Catering to your aircraft in Monterey.
At KMRY the peninsula decides the schedule: summer fog, August car week, quiet winters. We pack Monterey meals for your galley and deliver them to the aircraft, ready to re-plate.
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.
Monterey sits where the Pacific meets the Salinas Valley, and a private jet menu for Monterey Regional reads like both. The inflight menu draws on Monterey Bay seafood and the vegetable fields inland, so private jet food from here is mostly fresh and mostly cold-friendly.
Our local specialities travel well. Castroville artichokes are steamed and chilled, served with the dip in its own pot. Dungeness crab, when the season allows, is picked and packed over ice so the guest cracks nothing in the cabin. Sand dabs are a Monterey Bay classic and finish in your oven, with the lemon butter apart.
Private jet platters from California lean on Salinas Valley lettuces, strawberries from Watsonville and sourdough from the Bay Area. Gourmet inflight meals can follow the local table or stay classic, and private jet snacks run to almonds, dried stone fruit and local cheese. Tell us the guest count and the galley; we build the rest around the Monterey peninsula.
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.
Fog sits on the Monterey peninsula for much of the summer, and the pilots and flight attendants who fly into KMRY plan around it before they plan a menu. Private jet catering at Monterey Regional is built for that rhythm: platters that hold in a drawer through a long wait, and hot mains that finish in your oven. Inflight catering here leans on Central Coast produce. We handle aviation catering and business aviation catering for the whole field, and executive jet catering for the owners and charter guests who come for the peninsula. Diplomatic flight catering is cleared by protocol before cooking, and cabin crew meals are packed with the same care as the guest trays.
Flights into MRY tend to be corporate shuttles and weekend guests heading for Pebble Beach. For business jet catering and corporate jet catering, we start from the type and its galley. A private jet chef builds a bespoke menu, with VIP flight catering and luxury inflight catering done to the same standard. Charter flight catering at Monterey is briefed once and repeated.
Government flight catering at Monterey follows protocol: the menu is cleared before anything is cooked, and a named team handles it. Head of state flight catering and VIP aviation catering are discreet and traceable. State visit aircraft catering is packed sealed, labelled by seat, and handed to the handling agent at the aircraft.
Special meals at Monterey are a procedure, not a label. Seafood and shellfish run through this coast's cuisine, so allergen free requests are boxed and cooked apart, and cross-contact is checked before sealing. Kosher, halal, vegan and gluten free plates are packed on their own board with the seat number on the lid. Kids meals are simple and sized for the cabin.
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 a Monterey rotation, the crew meals are a line you add on request, and they appear on the invoice like any other dish. Flight crew meals are packed for a galley with little space, and pilot meals are boxed to be eaten with one hand between checks. Crew catering can be hot or cold, and cockpit meals are labelled apart from the guest trays. Crew meal boxes are marked by seat number, and different meals for pilots are available when the operator's policy asks for it. Cabin crew meals follow the same care.
FBO catering at Monterey Regional is handed over at the FBO or by your handling agent, at the aircraft. Catering delivery to the FBO is coordinated with ground handling catering, so the cart or cooler meets the aircraft on your slot. The general aviation terminal is where we confirm the door and the tail. Handling agent catering is briefed once.
At KMRY, the tail number tells us how the galley gets loaded. A light jet takes a single cart or soft cooler up the stairs, while a larger cabin may need galley catering staged for a high loader and a door at height. We ask the type and the galley layout first, then pack for it. Airside catering delivery goes through your handling agent, and aircraft provisioning is confirmed against the tail before anything is loaded.
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.
Monterey Regional Airport serves the peninsula as a general aviation and commercial field on the California coast, with a general aviation terminal for business flights. Airport catering here supports FBO services and ground handling services for corporate and private aircraft.
Monterey is a seasonal business aviation hub: August brings car week and a crowd of arrivals, while winter fog slows the rest. Inflight catering and in-flight catering here follow that cycle. Aviation catering and business aviation catering cover the full range, from executive jet catering for owners to diplomatic flight catering for delegations. Cabin crew meals are packed alongside, and general aviation traffic is constant.
International arrivals into the United States clear US customs, and food rules from the agriculture service limit fresh produce, meat and dairy from abroad. The practical consequence: order outbound catering locally so the galley carries domestic product, with no import paperwork.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Monterey Regional Airport, the next request was beef fillet with roasted potatoes for 9 guests, with a revised passenger count to work around. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. My main takeaway from this business jet catering order was the practical approach to crew briefing. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation.”
“It was the packing plan I cared about at KMRY, with 9 servings of mini sandwiches and individual desserts and a revised passenger count to consider. Our brief for business aviation catering was met with a sensible plan for written menu details. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks.”
“Passenger preferences led us to vegetarian wraps and colourful salads at MRY; 4 portions were needed, with an evening cabin service factored into preparation. I appreciated the emphasis on catering handover throughout the jet catering arrangements. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into divided catering boxes that were easy to handle. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
Pricing follows the order itself. A short slot at Monterey often favours cold service, which is gentler on the invoice than hot mains that need the oven on board. Dungeness crab costs more than an artichoke salad. Send the departure slot and the headcount and we quote against the menu.
A menu built on Central Coast produce is the easiest to place on this field. Castroville artichokes, Watsonville strawberries and Monterey Bay fish are regular items, and each is checked against the season before sealing. Last-minute orders are handled, so tell us the product you want and we confirm what is in season.
The United States restricts certain fresh foods arriving by air, so leftover galley stock from abroad may have to be declared or discarded at customs. That is why a local order at KMRY helps: everything is domestic, packed fresh, with no import paperwork.
Bringing your own is fine. The real limit is the aircraft: its galley sets how much can be stored and reheated. For a Monterey departure we ask the type first, then pack cold or hot to suit, and the handover is made at the FBO.
No. Is catering part of a charter into MRY? It is not: you order it separately and it is invoiced on its own, like any order. In fog season we stay in touch about the slot, since a delay changes when the galley reaches the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
