Catering to your aircraft in Houston.
KTME is a general aviation field on the Katy prairie where the schedule bends around Gulf weather. Crew-built catering here means labelled trays, sauces apart and a handover at your aircraft or FBO, on your slot.
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 feeds a private jet menu better than most places. Around Houston, the inflight menu draws on Gulf Coast seafood, Texas smoked brisket, kolaches from the Czech settlements, pecans and Hill Country peaches. Private jet food from Houston Executive starts with what travels well: brisket sliced thin and packed with its jus apart, Gulf shrimp served chilled with cocktail sauce in a pot, pimento cheese sandwiches, and pecan pralines for the end of the meal. These local specialities are cooked, sealed and labelled for a galley with one oven. Private jet platters of smoked sausage, pickled okra and Texas cheeses suit a short hop to Dallas or Austin. Gourmet inflight meals such as chicken-fried steak are better replaced by grilled redfish when the cabin is small. Private jet snacks run to kolaches, jerky, roasted pecans and fruit. Houston itself adds Vietnamese and Tex-Mex influences: banh mi, fajitas and queso, packed so the tortillas stay warm in foil.
The Gulf Coast defines a private jet menu from Houston Executive. Shrimp, redfish, oysters and crab come in from the coast; brisket and sausage come from Central Texas smokehouses; citrus arrives from the Rio Grande Valley. For inflight menu planning in Texas, the question is always how a dish leaves the drawer. Smoked brisket travels hot or cold, with sauce apart. Gulf shrimp ceviche stays chilled. Private jet food with a Houston accent also means Tex-Mex: fajita strips, charro beans, tortillas wrapped separately. Private jet platters of Texas cheeses, pickled vegetables and cured sausage, gourmet inflight meals built around redfish and grilled vegetables, and private jet snacks of kolaches, pecans and dried fruit round out the local specialities for Texas guests.
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.
Houston Executive Airport sits on flat Texas prairie with a single long runway and a general aviation terminal that sees corporate turboprops and light jets all week. Private jet catering here follows that rhythm: compact galleys, a lot of cold service, and trays that must survive a hot ramp. Inflight catering for these cabins is usually a short brief. Aviation catering for business aviation catering crews means labelled drawers, executive jet catering that fits one oven, and cabin crew meals packed apart from the guest trays. For ministerial and state movements, diplomatic flight catering is cleared by protocol before anything is cooked, and in-flight catering is delivered to the FBO or your handling agent.
A typical Houston Executive brief is a corporate jet with a short leg to Dallas, Austin or the coast. Business jet catering and corporate jet catering here lean on cold platters and one-oven dishes. VIP flight catering and charter flight catering stay plain and precise. Luxury inflight catering comes from a private jet chef who writes a bespoke menu around the galley you actually have.
Government and state movements at Houston Executive are cleared by protocol before anything is cooked. Government flight catering and head of state flight catering follow a named team and traceable ingredients. VIP aviation catering and state visit aircraft catering stay discreet, with separate packing and no names on labels.
Houston is a barbecue city, so allergens hide in rubs, sauces and shared smokers. Kosher, halal, vegan and gluten free meals are cooked on separate boards and packed in separate boxes, with special meals marked by seat. Allergen free requests are checked against the full recipe, not the label, and kids meals travel in their own marked box.
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 on request at Houston Executive are a separate line on the order. Flight crew meals and pilot meals are packed to be eaten one-handed in the cockpit; crew catering for the cabin travels apart from guest trays. Cockpit meals can differ for each pilot, so different meals for pilots are available when the operator asks. Crew meal boxes are labelled CREW, never by name, and cabin crew meals are ordered and invoiced like everything else.
At KTME we hand over at the general aviation terminal or to your handling agent. FBO catering and catering delivery to the FBO follow your slot, and ground handling catering and handling agent catering are coordinated around the access your agent confirms.
On the KTME apron, the type of jet sets how the trays go aboard. A light jet takes galley catering through the cabin door by hand, while a larger cabin may need airside catering delivery with a lift; aircraft provisioning is planned from the type, the door height and the galley layout your handling agent confirms.
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.
KTME serves Houston's business community from the Katy prairie with a long runway and a general aviation terminal, a quiet business aviation hub west of the city. Airport catering here follows the aircraft and the season, with a lot of cold service in summer.
As a business aviation hub, Houston Executive fits corporate flights: executive jet catering for light cabins, inflight catering and in-flight catering sealed for the galley, aviation catering handed to the FBO, and business aviation catering for crews who want labelled drawers. Diplomatic flight catering and cabin crew meals and crew meals are packed apart from guest trays. General aviation traffic is looked after by FBO services and ground handling services on the field.
Flights arriving in the United States face strict food import rules, and customs restricts fresh meat, dairy and produce brought from abroad. For catering ordered at KTME, a business aviation hub with a general aviation focus, this means local sourcing and sealed trays, and the return leg should be planned around the destination's rules.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at KTME covered mushroom risotto and a green salad for 7 guests, leaving us to organise the service around a late menu amendment. When comparing private jet catering companies, I would look closely at storage requirements after this experience. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Service planning came first at Houston Executive Airport, with 6 passengers choosing poached fish with steamed rice and different crew meal preferences influencing our preparation. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. My search for "private jet catering near me" led to a practical conversation about meal organisation.”
“Small packing details became important at Houston Executive Airport: our 2 passengers wanted herb chicken with a quinoa salad, and we had a family lunch request. The canapés came from The Galley Girls in shallow trays, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. With private jet catering menu, careful attention to storage requirements matters as much to our crew as the menu itself.”
Cost starts with the cabin. At Houston Executive a light jet's galley limits how many trays and hot items it can finish, so the quote is built around that galley, then adjusted for the Gulf seafood or smoked meats on the list.
Weather decides the day here: afternoon cells in summer and Gulf systems in autumn. We keep the order flexible and move the handover to the new slot, and last-minute requests are handled. The lead time that matters is the one the sky gives you, so cold items that tolerate a delay work best.
A return leg ordered here travels with its paperwork in mind. Pecans, cheeses and cured sausage are easier to explain than raw seafood. Customs on arrival govern what stays aboard, so choose items accordingly.
You can, but the galley and customs both have a say. Food you carry yourself is your responsibility; a night or early departure from Houston Executive is easier when the FBO has received the catering ahead, so nothing waits on the ramp.
No. Catering is not part of a charter: it is ordered and invoiced separately, like any order. At KTME your handling agent confirms airside access so the catering reaches the aircraft at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
