Catering to your aircraft in Alamogordo.
The Tularosa Basin sets the rhythm at KHMN: dry air, bright afternoons and storms that rearrange departures. Trays are packed to hold, labelled for your seats and passed to 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.
Alamogordo sits in New Mexico's Tularosa Basin, and the private jet menu for Holloman Air Force Base starts with what that desert grows. Pistachios from the groves around the basin become a salted topping for a chilled salad. Hatch and Chimayo chile give the inflight menu its heat: red chile on a braise, green chile folded into a cheese plate. Private jet food from this region travels well because it is dry-country cooking, built to be portioned from a drawer.
Local specialities are what make a KHMN order feel placed rather than generic. Pinon nuts, blue corn and roasted green chile appear in private jet platters that stay cold, while a New Mexico posole or carne adovada arrives hot and re-plated from the oven. Between courses, private jet snacks such as spiced pistachios and blue corn chips ride in the same drawer, with the salsa kept apart so nothing softens, and every New Mexico dish is labelled for the seat it belongs to.
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.
Holloman Air Force Base sits at 4,093 ft in the Tularosa Basin, a military field that business aircraft reach only with prior arrangement, and that changes how every tray is planned. Private jet catering for KHMN is built around the dry air, the green chile of New Mexico and an access list that is settled before the aircraft is. The same kitchen supplies inflight catering, in-flight catering and aviation catering to this field, and business aviation catering here follows the permissions of the base. Executive jet catering and diplomatic flight catering for Alamogordo are cleared through the handling agent, and cabin crew meals are packed beside the guest service.
When a corporate jet catering request reaches KHMN, the first question is the galley, and the second is access. Business jet catering at Alamogordo is built around a private jet chef's bespoke menu: chilled courses that survive the desert heat, a single hot dish for the oven. VIP flight catering and charter flight catering get the same care, and luxury inflight catering starts with seat numbers.
On an Air Force installation, protocol decides the sequence. For government flight catering and head of state flight catering at KHMN, the menu is approved first and the handover point agreed second. VIP aviation catering and state visit aircraft catering rely on one contact, one team and a quiet delivery.
Special meals at Holloman Air Force Base are planned around New Mexico cooking, where the allergen to watch is rarely obvious: flour thickens many chile sauces, lard sits in traditional tortillas, and tree nuts such as pistachio and pinon appear in salads and toppings. We prepare kosher, halal, vegan and gluten free dishes on a separate board, mark every allergen free tray by seat number, and pack kids meals as their own box so a guest tray is never opened by mistake.
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 Holloman are ordered on request and invoiced like the rest of the order. Flight crew meals are packed separately from the guests, and pilot meals are built to be eaten one-handed on a short turn. Crew catering for KHMN includes cockpit meals that need no plate, crew meal boxes labelled CREW, and different meals for pilots when the operator's policy calls for it. Cabin crew meals are boxed with the cabin service.
FBO catering at Holloman means a handover through the general aviation terminal or the base's authorised contact. Catering delivery to the FBO is arranged with your handling agent, and ground handling catering follows the base's access rules. Handling agent catering here is the same process: agree the point, confirm the aircraft, pass the trays.
Loading at Holloman is dictated by the type parked on the ramp. A light jet takes trays through the main door, while a larger cabin may need a high loader at the sill. Galley catering is cut to the galley you have, and airside catering delivery runs through the handling agent under the base's access rules. Aircraft provisioning for a heavy type is planned against the door height, the galley depth and the number of drawers.
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.
KHMN is an Air Force installation first and a business aviation hub only by arrangement. For airport catering, that means access, a point of contact and a handover agreed in advance. General aviation traffic uses FBO services and ground handling services under the base's permissions.
Business aviation catering at Holloman is occasional and specific: official visits, transient aircraft and the odd corporate charter into the basin. Inflight catering and in-flight catering here lean on New Mexico produce, aviation catering is arranged around base access, and executive jet catering follows the same rules. Diplomatic flight catering is cleared through protocol, and cabin crew meals are boxed separately.
Food entering the United States is subject to customs and agricultural inspection: meat, dairy, fresh fruit and plants from abroad may be restricted. Catering prepared in New Mexico and delivered to the aircraft avoids most of that, and anything left from an international leg is handled by the aircraft's customs arrangements.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Holloman Air Force Base, our 4 guests wanted a cold lunch with cheese and fruit, organised sensibly around a short ground stop. I asked The Galley Girls to review the fruit plates quantities against the passenger brief, and the proposed portions made sense. My main takeaway from this inflight catering order was the practical approach to portion planning. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
“For 11 passengers departing from KHMN, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was two separate meal services. For in-flight catering, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. Keeping the desserts aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Passenger preferences led us to avocado toast components and breakfast fruit at HMN; 6 portions were needed, with an evening cabin service factored into preparation. For vip inflight catering, that attention to storage requirements made the order noticeably easier to manage. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
Think of it dish by dish. A posole and a blue corn salad cost very little to build, whereas a plated Southwest tasting course for eight costs more. Private jet catering at KHMN is quoted per menu once we know the covers, and a chile-led selection tends to sit on the lighter side.
What shapes lead time here is clearance, not cooking. Tell us the tail, the slot and the covers, and we check access with the handling agent. US customs controls on meat, fruit and dairy apply to inbound food, but a locally prepared order sidesteps most of that. Last-minute orders are handled.
A heavy type usually has the galley for a multi-course service, but customs rules do not shrink with the aircraft. US border inspection still applies to inbound food, so a Holloman menu prepared in New Mexico simply sidesteps it.
It's allowed, and sometimes handy, but New Mexico's summer weather window decides how long the food waits. A delayed departure from KHMN turns an unchilled salad into a problem, so we suggest ordering and letting us manage temperatures.
A return leg is simply another order. The charter agreement does not carry food, so for the flight back from HMN we take the new covers, any special meals and the slot, and invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
