Catering to your aircraft in Midland.
Midland runs on oilfield schedules and early departures, so the galley at KMAF is rarely idle. We cook and pack for the crew and guests who fly through West Texas, from light jets to heavies, using local ingredients.
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 is West Texas, and a private jet menu here starts with the pit. Smoked brisket, sausage and pork ribs travel well if the sauce stays in its own pot and the meat is sliced for the plate. Local specialities also include chicken-fried steak, Tex-Mex enchiladas and queso, pecan pie and, in summer, Texas peaches. Private jet food from the Permian Basin is hearty by habit, so we pair it with lighter cold boards for passengers who want less. An inflight menu for Midland International Air and Space Port can run from a smoked plate to a simple fruit tray, all packed for the galley.
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.
Midland sits on 2,871 feet of dry West Texas plateau, and the ramp fills with oilfield charters, corporate shuttles and the occasional government aircraft. Private jet catering here leans on smoked meat, cold lunches that survive a long wait and clear seat-by-seat labelling. We write inflight catering and in-flight catering around the galley you actually have, from aviation catering for a light jet to business aviation catering for a heavy. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same method, built by former VIP flight attendants.
Business jet catering at Midland is shaped by oil and gas travel, with corporate jet catering for short hops and charter flight catering for longer ones. VIP flight catering here favours substantial dishes, and luxury inflight catering covers wine, cheese and plated desserts. A private jet chef can write a bespoke menu around the aircraft's galley and the passengers' tastes.
Government flight catering at Midland is planned through the protocol office, with head of state flight catering that adds a named team and a clean paper trail. VIP aviation catering suits ministerial travel, and state visit aircraft catering follows approved menus. Discretion is part of every order.
Dietary needs at Midland are handled as a procedure, because Texas kitchens hide allergens in the usual places: flour in the gravy, peanut oil in the fryer, dairy in the queso. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and sealed separately, then labelled to the seat number from your seat plan. Kids meals can be added on request.
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.
For the crew on a Midland turnaround, crew meals are a separate line on the order, requested with the trip and billed like any other dish. Flight crew meals, pilot meals and crew catering are packed so the crew can eat in the cockpit or the jumpseat, and cockpit meals come in one hand. Crew meal boxes are marked CREW, and different meals for pilots are available when policy asks for it. The cabin crew meals are boxed and labelled CREW the same way, so nobody mistakes them for a passenger tray.
FBO catering at Midland means the meal is handed over at the general aviation terminal or on the ramp. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the aircraft's slot. Handling agent catering keeps the handover clean.
What you fly into KMAF decides how the galley is loaded, from a hand carry on a light jet to a high loader on a heavy. Light jets are loaded by hand through the main door, while larger cabins may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and the galley layout, and our galley catering is packed to the oven and drawer space available. Heavy aircraft with multiple galleys get containers split by zone and clearly marked.
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.
Midland International Air and Space Port is the airport for the Permian Basin and a working business aviation hub, with a strong general aviation presence on the ramp. Airport catering here serves business aircraft, charter flights and the occasional government visit. The terrain is flat, the sky wide and the apron practical.
As a business aviation hub, KMAF runs on corporate schedules, with general aviation traffic that FBO services and ground handling services have to follow. Inflight catering, in-flight catering and aviation catering fit that pattern: business aviation catering and executive jet catering are ordered with the trip, and diplomatic flight catering is planned with the protocol office. Crew meals and cabin crew meals ride along on the same order, handed over at the FBO.
US customs applies to food carried into Midland from abroad, with agricultural products closely watched, so passengers arriving from overseas on a business aviation hub like this one often prefer to provision locally. Local catering is domestic and needs no import clearance. Share your itinerary and we confirm what is simplest.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at Midland International Air and Space Port was how a request for beef fillet with roasted potatoes was handled despite a small galley worktop. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation. The written menu details stood out more than any sales pitch about charter flight catering.”
“As the person coordinating roasted chicken and seasonal vegetables for 5 passengers at KMAF, I needed an arrangement that considered a tight boarding window. The fruit plates came from The Galley Girls in stackable containers, with a packing list that matched the contents. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. I appreciated the emphasis on catering handover throughout the private jet food arrangements.”
“Our priority at MAF was mushroom risotto and a green salad for 3 passengers, with two separate meal services shaping the service plan. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. My main takeaway from this private jet meals order was the practical approach to meal organisation. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered.”
Think of it as two separate orders on one flight. The first service might be a chilled shrimp cocktail, the second a brisket plate that finishes in the oven. Midland dishes like pecan pie or peach salad shift the total by season, so a summer quote reads differently from a winter one. We give an itemised quote per menu, never a flat figure.
Late changes are normal at Midland, where oilfield schedules shift. We adjust quantities up or down and re-label to the revised seat plan. Specialty items such as kosher or allergen-free meals are easier with the diet card early, but changes are still taken.
A delegation landing at KMAF from overseas faces US border inspection of onboard food, which is why many operators prefer to provision locally. Our food is cooked in Texas and handed over at the FBO, with protocol requirements such as halal or traceability noted in advance.
Yes, within limits, but customs and agricultural rules apply to food crossing a border. For special meals within the US, we prefer to cook it ourselves and keep a record of ingredients. Allergen cards travel with the meal.
A charter contract does not cover food. For crew waiting in Midland, we offer crew meals ordered with the flight, packed to eat from a box or a plate, and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
