Catering to your aircraft in Del Rio.
Del Rio International sits quiet and dry at 1,002 ft on the Texas border plain. When your crew lands at KDRT, we deliver a full galley order to the FBO, cooked by former VIP flight attendants.
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.
Texas shapes the private jet menu at Del Rio, and the inflight menu follows the season. Spring brings Hill Country strawberries, summer peaches, and autumn pecans; winter leans toward braises and chile-based sauces that reheat gently in a galley oven.
Private jet food from this part of Texas means local specialities cooked with border-country restraint: carne guisada, chicken enchiladas with the sauce apart, and grilled vegetables for lighter plates. Private jet platters carry queso fresco, smoked sausage and fresh fruit, while gourmet inflight meals are boxed by seat.
For private jet snacks, think kolaches, jalapeno cheddar crackers and trail-mix packed by the pound. Each speciality is chosen for how it ships, not just how it tastes, and every order is planned with the galley in mind.
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.
Border-country heat shapes every order at Del Rio International (DRT): fruit that holds, sauces that travel apart, proteins that finish in your oven. Private jet catering here is cooked by former VIP flight attendants and packed for the galley in your aircraft. Whether the trip is inflight catering for a ranch weekend, in-flight catering for a delegation, or aviation catering for a corporate crew, the order is placed with us and delivered airside. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals follow the same simple path.
Corporate flights into KDRT often carry a few passengers headed to ranches or energy sites. Business jet catering is a short brief: tail, slot, headcount. We handle corporate jet catering, VIP flight catering and charter flight catering with luxury inflight catering touches, and a private jet chef builds the bespoke menu.
For official parties into KDRT, government flight catering is planned around security and traceability. Head of state flight catering, VIP aviation catering and state visit aircraft catering use sealed trays and a named team, with menus approved before a pan is lit.
Dietary requests at Del Rio are handled as a written procedure, not a label. Texas border cooking brings its own hazards: wheat flour hides in many sauces, peanuts and tree nuts turn up in mole and pralines, and shared fryers are common. For kosher, halal, vegan, gluten free, allergen free, special meals and kids meals, we cook on a separate board, seal each tray, and mark it by seat number only.
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.
When the crew is waiting out duty time at KDRT, crew meals matter more than the passenger menu. We offer flight crew meals, pilot meals and cockpit meals on request, billed like any order. Crew catering includes different meals for pilots, delivered as crew meal boxes labelled CREW, apart from guest trays. The cabin crew meals ride in the same box set, so the flight attendant finds her own plate without opening a guest tray.
Catering delivery to the FBO at KDRT goes through the general aviation terminal. Ground handling catering and handling agent catering are coordinated so the order reaches the aircraft on your slot. FBO catering here is calm: few vehicles, clear access.
At KDRT the type on the ramp decides how the order is loaded. Larger cabins on the apron may need a high loader to reach the door; light jets are served by hand. Galley catering is planned around the oven, drawers and chiller of your aircraft, and airside catering delivery is coordinated with your handling agent. For aircraft provisioning, give us the type and the galley 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.
KDRT serves Del Rio, Texas, with a single runway system and general aviation facilities. Airport catering is arranged with the FBO and the handling agent, and the field is quiet enough that a delivery rarely competes with other traffic.
Del Rio is a small business aviation hub where general aviation moves at its own pace. Inflight catering and in-flight catering orders for visiting jets are planned around the galley. Aviation catering, business aviation catering and executive jet catering all follow the same path, with diplomatic flight catering cleared by protocol and cabin crew meals on request. FBO services and ground handling services are close at hand.
United States rules on imported food are strict about fresh produce, meat and dairy arriving from abroad, and Del Rio is a border region where inspections are routine. Food sourced locally in Texas avoids declaration issues. Your handling agent can confirm what an aircraft may carry before you land.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at KDRT, I coordinated a cheese board and savoury canapés for 7 guests and explained our concerns about a family lunch request. The storage requirements stood out more than any sales pitch about private jet catering menu. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The snack boxes went straight to the right colleague instead of circulating between several people during the turnaround.”
“With two separate meal services to consider at DRT, we needed a practical way to serve prawn salad and small fruit plates to 2 passengers. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. We also checked the salads before approval, which helped avoid a second round of questions later in the preparation. With private aviation catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
“One detail shaped our order at Del Rio International Airport: a small galley worktop, alongside a request for yoghurt pots and fresh berries for 9 passengers. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned. I would discuss business jet catering with them again, especially when galley preparation needs careful coordination.”
Budget for a delegation at KDRT depends on who is on board and what they eat. A head-of-state style brief needs sealed trays and a named point of contact, which raises handling; a simple staff flight does not. Describe the party and we price the real menu.
Special meals into Del Rio follow the same rule as every order here: we work from your slot. Kosher, halal, allergen-free or child plates are prepared on separate surfaces and marked by seat. Last-minute orders are handled, so call anytime if a passenger's needs change.
Duty-time waits at KDRT are quieter than at a major hub, with fewer food options nearby. Customs may inspect foreign fresh food, so we recommend crew meals cooked and boxed in Texas. We deliver them to the FBO, marked CREW.
Bringing your own meals to Del Rio is possible, though a quick departure leaves little time to prepare or stow them. We recommend a plated order handed over at the aircraft. Check any imported food against customs rules first.
No, a Del Rio charter does not include catering. Local specialities, from fajita beef to Hill Country fruit, are a separate order with their own invoice. Give us the seat plan and we pack for the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
