Catering to your aircraft in Lemoore.
Reeves Field sits among Central Valley farms, and the order starts there: citrus, stone fruit, almonds. Crews get food labelled by seat, ready to plate.
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.
Lemoore is the San Joaquin Valley, one of the most productive farming areas in California, and the menu starts from the field. A private jet menu out of NLC leans on what the valley grows: citrus in winter, peaches, nectarines and plums in summer, pistachios and almonds all year, figs in late summer. These are local specialities that travel well in a galley and keep their shape in the drawer.
Private jet food for California is built on produce, so the inflight menu follows the harvest. Gourmet inflight meals use valley citrus for dressings and cut fruit, stone fruit plated by seat, and almonds roasted for the cabin. Private jet platters are cut and packed cold, private jet snacks are nut mixes and dried fruit, and every item is labelled by seat for the flight attendant.
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.
Lemoore Naval Air Station sits at 232 ft on flat Central Valley farmland, where tule fog can close a morning departure while the afternoon stays clear, so a private jet catering order here is planned around the slot, not the clock. We pack inflight catering for the galley you actually have, built from what grows around KNLC. Aviation catering for business aviation catering flights, executive jet catering for corporate crews and diplomatic flight catering for official movements all follow the same labelling, down to cabin crew meals marked CREW.
Corporate jet catering out of Lemoore is often a quick executive trip, so business jet catering is packed in drawers for the cabin you fly. For VIP flight catering and charter flight catering, a private jet chef builds a bespoke menu, and luxury inflight catering uses seasonal California fruit and nuts.
Official movements through a naval air station need clear paperwork. Head of state flight catering and government flight catering are cleared by protocol before anything is cooked; VIP aviation catering and state visit aircraft catering go to the aircraft through the agent.
Dietary meals at KNLC are a procedure, not a label. The valley kitchen culture is full of nuts, dairy and stone fruit, so allergen free meals are prepared on a separate board and boxed apart, with the seat number only on the lid. Kosher, halal, vegan and gluten free special meals are sealed and kept away from the main trays, and kids meals are packed to be eaten without the galley.
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.
A crew waiting on the ground at Lemoore wants something simple. We pack crew meals and flight crew meals in boxes, pilot meals and cockpit meals as separate dishes, and different meals for pilots when policy requires. Crew catering is ordered and invoiced as any item, with crew meal boxes marked CREW and cabin crew meals listed separately.
At KNLC, FBO catering is handed over to the handling agent beside the aircraft. For catering delivery to the FBO we need the tail and the slot; the general aviation terminal, ground handling catering and handling agent catering all follow that same hand-over.
Aircraft type decides the loading at Lemoore: a light jet takes the order through the cabin door, while a larger cabin may need a high loader for galley catering and airside catering delivery. Tell us the type and the galley, and aircraft provisioning is packed to match what the aircraft carries, carts or drawers, nothing more.
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.
Lemoore Naval Air Station (Reeves Field) is a military airfield in the San Joaquin Valley, 232 ft above sea level, and airport catering here is shaped by that: controlled access, a flat landscape, farmland up to the fence. General aviation traffic needs advance coordination, and FBO services and ground handling services depend on what is open.
Business aviation hub is not the word for Lemoore, but corporate and charter aircraft do reach the valley. Inflight catering, in-flight catering and aviation catering are packed for light and mid-size jets. Business aviation catering and executive jet catering follow the aircraft, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed apart.
The United States restricts fresh produce and animal products on inbound flights, and many countries do the same. For an international leg from KNLC, the food is chosen with the arrival rules in mind and labelled for inspection.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Lemoore Naval Air Station (Reeves Field) Airport, 2 passengers had chosen mushroom risotto and a green salad, and different crew meal preferences needed to be reflected in the order. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. When comparing inflight catering companies, I would look closely at crew briefing after this experience. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“For 4 passengers departing from KNLC, the agreed menu was herb chicken with a quinoa salad; our main consideration was a small galley worktop. I would discuss in-flight catering services with them again, especially when portion planning needs careful coordination. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“We kept the passenger brief simple at NLC: chicken skewers with a couscous salad for 6 guests, organised with limited fridge space in mind. My main takeaway from this aviation catering order was the practical approach to galley preparation. The Galley Girls suggested separate meal boxes for the starters, and that choice worked well with our storage arrangement. Separating the crew provisions from the first service items helped us avoid opening boxes we did not yet need.”
Start from the crew's duty day: a pilot who waits at NLC for hours wants a hot meal, one who turns quickly wants a box. That choice, plus the number of seats, sets the figure. Valley produce keeps private jet catering sensible in summer and costlier in deep winter.
A short turnaround simplifies the order: fewer courses, boxed crew meals, everything plated cold. Share the slot and the tail and we handle the rest; last-minute requests are accepted day or night.
The stone fruit and nuts on the menu are grown within the state, so they sit comfortably in a galley. Customs becomes relevant when a flight ends abroad, where fresh produce can be restricted; we pack for that case and label what is fresh.
Food from home can go on board, yet customs abroad treat fresh fruit and meat strictly. If your flight leaves Lemoore for another country, give us the destination and we choose what is safe to carry.
The aircraft decides the menu. A small jet into KNLC carries a short galley and wants cold plates and snacks; a bigger cabin can handle several oven dishes. Either way, catering is a separate order and a separate invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
