Catering to your aircraft in Prescott.
Prescott is a high-desert field at 5,045 feet where light jets and turboprops arrive between Arizona and the Southwest. We supply crew meals and guest menus for those galleys, packed by former VIP flight attendants, for Prescott Regional (KPRC).
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.
Arizona is not only saguaro and heat. Around Prescott the country climbs into ponderosa pine and granite, and the private jet menu follows it: prickly pear, mesquite, tepary beans, chiles and Sonoran-style wheat. A private jet menu for this field is built around what the Arizona pantry actually offers, and that is where the local specialities start.
We plan the inflight menu around dishes that survive a climb from a 5,045-foot field: grilled meats with sauce apart, cold tortilla-based plates, citrus and prickly pear desserts. Private jet food from this region travels well because it is built on grill, char and bright acid. Private jet platters for the cabin, gourmet inflight meals for lunch legs and private jet snacks for the road, all drawn from Arizona, make the local specialities easy to serve with one oven and a drawer.
Prescott and the wider state give us green chile, mesquite-smoked cuts, pinto beans, Navajo-style flatbreads and desert honey. Each dish is described the way it leaves the kitchen and arrives in your galley: hot, cold, sauce on the side, or to re-plate. Ask for a private jet menu that tells you in advance how every plate finishes.
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.
A light jet pulls onto the Love Field ramp at Prescott, the crew steps down, and the question is the same as anywhere: what is in the drawer? Our private jet catering for KPRC answers it with high-desert ingredients, labelled by guest and by restriction. In-flight catering for executive jet catering and diplomatic flight catering requests follows the same rule, and cabin crew meals are packed alongside. Every order is written by former VIP flight attendants who know the galley you are about to open.
Business jet catering at Prescott is usually a short brief for a small cabin: corporate jet catering for four to eight guests, charter flight catering on weekend legs, VIP flight catering when the owner flies. A private jet chef writes a bespoke menu around the galley you have, and luxury inflight catering starts with what that oven can actually do.
A state visit aircraft calling at Prescott needs menus cleared by protocol, a named team and a quiet hand-over at the FBO. State visit aircraft catering here runs like any government flight catering order: head of state flight catering and VIP aviation catering are arranged with the handling agent, labelled by seat number, with no names on the lids.
Prescott's local cooking leans on wheat tortillas, nuts, cheese and a lot of shared grill surface, so allergen free and gluten free requests start with how the kitchen prepares them, not a label. Kosher, halal, vegan and kids meals are written into the order as special meals, packed on separate boards and marked by seat number only. Tell us the restriction when you send the tail and we confirm the plate.
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 Love Field crew, meals are an on-request line, ordered with the trip and billed alongside the guest menu. Flight crew meals for a long ground wait at Love Field arrive hot or cold; pilot meals are packed so they can be eaten in the cockpit. Crew catering is built for a duty day, and cockpit meals are boxed one-handed. Crew meal boxes carry the seat or role label, and different meals for pilots are available if the operator asks for them. Cabin crew meals ride alongside as a separate line.
At Prescott, FBO catering arrives at the apron. The handling agent receives it, the general aviation terminal clears access, and ground handling catering takes it to the aircraft. Catering delivery to the FBO is arranged with the tail and the slot, and handling agent catering stays one contact.
Most traffic at Prescott is light jets and turboprops, and their galleys load through a small door at stair height, so galley catering arrives in lidded cases a flight attendant can carry up the stairs. When a larger aircraft calls on the field, we confirm with your handling agent whether a high loader is available for airside catering delivery. Aircraft provisioning starts with the type: our team checks the galley before packing.
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.
Ernest A. Love Field serves Prescott as a general aviation and business aviation hub in the Arizona high country. Airport catering is a hand-off at the aircraft, with FBO services and ground handling services coordinated through your agent.
Business aviation catering at Prescott runs through a small, quiet terminal. Inflight catering and in-flight catering here follow the cabin: aviation catering for a light jet is different from aviation catering for a charter. Executive jet catering, diplomatic flight catering and cabin crew meals are ordered the same way as any other item, on request and invoiced.
Arriving from outside the United States, aircraft clear customs before food is handed over. US rules limit some fresh meat, dairy and produce, so we plan international legs around allowed items and tell you what changes. For domestic arrivals at KPRC the rules are simpler.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Prescott Regional Airport - Ernest A. Love Field: our 10 passengers wanted roasted chicken and seasonal vegetables, and we had several individual meal preferences. Our request to The Galley Girls focused on the side dishes, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered. The galley preparation stood out more than any sales pitch about crew meals.”
“On this departure from KPRC, 9 passengers had chosen beef fillet with roasted potatoes, and a late menu amendment needed to be reflected in the order. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss FBO catering with them again, especially when catering handover needs careful coordination.”
“Keeping the galley organised at PRC meant planning roasted chicken and seasonal vegetables for 10 guests with a late menu amendment in mind. The Galley Girls gave us an update on the snack boxes before the handover, which helped us organise the cabin checks. The crew briefing stood out more than any sales pitch about airport catering. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
Weekend legs out of Love Field often firm up late, so we write the menu with room to move. A higher count means more platters, a lower one a tighter list, and we reprice from the final manifest rather than the first. Brisket costs more than a tepary bean salad, and that difference is where the total moves.
The field is quiet outside event weekends, so the apron rarely slows a delegation order. What matters is when the manifest and the protocol instructions reach us. Last-minute orders are handled, and menus for official flights are cleared before anything is cooked.
Each special meal travels on its own board and in its own box, marked by seat number only. On a flight arriving from abroad, US customs restricts some fresh meat, dairy and produce, so we adjust the ingredients rather than the restriction and tell you what changed.
Crew waiting between legs at Prescott often carry their own lunch, and on domestic legs that is usually fine. If the aircraft arrived from abroad, customs limits fresh produce and meat. A crew meal box ordered on request is the simpler answer for a long wait.
No. Catering is not part of a private jet charter: you order it separately and it is invoiced separately. On a tight turnaround we plan dishes that come straight out of the drawer onto the plate, so the galley is never the bottleneck.
Tail, pax and diets — a flight attendant takes it from there, day or night.
