Catering to your aircraft in Reno.
Reno sits at 4,415 feet, and the cabin you serve into the Sierra is dry, so we pack for ski groups in winter and Burning Man arrivals in late summer. Former VIP flight attendants cook the trays, label them by seat and hand them over at your FBO.
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.
Reno is a Nevada city, but the table it feeds is Sierra and Great Basin: Basque lamb from the old sheepherding families who settled the state's high desert, Pacific Northwest salmon, Lake Tahoe trout, Nevada-grown beef and the dry-farmed produce of the Truckee Meadows. That is the local specialities list our private jet menu draws from for flights into and out of RNO.
Basque cooking is Nevada's quiet signature: slow-braised lamb, chorizo, piquillo peppers, garlic soup. It travels in a galley because it reheats without breaking, which is why we lean on it for the inflight menu out of Reno. Sierra snowmelt trout, Nevada beef and regional cheese round out private jet food that tastes of the place and still re-plates cleanly at altitude.
Reno's skiers want something hot and filling, and its summer charters want something cold and bright. We split the private jet menu for Nevada on those two lines: braised dishes and soups for the snow, chilled salads and citrus for the heat, both packed in a way a crew can serve from a drawer and a single oven.
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.
Cabins arriving at Reno Tahoe International spend the winter full of skiers headed for the Tahoe resorts and the late summer full of Black Rock City traffic. Private jet catering here is built around those two seasons: cold plates that hold in a dry cabin, hot dishes that survive a high-altitude oven, and inflight catering written by people who have worked the galley themselves. We cover aviation catering, business aviation catering and executive jet catering for KRNO, plus diplomatic flight catering when a protocol office is involved and cabin crew meals for those who work the flight.
Business jet catering and corporate jet catering at Reno start with the brief: ski group, casino weekend or Tahoe lake-house arrival. VIP flight catering and charter flight catering are cooked by a private jet chef and written as a bespoke menu, luxury inflight catering that holds in a dry 4,415-foot cabin.
Government flight catering and head of state flight catering at Reno are cleared by the protocol office first, then cooked. VIP aviation catering and state visit aircraft catering come sealed, traceable and labelled, with a named team and no outside contact with the trays.
Reno kitchens cook for a mixed table of ski groups, casino parties and Tahoe family charters, so special meals are cooked separately, in sealed boxes marked by seat. Kosher, halal, vegan, gluten free and allergen free requests are confirmed at order, kids meals are built to a child's portion, and nothing is left to a label alone.
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.
At Reno, the pilots' box travels with the flight order: flight crew meals are requested when you book the trays and invoiced on the same sheet. Crew meal boxes are sealed hot or cold, marked CREW, with crew catering sized for a quick turn on the ramp. Pilot meals and cockpit meals are made to be eaten with one hand between radio calls. If your operator wants different meals for pilots, name them and each seat gets its own box.
FBO catering at Reno is handed over at the aircraft by the FBO or the handling agent, whichever opens the door. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the general aviation terminal's access rules, so the order arrives where the crew expects it.
Larger cabins arriving at KRNO, whether a long-range corporate jet or a charter wide-body, are provisioned through galley catering that matches the aircraft's door height. Airside catering delivery follows the handling agent's access rules, and aircraft provisioning is staged by trolley size so the high loader or the stairs can take it in one pass.
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.
Reno Tahoe International is a busy general aviation airport in northern Nevada, with business aviation traffic heading for Lake Tahoe, the ski resorts and the casinos. Airport catering here follows the seasons: winter charters, summer events and a steady corporate flow all year.
Reno is a business aviation hub for Sierra Nevada travel, with inflight catering, in-flight catering and aviation catering orders rising in ski season and for late-summer events. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through the same channel, FBO services and ground handling services included.
As a US port of entry, Reno enforces federal rules on imported food: meat, dairy and fresh produce from abroad may be inspected and removed. Tell us the origin and the headcount, and we pack accordingly so nothing is lost at customs.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at KRNO, our 10 guests wanted a cold lunch with cheese and fruit, organised sensibly around a small galley worktop. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this crew meals order was the practical approach to cabin service sequence.”
“The cabin briefing at RNO included 5 passenger meals, a request for roasted vegetable bowls with separate dressings, and instructions addressing different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. The cabin team could match the sauces to the request before moving on to the remaining departure tasks. For our team, the strongest part of their FBO catering was how they handled final order confirmation.”
“An order of herb chicken with a quinoa salad for 10 people at Reno Tahoe International Airport had to be organised around two separate meal services. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in shallow trays. The galley preparation stood out more than any sales pitch about airport catering. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
Price at Reno follows the content of the tray, so an empty-cabin repositioning order is the lightest we handle, usually crew meals only. A full passenger service with local specialities would be priced separately.
A long sector from RNO needs a plan for two services: what is plated warm, what stays cold, what waits in the drawer. Lead time depends on that plan, and last-minute orders are handled.
KRNO is a US port of entry, so food arriving on an international flight can be inspected and removed. If your headcount shifts late, tell us before the trays are sealed so nothing is wasted at the border.
Delegation flights through Reno often ask for food with a clear origin and a named kitchen. You may carry your own, but sealed, labelled trays from us are easier to clear.
Catering is not part of a private jet charter into Reno. You place the order, we invoice it, and any special-meal request is handled as part of it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
