Catering to your aircraft in Lander.
Lander's runway climbs into Wyoming country, and the jets that use it come for hunting season, ranch visits and the odd quiet fuel stop. We cook, pack and label for that galley, and deliver where your handling agent directs.
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.
Wyoming eats like the ranch country it is. A private jet menu for Lander leans on bison, elk, rainbow trout from the Wind River drainage, and chokecherry or huckleberry preserves from the mountain states. These local specialities need a galley plan: the bison short rib goes out Oven-ready, its sauce apart, while the trout travels Chilled and is re-plated cold with a lemon-dill dressing.
Our inflight menu for Hunt Field and the wider Wyoming region puts private jet food first on what actually keeps well. Private jet platters of smoked trout and cured bison, gourmet inflight meals such as braised elk with root vegetables, and private jet snacks like Wyoming-style jerky, roasted nuts and berry bars show off the local specialities of Lander without asking the crew to cook.
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.
Lander's high-desert field draws hunting parties, outfitters and mountain-state visitors, and their jets arrive with a galley that has to work. We provide private jet catering for Hunt Field, from in-flight catering to executive jet catering, along with aviation catering and cabin crew meals. Business aviation catering and diplomatic flight catering are handled the same way: cooked, labelled, and handed over at the FBO.
For Hunt Field, the brief often starts with the aircraft and ends with the weather. Our private jet chef builds a bespoke menu for business jet catering and corporate jet catering, with VIP flight catering, charter flight catering and luxury inflight catering all packed for the galley you actually have in Lander.
When a government aircraft lands at Hunt Field, the order passes through the protocol office, not the kitchen. We provide government flight catering and head of state flight catering with full traceability. VIP aviation catering and state visit aircraft catering are handled discreetly, with no names on the labels, only seat numbers.
At Lander, the allergen question usually hides in game sauces, nut crusts and flour-thickened jus. Special meals for kosher, halal, vegan, gluten free, allergen free and kids meals are cooked in a separate sequence, on their own board and in their own box, then marked by seat number. Give us the restriction with the order and we build the Wyoming menu around it, rather than swapping in a dish from the standard list.
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.
Our crew meals are on request, never assumed. At KLND, crew catering means flight crew meals that survive a cold ramp, pilot meals and cockpit meals in their own boxes, and different meals for pilots when the operator's policy asks for it. Crew meal boxes are labelled by role, so no one opens a passenger tray by mistake.
FBO catering at Lander is handed over where your handling agent directs: at the general aviation terminal, or to the aircraft itself. Catering delivery to the FBO is coordinated through ground handling catering and handling agent catering, so the right person opens the right door on your slot.
A light or midsize jet at Hunt Field is normally loaded by hand at the cabin door, so galley catering is packed in carry-friendly boxes. Larger aircraft that need a high loader are flagged with the order so airside catering delivery and aircraft provisioning are agreed with your handling agent before the slot.
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.
Hunt Field is a quiet general aviation stop in central Wyoming, well above sea level. Airport catering at KLND means fitting the order to a small terminal and a climate that can shift a departure, and the FBO services and ground handling services on the field decide who meets the delivery and at which door.
Lander works as a seasonal business aviation hub: autumn game seasons, summer ranch trips, winter weather holds. Inflight catering and in-flight catering follow that rhythm, with aviation catering and business aviation catering for the main traffic. Executive jet catering, diplomatic flight catering, cabin crew meals and crew meals are available on request, agreed with the FBO services and ground handling services before the slot.
US customs and food-import rules apply to international arrivals, so foreign-sourced galley food can be removed at the port of entry. Ordering locally for Hunt Field keeps the menu domestic and cleared for loading, and your FBO services and ground handling services contact can confirm what the inspector expects on a given arrival.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at KLND: we had 6 passengers expecting roasted chicken and seasonal vegetables and were working around a tight boarding window. We changed the quantities of sauces, and The Galley Girls reflected the request in the final packing list. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly. I appreciated the emphasis on catering handover throughout the FBO catering arrangements.”
“Keeping the galley organised at LND meant planning avocado toast components and breakfast fruit for 11 guests with a changing departure schedule in mind. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into stackable containers that were easy to handle. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need. I would discuss airport catering with them again, especially when cabin service sequence needs careful coordination.”
“An order of yoghurt pots and fresh berries for 4 people at Hunt Field had to be organised around a tight boarding window. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. My main takeaway from this inflight catering order was the practical approach to meal organisation. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
At Hunt Field the slot decides the shape of the order. A quick departure points toward trout, cured bison and a cheese board; a longer stay opens up braised elk or short rib, which costs more. We quote per menu, never per tray.
Early notice helps most when you want something specific from Wyoming, like elk or chokecherry preserves. Without it, we still work: last-minute orders are handled and we offer the closest local alternative from the current market.
Customs matter mainly when you land from outside the country. Inbound fresh meat or produce is regulated at US ports of entry, and Hunt Field passengers often reprovision locally for the onward leg instead of carrying food through.
Yes, with the operator's agreement. Still, a compact galley limits what can be reheated or plated, which is why we match the menu to the aircraft type before we pack anything.
Not as a rule. A private jet charter contract covers flying, and food is a separate order. At Hunt Field, summer weather windows and short slots make it worth confirming catering early.
Tail, pax and diets — a flight attendant takes it from there, day or night.
