Catering to your aircraft in El Paso.
El Paso sits at 3,959 ft under the Franklin Mountains, with dry desert air and a border-town appetite for chile, so we cook and pack for the galley you actually have and hand it over at the aircraft.
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.
El Paso eats the way the border does: red and green chile, handmade tortillas, carne asada, and the New Mexico influence of Hatch chile just up the river. A private jet menu for El Paso starts there, and an inflight menu built from local specialities has to travel well, so enchilada sauce comes in its own pot and tortillas ride warm in foil. Private jet food from this region leans on grilled meats and chile, which is why the Texas side of the table suits a galley with one oven. Tell us the Texas or El Paso flavour you want and we pack it by seat.
For private jet food in El Paso, the reference is the border kitchen: chile con queso, tamales at Christmas, fresh salsa, and cabrito for a special table. An inflight menu taken from those local specialities has to cope with a dry cabin and a short oven cycle, so we pack sauces apart and finish nothing that should stay crisp. A private jet menu for Texas guests often wants familiar comfort rather than novelty, and we write it around the headcount and the aircraft.
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.
Summer heat at 3,959 ft shapes every tray that leaves the kitchen for KELP. Private jet catering here means food that holds in a hot cabin and re-plates cleanly, which is how inflight catering is done for the business jets and charters crossing West Texas, and what in-flight catering means for crews who serve from a drawer and a small oven. Aviation catering for El Paso also covers the quieter moments: a business aviation catering order for a one-night stop, an executive jet catering request for a delegation, cabin crew meals sent alongside the guest trays, and diplomatic flight catering handled with discretion.
At El Paso International the usual business jet catering brief is a mid-size cabin with a short guest list and a hungry crew. Corporate jet catering here leans on Texas comfort and local chile, VIP flight catering is plated and labelled for the galley, charter flight catering is kept simple, and luxury inflight catering rides on a private jet chef who writes a bespoke menu around the guests rather than from a template.
When an official party lands at KELP, the kitchen works from a cleared brief. Head of state flight catering and government flight catering need a traceable ingredient list and a named contact, VIP aviation catering is delivered quietly, and state visit aircraft catering is checked with the handling agent before the aircraft arrives.
Allergens are managed as a procedure, and in El Paso that starts with chile, masa and peanuts or tree nuts in sauces and desserts. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards, boxed alone and marked by seat.
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.
The crew out of El Paso often has an early leg the next morning, so crew meals are worth settling when the trip is booked. Flight crew meals are ordered on request and invoiced like any other line, never assumed. Crew catering is boxed for the jumpseat or the cockpit: cockpit meals that eat with one hand, labelled CREW so nobody opens a guest tray by mistake. Pilot meals can be split when the operator's policy asks for it, with different meals for pilots written into the order and crew meal boxes sealed separately.
FBO catering at El Paso is delivered to the FBO the aircraft uses, and we coordinate catering delivery to the FBO with your handling agent. The general aviation terminal is the usual meeting point, ground handling catering is agreed with the handler, and handling agent catering is arranged so a night arrival is met at the door.
Galley catering for a larger cabin at El Paso depends on the aircraft type and its door height. Airside catering delivery to a heavier aircraft means a high loader and a handling agent who knows the apron, and aircraft provisioning is planned so that carts, boxes and drawers go in without a second trip. Tell us the type and we plan the loading.
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.
KELP is a border-city airport with a long runway and a steady flow of business traffic. Airport catering here is shaped by the heat, by the elevation, and by the general aviation ramp where most business aircraft park. FBO services and ground handling services are available on the field.
El Paso is a business aviation hub for the border region, and inflight catering orders follow the trade routes: Mexico, the Southwest and Texas. In-flight catering here supports aviation catering for charter and corporate operators, business aviation catering for sales trips, executive jet catering for owners, diplomatic flight catering for delegations and cabin crew meals for the crews between them.
Food imported into the United States is subject to US customs and agricultural rules, and El Paso is a port of entry with its own border processing. Meat, fresh produce and dairy from abroad are restricted, so catering for an inbound international flight is cooked in the US and delivered to the FBO. Your handling agent can confirm the paperwork.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at ELP, where 7 guests expected vegetable tartlets and a dessert selection despite a short ground stop. Our brief for business jet catering was met with a sensible plan for packing arrangement. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
“My order at El Paso International Airport covered a cheese board and savoury canapés for 5 guests, with a practical service plan needed because of a changing departure schedule. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing. I appreciated the emphasis on storage requirements throughout the business aviation catering arrangements.”
“An order of vegetarian wraps and colourful salads for 2 people at KELP had to be organised around several individual meal preferences. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly. This experience of jet catering gave us a useful reference for managing galley preparation on another departure.”
Two services on board is the main driver on a long departure from El Paso. We price per menu, not per tray, so a dinner plus a morning meal is a larger order than a single lunch. The number of seats and the dishes you choose move the total, and we quote it before anything is cooked.
Lead time at ELP is about what you want cooked. A short menu can follow a late change in headcount, and last-minute orders are handled, while a complex tasting order is better agreed early.
Customs at El Paso is a federal matter, and a government or delegation flight adds a protocol layer. We plan the menu to fit US import rules, avoid prohibited agricultural items, and give the handling agent a clear list.
Bringing your own food is permitted, but for special meals we recommend letting us cook it. The box is sealed, numbered by seat and carries the diet on the label, which helps the crew and customs.
The charter agreement does not cover food. For El Paso crews watching duty time, meals are ordered with the trip and billed like any other order, so the crew is not left without a proper meal.
Tail, pax and diets — a flight attendant takes it from there, day or night.
