Catering to your aircraft in Los Angeles.
Los Angeles International runs parallel runways facing the Pacific, and a business jet here is often parked among widebodies bound for Asia. We cook and pack for the galley you actually have, and hand it over to your FBO or handling agent.
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.
California shapes the private jet menu at Los Angeles before anything else. Citrus from the Central Valley, avocados from the coastal groves, and Pacific fish from the bay all end up on an inflight menu here, and each travels differently in a galley. Private jet food in Los Angeles leans on local specialities: a sea bass served with sauce apart, a burrata and heirloom tomato plate that stays chilled, a carne asada that reheats in the oven without drying.
The Region around KLAX, California, supplies a private jet menu that changes with the month. Spring brings strawberries from Oxnard; summer, stone fruit and heirloom tomatoes; winter, mandarins and Meyer lemons. Local specialities such as street-style tacos, fish from the Pacific, and Sonoma cheeses are boxed for the galley, with the sauce, the garnish and the bread packed apart so inflight menu items arrive as private jet food should.
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.
Runway 25L at KLAX points west over the ocean, and a long Pacific sector changes what the galley should carry: private jet catering for LAX is built around that crossing, with dishes that survive altitude and a drawer rather than an oven. The same kitchen covers inflight catering for domestic hops, aviation catering for charters, business aviation catering for flight departments, and executive jet catering for owners who fly out of Los Angeles every week. Diplomatic flight catering and cabin crew meals follow the same routine.
At LAX, a private jet chef reads the aircraft type first, then the trip. A corporate jet catering request for four guests on a morning slot gets a bespoke menu; a long charter flight catering order with eight on board gets a hot course in the oven. VIP flight catering and luxury inflight catering both start from the galley layout, then the guest list, and a business jet catering order is closed with the headcount.
Los Angeles hosts diplomatic visits and trade delegations, and government flight catering follows one rule: protocol decides the menu. Head of state flight catering and VIP aviation catering are handled by a small team, traceable and discreet, and state visit aircraft catering is delivered airside by agreement with the handling agent.
A child on the manifest at Los Angeles usually brings the first special meals request, followed by a guest with a strict restriction. Kosher meals travel sealed in their own wrap, halal meals are cooked on separate equipment, vegan and gluten free dishes get their own board, allergen free plates go in a separate box, and kids meals are cut small and labelled by seat number. Each card in the drawer says what is on the plate.
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 at LAX are ordered with the trip and invoiced like the rest of the order. Flight crew meals, pilot meals and cockpit meals are packed in crew meal boxes marked CREW, so a long turnaround on the ramp does not leave the captain eating a guest tray. Different meals for pilots are on request, as operator policy requires. Crew catering here often means something light and filling that can be eaten with one hand before a Pacific sector.
FBO catering at LAX is delivered to the FBO or the handling agent, whichever opens the gate to the aircraft. Catering delivery to the FBO is arranged around the slot, with ground handling catering coordinated by the handling agent. The general aviation terminal at Los Angeles is busy in the afternoon, so handling agent catering is confirmed in advance.
Los Angeles sees everything from light jets to widebody VIP aircraft, and the aircraft decides the loading. A large cabin with a tall door needs galley catering brought up by high loader; a smaller jet is loaded by hand from a cart. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning follows the galley layout on your type.
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.
LAX is the main gateway to California for private aircraft, and general aviation here runs through FBO services and ground handling services on the south side of the field. Business aviation catering and airport catering follow the flight department's schedule, whether the leg is a Pacific departure or a domestic hop.
Los Angeles is a business aviation hub with traffic all year: awards season, film festivals, yacht shows, and a steady flow of general aviation movements in between. Inflight catering and in-flight catering orders rise in spring and autumn, and aviation catering, business aviation catering and executive jet catering all follow the same booking route. Diplomatic flight catering and cabin crew meals complete the set, with crew meals on request like the rest.
The United States restricts meat, dairy and fresh produce on arrival, so food loaded on a foreign leg into a general aviation terminal is declared and may be removed by officials. On departures, the destination's rules decide what can be loaded. We note this on the order so the galley is planned around it.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at LAX: we had 12 passengers expecting roasted vegetable bowls with separate dressings and were working around a small galley worktop. The Galley Girls suggested shallow trays for the sauces, and that choice worked well with our storage arrangement. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. With in flight catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“It was the packing plan I cared about at Los Angeles International Airport, with 2 servings of chicken skewers with a couscous salad and a revised passenger count to consider. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. Our brief for inflight catering services was met with a sensible plan for meal organisation. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Rather than an elaborate service at KLAX, our 7 guests wanted a breakfast basket with individual preserves, organised sensibly around a late menu amendment. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point. I asked The Galley Girls to review the canapés quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sandwiches listed separately when checking how much space the complete order would require.”
Yes. At KLAX a kosher, halal, allergen free or child's meal is cooked and packed apart, sealed, and marked by seat. Tell us the restriction with the order and the card in the drawer will match the tray.
How much does private jet catering cost depends on the dish, not on the wait. Crew duty time at Los Angeles can stretch a turnaround, so a hot crew plate is priced like any other line, while a simple chilled box sits lower. You see the figure before we cook.
Lead time at LAX follows the slot and how short the turnaround is. Where the ramp window is narrow, we agree the handover point with the handling agent so everything is ready when you arrive. Last-minute orders are handled.
Meyer lemons, avocado and Pacific sea bass are the usual starting points at KLAX. Each is packed for the galley you have: sauce apart, avocado cut by seat, fish ready for the oven.
Customs in the United States restricts meat, dairy and fresh produce, so food from a foreign leg may be taken off. And is catering part of a charter? No: catering is not part of a charter into KLAX. You order it separately and it is invoiced on its own. Can you bring food on board? A guest can, but cleared local food travels cleaner.
Tail, pax and diets — a flight attendant takes it from there, day or night.
