Catering to your aircraft in Houston.
Houston runs on energy deals, medical missions and Gulf Coast humidity, and a galley at George Bush Intercontinental has to cope with all three. We cook and pack for your aircraft, label the drawers by seat, and hand over at the FBO or with your 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.
Texas cooking travels better than most regional food, as long as it is packed with the galley in mind. Slow-smoked brisket is sliced against the grain, boxed with its own jus, and warmed in the aircraft oven rather than re-fired. Gulf shrimp comes peeled and chilled, with the cocktail sauce in a separate pot so nothing weeps in the drawer.
Houston's table is also Vietnamese, Mexican and Cajun, and that shows up in the private jet menu: beef pho broth in a sealed container with noodles and herbs packed apart, tacos al pastor built on warm tortillas, gumbo that reheats cleanly. For an inflight menu out of Houston, we pick what holds at altitude and in a small galley, and we name every item on the card.
Local specialities cover the sweet course as well: pecan pralines, pecan pie squares and kolaches for an early morning slot. For private jet food at KIAH, we label the heat level of anything Tex-Mex, because a cabin full of passengers rarely agrees on jalapeño.
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.
Oil and gas executives, hospital charters and Gulf Coast leisure flights all pass through KIAH, and each wants a different tray. Our private jet catering for Houston is written by former VIP flight attendants who know the oven you actually have. Business aviation catering and executive jet catering share one rule here: nothing arrives that needs a kitchen on board. Diplomatic flight catering and cabin crew meals follow the same discipline, handled with discretion.
Business jet catering at George Bush Intercontinental starts with the brief: corporate jet catering for an energy delegation wants a different card than a charter flight catering order for a wedding party. A private jet chef writes a bespoke menu around the aircraft's galley, VIP flight catering follows the cabin's service style, and luxury inflight catering is plated the way the crew serves it.
For Houston, VIP aviation catering is agreed with the protocol office, not the kitchen. Government flight catering is traceable and discreet, head of state flight catering is sealed and seat-marked, and state visit aircraft catering is handled by a small, named crew.
Houston is a big, mixed city and the requests we see at KIAH reflect it: kosher for medical and business travellers, halal for Gulf and South Asian delegations, vegan and gluten free for wellness-minded guests, plus allergen free and kids meals for family charters. Special meals are matched to the seat plan, boxed separately, and marked with the card number. In a Texas kitchen, hidden allergens usually sit in the sauces and rubs, so we say which ones.
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 KIAH are ordered on request and invoiced like everything else. Flight crew meals are packed for a rotation in humid weather: cold, easy to eat, nothing that smells through the cockpit. Pilot meals can be different for captain and first officer, as operator policy asks, and cockpit meals are boxed one-handed friendly. Our crew catering for Houston leans on filling Texas plates: a brisket sandwich that eats cold, a chicken salad, fruit. Crew meal boxes are labelled CREW so they never mix with the guest trays, and different meals for pilots go in separate boxes.
FBO catering at George Bush Intercontinental is a handover, not a delivery run. We bring the order to the FBO, and the handling agent opens the ramp for the aircraft. Catering delivery to the FBO follows the general aviation terminal's access rules, and ground handling catering is arranged with your handling agent catering contact.
Large aircraft out of KIAH need galley catering delivered to the right door. Heavy jets with high sills call for a high loader, and the handling agent arranges that for airside catering delivery. We tell you what the aircraft type needs, so aircraft provisioning matches the galley layout, the trolley sizes and the carts you actually carry.
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.
George Bush Intercontinental is Houston's main commercial airport and a long-haul gateway, with a general aviation terminal that serves business aviation. Airport catering for private jets works alongside the scheduled operations, and FBO services and ground handling services are available for visiting aircraft.
Houston's energy industry and medical centre drive business aviation at KIAH. Inflight catering, in-flight catering, aviation catering and business aviation catering are ordered for corporate trips, executive jet catering suits private owners, and diplomatic flight catering and cabin crew meals cover official and crew needs. It is a business aviation hub with seasonal peaks around conferences and storms.
US customs and agriculture rules govern catering at KIAH. International arrivals may not unload foreign fresh meat, produce or dairy, and leftover food from abroad is declared. Ordering the return leg here keeps the galley compliant, and the handling agent explains the local procedure.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at George Bush Intercontinental Airport, where our order of mini sandwiches and individual desserts for 3 people involved a late menu amendment. For our team, the strongest part of their private jet menu was how they handled crew briefing. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Despite two separate meal services, we wanted the 2 guests at KIAH to enjoy poached fish with steamed rice without a complicated cabin service. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“Small packing details became important at IAH: our 11 passengers wanted a light pasta dish with grilled vegetables, and we had different crew meal preferences. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into shallow trays that were easy to handle. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this in flight catering order was the practical approach to meal organisation.”
We quote per menu, not per tray, and the aircraft type shapes it. Galley capacity at IAH decides whether you get a hot course or a cold one, and seafood-heavy cards cost more than barbecue-based ones.
A clear seasonal window, such as a dry October week, makes ordering simple. In storm season, send what you know and we adapt. Last-minute orders are handled at KIAH.
Customs at IAH covers meat, fruit and dairy. A return-leg order made from Houston avoids surprises: we keep items processed and packaged so they clear without fuss.
Bringing your own food works, but early morning slots at KIAH rarely line up with open kitchens. We pack what you would otherwise have to carry, with labels and heating notes.
Catering is invoiced separately. The handling agent at IAH decides who can reach the aircraft, so we agree access first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
