhurried. Airport catering, general aviation traffic, FBO services and ground handling services all meet at the same ramp, and it works as a modest business aviation hub for the Hill Country.
In Texas ranch country, Curtis Field sees seasonal peaks. Aviation catering and inflight catering orders cluster around them; in-flight catering for charter guests, business aviation catering for operators, executive jet catering, diplomatic flight catering and cabin crew meals are each planned for the galley.
Customs matter only for foreign legs: food coming into the United States may be removed on arrival, while catering packed at Brady stays local. Share the route and we plan the order around the rules.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at BBD included 7 passenger meals, a request for grilled salmon with a lemon dressing, and instructions addressing an evening cabin service. I asked The Galley Girls for the desserts in shallow trays, with garnishes supplied separately for plating on board. Keeping the sauces aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this private jet catering order was the practical approach to galley preparation.”
“Clear quantities were essential at Curtis Field: we had 9 passengers expecting beef fillet with roasted potatoes and were working around a revised passenger count. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. For our team, the strongest part of their private jet catering services was how they handled crew briefing. I found the breakfast portions without searching through every box, a small detail that mattered during the final cabin checks.”
“For 3 passengers departing from KBBD, the agreed menu was vegetarian wraps and colourful salads; our main consideration was a late menu amendment. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls updated the canapés in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
Two services on one long leg is the classic case. Pecan-crusted chicken in the oven, then a cold plate later, means two packs and two sets of labels. For private jet catering at KBBD we price each service separately, so you see exactly where the cost sits.
When the headcount moves late, we re-cut the order rather than start again. The lead time question is really about specials and rare ingredients; for standard Texas fare, last-minute orders are handled. Brady has no tight customs step to slow things.
A delegation or government flight arriving from abroad is checked on the way in, and food is part of that check. Catering loaded in Texas stays within the United States and is not an import issue; leftover food from a foreign leg may be taken for disposal. Tell us the routing and we plan around it. Diplomatic flight catering gets a named contact.
The question usually comes from a guest with a restriction. For that guest we pack the meal sealed and labelled by seat; for everyone else, outside food on board is the operator's call.
Catering and the charter contract are two things. Between legs at KBBD the crew still needs to eat, so you add crew meals to the trip and they are invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
