Catering to your aircraft in Kerrville.
Hill Country weather and a small-airport rhythm shape every Kerrville departure. We pack for the cabin you actually fly: cold platters that wait, hot dishes for the oven, crew meals boxed apart, all handed over at the 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.
Kerrville sits in the Texas Hill Country, and the local specialities travel well in a private jet galley. A private jet menu for Kerrville leans on slow-smoked Texas brisket, Hill Country peaches in season, pecans and Gulf shrimp. The inflight menu keeps each item honest: brisket is sliced cold and reheated in the oven with the sauce apart, peaches are packed whole or as a chilled salad, pecan pie is portioned per seat. Private jet food in Texas also means kolaches, queso with chips for a short hop, and enchiladas that re-plate cleanly. We name the local specialities on the order so you know what arrives at the aircraft, whether the Texas list suits a morning departure or a late return.
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.
Louis Schreiner Field sits at 1,617 feet in the Texas Hill Country, and a Kerrville departure often means a light jet with a galley the size of a cupboard. Private jet catering at KERV is built for that: cold platters that wait in the drawer, hot dishes finished in the oven, crew meals boxed separately. Inflight catering and in-flight catering here follow the aircraft, not a fixed list. Aviation catering and business aviation catering for executive jet catering flights are ordered by phone or email, day or night. Diplomatic flight catering is handled with discretion, and cabin crew meals are a line of their own on the order.
Business jet catering at Kerrville is usually a light jet with a small galley and a short seat list. Corporate jet catering here favours a bespoke menu: cold platters, one hot plate per seat, and a private jet chef who writes it around your tail. VIP flight catering and charter flight catering follow the same plan, with luxury inflight catering touches such as peach salad in season.
Government flight catering at Kerrville is rare but real: visiting officials can use a general aviation airport, so we treat it with protocol. Head of state flight catering is cleared by the protocol office before anything is cooked, and VIP aviation catering is packed by a named team. State visit aircraft catering stays discreet, with no names on the labels, only seat numbers.
Kerrville kitchens lean on flour tortillas, cream gravy, shellfish and pecans, so allergens hide in places a Texas menu does not announce. Kosher, halal, vegan, gluten free and allergen free special meals are built as a procedure: separate board, separate box, seat number on the lid. Kids meals and other special meals are ordered with the rest, and we flag the pecan and shellfish traps before anything is cooked.
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.
For a Kerrville turnaround, crew meals are a separate line on the order, on request and invoiced with the rest. Flight crew meals travel in crew meal boxes, with pilot meals and crew catering kept apart from the passenger trays. Cockpit meals can be built as different meals for pilots, so the captain and first officer never share a dish. Hill Country brisket or a simple grilled chicken box holds well on a hot apron.
Kerrville has a small apron and a simple routine. FBO catering arrives at the general aviation terminal, or at the aircraft when the handling agent allows. Catering delivery to the FBO and ground handling catering are agreed before the slot, so handling agent catering never turns into a surprise at the ramp.
At KERV the aircraft type decides how it is loaded. A light jet takes galley catering carried up the stairs by hand, while a larger cabin may need a high loader arranged through your handling agent. Airside catering delivery is agreed before the slot, with the door height and the galley layout written on the order. Aircraft provisioning for Kerrville is packed to the galley you have, not the one on paper.
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.
Kerrville Kerr County Airport at Louis Schreiner Field is a general aviation field in the Texas Hill Country, at 1,617 feet. Airport catering here serves small business aircraft, charter flights and the occasional ranch weekend. FBO services and ground handling services keep the apron simple, and general aviation is what the field is built for.
Hill Country weekends and hunting season give Kerrville its busy periods. Business aviation catering rises in autumn, when inflight catering and in-flight catering orders include game-friendly menus and warm dishes. Aviation catering for executive jet catering flights stays simple, diplomatic flight catering is rare, and cabin crew meals are ordered separately. Small business aviation hub, steady rhythm.
Customs for Kerrville flights depends on where the aircraft came from. A flight arriving from abroad follows US food-import rules: fresh meat, dairy, eggs and some produce are restricted at entry, so the menu is adapted. A domestic leg has no such step. We tell you what clears before we cook.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Kerrville / Kerr County Airport at Louis Schreiner Field, 9 passengers had chosen herb chicken with a quinoa salad, and several individual meal preferences needed to be reflected in the order. I appreciated the emphasis on final order confirmation throughout the inflight catering arrangements. The Galley Girls suggested separate meal boxes for the canapés, and that choice worked well with our storage arrangement. The main courses were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“A request for mushroom risotto and a green salad, 5 passengers, and a small galley worktop: that was our brief for the departure at KERV. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the main courses identifiable helped the colleague taking over service understand the order without another long explanation. For our team, the strongest part of their in-flight catering was how they handled galley preparation.”
“Before our guests boarded at ERV, we needed a mezze selection with flatbreads divided into 4 portions suitable for a family lunch request. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss vip inflight catering with them again, especially when meal organisation needs careful coordination.”
Pricing here starts with the border. If your leg enters the United States, customs and food-import rules decide which fresh items stay on board, and that changes the menu we build. How much does private jet catering cost at Kerrville then depends on the dishes: a pecan pie per seat is modest, smoked brisket for six costs more. Crew meals are a line of their own, and everything is invoiced per menu, in writing.
Aircraft type is what sets the pace at Louis Schreiner Field. A small cabin with limited galley space means fewer hot dishes and more chilled platters, and that keeps the lead time easy. Send us the tail and the seat plan, and last-minute orders are handled the same way.
Season first: Texas summer heat and Hill Country storms can slip a departure, while winter brings fog. Customs only matters if the leg crossed a border, in which case US rules on fresh meat and produce shape the menu. Domestic legs pack as normal.
Your own food can travel, though a return ordered here simplifies it. Kerrville packing is done once for both legs, with the return meal sealed and labelled by seat. Customs on the way back is handled in the plan, so nothing is left to improvise at the gate.
No: a private jet charter does not carry catering. Food for a Kerrville flight is ordered and invoiced as a separate item, and a night or early morning departure is simply agreed with your handling agent for the handover. Send the tail and the seat plan.
Tail, pax and diets — a flight attendant takes it from there, day or night.
