Catering to your aircraft in Sacramento.
McClellan Airfield is a former Air Force base turned business aviation ramp, and its traffic is mostly corporate and government aircraft. We cook and pack for crews flying through Sacramento, using valley produce and a galley-ready finish.
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's Central Valley feeds the whole state, and a private jet menu out of Sacramento shows it. The inflight menu leans on what is picked nearby: heirloom tomatoes and burrata in summer, Medjool dates, Marcona-style almonds, citrus in winter, olive oil from the foothills. Private jet food here is lighter and brighter than most galleys expect.
Local specialities travel well when they are chosen for the galley. Private jet platters of grilled Sacramento Valley peaches with prosciutto, gourmet inflight meals such as a roasted chicken with farro and charred broccolini, and private jet snacks of almonds, dried figs and cheese from Northern California all fit a drawer and a small oven. {Region} produce changes monthly, so the menu changes with it.
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.
McClellan Airfield sits on the old Air Force flight line north-east of Sacramento, with a long runway and a general aviation ramp that feels nothing like a commercial terminal. Private jet catering here follows the Central Valley's growing calendar: tomatoes, stone fruit, almonds, olive oil. For inflight catering and in-flight catering on this ramp, we cook and pack for the galley you actually have. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering is handed over at the FBO, with cabin crew meals labelled apart from guest trays.
Corporate jet catering at KMCC means a small cabin, a clear brief and a quiet ramp. A private jet chef builds a bespoke menu for business jet catering, VIP flight catering or charter flight catering, with luxury inflight catering touches such as seasonal Central Valley fruit.
State visit aircraft catering at KMCC runs on protocol: menus are approved first, traceability is kept, and staff are discreet. Government flight catering and head of state flight catering are handled by the same small team each time, as VIP aviation catering.
Special meals are handled as a procedure, not a promise. In California the allergens that hide in a kitchen are tree nuts, sesame and shellfish, so a nut-free or allergen free tray is prepared on a separate board and packed in its own box. Kosher, halal, vegan, gluten free and kids meals are all written onto the order with the seat number, so nobody opens the wrong tray.
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.
Crews on the KMCC ramp get crew meals only when they are requested, and billed with the order. Flight crew meals travel as crew meal boxes labelled CREW, pilot meals follow separate protocols, and crew catering with different meals for pilots keeps cockpit meals safe from cross-contact.
FBO catering at McClellan is handed over at the FBO or by your handling agent on the ramp. Catering delivery to the general aviation terminal is arranged with ground handling catering rules in mind, and handling agent catering follows your slot.
KMCC's ramp takes everything from light jets to large government and charter aircraft, and the aircraft type decides how the galley is loaded. A large cabin may need a high loader at the door; a smaller jet is loaded by hand. For galley catering and airside catering delivery we ask for the type and the galley fit, so aircraft provisioning matches the ovens, drawers and chillers on board.
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.
McClellan is the airport catering stop for business aviation in the north of Sacramento. It is a general aviation airfield on a former military base, with FBO services and ground handling services that suit corporate and government aircraft.
As a business aviation hub for Sacramento, KMCC suits operators who want less traffic than the commercial airport. Business aviation catering, aviation catering and executive jet catering are common; inflight catering, in-flight catering, diplomatic flight catering and cabin crew meals are all arranged here.
US food-import rules apply to aircraft arriving from outside the country. At KMCC, customs and the handling agent decide what leftovers can stay on board, while catering we supply locally is simple.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mini sandwiches and individual desserts for 3 passengers at MCC, I needed an arrangement that considered several individual meal preferences. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. This experience of private jet menu gave us a useful reference for managing packing arrangement on another departure. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Having 5 guests request poached fish with steamed rice at McClellan Airfield meant planning the portions carefully while accounting for an evening cabin service. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the breakfast portions as each guest was ready, rather than laying everything out at once.”
“Small packing details became important at KMCC: our 5 passengers wanted a seafood starter and warm vegetable sides, and we had two separate meal services. This experience of in flight catering gave us a useful reference for managing catering handover on another departure. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
A departure slot of an hour or two changes the menu more than the bill: fewer hot items, more chilled ones. Private jet catering cost is set per menu and per cover, then confirmed with you before the slot.
For KMCC the question is which product goes on the menu. A seasonal Sacramento peach platter is easy to arrange; a rare imported cut needs more notice. Last-minute orders are handled, and we say so if something cannot be sourced.
Customs sits on the inbound leg: anything carried in from abroad can be seized if it breaks US agriculture rules. Catering loaded at McClellan is domestic, packed and labelled, so it does not cause trouble on departure.
Outside food is not forbidden, but it is unlabelled and unplanned. A galley with one oven and little counter does better with meals cooked and packed for it, with seat numbers and sauces apart.
Charter operators do not include food unless it is arranged with us. The Sacramento weather window, especially valley fog from late autumn, decides when aircraft leave, and the catering order follows that slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
