Private jet catering by those who know it.
Inflight catering cooked for the galley, served as if made on board. Created by VIP flight attendants.
Business aviation catering by three of us. All ex VIP cabin crew.
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.
How it works
Three steps, one messageYou message us
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
We cook & pack for a galley
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
You re-plate and serve
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Find your airport
Every airport page, one searchWhere is the aircraft parked?
Or browse by country on the locations page.
Not sure of the airport yet, or flying somewhere unusual? Send the flight as it stands.
Make a requestDownload the menu
Private jet catering, engineered for the galley. By crew who've served it.
The service
Business aviation catering, as you need itPrivate jet catering, cabin to galley
Departure canapés, a hot main fired in sequence, dessert and the snacking that carries the leg. Written around your oven, not around a printed catalogue.
Crew meals & pilot meals
You board first, serve last and eat last. Your meals are on the menu like the rest: order them with the flight, labelled CREW, with two different dishes for the pilots when you ask.
Special meals
Kosher, halal, vegan, gluten-free, allergen-free and children’s meals. Read twice, plated apart, sealed with the guest’s name on the lid.
Luxury inflight cellar & bar
The vintage, the champagne case, the water the principal actually drinks, or a full mocktail setup for a dry cabin — chilled and loaded with the service.
Galley kit & aircraft provisioning
Linen, china, cutlery, ice, dry goods and the small things that run out at the worst moment. Delivered with the food, on one invoice.
In-flight catering, packed to re-plate in the galley
Aviation catering in leak-proof boxes, labelled per pax and per diet, reheating notes on the lid. Nothing shifts, weeps or arrives looking handled.
VIP flight catering, every diet read twice.
Every restriction is read twice, plated apart and sealed with the guest’s name on the lid. Halal, kosher, children, vegan — tell us once, we remember it per tail.
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.
Inflight catering, plated to travel. Finished by you.
The table
Beetroot, blackcurrant & cocoa
Serve chilled. Dust just before plating. Two minutes out of the drawer and it looks like it was made on board.
The Long-Haul
Warm plate, four courses, fired in sequence.
The Red-Eye
Light and cold, built for a quiet cabin.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at İstanbul Atatürk Airport: we had 12 passengers expecting smoked salmon bagels and sliced fruit and were working around a tight boarding window. Our brief for vip inflight catering was met with a sensible plan for meal organisation. I wanted clear identification on the breakfast portions; The Galley Girls made the packing arrangement easy to compare with the order. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Between cabin checks at KMIA, I coordinated roasted vegetable bowls with separate dressings for 7 guests and explained our concerns about a changing departure schedule. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. With private jet food, careful attention to galley preparation matters as much to our crew as the menu itself. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”
“My order at MIA covered roasted vegetable bowls with separate dressings for 3 guests, with a practical service plan needed because of different crew meal preferences. The galley preparation stood out more than any sales pitch about private jet meals. The Galley Girls suggested individual containers for the salads, and that choice worked well with our storage arrangement. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
You serve first. You eat properly too.
You board first, serve last and eat last. Your meals are on our menu like everything else: order them with the flight and they arrive with the cabin order, labelled CREW. Ask for different meals for pilots and the captain and first officer get two different dishes.
FBO catering, wherever it's parked. We meet it.
FBO catering · plane-side · day or nightMessage us. We take it from here.
Tell us the tail, the pax and the diets. We take it from there — even if it is 5 a.m. and the leg was only just added.
