Catering to your aircraft in Stonewall.
LBJ Ranch Airport has no terminal rush, only a few arrivals and a long ranch table behind them. Our catering follows that rhythm: menus written for the aircraft type, delivered through your FBO 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.
Stonewall sits in the Texas Hill Country, peach country, and the private jet menu for LBJ Ranch Airport leans on that. From late spring into summer, Stonewall peaches turn up in cold plates, salads and desserts, and an inflight menu built around them is simple to pack: fruit stays chilled, nothing needs a sauce. Texas Hill Country local specialities also run to beef brisket, smoked sausage, Gulf shrimp and pecans, all private jet food that travels well when it is cut, sliced and boxed by seat. Private jet platters of smoked meats, cheeses and pickled vegetables work for a ranch weekend crowd. Gourmet inflight meals can follow the ranch table: a brisket plate that finishes in the oven, with its sauce in a separate pot. Private jet snacks come from the same pantry: pecan clusters, jerky, kolaches, fruit cups and Texas pralines.
The Texas Hill Country shapes what leaves the kitchen for JCY. Beef is the anchor: brisket, ribeye, tri-tip, plus smoked sausage and venison in the hunting season, all part of a private jet menu that guests at the ranch expect to see. Stonewall peaches, Fredericksburg-style sides and pecan desserts give the inflight menu its seasonal turn, while Gulf shrimp and redfish cover the lighter orders. Private jet platters carry cured meats, local cheeses and pickles, cold and sliced per seat. Gourmet inflight meals are plated for a small galley: a main marked Oven, a sauce marked Sauce apart, a dessert marked Chilled. Private jet snacks round it out with pecans, jerky and fruit. Local specialities are written as they travel, not as they look on a restaurant card.
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.
Few terrains tell you as much about the trip as a ranch strip in Stonewall: guests arrive for a short stay, the aircraft is often a light or midsize jet, and the galley is small. Private jet catering at LBJ Ranch Airport (JCY, also filed as 0TE7) starts with that galley and with the passenger list. Business aviation catering for Stonewall is built from Texas Hill Country products, orders for official parties follow diplomatic flight catering protocol, and inflight catering, in-flight catering and aviation catering for the return leg are packed to be finished by one person. Executive jet catering and cabin crew meals are ordered with the same call.
Business jet catering at JCY usually means a small party on a light or midsize jet, arriving for a ranch weekend or a hunt. Corporate jet catering here is built for the galley the aircraft actually has: VIP flight catering with a private jet chef, a bespoke menu around Texas beef and Hill Country peaches, charter flight catering for the return leg, and luxury inflight catering that finishes in the oven and the drawer.
Government flight catering at LBJ Ranch Airport belongs to a place with a long history of official visits. Head of state flight catering follows protocol: a menu cleared before cooking, traceability for each ingredient, a named team and no names on the labels. VIP aviation catering and state visit aircraft catering are ordered through the same call, with discretion built in.
A ranch weekend in the Hill Country puts barbecue, wheat flour and nuts on most tables, so allergens hide in rubs, sides and desserts. Special meals for JCY are built as a procedure: a separate board, a separate box, a seat number on the lid. Kosher and halal orders are sourced sealed and left sealed; vegan and gluten free plates avoid shared sauces; allergen free orders skip pecans entirely, and kids meals travel in their own labelled 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.
When the aircraft waits in Stonewall, the crew still has to eat. Crew meals are on request, commanded and invoiced like everything else. Flight crew meals can be hot or cold; pilot meals are two different dishes when policy requires it; cockpit meals are boxed for the flight deck. Crew catering is labelled CREW, crew meal boxes are marked by seat, and different meals for pilots are packed apart from the guest trays.
Your handling agent is the key at a ranch strip. FBO catering at JCY is handed over at the aircraft on your slot; catering delivery to the FBO is coordinated with the general aviation terminal; ground handling catering and handling agent catering cover access, the door and the gate, so the food reaches the galley without surprises.
A ranch strip like LBJ Ranch Airport mostly sees light and midsize jets, whose galley catering is loaded by hand through the door. When a larger aircraft is planned, the handling agent confirms whether a high loader can reach the field, and airside catering delivery is arranged around that answer. Aircraft provisioning at JCY is always checked against the type and the door height before anything is cooked.
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.
LBJ Ranch Airport is a private-use airstrip in Gillespie County, Texas, at 1,515 ft, with the ranch just beyond the fence. Airport catering here is closer to a house arrangement than a terminal operation, and every order depends on the aircraft type and the slot.
General aviation is the whole story at LBJ Ranch Airport. As a business aviation hub in miniature, it offers FBO services and ground handling services only as arranged for each visit. Inflight catering and in-flight catering for departures are planned around the aircraft's galley, and aviation catering with business aviation catering, executive jet catering and diplomatic flight catering covers official parties. Cabin crew meals for the return leg go on the same order as the guest menu, on request and invoiced with it.
United States customs and agriculture rules control food entering from abroad, and a Texas ranch strip is no exception. Cooking locally avoids most questions, and written ingredient lists help at the aircraft. Ask your handling agent about the type of flight you are running into JCY.
Average rating from the cabin crew and pilots we cater for.
“I wanted fresh fruit and breakfast pastries for 2 guests at JCY, packed sensibly for a cabin team dealing with limited fridge space. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the canapés ready without cluttering the galley work area during preparation. Our brief for private aviation catering was met with a sensible plan for storage requirements.”
“On this departure from LBJ Ranch Airport, 4 passengers had chosen prawn salad and small fruit plates, and an evening cabin service needed to be reflected in the order. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their business jet catering was how they handled crew briefing.”
“Passenger preferences led us to a seafood starter and warm vegetable sides at LBJ Ranch Airport; 10 portions were needed, with a tight boarding window factored into preparation. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. The order made business aviation catering feel manageable because the meal organisation had been considered beforehand. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
Think in services, not in a flat figure. For a long leg out of Stonewall, a first service might be a chilled peach plate and a brisket main; the second might be sandwiches and fruit. Each choice carries its own price, and seasonal peaches or pecans change it too. Private jet catering at JCY is quoted menu by menu, and the invoice is separate from the aircraft.
A moving passenger count is common at a private strip. Our approach for JCY is to build the menu around items that stretch: boards, sandwiches, fruit, and a main cooked in portions. Send the tail and the slot, tell us the count, and change it as often as you need to; last-minute orders are handled, by phone or email.
On a delegation flight, we trace every ingredient: where it was sourced, how it was cooked, how it was sealed. Customs treat food from abroad differently from food bought in Texas, so for arrivals at LBJ Ranch Airport we favour local products and written documentation. Your handling agent can confirm what applies to the specific aircraft.
Bringing your own food is allowed, with a caveat: customs rules apply to what crosses the border, and fresh items bought abroad are the usual problem. For JCY, a sealed kosher or halal meal from your own source works well. Otherwise we prepare special meals in Texas under a strict procedure, and the passenger's name never appears on a label.
Catering stays outside the charter contract, and for JCY we handle it as a separate order. A waiting crew is the case that deserves attention: duty time, no cooking on board, and a ranch strip where options are limited. Crew meals on request, plated or boxed, fix it, invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
