Catering to your aircraft in Lompoc.
Fog off the Pacific, launch-range scheduling and a restricted airfield shape every arrival at Vandenberg. We cook and pack for the crew in the galley, and we hand it 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.
Lompoc and the Santa Ynez and Santa Maria valleys give a private jet menu for Vandenberg Space Force Base its character: strawberries, avocados, citrus, lettuces and Central Coast wine country. An inflight menu here leans on Santa Maria-style tri-tip, which travels well sliced and served with the sauce apart. Private jet food from this stretch of California is fresh and simple, and the local specialities are packed as they will be plated: hot dishes for the oven, cold plates chilled.
Private jet platters from the Central Coast are built around what is in season in California: berries, stone fruit, avocado, artichokes and cheeses from the valleys. Gourmet inflight meals use tri-tip, grilled fish from the coast and vegetable sides that hold in a drawer. Private jet snacks stay light: nuts, dried fruit and small bites for a long leg. These local specialities are the private jet food we pack for a cabin leaving Lompoc.
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 government-controlled airfield on the California coast is not an ordinary stop, and private jet catering for KVBG begins with who is on board and what access the handling agent can arrange. Inflight catering is cooked and packed for the aircraft, in-flight catering for the return leg is portioned for the drawer, and aviation catering stays discreet by habit. Business aviation catering for delegations, executive jet catering for small teams and diplomatic flight catering for official visitors all use the same discipline, with cabin crew meals boxed separately.
Who flies into KVBG? Engineers, executives and visitors tied to the launch calendar. Business jet catering for them is compact and tidy; corporate jet catering suits a one-day return. VIP flight catering is worked out by our private jet chef as a bespoke menu, charter flight catering is the same, and luxury inflight catering uses local California ingredients.
Official visitors to a Space Force installation expect discretion. For government flight catering at KVBG, a named team agrees the menu with protocol, then packs it traceably. Head of state flight catering and VIP aviation catering follow the same route, as does state visit aircraft catering.
Dietary handling at Vandenberg is a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on a separate board and packed in a separate box. Nuts and shellfish are common in Central Coast cooking, so special meals are checked against them before anything is packed, and each is marked by seat number.
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.
Crew meals into KVBG are a catalogue item: on request, invoiced as an order. Flight crew meals suit a turnaround on the apron, while pilot meals can be two different dishes. Our crew catering uses crew meal boxes marked CREW, cockpit meals stay easy to eat in the seat, and different meals for pilots are packed apart. Cabin crew meals are boxed alongside, away from guest trays.
FBO catering at Vandenberg means catering delivery to the FBO or the general aviation terminal, agreed with your handling agent. Ground handling catering is handed over at the aircraft on your slot, and handling agent catering coordination covers access to the apron.
Aircraft type decides how galley catering is loaded at KVBG: door height, whether a high loader is needed, and what the galley can hold. For airside catering delivery we coordinate with your handling agent, and aircraft provisioning for larger cabins is planned around the access the base allows. Send the tail and we confirm how it is loaded.
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.
Vandenberg Space Force Base is a military installation on California's Central Coast, home to launch operations. Airport catering here is unusual: civilian general aviation arrives by arrangement, the airfield works to the base's calendar, and FBO services and ground handling services are set up trip by trip rather than assumed.
Visits to this business aviation hub are tied to launch campaigns and official business, so inflight catering demand moves in bursts. Executive jet catering for a small team, aviation catering for a returning crew and diplomatic flight catering for guests are all packed the same way: cabin crew meals and crew meals boxed apart from the guest trays. In-flight catering and business aviation catering for these visits are agreed with the handling agent before the slot, not at the gate.
The United States restricts fresh meat, produce and dairy arriving from abroad, and customs inspects the cabin on international arrivals. We source in California so the galley arrives compliant, and the ground handling services at KVBG, arranged through your handling agent, explain how leftovers are declared on a general aviation arrival.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request grilled salmon with a lemon dressing at KVBG meant planning the portions carefully while accounting for a small galley worktop. When comparing aviation catering companies, I would look closely at storage requirements after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the sauces into stackable containers that were easy to handle. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at VBG: a light pasta dish with grilled vegetables for 9 guests, organised with a late menu amendment in mind. Our brief for flight catering was met with a sensible plan for written menu details. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
“Keeping the galley organised at Vandenberg Space Force Base meant planning a seafood starter and warm vegetable sides for 8 guests with a family lunch request in mind. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. I appreciated the emphasis on galley preparation throughout the flight catering services arrangements.”
Think of what moves the total: a plated tri-tip lunch for eight costs more than a chilled platter for two, and Lompoc strawberries in season sit differently from winter citrus. Access arranged through the handling agent is part of the brief, so tell us who is on board and what the galley holds, and we price the order line by line.
On a short repositioning flight with an empty cabin, the limiting factor is the slot and who meets the aircraft, not the kitchen. Last-minute orders are handled, and cold crew boxes are the simplest thing to pack when the schedule shifts with a launch.
After a long leg with two services on board, whatever is left cannot just be carried off the aircraft: U.S. customs treats foreign-origin meat, produce and dairy as restricted. We supply fresh provisions locally for the onward leg, and your handling agent explains how leftovers are declared at the terminal.
Personal food is allowed on board. Where it falls short is a passenger count that changes at the last minute: our portions are built so covers can go up or down, with sauces apart and cold plates that re-plate cleanly.
No. Catering is not part of a charter: a government or delegation flight to KVBG needs menus agreed in advance, then ordered and invoiced separately from the aircraft, like any other order. Send the tail, the slot and the headcount and we confirm what reaches the apron.
Tail, pax and diets — a flight attendant takes it from there, day or night.
