Catering to your aircraft in Driggs.
A quiet strip at 6,229 feet, KDIJ fills up with light jets when the snow or the sun arrives. We plan for the galley on board and deliver to the 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.
Idaho eats like the mountains it sits under, and a private jet menu for Driggs leans on that. The inflight menu draws on local specialities: Idaho trout, huckleberry in season, and the potatoes the state is known for. We build private jet food around them so that what leaves our kitchen still looks right on the plate after a ride in a drawer. Each dish is written for the galley of the aircraft landing at KDIJ, with the finish noted for crew.
Driggs is in Teton Valley, Idaho, and the table here is mountain food: elk, bison, trout, wild huckleberries, hearty breads. For a private jet menu at KDIJ we choose what holds up cold and what rewards a hot finish. The inflight menu keeps these local specialities recognisable without asking the crew for a kitchen they do not have. Private jet food from Idaho travels well when it is portioned per seat and labelled for the galley.
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.
At 6,229 feet in the Teton Valley, Driggs/Reed Memorial (KDIJ, also filed as DIJ) is a small field with a busy ski and summer season, and private jet catering here is planned around a compact FBO ramp and a light-jet galley. Inflight catering for Driggs is cooked and packed for the galley you actually have, and in-flight catering for crews follows the same logic. Business aviation catering and executive jet catering orders reach the aircraft through your handling agent, and diplomatic flight catering and cabin crew meals are handled with the same care as a family charter.
A business jet catering brief into Driggs is usually short: a small cabin, a short ramp stop, a specific party. Corporate jet catering is cooked per seat, VIP flight catering is sealed and labelled, and charter flight catering follows the same plan. For luxury inflight catering, a private jet chef writes a bespoke menu around the guests and the galley.
When an official party lands at KDIJ, government flight catering is handled discreetly. Head of state flight catering and state visit aircraft catering go through the protocol office, and VIP aviation catering is sealed and traceable from kitchen to aircraft.
In Idaho, allergens often hide in the comfort food: flour thickening a gravy, butter in the potato, wheat in the huckleberry pancake batter. For Driggs we handle special meals as a procedure. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards, sealed, and labelled by seat number so the crew never has to guess in the 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.
On the ground at KDIJ, the crew still needs to eat. Crew meals are ordered on request and invoiced with the order. Flight crew meals and pilot meals travel in crew meal boxes, crew catering is packed apart from the guests, cockpit meals suit a short stop, and different meals for pilots are sent as two separate dishes. Cabin crew meals are labelled too.
At KDIJ, the general aviation terminal and the FBO are one and the same story. FBO catering is delivered to the aircraft, with catering delivery to the FBO planned around the slot. Ground handling catering and handling agent catering run through the people already on your trip.
Most aircraft into KDIJ are light and midsize jets, so a high loader is rarely needed, but galley catering is still planned around the aircraft type. Where a larger jet arrives, airside catering delivery is coordinated with your handling agent and the FBO. Aircraft provisioning at Driggs depends on door height, galley layout and what the aircraft can stow. Tell us the type and we pack for the galley it has.
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.
Driggs/Reed Memorial (KDIJ, also DIJ) is a general aviation airport in Idaho at 6,229 ft. Airport catering here means FBO services and ground handling services that match a small field, and a seasonal business aviation hub feel.
Inflight catering and in-flight catering at Driggs follow the seasons: ski charters in winter, family trips in summer. Aviation catering and business aviation catering suit the light jets, and executive jet catering fits corporate stops. Diplomatic flight catering is rare but possible, and cabin crew meals are ordered on request.
US customs shapes catering at KDIJ for any international leg: some fresh foods cannot enter. Tell us the route and we plan the menu from Idaho produce, packed and sealed for the handling agent.
Average rating from the cabin crew and pilots we cater for.
“A request for a charcuterie board and fresh bread, 4 passengers, and a late menu amendment: that was our brief for the departure at Driggs/Reed Memorial Airport. This experience of aviation catering services gave us a useful reference for managing portion planning on another departure. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Between cabin checks at KDIJ, I coordinated avocado toast components and breakfast fruit for 4 guests and explained our concerns about a late menu amendment. I want an aviation catering company to understand storage requirements, and this order gave us a useful starting point. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Despite a changing departure schedule, we wanted the 7 guests at Driggs/Reed Memorial Airport to enjoy fresh fruit and breakfast pastries without a complicated cabin service. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. When comparing aviation catering companies, I would look closely at crew briefing after this experience.”
The special-meal line is usually what moves the total. At Driggs/Reed Memorial, a kosher meal that stays sealed or a gluten-free plate cooked apart adds handling, while a cold platter adds little. We quote after we know who is flying and what they eat.
What decides lead time here is the crew's duty time and the wait on the ground, not the airport. When a flight must turn quickly, we suggest dishes that need nothing but a drawer. Last-minute orders are handled at Driggs.
At Driggs, customs matters most when the next leg crosses a border. A short turnaround leaves little time to repack, so we label and seal everything on the first pass. Share the departure slot and the destination.
You can bring your own food. A single local product, such as huckleberry jam or Teton cheddar, is easy to include when we know about it in advance. Tell us at ordering so we pack the rest around it.
Catering is not part of a private jet charter; it is ordered and invoiced separately. For international arrivals at Driggs, US customs rules on food apply, and we take them into account when building the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
