Catering to your aircraft in Ontario.
KONO is quiet most mornings and busy when a charter needs feeding. We work for the flight attendant on the jumpseat: boxes marked by seat, sauce apart, nothing to guess at Ontario.
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.
Eastern Oregon eats like the ranch country it is. A private jet menu for Ontario leans on beef from local ranches, Snake River Valley Idaho potatoes, Treasure Valley onions (the sweet ones are a real local product, sold fresh from late summer), sweet corn, peaches and cherries from the orchards along the Idaho border, and hazelnuts and hops from the wider Oregon region. We write the inflight menu around what is actually in season and around the galley on your tail.
In practice, private jet food for Ontario means a grilled ribeye sliced for the tray, a potato gratin that finishes in the oven, a cold plate of sliced onion, tomato and local cheese, and fruit that travels well. Our gourmet inflight meals start from these local specialities, packed in sealed boxes. For crews, private jet snacks are simple: jerky, nuts, fruit, a sandwich that survives the drawer. Private jet platters are cut to the seat plan.
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.
Ontario Municipal sits at 2,193 ft on the Oregon side of the Snake River valley, a general aviation field whose traffic follows harvest, hunting season and the odd corporate charter. Private jet catering here is built around that pattern: the galley you have, the produce that is in season, and a handover at your FBO. We also cover inflight catering, in-flight catering and business aviation catering for the same field, plus diplomatic flight catering when a protocol office is involved, and cabin crew meals for the people working the leg. Aviation catering and executive jet catering at KONO are ordered by phone or email, day or night.
Corporate and executive travellers into Ontario often come for agriculture, energy and outdoor trips. Business jet catering for them is a short brief: type, galley, seat plan. Our private jet chef writes a bespoke menu, from corporate jet catering for a small group to VIP flight catering and charter flight catering on a longer leg, with luxury inflight catering where the plan calls for it.
Government and head of state flights into Ontario are infrequent but real, and protocol drives the order. Our government flight catering is traced to one kitchen, sealed by seat, with a named team. For head of state flight catering, VIP aviation catering and state visit aircraft catering, discretion is the rule: no names on labels, no loose ends.
Ontario is a meat-and-potatoes kitchen, so the hidden allergens are the usual ones: wheat in the gravy, dairy in the mash, hazelnuts in the dessert that looks plain. Kosher, halal, vegan, gluten free and other special meals are prepared separately, boxed and sealed with seat numbers, never names. Allergen free and kids meals are written into the order, and each tray has its own card.
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 turn at KONO the crew rarely sits down, so crew meals have to travel. We offer flight crew meals, pilot meals, cockpit meals in sealed crew meal boxes, and different meals for pilots on request, all part of one crew catering order priced like any other. The captain and first officer get separate dishes when needed, and cabin crew meals are marked apart.
At KONO, the general aviation terminal is the single door for most visitors. We arrange catering delivery to the FBO with your handling agent, so FBO catering reaches the tail and ground handling catering rules are respected. Handling agent catering is booked with the order, not at the gate.
Most aircraft at Ontario are light and midsize, so galley catering is carried aboard by hand through the main door. For a larger tail, tell us the type: aircraft provisioning and airside catering delivery are planned around the door height and whether a high loader is on the ramp, and the galley decides what 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.
Ontario Municipal Airport is a small general aviation field on the Oregon-Idaho edge at 2,193 ft, serving ranching, farming and light industry. Airport catering here is an order for visitors who arrive with a short brief, and FBO services and ground handling services cover the rest.
Business aviation at Ontario follows the seasons: harvest, hunting, the occasional corporate visit. Inflight catering and in-flight catering here depend on the type of aircraft; aviation catering and business aviation catering are written for the galley. Executive jet catering suits small groups, diplomatic flight catering suits delegations, and cabin crew meals are packed for the people working the leg. As a business aviation hub it is modest, but it is not empty.
Ontario Municipal handles U.S. arrivals under standard rules. Domestic legs raise no food questions, while international arrivals may need fresh produce, meat and dairy declared. Tell us the origin and we advise before anything is loaded.
Average rating from the cabin crew and pilots we cater for.
“Choosing yoghurt pots and fresh berries for 5 people at ONO was straightforward; the challenge was making it work with a family lunch request. I appreciated the emphasis on crew briefing throughout the jet catering arrangements. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Several practical details needed attention at Ontario Municipal Airport, with a charcuterie board and fresh bread requested for 4 guests and an evening cabin service to accommodate. The galley preparation stood out more than any sales pitch about VIP flight catering. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Getting vegetable tartlets and a dessert selection ready for 10 guests at KONO required an order that accounted for a family lunch request. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. We could account for the sauces before passing the boxes to the cabin team, without a lengthy unpacking exercise. For charter flight catering, that attention to meal organisation made the order noticeably easier to manage.”
Empty cabins change the arithmetic: no passenger trays, only crew meals and the snacks you want on board. An order for KONO therefore costs a fraction of a full catered leg, while premium additions such as trout or ranch beef raise it dish by dish. How much does private jet catering cost here? The answer is the menu you choose, priced line by line.
A transcontinental departure from Ontario can need a hot lunch and a cold supper. We write the two services as separate lists so the crew can re-plate without hunting. Lead time follows how complete the brief is, and short-notice orders are accepted.
Regulation touches fruit, meat and dairy more than anything else. A count change at the last minute is something we absorb by adding or removing trays, while customs is handled through your handling agent. Ask us if a dish is risky on an international leg and we advise before it is loaded.
A delegation using Ontario may want local product on board, such as Oregon cheese or hazelnuts, or may prefer its own supply. Both work. If you bring food, we coordinate its placement in the galley; if you order from us, it is sealed and traced, and nothing is opened before service.
Is catering part of a charter into Ontario? It is not. Whether the group is eating standard trays or a single special meal, the order is made with us and invoiced apart from the trip. For allergen-free or religious diets, we use separate boards, sealed packaging and a card per tray, so the cabin crew serves with confidence.
Tail, pax and diets — a flight attendant takes it from there, day or night.
