Catering to your aircraft in Hailey.
At 5,318 ft in the Wood River Valley, KSUN is a field where weather and season set the menu. We pack for the crew first and the cabin second, and the handover is 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.
Idaho is potato country, trout water and high-desert ranch land, and a private jet menu built around it reads differently from one written for the coast. For Hailey and the Wood River Valley, the inflight menu leans on rainbow trout, Idaho potatoes, huckleberry, bison and local cheese, all packed as private jet food that survives a cabin at altitude.
Our private jet platters here pair cold smoked trout, valley greens and Idaho cheeses, with gourmet inflight meals such as bison short rib or potato gratin that finish in the galley oven. Private jet snacks run to huckleberry bars, roasted nuts and dark chocolate for the cabin, so the Idaho table travels with the aircraft.
These local specialities are chosen for how they behave in a galley: nothing that weeps, nothing that needs a flame, and a sauce in its own pot. Hailey guests in ski season ask for hearty, warm plates; summer guests want light, cold and fresh from the valley farms.
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.
Friedman Memorial sits at 5,318 feet in Idaho's Wood River Valley, and the field's seasons decide the menu: private jet catering here swings between ski-week cold platters and summer garden lunches. Sun Valley traffic is heavy with inflight catering for midsize and large-cabin jets, and the aviation catering brief changes with the weather as much as with the tail. We write business aviation catering for executive jet catering crews who know the galley, handle diplomatic flight catering when a delegation overflies the valley, and pack cabin crew meals for the leg home.
Who flies into Hailey sets the order: a corporate group, a family or a charter party. Business jet catering, corporate jet catering and VIP flight catering are planned around the galley, and charter flight catering is packed to hold. Our private jet chef writes a bespoke menu from the valley's ingredients; luxury inflight catering means detail, not decoration.
Government flight catering into Hailey is cleared by protocol before anything is cooked. Head of state flight catering and VIP aviation catering are planned with a named team, traceable ingredients and a discreet handover. State visit aircraft catering at KSUN is sealed, labelled and handed to the handling agent.
Special meals at Hailey run through a procedure, not a promise. In the Wood River Valley the hidden allergens are often in the sauces and the baked goods: nut oils in pastry, dairy in potato dishes, wheat in thickened gravies. Kosher, halal, vegan, gluten free, allergen free and kids meals are prepared on separate boards and packed apart, marked by seat number, so a restricted guest's plate never touches the main service.
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 a ski-week turn at KSUN, the crew eats last and quickly. Crew meals, flight crew meals and pilot meals arrive in crew meal boxes marked for the cockpit, and crew catering can cover a full day. Cockpit meals stay separate, and different meals for pilots can be arranged on request, billed with the order.
FBO catering at Friedman Memorial is delivered to the FBO on your slot. Catering delivery to the FBO and the general aviation terminal is coordinated with your handling agent, so ground handling catering reaches the aircraft as the ramp allows. Handling agent catering is simple when we know the tail and the parking.
Friedman Memorial handles mostly midsize and large-cabin business jets, and the aircraft type decides the loading: a smaller cabin takes carry-on style boxes through the door, while a larger aircraft with a high galley may need a lift. Galley catering is packed to fit the drawers and ovens you actually have, and airside catering delivery is coordinated with the handling agent for the ramp. For aircraft provisioning on a busy ski-week ramp, tell us the type and the galley layout.
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.
Friedman Memorial serves the Sun Valley area at 5,318 feet in a mountain valley, and it is a general aviation airport first. Airport catering here is shaped by terrain and weather: a ramp that fills in winter and a runway that limits some types.
Business aviation hub traffic here peaks in winter and in the festival weeks of summer. Inflight catering and in-flight catering for these visits is planned around the schedule; aviation catering and business aviation catering follow the weather. Executive jet catering, diplomatic flight catering and cabin crew meals all pass through the same FBO services and ground handling services.
International arrivals into Hailey clear US customs and agriculture rules, which limit fresh meat, dairy and produce left aboard. Domestic flights have no border check on food, but we still pack to what the aircraft will use.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at KSUN, where 3 guests expected vegetable tartlets and a dessert selection despite a changing departure schedule. The order made private jet food feel manageable because the packing arrangement had been considered beforehand. Instead of asking us to improvise, The Galley Girls explained how the snack boxes could be arranged during service. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“My order at SUN covered avocado toast components and breakfast fruit for 11 guests, with a practical service plan needed because of a revised passenger count. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. Our colleague could take over the canapés without asking where every component had been placed during preparation. The packing arrangement stood out more than any sales pitch about private jet meals.”
“Working around two separate meal services at Friedman Memorial Airport, I asked for a charcuterie board and fresh bread in portions appropriate for our 9 passengers. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the main courses listed separately when checking how much space the complete order would require. The storage requirements stood out more than any sales pitch about private jet menu.”
For a cabin with no passengers, we pack only what the crew will eat and nothing the galley has to finish. How much does private jet catering cost in that case? Little. Add guests, hot courses and seasonal ingredients and the figure follows.
We do not ask for a figure, we ask for the plan: how many services, which crew, which galley. At KSUN that is enough, and orders placed late are still handled.
Customs matters at Friedman Memorial only when the flight is international. The late passenger count then decides how much we pack, and any unused fresh food stays subject to US agriculture rules on arrival, so we avoid over-supplying.
A delegation flying into KSUN can carry its own provisions, but we recommend ordering locally so ingredients are traceable and the order is cleared by protocol before anything is cooked. Food brought from abroad faces US customs rules.
Catering sits on its own invoice, charter or not. For one restricted guest at KSUN we send you a short description of how the meal was prepared and packed, so you can serve it with confidence.
Tail, pax and diets — a flight attendant takes it from there, day or night.
