Catering to your aircraft in New Iberia.
New Iberia's airport is where the Teche country meets business aviation: small jets, short stops, and a menu that tastes of the bayou. We cook and pack it for the crew who serve it.
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.
Acadiana Regional Airport serves a corner of Louisiana where the table is the local culture, and a private jet menu for New Iberia starts from it. The inflight menu leans on gumbo, étouffée, boudin, crawfish and smoked sausage, plus pecans and cane syrup from the surrounding parishes. Private jet food from this region is rich and sauce-heavy, so each dish is packed knowing it will be reheated in a small galley. Our local specialities travel as private jet platters for cold courses, gourmet inflight meals for the hot ones and private jet snacks for the cabin between legs. Louisiana crawfish season shapes what is on the board: boils and étouffée in spring, shrimp and oysters carrying the rest of the year. In New Iberia the aviation caterer packs rice, roux and sauce in separate containers so nothing turns on the climb.
Order for KARA and you are ordering Louisiana. The private jet menu here draws on the Teche country: crawfish étouffée, shrimp creole, gumbo with andouille, smoked pork, pralines and pecan pie. Every item on the inflight menu is built for a small cabin galley: private jet platters of boudin, boiled shrimp and cold remoulade, gourmet inflight meals of etouffée over rice with the sauce apart, private jet snacks of cracklins and sweet potato chips. These are Louisiana's local specialities as they actually fly. New Iberia's Tabasco and sugar mill heritage is a good conversation piece for the cabin. Private jet food at Acadiana Regional is bold, so heat levels are set on the order, not at the table.
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.
Flights into New Iberia often shuffle with the weather off the Gulf, so the first thing to know about KARA is that plans move. Private jet catering for Acadiana Regional is written around that: Cajun and Creole dishes that hold through a delay, aviation catering packed so the crew can reheat on the ground or in the air. Business aviation catering at ARA stays simple, one order, one FBO handover, one invoice. Executive jet catering and cabin crew meals are agreed with the operator, not guessed.
When a corporate flight comes into KARA, the question is what the galley can do. Business jet catering is built backwards from that: one oven, one chiller, one drawer. Corporate jet catering, VIP flight catering and charter flight catering all start with the tail and the seat count. A private jet chef writes a bespoke menu, and luxury inflight catering at New Iberia means well-cooked Cajun food that survives a Gulf Coast hop.
Government flight catering at Acadiana Regional is rare and handled with discretion. Head of state flight catering and state visit aircraft catering follow a protocol cleared before anything is cooked, with a traceable team and sealed packing. VIP aviation catering at KARA means a named contact, no names on the labels and a single point for the handover.
At New Iberia the allergen to watch is shellfish: crawfish, shrimp and crab sit in half the local dishes, and roux and stock quietly carry wheat and sometimes pork. Kosher and halal meals are sealed at the source and stay sealed on the aircraft. Vegan, gluten free and allergen free plates are cooked on their own board with their own utensils, since a gumbo pot is not a clean pot. Kids meals stay mild, with the heat held back for the adults, and every other special meals request goes on the card by seat number. Give us the restrictions with the seat numbers and the cards come back marked by seat.
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.
On request, KARA crew meals are ordered with the flight and billed as part of the same invoice as the passenger food. Flight crew meals, pilot meals and cockpit meals are packed to be eaten one-handed on a Gulf Coast leg; crew meal boxes carry rice, protein and a vegetable that holds. Crew catering can mean different meals for pilots, so captain and first officer do not share a dish, and the cabin crew meals are labelled separately.
FBO catering at Acadiana Regional is delivered to the general aviation terminal or the apron, by arrangement with your handling agent. Catering delivery to the FBO is the same every time: sealed, labelled, handed over at the aircraft. Ground handling catering and handling agent catering are coordinated so that the right person opens the right gate.
Aircraft at KARA are mostly light and midsize jets, so galley catering usually goes up the airstair in carts and cool bags rather than by high loader. If your type needs a lift, tell us when you send the tail and the handling agent arranges it for airside catering delivery. Aircraft provisioning for larger cabins is planned against the real galley: how many ovens, what drawer space, where ice can go.
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.
Acadiana Regional Airport is a general aviation and regional field in New Iberia, in Louisiana's Teche country. Airport catering here serves corporate flights, Gulf Coast crews and private owners. It is a field where the apron is simple and everything depends on the weather off the water.
What defines this business aviation hub is how the weather decides the day. Inflight catering, in-flight catering and aviation catering at KARA are timed to the slot rather than the schedule. Business aviation catering and executive jet catering stay simple; diplomatic flight catering and cabin crew meals are agreed in advance. FBO services and ground handling services here are small-field efficient.
Flights arriving from abroad into Louisiana go through US customs, where fresh meat, produce and dairy from other countries are restricted. For food bought locally in New Iberia there is no issue. Order the return leg through us and you avoid declaring or discarding anything at the border.
Average rating from the cabin crew and pilots we cater for.
“A request for a mezze selection with flatbreads, 11 passengers, and a family lunch request: that was our brief for the departure at KARA. When comparing private jet catering companies, I would look closely at crew briefing after this experience. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“What impressed me at ARA was how a request for a cheese board and savoury canapés was handled despite a short ground stop. My search for "private jet catering near me" led to a practical conversation about meal organisation. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The sandwiches remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Rather than an elaborate service at Acadiana Regional Airport, our 10 guests wanted grilled salmon with a lemon dressing, organised sensibly around a small galley worktop. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in stackable containers. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order. I appreciated the emphasis on storage requirements throughout the private jet catering menu arrangements.”
Customs is what shifts the cost on an international leg. Arriving at Acadiana Regional from outside the US, you cannot carry most fresh meat or produce through, so ordering locally from KARA usually replaces the food you planned to bring. A plate of étouffée costs more than a plate of salad, but the final figure is quoted against the real order.
Lead time is shaped by the galley more than by the calendar: how many ovens, how much drawer space, whether there is a chiller. Light jets coming into New Iberia usually want an uncomplicated menu, and that makes late orders easy. Last-minute orders are handled.
Louisiana weather can push a departure by hours, and customs does not care. What matters is the origin of the leg: from abroad, imported food is restricted; domestic, nothing special. Our catering is local, so it clears either way, and it holds with the slot.
Passengers often want to take Louisiana food home, boudin, sausage, pralines, and that is fine domestically if it is sealed and cold. For a flight abroad, meat and produce restrictions apply. A return order from KARA is the clean answer.
No. Catering is not part of a charter: whether the slot is at night or early morning, you order the food separately, we hand it over at the FBO, and it is invoiced on its own like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
