Catering to your aircraft in Ely.
KELY is a quiet Nevada stop with little around the terminal, so what you order is what you eat. We pack and label it for your crew 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.
Ely is the Nevada high desert: ranch country, old copper-mining history and a plain table. A private jet menu built around the Nevada region leans on what travels well, so the inflight menu here is short and honest.
Local specialities from eastern Nevada are mostly ranch food: beef, lamb, Basque-influenced stews and pine nuts from the basin ranges. We treat each as private jet food: sliced cold, or packed for the oven, with sauce apart.
Private jet platters here are built around cured and smoked meats, cheese and dried fruit. Gourmet inflight meals come hot from the oven or chilled, re-plated by you. Private jet snacks stay simple: nuts, jerky-style beef, fruit.
At 6,259 feet the air is dry and cold in winter, so we pack hot items sealed and cold items chilled, and leave the Nevada ranch flavours for you to plate.
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.
Ely Airport Yelland Field sits at 6,259 feet in eastern Nevada, where winter cold and thin summer air shape how a trip is catered. Private jet catering here is planned around the galley you have and the FBO that meets you. Inflight catering, in-flight catering and aviation catering for KELY are cooked and packed for that galley. For business aviation catering and executive jet catering we confirm tail, slot and headcount; diplomatic flight catering goes through protocol first, and cabin crew meals are ordered separately.
Ely sees executives heading for the ranches and mines of eastern Nevada. For business jet catering, the private jet chef writes a bespoke menu around what the oven can finish. Corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering at Ely all follow the tail and slot you send.
When an official party lands at Ely, protocol decides the menu and the team. We handle government flight catering and head of state flight catering with traceable, sealed trays, and VIP aviation catering and state visit aircraft catering are handed over without fuss.
Eastern Nevada kitchens lean on beef, dairy, wheat and nuts, and pine nuts are a local staple, so allergen free service at Ely starts with a separate board and a separate box. Kosher, halal, vegan and gluten free special meals are cooked apart and sealed, and kids meals follow the same labelling. Each dish is marked by seat number, never by name.
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.
Crew meals at Ely are a line you add on request, priced and invoiced with everything else. Flight crew meals and pilot meals run hot or cold, and crew catering arrives as crew meal boxes marked CREW. Cockpit meals are packed for one hand and a short pause, and different meals for pilots are available when the operator policy asks. Cabin crew meals follow the same box, so the back of the aircraft is not forgotten.
At KELY we coordinate FBO catering with your handling agent. Catering delivery to the FBO is made to the general aviation terminal, and ground handling catering is then passed plane-side. Handling agent catering is written into the order.
At KELY the aircraft type decides how galley catering gets from the ramp to the cabin. A light or midsize jet takes trays through the main door by hand; a larger cabin may need a high loader arranged through your handling agent. We state the door height and galley layout in the order, so airside catering delivery and aircraft provisioning match the aircraft, not a guess.
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.
KELY, also filed as ELY, is a quiet Nevada airport at 6,259 feet. Business aviation hub it is not, but general aviation does use it, and airport catering here is simple, arranged ahead with the FBO services and ground handling services on the field.
Ely is not a business aviation hub, but ranchers, mine visitors and outdoor parties still fly in, and ground handling services meet them at the ramp. Inflight catering and in-flight catering are arranged by tail, so business aviation catering and executive jet catering here follow the galley you actually carry. Aviation catering for a state party goes through protocol first: diplomatic flight catering is cleared before anything is cooked, while cabin crew meals are simply added to the order.
US customs and agriculture rules apply at KELY to any food arriving from outside the country, and your handling agent through the ground handling services on the field can tell you what is held at the door. Locally cooked trays avoid that, and we flag any restriction before you confirm the order.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at KELY: a late menu amendment, alongside a request for a selection of petits fours and sandwiches for 5 passengers. Our brief for private jet catering menu was met with a sensible plan for final order confirmation. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation.”
“Despite limited fridge space, we wanted the 10 guests at ELY to enjoy prawn salad and small fruit plates without a complicated cabin service. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. That left time to check the salads properly before the passengers were ready for the next part of the service. This experience of private aviation catering gave us a useful reference for managing written menu details on another departure.”
“Service planning came first at Ely Airport Yelland Field, with 4 passengers choosing roasted vegetable bowls with separate dressings and two separate meal services influencing our preparation. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. With business jet catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
Delegations vary, so private jet catering at ELY is quoted per order. A plated dinner for eight with sealed boxes costs more than platters for twelve. We give you the figure once we have the menu and the protocol notes.
Special meals are easiest when the request arrives with the booking, because a kosher or halal supplier has to be confirmed. At Ely we also handle last-minute requests, and allergen free orders are always cooked apart.
Waiting at KELY means a short walk to the terminal and little else. Customs only matters for food that arrives from abroad; locally cooked crew meals avoid that question.
Personal food is allowed, but a short turnaround at ELY is where catering pays off: sealed, labelled by seat, ready for your oven. Imported fresh items can be stopped on arrival.
No, the charter does not cover catering. A local product such as prickly pear or ranch beef is ordered with the tail and slot and billed as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
