Catering to your aircraft in Horseshoe Bay.
Horseshoe Bay Resort Airpark is a resort field, 1,093 ft up in Texas, and its flights are family and corporate retreats. We pack the galley food for crew and guests alike.
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.
Private jet menu for Horseshoe Bay starts with what Texas does well. Hill Country brisket, smoked low and sliced cold or reheated with its sauce in a separate pot, travels better than most hot dishes. Gulf shrimp, Fredericksburg peaches in season and pecan pastries round out an inflight menu that tastes of the region. Local specialities like kolaches and Tex-Mex cold plates also suit a short hop. Private jet food for a Horseshoe Bay departure is planned around Texas, and Texas is an easy region to write for.
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.
Horseshoe Bay Resort Airpark sits on the Texas Hill Country shore of Lake LBJ, at 1,093 ft, and its traffic is resort traffic: golf groups, family weekends, corporate retreats. Private jet catering here is built for that pattern, with food that suits a galley and a handover at the FBO. Inflight catering and aviation catering for the crew come on request, and the same applies to in-flight catering for a full cabin. Business aviation catering, executive jet catering and diplomatic flight catering follow one routine at KDZB, and cabin crew meals are ordered alongside the guest menu.
Retreat flights into KDZB are the core of business jet catering here. Corporate jet catering and VIP flight catering start with the headcount, charter flight catering with the tail. Our private jet chef writes a bespoke menu from Hill Country ingredients, and luxury inflight catering is packed to the aircraft's galley.
When a delegation uses KDZB, government flight catering is planned from the protocol office outward. Head of state flight catering follows a traceable menu, and state visit aircraft catering and VIP aviation catering stay discreet, with a named team on the order.
Texas kitchens lean on pork, butter and wheat, so allergens hide in the rubs, the tortillas and the barbecue sauces. Special meals for Horseshoe Bay (kosher, halal, vegan, gluten free, allergen free, kids meals) are cooked on a separate board and boxed apart from the guest trays, with the seat number on the label and no names.
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 request, crew meals at KDZB are invoiced as any other order. We pack flight crew meals in labelled crew meal boxes, with pilot meals that eat well during a short turn. Crew catering follows the rotation, cockpit meals suit a tray on the lap, and different meals for pilots are written in separate dishes.
FBO catering at Horseshoe Bay is handed over at the aircraft by the FBO or your handling agent. Catering delivery to the FBO follows your slot, the general aviation terminal is where the gate opens, and ground handling catering and handling agent catering share the airside pass.
Most aircraft using Horseshoe Bay Resort Airpark are light and midsize jets, and the galley is the one that comes with the type. Galley catering is packed to what the aircraft actually has: a drawer, a small oven, a cooler. Airside catering delivery is made at the apron, and aircraft provisioning stays modest because the runway favours smaller types. If a larger cabin is coming, tell us the type and we will pack accordingly.
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.
Horseshoe Bay Resort Airpark (KDZB) is a private resort field on the Texas Hill Country shore of Lake LBJ, at 1,093 ft. It is a small general aviation field that takes visiting jets and turboprops, with FBO services on the field and a ramp that stays quiet outside resort weekends.
As a business aviation hub for the Hill Country, KDZB works on resort rhythm: Friday arrivals, Sunday departures, golf groups and family retreats. Inflight catering, in-flight catering and executive jet catering are planned around that pattern, aviation catering and business aviation catering follow the same routine, and diplomatic flight catering is rare here. Airport catering at the field is light, ground handling services are arranged through the FBO, and cabin crew meals and crew meals ride with the guest order.
KDZB is a domestic field in Texas, so US food rules apply at departure and the general aviation ramp sees no import checks on a domestic leg. For flights abroad, check the destination's customs and import rules for unopened food, and tell us if the leg is international so ground handling services and the FBO can plan the packaging and the handover.
Average rating from the cabin crew and pilots we cater for.
“My order at Horseshoe Bay Resort Airpark covered mushroom risotto and a green salad for 5 guests, with a practical service plan needed because of limited fridge space. For inflight catering, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“Small packing details became important at Horseshoe Bay Resort Airpark: our 7 passengers wanted mini sandwiches and individual desserts, and we had a small galley worktop. I would discuss in-flight catering with them again, especially when portion planning needs careful coordination. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
“Several practical details needed attention at KDZB, with a cheese board and savoury canapés requested for 5 guests and two separate meal services to accommodate. The Galley Girls kept the desserts separate from the finishing elements, which gave us control over the final presentation. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on meal organisation throughout the vip inflight catering arrangements.”
Horseshoe Bay is a resort field, so orders range from a single cold plate to a full golf group menu. How much private jet catering costs depends on the dishes, the count and the handling agent's airside access. We quote after we see the tail and slot.
An empty repositioning leg needs very little: a couple of crew meals, a cold plate, drinks. Tell us the slot and the tail, and we plan from there. Last-minute orders are handled day or night.
Domestic departures from Horseshoe Bay carry no import rule, but long international legs do, and a two-service flight raises the question of what comes back. Check the destination's food rules; we pack to the service plan.
Passengers can carry food, but when the count changes right before departure, a catered order is easier to correct. Tell us the new number and we repack.
Catering is not part of a charter. When a delegation lands at Horseshoe Bay, the menu is cleared by protocol and we invoice it on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
