Catering to your aircraft in Midland.
KMDD is a working field in West Texas, where jets arrive for the energy trade and leave on tight slots. Our job is the food that fits the drawer and survives the heat, plus separate crew meals on request, delivered to your FBO and 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.
Midland sits in the Permian Basin of West Texas, and the food that travels best from here is the food of the smokehouse and the border kitchen. A private jet menu for Midland Airpark leans on slow-smoked brisket, pork ribs and sausage, cut by passenger and boxed so the bark stays intact, with the sauce in its own pot. Texas has its own idea of an inflight menu: kolaches for an early departure, queso and chips for the cabin, chicken-fried steak when a crew wants something heavy, and Gulf shrimp or redfish when the passengers want something lighter.
These local specialities make good private jet food because they hold. Brisket reheats without drying if it is sliced thick and wrapped tight; enchiladas and fajita plates travel hot in a sealed tray; pecan pie and peach cobbler from the Hill Country survive the drawer. Texas is the region the menu is built around, and the dishes below are the ones a flight attendant can finish in a small oven and serve without apology.
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.
Heat is the first thing a galley feels at Midland, with summer apron temperatures that punish anything left to wait. Private jet catering at Midland Airpark is therefore packed to hold: chilled items sealed cold, hot items finished in the oven, sauces apart. Business aviation catering, executive jet catering and diplomatic flight catering requests follow the same logic, and cabin crew meals are boxed separately, marked CREW, so the flight attendant is never hunting through a guest tray.
Corporate crews flying into Midland usually know what the cabin wants: a cold lunch on the way in, a hot dinner on the way out. Business jet catering at Midland Airpark is a bespoke menu written with a private jet chef, adjusted for charter flight catering when the passenger list changes, and delivered as VIP flight catering or luxury inflight catering depending on the trip. Corporate jet catering gets the same care as any other.
When a state visit aircraft lands at Midland Airpark, the menu is cleared by protocol before any pan is lit, with ingredient traceability and a small named team on the order. State visit aircraft catering at KMDD sits alongside government flight catering and head of state flight catering, all handled as VIP aviation catering: documented, discreet, and handed over through your handling agent at the FBO, with no names on the labels. The aviation catering stays quiet and exact, because on this apron the aircraft is usually gone before anyone notices what was loaded.
Dietary requests at Midland are handled as a procedure. Texas kitchens run on wheat flour, dairy and peanut oil, so gluten free, allergen free, vegan, kosher, halal and kids meals are cooked and boxed on their own surfaces, labelled by seat. Special meals are confirmed with you before the food is cooked, and a passenger with an allergy gets a sealed box that nobody has to question mid-flight.
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.
At KMDD the crew eats last and fast, so crew meals are built to be eaten between tasks. Flight crew meals are on request and billed with the order; pilot meals can be two different dishes, in keeping with operator policy. Crew catering and cockpit meals are packed separately, in crew meal boxes labelled CREW, with different meals for pilots kept in separate boxes and the sauce in its own pot.
FBO catering at Midland Airpark is handed over at the general aviation terminal to your handling agent, who opens the airside door. Catering delivery to the FBO is coordinated for your slot, and ground handling catering stays simple: one contact, one door, one box per seat plan. Handling agent catering is arranged by phone and email, day or night.
Midland Airpark sees mostly business jets, and for those the galley catering is carried to the door and loaded by hand. When a larger aircraft is on the apron, a high loader handles the airside catering delivery, and the aircraft provisioning is planned around the door height and the galley layout your type actually has. Tell us the type and where the galley sits, and the boxes are sized to fit the drawers and the oven.
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.
KMDD sits on the Permian Basin plateau, serving corporate and charter traffic. Airport catering here is simple to coordinate, with a general aviation terminal and a handling agent who knows the apron.
The field serves a steady stream of corporate and executive traffic, and aviation catering at Midland Airpark is built for it. Inflight catering and in-flight catering orders follow the oil and gas rhythm, business aviation catering is routine, and executive jet catering and diplomatic flight catering come with protocol. Cabin crew meals are boxed apart. General aviation and the business aviation hub work through FBO services and ground handling services.
For an international arrival at KMDD, US agricultural rules apply, and prohibited foods are removed at inspection. Domestic legs carry no such restriction, and we build the order accordingly.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but a tight boarding window also had to be considered when organising a cheese board and savoury canapés at MDD. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation. For our team, the strongest part of their private jet food was how they handled packing arrangement.”
“Nothing about the 9 guest order at Midland Airpark called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for different crew meal preferences. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks. This experience of private jet meals gave us a useful reference for managing crew briefing on another departure.”
“Packing a breakfast basket with individual preserves for 6 passengers at KMDD needed careful thought, especially given limited fridge space. I asked The Galley Girls for the canapés in individual containers, with garnishes supplied separately for plating on board. The order made private jet menu feel manageable because the cabin service sequence had been considered beforehand. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
Prices at Midland Airpark start from the menu you choose. A West Texas brunch of kolaches and fruit is modest; a plated fajita dinner with shrimp starters is not. We give you the figure before anything is cooked, and a night or dawn departure does not add a premium on its own.
We treat lead time as a coordination question: your handling agent, the FBO door, the slot. A cold lunch is simple to arrange; a hot seasonal menu needs a little more notice. Last-minute orders are handled at KMDD, day or night.
A repositioning flight with no passengers rarely needs a full menu, but the crew still eats. We pack crew meal boxes that clear US agricultural rules when arriving internationally, and for domestic hops there is nothing to declare. Ask us before you stock anything raw.
A long leg means two meals, and two meals means two galley moves. You may bring food, but we suggest we cover the second service, built for the drawer. Midland has plenty of dishes, such as brisket or enchiladas, that reheat well hours later.
Catering is not part of a private jet charter, so a change in passengers does not touch your charter price; it only changes the food order. For KMDD, send the new headcount and we add or remove seats on the labels.
Tail, pax and diets — a flight attendant takes it from there, day or night.
