KTPL / TPL · Draughon Miller Central Texas Regional · Texas

Private jet catering at Draughon Miller Central Texas Regional Airport (KTPL / TPL), Temple

Catering to your aircraft in Temple.

Draughon Miller is a small field at 682 feet where a turboprop or a light jet can be parked a few steps from the terminal. We bring the food to the aircraft, packed for the galley, by seat number, with the crew boxes separate.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Inflight catering with the flavours of Temple (TPL)

Texas is the region, and the plate shows it. For a flight out of Temple, the private jet menu can carry smoked brisket with the sauce in its own pot, chicken-fried steak that holds in a warm oven, and cold shrimp with cocktail sauce apart. The inflight menu is written around what survives the cabin: dishes that re-plate cold, finish in the oven, or arrive chilled.

Private jet food for a Central Texas departure draws on the local specialities of the state: pecan-smoked turkey, Czech kolaches, queso with blue corn chips, peach cobbler in summer and pecan pralines. We pack them as private jet platters for shared cabins, private jet snacks for the short legs, and gourmet inflight meals when the passengers want a full service. Nothing is generic: each tray is marked, each sauce packed apart, and the Texas dishes are chosen for the aircraft that is actually parked at Temple.

Open the menu Download the menuPDF

Local specialities for the private jet menu in Texas: smoked brisket, kolaches and pecan pie packed for a Temple departure

01Smoked brisket, slicedSauce apart, finishes in the oven

02Czech kolachesSausage and cheese, served warm

03Gulf shrimp cocktailChilled, cocktail sauce in its own pot

04Pecan pieCut per passenger, re-plate cold

05Peach cobblerSeasonal, cream packed separately

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · TempleDraughon Miller Central Texas Regional Airport · KTPL

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Draughon Miller Central Texas Regional Airport (KTPL)

Temple's Draughon Miller Central Texas Regional Airport sees Texas weather in every season: afternoon heat in August, a cold front in January that changes what the passengers want on the plate. Private jet catering at KTPL follows that: smoked brisket sliced for re-plating in summer, chili and pecan pie when the front arrives. We handle inflight catering and in-flight catering for business aviation catering orders, executive jet catering for larger cabins, diplomatic flight catering on request, and cabin crew meals boxed separately, with aviation catering handed over at the FBO.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at KTPL with a private jet catering tray set out for business aviation passengers in Temple, Texas

Business aviationOur core

Private jet catering for business flights from Temple (KTPL)

Business jet catering at Temple usually serves a corporate jet carrying two to six people into Central Texas, with an appointment waiting at either end. For that kind of corporate jet catering we write a bespoke menu around the galley on the tail number: cold platters for light jets, smoked brisket for cabins with an oven. A private jet chef is named on each order, and VIP flight catering, charter flight catering and luxury inflight catering all follow the same standard, whether it is inflight catering or in-flight catering for a short Texas hop.

Government flight catering prepared for a VIP aircraft at Draughon Miller Central Texas Regional Airport in Temple

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Draughon Miller Central Texas Regional Airport

Government flight catering at Temple is rare but not unknown, given Fort Cavazos and the state capital a short flight south. For head of state flight catering or VIP aviation catering, the protocol office clears the menu first, the team is named, and nothing is cooked until it is approved. State visit aircraft catering keeps traceability from kitchen to cabin door and total discretion.

Menu highlights for jet catering in *Temple* (KTPL)Or write your own, we cook it

Cold private jet platters and gourmet inflight meals packed for a Temple, Texas flight from KTPL

Cold galley

No oven · served in four minutes

Smoked turkey and cheddar private jet plattersChilled

Gourmet inflight meals: pepper steak salad with chimichurriRe-plate cold

Gulf shrimp cocktailChilled

Private jet snacks: candied pecans, jalapeno cheese straws, fruitChilled

Pecan pie, cut per passengerRe-plate cold

Hot brisket, chili and cobbler packed for an oven galley, private jet catering at Temple KTPL

Hot service

One oven · re-plated in twelve minutes

Smoked brisket with pickles and onionSauce apart

Chicken-fried steak with cream gravyOven

Sausage and cheese kolachesOven

Chili with cornbreadOven

Peach cobblerOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Draughon Miller Central Texas Regional Airport (KTPL)

Texas barbecue hides its allergens in rubs, sauces and sides, so at KTPL the dietary brief starts with the kitchen: kosher, halal, vegan and gluten free orders are cooked on separate boards and packed in their own boxes, marked by seat number. Special meals, allergen free trays and kids meals follow the same procedure, written down before the slot, with sauces and gravy kept apart from anything restricted.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Pilot meals and crew meals at Draughon Miller Central Texas Regional Airport (TPL)

Crew meals at Temple are ordered on request and invoiced like the rest of the order, so nobody on the flight deck assumes they are covered. Flight crew meals are packed in boxes marked CREW, and pilot meals can differ by seat: different meals for pilots are written into the order when the operator policy asks for it. Crew catering for a long ground wait often means a hot plate, and cockpit meals are packed to be eaten with one hand. Crew meal boxes are separate from the guest trays so nobody opens the wrong one, and cabin crew meals are labelled the same way.

