Catering to your aircraft in Fredericksburg.
Gillespie County Airport sees business aviation traffic tied to the Texas Hill Country: wine weekends, wildflower season, family visits. Crews flying into Fredericksburg get catering packed for the aircraft on the apron.
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.
Fredericksburg cooks German and Texan at once, and the Hill Country supplies the produce. For a private jet menu at T82 we pull from that: peach salad and goat cheese when the season allows, brisket from the pit, bratwurst and sauerkraut, and strudel to finish. Each one is described the way it flies, what stays chilled, what goes in the oven, what travels with its sauce apart. Private jet food in Texas can be generous without being messy in a small galley.
Gillespie County Airport serves a town that is famous for peaches, wine and bakeries, so the inflight menu writes itself. Private jet platters carry smoked sausage, cheeses and Texas pecans; gourmet inflight meals include roasted chicken with Hill Country herbs, or brisket with pickled onions; private jet snacks cover kolaches, trail mix with pecans and peach preserve on crackers. These local specialities are portioned per passenger and marked by seat.
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.
Gillespie County Airport sits at 1,695 feet in the Texas Hill Country, and the traffic it sees is wine-weekend and wildflower-season business aviation. Private jet catering for T82 is built around that: peaches in summer, German bakery in the cabin, a galley that rarely has more than a small oven. Inflight catering here is packed for the aircraft you actually fly, and aviation catering is handed over at the FBO or to your handling agent. Business aviation catering and executive jet catering orders follow the same routine, diplomatic flight catering is cleared in advance, and cabin crew meals are packed alongside.
At Gillespie County Airport, business jet catering follows the guests: late brunches, wine-country lunches, simple dinners. Our private jet chef shapes a bespoke menu for corporate jet catering and charter flight catering from T82. VIP flight catering and luxury inflight catering rely on peaches, pecans and local cheeses, packed to suit the galley.
For state visit aircraft catering at T82, the menu is agreed through the protocol office before the aircraft lands. Government flight catering and head of state flight catering use named staff and sealed packaging, and VIP aviation catering stays discreet at a small field like Fredericksburg.
Fredericksburg kitchens lean on flour, butter, pork and pecans, so allergens hide in the pastry, the spaetzle and the praline. Kosher, halal, vegan and gluten free meals are prepared as a procedure: a separate board, a separate box, sealed and marked with a seat number. Allergen free and kids meals are handled the same way, and special meals are confirmed with you before the aircraft leaves the ground.
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.
Fredericksburg crews often wait on the ground during a wine weekend, so crew meals are built to last in the drawer. Flight crew meals and crew catering are ordered on request and billed as part of the invoice. Pilot meals and cockpit meals come in crew meal boxes, with different meals for pilots when needed, and cabin crew meals are packed beside them.
FBO catering at Gillespie County Airport is handed over at the general aviation terminal or directly to your handling agent. Catering delivery to the FBO is coordinated with ground handling catering: we need the tail, the slot and the person who opens the aircraft door. Handling agent catering stays simple on a small field.
Aircraft that call at Gillespie County Airport are mostly light and midsize jets, so galley catering is loaded by hand through the cabin door, with no high loader needed on the apron. For a larger type, we ask the tail number in advance, because airside catering delivery and aircraft provisioning depend on the door height and the galley layout of the aircraft.
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.
Gillespie County Airport is a general aviation field at 1,695 feet serving Fredericksburg, Texas. It handles business aviation arrivals for the Hill Country, with a single runway and a small terminal.
Airport catering at Gillespie County is shaped by seasons: spring wildflowers, summer peaches, autumn wine events. General aviation dominates, and FBO services and ground handling services are small and personal. As a business aviation hub for the Hill Country, T82 brings inflight catering and in-flight catering orders that follow the calendar. Aviation catering and business aviation catering here use local product, executive jet catering favours simple menus, diplomatic flight catering is rare, and cabin crew meals travel with each order.
Flights arriving from abroad into Texas are subject to US customs and agricultural food-import rules: fresh meat, dairy, fruit and produce are restricted. Tell us the arrival country and the previous leg when you order, so the menu respects both.
Average rating from the cabin crew and pilots we cater for.
“Getting a selection of petits fours and sandwiches ready for 4 guests at Gillespie County Airport required an order that accounted for a short ground stop. Our brief for private jet menu was met with a sensible plan for meal organisation. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
“An order of vegetarian wraps and colourful salads for 6 people at Gillespie County Airport had to be organised around several individual meal preferences. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point.”
“Between cabin checks at Gillespie County Airport, I coordinated smoked salmon bagels and sliced fruit for 4 guests and explained our concerns about a changing departure schedule. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. The catering handover stood out more than any sales pitch about in flight catering.”
Special meals do not have a separate rate card. At T82, a vegan Hill Country plate made without cheese or butter is quoted on what goes in it, and a sealed kosher or halal meal on how it is sourced and packed. Tell us the restriction and the seat, and we price it.
For crews with limited duty time, we keep the menu short: cold platters from Fredericksburg that need no oven, and one hot dish if the galley allows. Last-minute orders at T82 are handled day or night, delivered through the FBO.
Customs rules concern the arrival country more than Gillespie County Airport. With a short slot we keep the menu simple: sealed cold platters, individually packed, handed to your handling agent so they pass cleanly.
Passengers often want to carry something from town. At T82 we can build a Fredericksburg product into the order, such as pecans, peach preserve or pastry, and pack it so it travels cleanly and respects customs at arrival.
No. Whatever the private jet charter contract covers, meals are not on that list: you order catering separately and it is invoiced separately. Arriving in Texas from abroad, US customs and agricultural rules restrict fresh meat, dairy and produce, so we tell you what can stay on the menu before you order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
