Catering to your aircraft in Mojave.
Mojave runs on test flights, ferry crews and the odd charter, and the food has to suit a galley that may be bare. We cook, pack and label it for the crew and the cabin.
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.
Mojave is the gateway to the high desert of California, and the private jet menu for KMHV leans on what that landscape grows and what Californians eat. Local specialities here travel well: citrus from the Central Valley, almonds and pistachios, dates from the Coachella side, olive oil, and grilled tri-tip with salsa, a Californian classic. Our inflight menu keeps the salsa and avocado separate, because avocado browns and cold desert mornings dry a cut salad. Private jet food from California is mostly fresh produce, so we pack greens dry, dressing apart and fruit whole or in clean segments.
Private jet platters for Mojave use what California farms send in season: citrus, stone fruit, figs, almonds, and fresh vegetables for crudite. Gourmet inflight meals follow the state's habits: fish tacos with the slaw packed apart, a Cobb salad assembled on the plate, tri-tip carved cold or finished in the oven. Private jet snacks run to nuts, dried fruit and good chocolate that holds at altitude. These local specialities in California are the Mojave private jet menu, and the inflight menu changes with the harvest.
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.
Mojave sits at 2,801 ft in the California high desert, and the apron is as likely to hold a test article as a charter Gulfstream. Private jet catering here is planned around dry air, wind and a galley that may be bare. We cook, pack and label it for your crew, and hand it over at the FBO. Inflight catering for the cabin, aviation catering for the flight deck, one order. Business aviation catering and executive jet catering are written for the aircraft you actually fly. Cabin crew meals, diplomatic flight catering and in-flight catering for delegations are handled by the same people, former VIP flight attendants.
Mojave sees corporate jet catering for engineers and executives alike. Business jet catering is built for the galley in the aircraft, so a private jet chef cooks to the oven and the drawer. VIP flight catering and luxury inflight catering are bespoke menu work, and charter flight catering keeps to the operator's brief.
For official movements, government flight catering at KMHV is sealed and traceable. State visit aircraft catering and head of state flight catering are cleared in advance, and VIP aviation catering is delivered quietly, with seat numbers instead of names.
Special meals at KMHV are a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, with the card on the tray. In California the hidden allergens are tree nuts, sesame in dressings and wheat in sauces, so we check those first and keep them off shared boards.
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.
Flight crew meals for a Mojave sector are added on request, then billed like any other line. Flight crew meals and pilot meals are packed to eat from one hand, and cockpit meals are kept apart from passenger trays. Crew catering comes as crew meal boxes, hot or cold, and we can write different meals for pilots. Cabin crew meals follow the cabin crew's own list.
Delivery is to the FBO, where your handling agent receives it airside. FBO catering at Mojave is handed to the general aviation terminal or the aircraft itself, depending on the slot. Ground handling catering and handling agent catering are coordinated with the desk, and catering delivery to the FBO is confirmed against the tail.
A Gulfstream or Global at Mojave rarely needs a high loader, but a larger aircraft on the long flight line may, and the door height and galley position decide that. Galley catering is packed to the type: trolleys, drawers or boxes. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail before we pack.
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.
KMHV is known for its flight line and desert calm. Airport catering here deals with general aviation, FBO services and ground handling services in a place where the business aviation hub is mostly test and ferry traffic.
Mojave's traffic is unusual for a business aviation hub: test aircraft, ferry crews, and the odd owner. Business aviation catering and executive jet catering are planned per tail. Inflight catering, in-flight catering and aviation catering follow the sector, with diplomatic flight catering and cabin crew meals on request.
Food entering the United States is subject to customs and agricultural inspection, and a flight into KMHV from overseas should plan around that. Domestic pickups are straightforward, and we label each tray by seat so the handling agent can present it.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at MHV: we had 3 passengers expecting a seafood starter and warm vegetable sides and were working around different crew meal preferences. My main takeaway from this in-flight catering services order was the practical approach to packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the starters as each guest was ready, rather than laying everything out at once.”
“Small packing details became important at Mojave Air & Space Port: our 5 passengers wanted chicken skewers with a couscous salad, and we had a changing departure schedule. My main takeaway from this aviation catering order was the practical approach to cabin service sequence. The Galley Girls grouped the breakfast portions by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
“A request for a breakfast basket with individual preserves, 8 passengers, and several individual meal preferences: that was our brief for the departure at KMHV. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service. With aviation catering services, careful attention to catering handover matters as much to our crew as the menu itself.”
Empty cabins save money. At KMHV a repositioning crew usually wants meals that eat well from a box, so the order is small and priced as such. Private jet catering cost climbs with passengers and with courses, not with the airport.
For a long sector with breakfast and a late meal, lead time is mostly deciding what goes where. We pack service one for the oven and service two chilled, each marked. Last-minute orders are handled at KMHV.
If the flight is international, customs decides what you can carry in. If it is domestic, it does not. Either way, a changing headcount at KMHV is covered by a reserve tray.
For a government movement through Mojave, we advise provisioning through us. Sealed, traceable, and delivered to the FBO against the tail, which makes security's job easier.
Is catering part of a charter? Not here. Mojave orders are placed separately, so a special meal is a line you add, with the restriction written on the tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
