Catering to your aircraft in Powell.
Powell Municipal sees ranch parties, hunting charters and the odd repositioning leg. Tell us the type and the seats, and we pack local Wyoming dishes for the galley you actually have.
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.
Wyoming's Big Horn Basin eats beef, trout, sugar beets and honey, and a private jet menu for Powell should read that way. The inflight menu here starts with grass-fed Wyoming beef, Bighorn trout, huckleberry and chokecherry preserves, and Wyoming-grown barley and bison. These are the local specialities we cook and pack as private jet food: gourmet inflight meals, private jet platters of smoked trout and cheeses, and private jet snacks such as bison jerky and trail mixes. Each travels in a galley the way it was designed to: hot dishes with the sauce apart, cold plates chilled and sealed. Powell guests are often ranch hosts or hunters, so the Wyoming table is the right table.
A private jet menu for Powell works best when it tastes like Wyoming. Beef from basin ranches, Bighorn and Yellowstone-country trout, bison, honey and fruit preserves make up the local specialities, and they all pack well as private jet food. Our inflight menu turns them into gourmet inflight meals for the cabin, private jet platters for a group, and private jet snacks for a short hop. Powell, Wyoming does not have a long restaurant list, so we cook and pack for the galley you have, with every dish labelled for service.
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.
Powell Municipal sits at 5,092 feet in the Big Horn Basin, and every galley that lands here is working with thin air, cold mornings and a small general aviation ramp. Private jet catering at KPOY is built around that: sealed cold plates, sauces in their own pots, and a handover at the FBO or the aircraft. The same inflight catering and aviation catering we run at any field, written for the crew who will re-plate it. Business aviation catering here leans on beef, trout and basin produce; executive jet catering for a ranch party or a hunting group is packed to be served from a drawer and a small oven, while diplomatic flight catering and cabin crew meals follow the same labelled system.
Business jet catering at Powell is usually for a small party: a ranch host, a corporate group, a family heading to Yellowstone. Corporate jet catering here is VIP flight catering built around what the galley can do, with a private jet chef writing a bespoke menu in beef, trout or bison. Charter flight catering works the same way, and luxury inflight catering for a long leg is packed in sealed courses.
When a government party arrives at KPOY, discretion matters more than speed. We prepare government flight catering with labelled seats and an approved menu, and head of state flight catering gets a single contact. VIP aviation catering is delivered at the FBO, and state visit aircraft catering is checked against the delegation's list.
Special meals at Powell start with the kitchen: beef and dairy are everywhere in Wyoming, so kosher, halal, vegan and gluten free requests are cooked and packed on separate boards and sealed per seat. Allergen free meals and kids meals follow the same labelling, with the allergen printed on the lid and the guest's seat number on the tray.
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 Powell stop, the crew eats between fuel and departure, so crew meals need to be simple. We supply flight crew meals and pilot meals on request, with crew catering handled as its own line. Cockpit meals are boxed, crew meal boxes carry a drink and a snack, and different meals for pilots mean the captain and first officer never share a dish. Cabin crew meals are labelled separately.
Powell has a single general aviation ramp, so FBO catering is simple: the order arrives at the FBO, ground handling catering is checked against the slot, and the crew receives it at the aircraft. Catering delivery to the general aviation terminal is arranged with the handling agent, and handling agent catering is invoiced on its own.
Powell Municipal handles light and midsize business aircraft, so most galley catering is passed straight through the cabin door at the FBO ramp. For a larger aircraft that needs a high loader, we coordinate airside catering delivery with your handling agent and plan aircraft provisioning around the door height of the type.
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.
KPOY is a municipal airfield with no airline service, which makes it a business aviation hub for the basin. Airport catering follows the FBO rhythm, and ground handling services and FBO services are arranged by phone. General aviation traffic is mostly light jets and turboprops.
The basin sees seasonal traffic: autumn hunting charters, summer Yellowstone visitors, and ranch guests all year. Inflight catering and in-flight catering here are ordered by phone or email. Aviation catering and business aviation catering are written for each flight; executive jet catering, diplomatic flight catering and cabin crew meals are available on request.
US customs applies only to international flights; at Powell, most movements are domestic. If the aircraft arrives from abroad, fresh produce and meat are restricted, and we adapt the order so nothing is discarded at the ramp.
Average rating from the cabin crew and pilots we cater for.
“Despite a tight boarding window, we wanted the 4 guests at POY to enjoy vegetarian wraps and colourful salads without a complicated cabin service. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the canapés without asking where every component had been placed during preparation. This experience of business jet catering gave us a useful reference for managing cabin service sequence on another departure.”
“As the person coordinating a mezze selection with flatbreads for 12 passengers at Powell Municipal Airport, I needed an arrangement that considered an evening cabin service. I asked The Galley Girls for the desserts in stackable containers, with garnishes supplied separately for plating on board. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence. With business aviation catering, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
“Breakfast was already sorted; at KPOY, the next request was mushroom risotto and a green salad for 6 guests, with a small galley worktop to work around. After a final adjustment to the main courses, The Galley Girls gave us one revised order summary to work from. The crew briefing stood out more than any sales pitch about jet catering. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
For a repositioning flight with no guests, most operators order only cockpit meals and a few drinks. Private jet catering at KPOY is quoted from the actual order, so the amount reflects exactly those items.
For Powell, lead time depends on what you order: a simple cold service is straightforward, a plated beef main takes more preparation. We confirm per order, and last-minute requests are accepted.
A last-minute change in passenger count only affects the quantities. For an international arrival, the food import rules of the United States apply and your handling agent will advise; domestic flights are straightforward.
Yes, you can bring food, and some delegations do. For government or head-of-state flights, most prefer sealed, traceable catering. We work with protocol and keep the handover at the FBO discreet.
Catering is ordered separately from the charter. Send us the restriction and we confirm what is possible with Wyoming ingredients.
Tail, pax and diets — a flight attendant takes it from there, day or night.
