Catering to your aircraft in Houston.
Houston's Ellington field handles corporate and space-program traffic on a flat, sea-level ramp. We pack for the galley you have and hand over at your FBO or handling agent.
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.
Houston eats like the Gulf Coast it sits on, and a private jet menu built here borrows from that. Texas gives you brisket, Gulf shrimp, redfish, crab, and a Tex-Mex tradition that travels well in a galley. Our local specialities are chosen for how they behave at altitude: brisket slices reheat cleanly in the oven, shrimp and grits keep their sauce apart, pralines and kolaches ride in snack boxes. The inflight menu for Ellington avoids anything that sweats in humid ramp air, which rules out delicate salads dressed too early. Private jet food from Texas is hearty by default, so we balance it with chilled ceviche-style plates and fresh citrus. Private jet platters of Gulf seafood, smoked meats and seasonal fruit suit a cabin of eight better than individual covers. Gourmet inflight meals are plated to be re-plated, with sauce in its own pot and herbs bagged separately. Private jet snacks lean on Texas pecans, jerky, tortilla chips with salsa, and fruit that survives a delay on the ramp.
Texas is the region this menu comes from, and Houston sets the tone: Gulf seafood, Tex-Mex, smoked barbecue, and Southern desserts. A private jet menu for KEFD starts there and adapts to what the galley can finish. Inflight menu choices lean on dishes that tolerate a hold on the apron: brisket, smoked sausage, enchiladas, jambalaya, grilled redfish. Local specialities such as pecan pie and kolaches double as private jet snacks. Private jet food in this part of Texas is generous in portion and heavy on spice, so mild alternatives are packed alongside. Private jet platters carry boudin, smoked brisket, pickles and fresh fruit; gourmet inflight meals follow the same logic with a clear service note on every dish. Nothing is plated for show; everything is packed to be finished in the cabin.
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.
Ellington sits on flat Gulf Coast ground at 32 feet, shared with NASA flight operations and the Texas Air National Guard, and its general aviation ramp sees corporate flights for the energy sector day in, day out. Private jet catering at KEFD means food that survives Houston humidity in a cabin that never gets a proper kitchen, so we pack for the galley you actually have. Inflight catering for these crews is built around the oven, the drawer and the seat number. Whether your trip needs in-flight catering for a quiet Tuesday rotation or aviation catering for a longer international leg, the brief starts with the aircraft type. Business aviation catering here leans on seafood, Tex-Mex and barbecue, all plated for the passenger cabin.
Houston executives book business jet catering and corporate jet catering with a quick brief and a firm slot. VIP flight catering for KEFD is packed for the galley: sauces apart, cold items chilled. Charter flight catering gets the same treatment. Luxury inflight catering is a private jet chef cooking a bespoke menu, often centred on Gulf seafood or smoked meats, with every dish labelled for service.
When a state visit aircraft lands at Ellington, state visit aircraft catering is cleared with the protocol office before any food is cooked. Government flight catering and head of state flight catering for KEFD are traced from ingredient to tray, and VIP aviation catering is handed over at the FBO by a small named team. Aviation catering for these movements says nothing about the passengers and leaves nothing unlabelled.
Houston's food leans on shellfish, wheat tortillas, peanut oil and pork, so allergens hide in places a first read would miss. For a kosher, halal, vegan or gluten free request we cook on a separate board, pack in a separate box and mark the lid with the seat number, so special meals reach the right passenger. Allergen free orders for a child or an adult follow the same procedure, and kids meals can be mild versions of the local menu. Tell us the restriction and the headcount and we build around it.
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.
Ask for crew meals at KEFD and we pack them as a separate order, billed with the rest. Flight crew meals, pilot meals and cockpit meals travel in their own crew meal boxes, marked CREW. Crew catering can offer different meals for pilots so captain and first officer never share a dish. Cabin crew meals ride in the same drawer on request.
At Ellington we deliver to the FBO and work with your handling agent. FBO catering is packed to the aircraft type, and catering delivery to the FBO ends at the cabin door. The general aviation terminal sees the handover, and ground handling catering keeps the slot honest. Handling agent catering stays simple.
Larger aircraft on the Ellington ramp may need a high loader for galley catering, depending on door height and the aircraft type. We confirm with your handling agent whether airside catering delivery is by van or lift, and we label every box with the galley position so aircraft provisioning matches the loading plan. Give us the type and the door you will use and we match the delivery to it.
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.
Ellington Airport is a joint-use field in Houston, Texas, used for general aviation, NASA flight operations and Air National Guard flying. Airport catering here serves business jets, charters and space-program crews. General aviation traffic is steady and the apron is wide and flat. FBO services and ground handling services are available on site.
For corporate flights out of Houston, Ellington is a working business aviation hub. Inflight catering, in-flight catering and aviation catering are built around the aircraft. Business aviation catering for executive jet catering and diplomatic flight catering follows protocol, and cabin crew meals ride along on request.
Customs in the United States checks food coming off foreign flights, especially fresh produce, meat and dairy. At Ellington we source locally and pack sealed, so catering bound for an outbound flight clears without issue. Tell your handling agent what you are carrying in.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Ellington Airport: an evening cabin service, alongside a request for yoghurt pots and fresh berries for 9 passengers. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. We left the salads stored until needed, which kept the first service manageable and reduced unnecessary handling. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point.”
“Having 5 guests request fresh fruit and breakfast pastries at KEFD meant planning the portions carefully while accounting for a short ground stop. The Galley Girls suggested separate meal boxes for the breakfast portions, and that choice worked well with our storage arrangement. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. When comparing aviation catering companies, I would look closely at galley preparation after this experience.”
“Between cabin checks at EFD, I coordinated avocado toast components and breakfast fruit for 4 guests and explained our concerns about a changing departure schedule. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. My main takeaway from this flight catering order was the practical approach to final order confirmation. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
Houston seafood moves with the season, so a Gulf shrimp cocktail costs more in some months than others, and any special-meal request adds its own line. That is how much private jet catering costs here: menu, covers, restrictions. You get a number from us after you send the brief.
Ask about lead time at Ellington and we ask about the crew first: how long they are on duty and how long they sit on the ground. The answer shapes the order. Short notice is fine; last-minute orders are handled and the line is open 24/7.
Short turnaround, strict customs: both are managed by choosing dishes and timing the handover to the slot. Houston is a busy port of entry and customs officers look closely at fresh produce on arrivals; outbound catering is simpler. Tell us the direction of the flight.
Your own food is fine, packed separately from ours. One Texas product, pecans or Gulf shrimp, can anchor the menu so it tastes like Houston. For international arrivals check customs rules for fresh items before you load.
Not as part of the charter. Is catering part of a charter into Texas? No: it is quoted and billed separately. US customs controls food imports, so for arrivals we recommend ordering locally at KEFD rather than carrying fresh provisions in.
Tail, pax and diets — a flight attendant takes it from there, day or night.