Meal passKTPL

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKTPL

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

General aviation terminal and apron at Draughon Miller Central Texas Regional Airport (KTPL), Temple, Texas

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Draughon Miller Central Texas Regional Airport

FBO catering at Draughon Miller is handed over at the general aviation terminal or taken to the aircraft, depending on where your handling agent has the aircraft parked. Catering delivery to the FBO is coordinated with ground handling catering on your slot, and handling agent catering is a plain phone call or email away.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Draughon Miller Central Texas Regional Airport (TPL)

Draughon Miller handles light and midsize aircraft, so galley catering here usually goes aboard by hand through the main door rather than with a high loader. If the aircraft is larger, tell us the type: it decides the airside catering delivery, the carts and the aircraft provisioning the handling agent will arrange.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKTPL / TPL

About Draughon Miller Central Texas Regional Airport (TPL): airport catering for business aviation

Draughon Miller Central Texas Regional Airport serves Temple and Bell County, with airport catering geared to general aviation: light jets, turboprops, medical and corporate traffic. It is a regional field with a single FBO ramp and a straightforward approach.

Business aviation

As a small business aviation hub, Temple sees its busiest days around university football weekends, medical travel and Texas business trips. Inflight catering and in-flight catering for those days lean on aviation catering and business aviation catering, with executive jet catering for larger cabins, diplomatic flight catering when a protocol office is involved, and cabin crew meals packed apart. The FBO services and ground handling services at KTPL are a plain general aviation set-up.

Customs & food import

Flights into Temple from abroad clear US customs at their first port of entry before continuing to KTPL, and US agricultural rules restrict fresh meat, dairy and produce. Domestic catering carries no customs limit, so brisket, kolaches and pecan pie travel freely inside the United States.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“I wanted fresh fruit and breakfast pastries for 12 guests at Draughon Miller Central Texas Regional Airport, packed sensibly for a cabin team dealing with a revised passenger count. Our brief for in-flight catering services was met with a sensible plan for storage requirements. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”

Mathieu O. | FBO operator

Gulfstream G550

★★★★☆LARGE CABIN

“Before our guests boarded at KTPL, we needed mushroom risotto and a green salad divided into 5 portions suitable for a tight boarding window. For our team, the strongest part of their aviation catering was how they handled written menu details. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service.”

Nathan J. | Chief flight attendant

Global 7500

★★★★★BUSINESS JET

“Between cabin checks at TPL, I coordinated mushroom risotto and a green salad for 9 guests and explained our concerns about a changing departure schedule. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. The salads went straight to the right colleague instead of circulating between several people during the turnaround. The packing arrangement stood out more than any sales pitch about aviation catering services.”

Chiara U. | VIP flight attendant

Global 6000

Questions crews ask about TempleAsked by crews

How much does private jet catering cost for a crew waiting on the ground at Temple?+

Pilots who sit through a long ground wait at KTPL tend to want a proper hot meal, and that changes the order. Private jet catering is priced per menu: a sandwich box for a short turn sits well below a three-course dinner for six. Crew meals are on request and invoiced like the rest.

What is the lead time for private jet catering at KTPL?+

Lead time is decided by the turnaround, not by the airport. A long sit at Draughon Miller lets us cook hot Texas dishes and hand them to your handling agent fresh. A tight slot calls for chilled platters. Either way, last-minute requests are accepted.

What are customs rules for catering at Temple, Texas?+

Domestic departures from Temple need no customs paperwork for food, but international ones do. Fresh fruit, meat and dairy are the usual trouble at US entry, so we pack for the route: cooked dishes, sealed items and labelled boxes. Texas pecans and cooked barbecue are normally the easy part.

Can you bring food of your own to a flight from Temple?+

Home-packed food is fine on a Texas domestic leg. For an international departure from KTPL, check customs before you pack: what is welcome at home may be seized on arrival. We build the order around the route so nothing needs to be thrown away at the gate.

Is catering part of a charter into Temple?+

Catering is a separate order, invoiced as its own line, whatever the charter contract says. Into Draughon Miller the typical aircraft is a light or midsize jet with a compact galley, and we plan around its drawer space, oven and ice.