Catering to your aircraft in Yerington.
At 4,378 ft in the Nevada high desert, Yerington Municipal is a quiet field where the order is simple: a few boxes, a handover at the FBO, a galley that gets what it can actually use.
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.
Nevada cooking is ranch country first. Around Yerington, in the Mason Valley, the land is alfalfa and cattle, so a private jet menu here leans on beef, lamb and Basque-style plates, a tradition that came with the sheepherders across the state. Our inflight menu takes those local specialities and makes them travel: a roast that slices cold, a stew that finishes in the galley oven, a sauce in its own pot. Private jet food from this part of Nevada is hearty, so we balance it with crisp salads, fruit and lighter plates for a morning departure. Gourmet inflight meals, private jet platters and private jet snacks are all built to survive the drawer and the trip.
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.
Yerington Municipal sits at 4,378 ft in the Nevada high desert, a small field that sees light and midsize business jets coming in for the Mason Valley. Private jet catering here is packed for the galley you have and handed over at the FBO or at the aircraft. The same inflight catering, in-flight catering and aviation catering we run everywhere is ordered and invoiced separately from the flight. For a business aviation catering order, an executive jet catering brief or diplomatic flight catering, the tail and the passenger list come first, and cabin crew meals ride in their own box.
For corporate jet catering at EYR, we start from the cabin and the galley, not the menu. Business jet catering for a Nevada ranch visit leans on beef and lamb, plus lighter options for hot days. VIP flight catering and charter flight catering are ordered on your slot, and luxury inflight catering is added on request. Our private jet chef builds a bespoke menu, then hands it over sealed at the FBO.
A government flight catering order is an unusual sight on the Yerington ramp, and it gets full attention when it comes. Head of state flight catering and state visit aircraft catering start with protocol: the menu is cleared before anything is cooked, and traceability follows the order from kitchen to aircraft. VIP aviation catering for a delegation is packed sealed, labelled by seat and delivered quietly at the FBO, with a named team on the order.
Kosher, halal, vegan and gluten free meals are handled as a procedure, not a label. Around Yerington, the hidden allergen is usually in the ranch sauces, the sourdough and the shared grill, so special meals are cooked and boxed apart and marked by seat number. Allergen free plates, kids meals and vegetarian options are agreed with you before the flight and handed over sealed at the FBO.
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.
A crew on the Nevada high-desert run wants food that eats easily and stays safe at altitude. Crew meals are ordered on request and billed on their own line. Flight crew meals, pilot meals and cockpit meals travel in sealed crew meal boxes, and different meals for pilots are possible so the captain and first officer do not share a dish. This is crew catering written by people who have worked the galley.
The handover is simple at a field this size: the FBO or the general aviation terminal, a door, your handling agent. FBO catering at Yerington is delivered to the aircraft, with ground handling catering planned around the ramp. Catering delivery to the FBO is confirmed with the handling agent catering contact before arrival.
At Yerington it is the type of aircraft that sets how the galley gets loaded. Light and midsize jets take galley catering through the main door by hand, so the order is packed in a few boxes that fit the drawer. If a larger cabin lands, we confirm the door height and whether a high loader is needed for airside catering delivery. Aircraft provisioning is planned around your tail and your galley, never 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.
Yerington Municipal Airport is a small general aviation field in the Mason Valley of Nevada, and for ranch, mining and outdoor trips it works as a modest business aviation hub. Airport catering here means no commercial terminal and no on-site restaurant, so every order arrives from outside and is handed over at the ramp.
Business aviation catering for EYR is ordered ahead because the field has no food service of its own. Inflight catering and in-flight catering follow the aircraft's galley, and executive jet catering, aviation catering, diplomatic flight catering and cabin crew meals are sealed for handover, with crew meals boxed apart. As a business aviation hub of this size, FBO services and ground handling services are limited, so the plan is agreed with the FBO before arrival.
Yerington is a domestic US field with no customs facility, so customs clearance for an international arrival happens at another port of entry, and Yerington as a business aviation hub only sees the domestic leg. Food entering the United States falls under agriculture rules on meat, dairy and fresh produce, which shapes what a galley can carry in from abroad. Catering ordered for EYR is sourced and packed locally, so it never crosses a border.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at Yerington Municipal Airport: we had 7 passengers expecting avocado toast components and breakfast fruit and were working around different crew meal preferences. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. I appreciated the emphasis on final order confirmation throughout the in-flight catering arrangements. We also checked the snack boxes before approval, which helped avoid a second round of questions later in the preparation.”
“Passenger preferences led us to poached fish with steamed rice at Yerington Municipal Airport; 4 portions were needed, with a revised passenger count factored into preparation. I would discuss vip inflight catering with them again, especially when final order confirmation needs careful coordination. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Service planning came first at EYR, with 3 passengers choosing roasted vegetable bowls with separate dressings and an evening cabin service influencing our preparation. For our team, the strongest part of their private jet catering was how they handled galley preparation. I gave The Galley Girls our storage brief and asked for the starters to arrive in stackable containers. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Empty-cabin legs into Nevada are the cheapest service we do. How much private jet catering costs here depends on whether you want crew meals only or a stocked galley for the next leg. A short Yerington repositioning with cold food alone stays small; a hot meal for departing guests does not.
Plan two meals, not one: a light first service and a fuller second. Lead time at Yerington changes with the menu you choose, and orders placed late are still handled. We confirm the handover with your handling agent.
A late change in passengers is solved with spare portions, not a new order. For customs, a domestic flight into Yerington has nothing to declare; a foreign arrival must respect US restrictions on animal and plant products.
You may carry your own food, and some delegations do. For government flights, we offer sealed, labelled meals with a clear chain of custody from our kitchen to the aircraft. Discretion matters more than speed here, and the handover at Yerington stays quiet.
No: even on a private jet charter, catering is a separate order. Special meals at EYR are cooked apart, boxed with the seat number and invoiced like the rest.
Tail, pax and diets — a flight attendant takes it from there, day or night.
