Catering to your aircraft in Saratoga.
Saratoga is a small high-country field where winter weather and altitude shape every departure. Catering for KSAA is packed so a single flight attendant can finish it from a drawer and a small oven.
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 eats beef, game and river fish, and Saratoga sits in the middle of that. A private jet menu for Shively Field draws on what the Platte Valley actually produces: bison, elk, Rocky Mountain trout, ranch beef, huckleberry and hard wheat bread. These are the local specialities we turn into private jet food that travels well: a sliced bison tenderloin that serves cold, a trout fillet packed for the oven, a huckleberry tart that holds its shape. Private jet platters of local cheese and cured game, gourmet inflight meals for the main service and private jet snacks for the leg back round out an inflight menu that reads like Wyoming, whichever way the passengers are flying.
Saratoga and the wider Wyoming high country give a private jet menu a clear identity: game, trout, bison and ranch beef, with huckleberry and honey in the sweet course. Private jet food from this valley is hearty, so we pack it for the galley: sauce apart, protein chilled or oven-ready, sides that do not collapse at altitude. Local specialities become private jet platters for the cabin, gourmet inflight meals for a seated dinner and private jet snacks such as jerky, nuts and fruit for the crew. The inflight menu for Shively Field is Wyoming, served the way a flight attendant would plate it.
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.
Saratoga is a hot-springs town in Carbon County, and the aircraft that land at Shively Field are mostly light and midsize business jets arriving for ranch stays, fishing seasons and winter trips. Private jet catering for KSAA is written around those trips: business aviation catering packed for the galley you have, executive jet catering for small groups, and diplomatic flight catering protocols when a delegation transits. Every plate is made by people who have served at altitude, so the inflight catering you receive at the FBO is built to be finished by one flight attendant.
A corporate jet catering order for KSAA starts with the galley and the guests. Luxury inflight catering at this altitude means robust dishes that survive a cold ramp, and charter flight catering follows the same packing. For VIP flight catering, the private jet chef builds a bespoke menu around Wyoming produce: bison, trout, huckleberry. Business jet catering becomes a plan rather than a package.
When a government aircraft uses Saratoga, head of state flight catering follows protocol, not the kitchen's habit. VIP aviation catering and state visit aircraft catering are prepared by a named team, sealed, labelled and delivered under the handling agent's access. Government flight catering stays quiet and exact.
Special meals at Shively Field are handled as a procedure built on what Wyoming kitchens actually use: wheat flour, dairy, nuts and game sauces are where allergens hide in a mountain menu. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed separately, sealed and labelled by seat, so a flight attendant working a small galley never has to guess.
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 Saratoga, the crew's own dishes are a line you add when you call about the trip, and they appear on the same invoice as the passenger service. Flight crew meals for a long mountain day, pilot meals eaten one-handed at altitude, and crew catering for a two-pilot rotation can be added with the same call. Cockpit meals are packed in crew meal boxes, and different meals for pilots are possible when the operator's policy asks for it. Cabin crew meals ride alongside the passengers' service, labelled CREW.
Delivery on this field goes through the FBO and the handling agent: FBO catering is handed to the crew at the general aviation terminal or at the aircraft. We arrange catering delivery to the FBO with ground handling catering in mind, and agree the handling agent catering details before departure.
Most aircraft at Shively Field are light and midsize jets with a low cabin door, so galley catering is usually carried aboard in cases rather than raised by a high loader. Airside catering delivery and aircraft provisioning are planned per type: door height, galley layout and how much the drawer and oven can take. If a larger aircraft diverts in, we adapt the provisioning to the cabin, not the other way round.
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.
Shively Field is the airport catering point for Saratoga in Carbon County, a general aviation field at 7,012 ft in southern Wyoming. FBO services and ground handling services are modest, and the field serves ranch, fishing and hot-springs visitors.
Shively Field is a quiet business aviation hub in Wyoming. Private jet catering and aviation catering for these trips follow the seasons: summer fishing and ranch stays, autumn hunting, winter ski and hot-springs visits. Business aviation catering, executive jet catering and diplomatic flight catering are all handled the same way. Inflight catering and in-flight catering here depend on the galley, and cabin crew meals are ordered on request.
Shively Field is a domestic US general aviation airport, so catering stays within Wyoming for most flights. International flights through the US follow customs and agriculture rules on meat, dairy and fresh produce; your handling agent confirms what applies.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating roasted vegetable bowls with separate dressings for 11 passengers at Shively Field, I needed an arrangement that considered two separate meal services. The storage requirements stood out more than any sales pitch about in-flight catering. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“An order of avocado toast components and breakfast fruit for 7 people at KSAA had to be organised around a family lunch request. My main takeaway from this vip inflight catering order was the practical approach to meal organisation. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“Before our guests boarded at SAA, we needed mini sandwiches and individual desserts divided into 6 portions suitable for two separate meal services. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. Our colleague could take over the side dishes without asking where every component had been placed during preparation. This experience of private jet catering gave us a useful reference for managing storage requirements on another departure.”
How much private jet catering costs at Shively Field comes down to galley size and ambition: a small light jet with no oven means chilled plates and snacks, while a larger cabin can take a hot service. Ask us with the aircraft type and the number of guests and we write the quote around those facts.
A short ranch trip into KSAA in July is simple to cater; a January departure waiting for a clear morning needs more flexibility. We stay in touch with your handling agent and adjust the order as the slot changes. Late requests are not a problem, and the line is open day and night.
Customs treat catering as part of the aircraft's stores, and rules depend on where you land. From Wyoming, bison, beef and dairy can face limits abroad. We label everything and build the return menu around the destination's food import rules.
Passengers may bring food, though a dawn slot at 7,000 ft makes fresh, temperature-correct catering worth having. We deliver to the FBO for night departures as readily as for midday ones, and the line is open 24/7.
Is catering part of a charter into Saratoga? No: it is ordered and billed as its own order. We work with your handling agent for airside access at Shively Field and deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
