Catering to your aircraft in Mountain View.
A federal airfield on the south end of San Francisco Bay, Moffett is quiet, uncluttered and busy with tech charters. We pack for Mountain View departures with a bay-fog window in mind and deliver to the FBO.
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.
Mountain View sits in the heart of California, and the private jet menu we build for Moffett Federal Airfield draws on what the state grows. The inflight menu leans on Dungeness crab in season, Pacific halibut, Castroville artichokes, Monterey Bay strawberries and Santa Cruz Mountains goat cheese. Private jet food from this field has to be bright, fresh and forgiving of a long cruise: local specialities served chilled travel best, while heavier dishes arrive with the sauce in its own pot. Private jet platters carry the produce, gourmet inflight meals carry the protein, and private jet snacks cover the Bay Area habit of grazing: marcona almonds, dried apricots, sourdough crisps.
California on a private jet menu means produce first. For Moffett Federal Airfield we build the inflight menu around what comes up from Salinas Valley and the Central Coast: avocado, heirloom tomatoes, Meyer lemon, Medjool dates. Private jet food here is lighter than a transatlantic menu, since much of the traffic is domestic. Local specialities such as Dungeness crab, Sonoma duck breast, Half Moon Bay greens and Bay Area sourdough make the tray recognisable to anyone who flies in and out of Mountain View often. Private jet platters, gourmet inflight meals and private jet snacks are all written around that region, California, not around a generic list.
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.
Moffett Federal Airfield sits on the south shore of San Francisco Bay, where marine layer decides the morning and the long runway takes the big executive jets the Silicon Valley crowd flies. Private jet catering here is built around a bay-fog departure and a tray that has to survive a coast-to-coast leg. Inflight catering, in-flight catering and aviation catering for NUQ all follow the same logic: a clear brief, a galley that fits the aircraft, and a handover at the aircraft. Business aviation catering and executive jet catering for this field cover tech-sector charters and tail-fin shuttles; diplomatic flight catering and cabin crew meals are ordered the same way.
Business jet catering at Moffett is usually a founder's trip: a few passengers, a cross-country leg, a tray that has to be light. Corporate jet catering here draws on California produce, and VIP flight catering for charter flight catering requests adds a hot main and a chilled starter. Luxury inflight catering comes from a private jet chef who writes a bespoke menu around the passenger list and the galley.
When a state aircraft lands at Moffett, the order comes through the protocol office and the handling agent. Government flight catering is traceable and discreet; head of state flight catering uses an assigned team; VIP aviation catering and state visit aircraft catering are labelled by seat and sealed until service.
California kitchens are used to dietary requests, and Moffett runs on the same habit: kosher, halal, vegan, gluten free, allergen free and kids meals are written as procedures, not promises. The local risk is nuts and shellfish, which sit in a lot of Bay Area cooking, so special meals are prepared apart, sealed and marked by seat number. Tell us the restriction and the tail and the tray is built for it.
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.
On a Moffett rotation the crew often turns the aircraft quickly, so crew meals are built to be eaten at the jumpseat. Flight crew meals can be hot or cold, boxed or plated. Pilot meals are separate, cockpit meals are handled one-handed, and crew catering is requested, not assumed. Crew meal boxes are labelled, and different meals for pilots are ordered when needed.
FBO catering at Moffett is delivered to the general aviation terminal and handed to your handling agent, who takes it airside. Catering delivery to the FBO follows the field's access rules; ground handling catering and handling agent catering are coordinated so nobody waits at the gate.
The type of aircraft decides how the order reaches the cabin. Moffett's long runway takes large cabin business jets, and for those galley catering is loaded with a high loader instead of carried up the stairs. Airside catering delivery follows the handling agent's access rules, and aircraft provisioning is sized to the galley you actually have: how many ovens, how much drawer space, what chills. Name the aircraft type and the galley gets a tray cut to its ovens and drawers.
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.
Moffett Federal Airfield is a federal airfield on the southern edge of San Francisco Bay, with a long runway and a general aviation terminal that handle large business jets for the Silicon Valley market.
Airport catering at Moffett reflects its role as a business aviation hub: general aviation traffic, FBO services and ground handling services for large cabin jets. Inflight catering and in-flight catering are ordered for tech charters; aviation catering and business aviation catering cover repositioning; executive jet catering and diplomatic flight catering follow the same order process, and cabin crew meals are added on request.
International legs out of Moffett follow US export and destination import rules for food. Domestic flights have no catering customs, but an arrival abroad does, so we pack sealed and labelled and your handling agent declares what is needed.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at KNUQ: a changing departure schedule, alongside a request for a charcuterie board and fresh bread for 9 passengers. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The sauces stayed together in one group, so another crew member could follow the same plating sequence. With business jet catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“With a short ground stop to consider at NUQ, we needed a practical way to serve a cold lunch with cheese and fruit to 10 passengers. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for business aviation catering was met with a sensible plan for meal organisation. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Several practical details needed attention at Moffett Federal Airfield, with vegetarian wraps and colourful salads requested for 2 guests and limited fridge space to accommodate. With jet catering, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
Price follows ingredients and service, and at Moffett those change with the weather. A slot that holds in clear air lets us plan a cold-leaning menu with berries and avocado; a morning that depends on burn-off often means a hotter, longer brief. Either way you receive a line-by-line quote for the order, not a flat rate.
From Mountain View the return leg is usually a short brief: same aircraft, a different table. Send the details at any hour, day or night, and a flight attendant picks it up. Last-minute orders are handled.
Customs affects the arrival, not the departure, and for catering out of Moffett that means two things: food bound for another country must be declarable, and leftovers may not be allowed through. We pack in portions that make both simple, whatever the slot.
Yes, within the airfield's rules, but it adds a step. A tray that is ordered, labelled and handed over at the FBO goes through the handling agent's normal route. Anything else needs approval first.
Charter and catering are two different orders, even when the cabin has no passengers. For a short hop from Moffett the brief is often a pair of crew boxes, ordered the same way as any private jet charter catering.
Tail, pax and diets — a flight attendant takes it from there, day or night.
