Catering to your aircraft in Redmond.
KRDM is a quiet field where light jets and midsize aircraft wait on a cold ramp between legs. We pack the food for that wait, with crew dishes marked apart, and deliver to your handling agent.
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.
Central Oregon eats from the ground up: Willamette Valley pears and hazelnuts, Hood River apples, Dungeness crab from the coast, wild-caught Pacific salmon, and beef from the high desert ranches east of the Cascades. A private jet menu out of Redmond leans on these, because passengers heading to or from Bend expect the region on the plate.
For a private jet menu at Roberts Field, the local specialities are easy to name: marionberries in season, Tillamook cheese, Oregon pinot noir pairings, smoked salmon and hazelnut-crusted pieces that travel well. Each is packed as private jet food that survives a cold ramp and a small galley. Our inflight menu for Oregon starts from these local specialities and ends with what your oven can handle.
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.
At 3,080 ft in the Oregon high desert, Roberts Field sees bizjets arriving for Bend ski weekends, golf trips and fall hunting. Private jet catering here is built around cold mornings and short turnarounds, with the galley plan agreed before the aircraft lands at KRDM.
Business jet catering at Redmond is usually a short brief: four to eight guests, a cold platter, a couple of hot plates, then wheels up. Corporate jet catering here favours Oregon products, and charter flight catering follows whatever slot the trip allows. Our private jet chef writes a bespoke menu around your galley, and VIP flight catering and luxury inflight catering are handled the same way as any other order.
On Roberts Field's single FBO apron, government flight catering stays discreet and fully traceable. Head of state flight catering and state visit aircraft catering are cleared through protocol before anything is cooked, and VIP aviation catering uses a named team who know the aircraft and the security requirements. Nothing is labelled with a name, only a seat number.
Central Oregon kitchens are used to gluten free, vegan and allergen free requests, and hazelnuts and shellfish are the two things to watch at Roberts Field: both turn up in local dishes and in coatings. Special meals, kosher and halal included, are cooked and packed on separate boards, sealed in their own boxes and marked by seat. Kids meals ride the same way, so no tray is opened by mistake.
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.
Between Redmond legs, crew meals have to survive a cold ramp. We pack flight crew meals and pilot meals in sealed crew meal boxes, with different meals for pilots when policy requires it. Crew catering and cockpit meals are commissioned on request and invoiced like any other, and cabin crew meals are marked apart from the guest trays.
FBO catering at Roberts Field is handed over at the aircraft by your FBO or handling agent. Catering delivery to the FBO is planned around your slot, with ground handling catering coordinated through the general aviation terminal. Handling agent catering is the same process every time: the food goes to the FBO door and then to the aircraft.
Roberts Field handles everything from light jets to large cabin aircraft, and the type decides how the galley catering is loaded. On a Challenger or Global the delivery goes up through the main door; on a larger aircraft airside catering delivery may need a high loader at the door, arranged with your handling agent. We ask for the type and the galley layout so aircraft provisioning matches the oven, drawers and chillers 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.
Roberts Field serves Redmond and Central Oregon, and its general aviation terminal is where most business traffic arrives. Airport catering here is uncomplicated: one FBO apron, one runway pattern, and a ramp where an aircraft can wait without fuss. FBO services and ground handling services are on the same apron, so the food goes to one door.
Redmond is a business aviation hub for the high desert, busiest around ski season, summer golf and the fall hunt. Business aviation catering and executive jet catering follow those cycles, while inflight catering and aviation catering, in-flight catering for light jets and midsize aircraft alike, are planned around the wait on the ramp. Diplomatic flight catering is rare here but handled with the same care. Crew meals and cabin crew meals ride apart from the guest service. The FBO and its ground handling services sit within a short walk of the aircraft.
Flights arriving from abroad into Redmond clear US customs and agricultural inspection, and foreign meat, fruit and dairy left uneaten can be taken off the aircraft. Food ordered in Oregon is local, so that issue does not arise, and the FBO services team and your ground handling services contact know the inspection routine for the apron.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at KRDM, I coordinated avocado toast components and breakfast fruit for 11 guests and explained our concerns about a family lunch request. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point.”
“As the person coordinating grilled salmon with a lemon dressing for 3 passengers at RDM, I needed an arrangement that considered a family lunch request. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. When comparing private jet catering companies, I would look closely at storage requirements after this experience. It was useful to see the starters listed separately when checking how much space the complete order would require.”
“Packing a light pasta dish with grilled vegetables for 2 passengers at Roberts Field needed careful thought, especially given an evening cabin service. My search for "private jet catering near me" led to a practical conversation about written menu details. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
For KRDM, cost is set by how many courses you want, which local products are in season and how many guests fly. Hazelnuts and pears are modest; crab and salmon are not. We quote after we know your slot and the cabin.
If you want a local product on the plate, say so in the first message. Marionberries in July are easy; crab in a closed season is not. We tell you what is possible and finalise the menu around your departure.
Customs mostly affects what arrives, not what you order here. If your inbound leg carried foreign fruit or meat, expect it to be declared and possibly removed. We supply fresh replacements for departure from Roberts Field.
Yes, you may bring food, and the crew can serve it, but we recommend telling us the aircraft first. A small galley changes everything about what is practical, and we adjust the menu accordingly.
Catering sits outside the charter contract. For a snowy KRDM departure you order food separately, and we adjust if the departure moves with the weather. Last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
