Catering to your aircraft in Georgetown.
KGTU moves at the pace of a Texas business week, with light and midsize jets in and out. We write the menu around that, cook it, label it by seat, and deliver it to your handling agent for 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.
Georgetown is Texas Hill Country on the edge of the Blackland Prairie, and the private jet menu for GTU draws on both. A private jet menu here starts with Central Texas barbecue: brisket, pork ribs and sausage packed so the bark survives the drawer, with the sauce in its own pot. The inflight menu also carries kolaches, Gulf shrimp, and Hill Country peaches when they are in season, usually from June through August.
Private jet food for Texas travelers tends to mean comfort made carefully: chicken-fried steak boxed to stay crisp, pimento cheese with crackers, and pecan pie cut for service. These are local specialities that travel well because they are built for a plate, and our private jet platters and gourmet inflight meals follow the same logic. Private jet snacks include kolaches, jerky and spiced pecans, and the Georgetown, Texas pantry gives the crew something to eat on the way home.
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.
Georgetown Executive sits on a plain north of Austin where summer heat and spring thunderstorms decide how a trip runs, and that shapes private jet catering as much as the aircraft does. Inflight catering here leans on Texas Hill Country produce, Gulf seafood and slow-smoked meat, and aviation catering is built around what a light or midsize cabin can actually hold. Business aviation catering and executive jet catering for KGTU are written like a galley plan, with diplomatic flight catering handled by protocol and cabin crew meals packed for the jumpseat.
Executives flying out of Georgetown often want something plain and done properly. For business jet catering we cook the dishes to hold in the drawer, and corporate jet catering is labeled for each seat. VIP flight catering and charter flight catering get a menu cleared in advance, luxury inflight catering adds a plated course, and our private jet chef sets a bespoke menu around your guests.
Government flight catering and head of state flight catering at KGTU run through protocol, not through the kitchen: the menu is cleared, the team is named, and the traceability is kept. VIP aviation catering and state visit aircraft catering are handled quietly, with sealed boxes and no names on the labels.
Special meals at Georgetown start with the kitchen, because Texas cooking hides allergens in plain sight: flour in the gravy, peanut oil in the fryer, wheat in the barbecue rub. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards and sealed in their own boxes, with kids meals available on request. Each carries a seat number and a restriction card, so the crew can serve it without a conversation.
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.
Order crew meals with the passenger menu and they arrive labeled CREW. Flight crew meals at KGTU are simple and filling, pilot meals are two separate dishes when your policy requires it, and crew catering sits on its own line of the invoice. Cockpit meals are packed as crew meal boxes, and different meals for pilots keep a single allergen from reaching both seats.
Your food reaches the aircraft through the FBO. We arrange catering delivery to the FBO with the handling agent, who opens the right door at the general aviation terminal. Ground handling catering and FBO catering are confirmed by tail number, and handling agent catering is closed when the crew signs.
At KGTU the aircraft type decides how the food is loaded: a light jet takes a drawer and a small cooler by hand, while a larger cabin may need a high loader to reach the door. Galley catering here is planned around the oven, the chiller and the drawer space you actually have. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is confirmed against the tail before anything is cooked.
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.
Georgetown Executive Airport is a general aviation field north of Austin, built for business aircraft rather than airlines. Airport catering here is planned around the FBO services crews actually use, with ground handling services on a quiet apron and a short ramp.
Georgetown works as a business aviation hub for corporate flying north of Austin, and inflight catering and in-flight catering are ordered for flights in and out of KGTU. Aviation catering and business aviation catering cover the full run of cabin types, executive jet catering suits the larger arrivals, diplomatic flight catering is handled by protocol, and cabin crew meals are boxed for the rotation. Crew meals are added on request and invoiced like the rest of the order.
Anything arriving in the United States with food on board is inspected, and restricted items may be confiscated. At KGTU we cook inside the country and mark the boxes, so clearance stays with your handling agent and the FBO services on the field. Ground handling services and the business aviation hub routine at Georgetown are untouched by what we pack.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Georgetown Executive Airport at Johnny Gantt Field, 7 passengers had chosen smoked salmon bagels and sliced fruit, and two separate meal services needed to be reflected in the order. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The order made business jet catering feel manageable because the catering handover had been considered beforehand. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
“One detail shaped our order at Georgetown Executive Airport at Johnny Gantt Field: a short ground stop, alongside a request for herb chicken with a quinoa salad for 6 passengers. With business aviation catering, careful attention to written menu details matters as much to our crew as the menu itself. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. The sauces were easy to locate during our cabin checks.”
“The cabin briefing at KGTU included 6 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing a tight boarding window. With jet catering, careful attention to catering handover matters as much to our crew as the menu itself. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Pricing for private jet catering at GTU follows the menu, and customs rules for this country can reshape it. Foreign-sourced meat and fresh produce are restricted, so we cook locally and pack to meet US requirements. A pecan pie and a kolache box is a small order; a full hot dinner with seafood is a larger one, and we quote either one in writing.
Lead time at Georgetown depends on the aircraft: a light jet's galley holds less, so we agree the menu early, while a bigger cabin gives us more room. A pecan pie is easy to add, brisket for ten needs planning. Late requests are accepted and treated as normal work.
A delayed departure should not become a food problem at customs. Loaded abroad, meat and produce may be restricted on arrival in Texas. Our dishes are cooked locally and labeled, so a storm delay costs you nothing at clearance.
Ordering the way back from Georgetown avoids carrying food through customs twice. A brisket lunch, kolaches and cut fruit leave Texas ready for the cabin. If you do bring your own, declare it, and expect meat and produce to be checked.
Short answer: no. The charter agreement does not cover catering, and a night departure from Georgetown makes no difference. You order the food, we invoice it on its own, and it is delivered to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
