Catering to your aircraft in San Jose.
San Jose is the Silicon Valley departure point, where a midsize jet leaves on a Tuesday for Teterboro with a board dinner already agreed. We cook, pack and label for the galley you actually have, and hand it over at the aircraft on your slot.
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.
Silicon Valley guests ask for light, clean private jet food, and the region supplies it. Local specialities we build around: Pacific rockfish and halibut, served cold or lightly seared; Santa Cruz mountain wines for the cellar; and Mission figs and Fuji apples from the valley in autumn.
A California inflight menu is rarely heavy. A private jet menu out of San Jose is often a plated lunch for four, a grain bowl for the pilots and a fruit board that survives the Rockies. Sourdough and Dungeness crab are the two local products that need the most attention in the galley: one for the crumb, the other for the cold chain.
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.
Sunnyvale strawberries in May, Gilroy garlic in summer, Pacific rockfish all year: private jet catering at San Jose starts with what the Santa Clara Valley grows. Inflight catering here is built around founders and executives on short notice, and aviation catering is packed to fly west and east across the Rockies. For business aviation catering and executive jet catering on a quick-turn trip, the galley tells us what survives. Diplomatic flight catering and cabin crew meals follow the same rule.
Business jet catering at San Jose is a short brief with a long list of constraints. Corporate jet catering for a Valley founder, VIP flight catering for a board dinner, charter flight catering for a family: each starts with the galley. Luxury inflight catering here means a private jet chef writing a bespoke menu around the type and the seat plan, and nothing that needs a kitchen on board.
When a delegation transits San Jose, government flight catering is planned around security and traceability. Head of state flight catering is cleared in advance, VIP aviation catering is sealed, and state visit aircraft catering is delivered by a named team.
A gluten-free guest at San Jose meets sourdough everywhere, and it is the local bread to plan around. Kosher, halal, vegan, allergen free and kids meals are packed on a separate board, in a separate box, marked by seat. Special meals are a procedure, not a label: we ask the restriction and the seat, and write it on the lid.
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 out of San Jose are ordered on request and invoiced like the rest of the order. Flight crew meals, pilot meals and crew catering for a Bay Area turnaround are packed to be eaten from a jumpseat: cockpit meals in a sealed box, crew meal boxes marked CREW. Different meals for pilots can be arranged when the operator's policy asks for it.
FBO catering at San Jose means catering delivery to the FBO your crew has chosen, through the general aviation terminal or the ramp gate. We coordinate ground handling catering with your handling agent, who opens the door and confirms access; handling agent catering is agreed before the slot.
Galley catering at KSJC depends on the type: a light jet takes a single cart, a large-cabin tail needs the high loader at the door. Airside catering delivery follows your handling agent's access, and aircraft provisioning is planned around the galley you actually have.
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.
Norman Y. Mineta San Jose International sits at 62 feet elevation in the Santa Clara Valley and works as the Valley's business aviation hub. Airport catering at KSJC is built around founders and executives who fly on short notice; general aviation traffic is served by the FBO services and ground handling services on the field.
San Jose is Silicon Valley's private airport and its business aviation hub: inflight catering, in-flight catering and aviation catering are ordered here for founders and venture teams. Business aviation catering and executive jet catering are planned around long transcontinental cruises, with diplomatic flight catering and cabin crew meals following the same plan. Crew meals are added on request, and invoiced with the order.
The United States regulates food import and export by agricultural category, so fresh fruit, meat and dairy leaving KSJC may be restricted at the destination. As San Jose is a business aviation hub with international departures, we label and seal each box so your handling agent can clear it without opening the galley.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 10 guest order at KSJC called for excess complexity: just a cheese board and savoury canapés and sensible planning for a tight boarding window. This experience of private aviation catering gave us a useful reference for managing galley preparation on another departure. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“Between cabin checks at SJC, I coordinated a cold lunch with cheese and fruit for 5 guests and explained our concerns about a short ground stop. The fruit plates came from The Galley Girls in separate meal boxes, with a packing list that matched the contents. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order. With business jet catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“We kept the passenger brief simple at Norman Y. Mineta San Jose International Airport: roasted chicken and seasonal vegetables for 11 guests, organised with a revised passenger count in mind. I asked The Galley Girls for the desserts in compact food boxes, with garnishes supplied separately for plating on board. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. For our team, the strongest part of their business aviation catering was how they handled storage requirements.”
Price comes from the menu: a chilled crab course, a hot rockfish, and a crew meal box each have their own line. San Jose produce in summer is cheaper than in winter. We confirm before the slot.
Customs and food-import rules shape the order. Domestic departures from KSJC are simple, while international legs require agricultural declarations that we plan around. Last-minute orders are handled.
On an international departure from KSJC, customs looks at fresh produce, meat and dairy. A light jet's compact galley limits the menu, which makes the paperwork easier. Your handling agent confirms.
Yes, but the departure window decides how the food holds. San Jose's marine layer can push a slot; our boxes are labelled and chilled to survive that.
Catering sits on its own order and its own invoice. A return from San Jose can be ordered alongside the outbound so the galley is ready both ways.
Tail, pax and diets — a flight attendant takes it from there, day or night.
