Catering to your aircraft in San Diego.
KMYF is a busy San Diego field where a cloudy morning can change a departure. Tell us the tail and slot and we pack to match the galley, handed over at the aircraft.
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.
Out of Montgomery-Gibbs the private jet menu follows San Diego itself: Pacific fish, Baja flavours and a lot of fresh California produce. Private jet food here means ceviche in a sealed pot, grilled swordfish that finishes in the oven, and citrus salads dressed at the last moment, all drawn from the local specialities of the California coast.
The California coast gives a San Diego inflight menu its character: avocado, lime, grilled halibut, Baja-style tacos and sourdough from local bakeries. Private jet platters of cheese and charcuterie share the cart with gourmet inflight meals and private jet snacks such as kettle chips with guacamole, each packed for a galley with limited space.
A KMYF order often starts with what is good in California that week. Local specialities such as fish tacos, Mexican-influenced bowls, farmers' market fruit and Baja whites go into a private jet menu that stays simple to plate. Private jet food from San Diego travels well when each element is packed apart and labelled for the crew.
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.
Montgomery-Gibbs Executive sits on a mesa at 427 feet, a general aviation field where marine layer mornings decide who leaves when. Private jet catering here is packed for the galley you actually have, from inflight catering for a light jet to aviation catering for a cabin that wants a full service. Business aviation catering, executive jet catering and diplomatic flight catering are all built to the type and the slot, with cabin crew meals on request.
Flights from San Diego mix day trips to Phoenix or Los Angeles with longer legs east. For business jet catering and corporate jet catering we start from the headcount and cabin, then adjust for charter flight catering or VIP flight catering. Luxury inflight catering comes from a private jet chef working to a bespoke menu.
Government flight catering at San Diego follows protocol: named staff, traceable ingredients and discretion. Head of state flight catering and state visit aircraft catering are cleared with the protocol office before anything is cooked, and VIP aviation catering uses the same sealed packing.
Dietary needs in San Diego usually hide in the details of local cooking: flour tortillas in a gluten free taco, shellfish in a ceviche, nuts in a mole. Kosher, halal, vegan and gluten free meals for Montgomery-Gibbs are cooked and packed on separate boards and sealed in their own containers, and allergen free orders follow the same procedure. Special meals and kids meals are marked by seat number so the crew can serve without opening the wrong box.
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.
Crew meals are a service on request, ordered and invoiced like the rest. Flight crew meals and pilot meals at Montgomery-Gibbs are packed for eating one-handed, and cockpit meals can be different meals for pilots when the operator asks. Crew meal boxes are labelled CREW, and crew catering follows the same slot as the guest order. We add cabin crew meals when the cabin team needs them.
At Montgomery-Gibbs the order goes to the FBO, not the gate. FBO catering, catering delivery to the FBO and handling agent catering are arranged around the general aviation terminal, with ground handling catering following the aircraft's slot.
Most traffic at Montgomery-Gibbs is light and midsize business aircraft, so galley catering is usually carried to the cabin door rather than lifted. For a larger cabin that needs a high loader, airside catering delivery is arranged with the FBO and your handling agent, and aircraft provisioning follows the loading plan you send for the tail.
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.
Montgomery-Gibbs Executive is a general aviation airport on a mesa in northern San Diego, shared by business aviation and flight schools. Airport catering here works around a busy ramp and one main runway. Ground handling services at the field run through the FBO and your handling agent, which is also who opens the gate for a galley delivery. As a business aviation hub for the city, it sees steady corporate traffic through the week.
Business aviation catering at MYF is sized to light and midsize cabins. Inflight catering, in-flight catering and aviation catering for corporate jets are the norm, and executive jet catering or diplomatic flight catering is available on request, as are cabin crew meals. General aviation and FBO services dominate the field.
Flights arriving from abroad clear CBP at San Diego, and agricultural inspection applies to any food that crosses the border with the aircraft. Ground handling services and your FBO coordinate that clearance, so the practical advice is to order catering for the departure leg here and avoid carrying foreign leftovers onboard. Anything stocked at MYF is prepared locally in California.
Average rating from the cabin crew and pilots we cater for.
“Getting prawn salad and small fruit plates ready for 7 guests at KMYF required an order that accounted for different crew meal preferences. For private jet food, that attention to packing arrangement made the order noticeably easier to manage. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the salads without asking where every component had been placed during preparation.”
“Before our guests boarded at MYF, we needed chicken skewers with a couscous salad divided into 10 portions suitable for a family lunch request. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. Our brief for private jet meals was met with a sensible plan for written menu details.”
“Good preparation made the difference at Montgomery-Gibbs Executive Airport, where 12 guests expected vegetable tartlets and a dessert selection despite a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into shallow trays that were easy to handle. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes. The meal organisation stood out more than any sales pitch about private jet menu.”
Cost follows what you ask for, not how long the jet waits. A short San Diego turn with a light cold lunch is a small order, while an overnight with breakfast and a hot dinner is larger. Send the slot and the headcount and we price that exact brief.
Everyday California produce, Baja fish and citrus are easy to confirm for a San Diego departure. A rarer ingredient needs a conversation first. Last-minute orders at Montgomery-Gibbs are handled either way.
Customs and agricultural inspection matter on arrival, not departure. Food stocked here for an outbound leg is prepared in California, so the rules mainly concern leftovers coming back in. Keep inbound foreign fruit and meat off the aircraft.
Yes, you can bring food, and the galley sets the real limit. A light jet at KMYF often has a drawer and little else, so we pack compact items that fit it and travel cold.
No. Is catering part of a charter? It is not: food is ordered and invoiced on its own, separate from the aircraft price. When the marine layer pushes a departure at MYF, we adjust the handover with you before anything is delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
