Catering to your aircraft in Murrieta.
In Murrieta, the day starts early in avocado and citrus country, and the flights into RBK follow it. We build each order around the aircraft on the ramp, pack it for the galley and deliver to your FBO, day or night.
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.
Murrieta and the Temecula Valley give a private jet menu for French Valley Airport a clear regional voice. The inflight menu draws on California citrus, Hass avocado, and the olive oil and cheese made around Temecula wine country, so private jet food here tastes of the place it left. These local specialities travel well in a light-jet galley: avocado is cut to order, citrus is segmented and kept chilled, and cheese is boxed per cabin. Private jet platters are built in Murrieta around what is in season, gourmet inflight meals lean on grilled California produce, and private jet snacks run to dried fruit, nuts and kettle chips. Southern California is also tri-tip country, a barbecue cut that eats well cold or warmed.
What does a private jet menu for French Valley Airport taste like? Like inland Southern California: Valley citrus, Hass avocado, wine-country cheese, and tri-tip, the local barbecue cut. Our inflight menu for Murrieta flights is written around those local specialities, each one described the way it actually travels in a galley. Private jet food from this region is fresh and light; private jet platters pair seasonal fruit with cured meats, gourmet inflight meals use grilled vegetables and sauce-apart proteins, and private jet snacks stay simple. Murrieta orders for RBK are packed to the aircraft type, never to a template.
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 1,350 feet in the Murrieta hills, French Valley Airport (RBK, filed also as F70 and KF70) sees light jets and turboprops more than anything else, and private jet catering here is built around small galleys and short, precise orders. Inflight catering for these cabins leans on cold plates and one-pot hot dishes, and our aviation catering follows the same logic. For business aviation catering in Southern California wine country, executive jet catering is packed to the aircraft you actually fly, and cabin crew meals are boxed on request. Diplomatic flight catering is handled through a protocol-checked order, and in-flight catering of every kind is invoiced like the rest of the order.
Business jet catering at RBK is usually a corporate or executive trip into Southern California wine country, often a light jet with a small galley. The private jet chef writes a bespoke menu around what that cabin can hold: corporate jet catering for four, VIP flight catering for a quiet lunch, charter flight catering for a family. Luxury inflight catering in Murrieta leans on grilled produce, citrus and wine-country cheese.
When a delegation lands at RBK, the menu is checked by protocol first. We handle government flight catering and head of state flight catering through a single brief, with sealed trays for VIP aviation catering and state visit aircraft catering, discretion kept throughout.
Special meals for flights out of RBK are written against a Southern California kitchen, where the hidden allergens are tree nuts in sauces, sesame in dressings, and shared fryers for tortillas. Kosher, halal, vegan and gluten free orders are cooked and packed on a separate board and sealed on their own; allergen free requests are traced ingredient by ingredient, and kids meals are portioned for small hands. It is a procedure, written by seat number, not a promise on a label.
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.
A crew waiting out duty time at RBK needs food that works at the jumpseat. Crew meals, flight crew meals and pilot meals are packed separately from the cabin, cockpit meals travel in crew meal boxes, and crew catering is handled as a line of its own on request. Different meals for pilots are available when the operator asks, and cabin crew meals can be added.
FBO catering at French Valley means we hand over at the aircraft, through the general aviation terminal or your handling agent. Catering delivery to the FBO is coordinated with ground handling catering so the cart reaches the ramp on your slot, and handling agent catering stays one phone call.
French Valley handles light and midsize aircraft, so galley catering rarely needs a high loader: most provisioning is carried up the airstairs and stowed by hand. For anything larger, tell us the type and the door height, and airside catering delivery is arranged with your handling agent. Aircraft provisioning at Murrieta is planned around the galley you have, not the one on the spec sheet.
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.
French Valley Airport (RBK) is a general aviation field in Murrieta, Riverside County, and a small business aviation hub for light jets and turboprops heading to Temecula wine country. The apron is quiet, the airport catering demand steady, and the FBO services and ground handling services on the field are what a crew meets at the foot of the airstairs. It is filed also as F70 and KF70.
Business aviation catering at French Valley follows the wine-country calendar: harvest weekends, spring blooms and events in Temecula. Inflight catering and in-flight catering for these trips is light and fresh, aviation catering is packed cold-forward, and executive jet catering adapts to any seat count. Cabin crew meals are boxed on request, and diplomatic flight catering is cleared through protocol.
French Valley sees mostly domestic traffic. Anything arriving from abroad clears US customs at another port first, and the US agriculture rules on fresh produce and meat still apply to food carried aboard. As a business aviation hub, RBK works best when the galley is stocked locally, which keeps the customs question off the crew's plate.
Average rating from the cabin crew and pilots we cater for.
“I wanted mushroom risotto and a green salad for 10 guests at RBK, packed sensibly for a cabin team dealing with a family lunch request. I appreciated the emphasis on portion planning throughout the jet catering arrangements. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“Food presentation mattered to our 2 guests, but two separate meal services also had to be considered when organising chicken skewers with a couscous salad at French Valley Airport. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. The side dishes were easy to locate during our cabin checks. This experience of VIP flight catering gave us a useful reference for managing cabin service sequence on another departure.”
“Our priority at French Valley Airport was a cheese board and savoury canapés for 8 passengers, with different crew meal preferences shaping the service plan. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. Our brief for charter flight catering was met with a sensible plan for cabin service sequence.”
Cost on a government flight into French Valley depends less on distance than on handling: security checks, separate crew trays, and any menu cleared by a protocol office. We quote after we see the brief. Private jet catering is a line of its own, commercial and invoiced like any order.
Order special meals with the tail number and the passenger list; we confirm each restriction back to you. Late changes are still handled by phone or email, day or night.
Ground time at French Valley can be long when duty time runs out; customs rules on food apply to international arrivals only. Order local, and the question disappears.
If you carry food on, mind the departure slot: unlabeled items slow the turn. We deliver ready to serve and marked by seat, which fits a quick RBK turnaround better.
The charter contract and the meal order are two different things. Whatever you want from the Murrieta menu, including wine-country cheese, is ordered and invoiced as catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
