Catering to your aircraft in Alexandria.
Alexandria International runs on oil-field, medical and regional corporate traffic, so most aircraft here are light and midsize jets. We cook for those galleys and pack for a handover at the 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.
Louisiana is a pantry before it is a cuisine. For a private jet menu out of Alexandria, we start from what the state does best and ask what still tastes right after a cabin pressure change and a re-plate in a narrow galley.
Gulf shrimp and Louisiana crawfish tails lead any inflight menu here. Shrimp and grits holds well chilled, with the grits in their own container and the shrimp sauce apart. Crawfish étouffée travels in the oven tray and rewarms without breaking. These local specialities are the backbone of private jet food at AEX.
Pecans, sweet potato and cane syrup carry the sweet side: pecan tart, sweet potato mousse, a praline brittle that rides in a snack box. Boudin and andouille sausage show up as warm canapés, and a muffuletta cut into small wedges survives a long cruise better than most sandwiches.
Alexandria sits in the middle of the state, so Cajun and Creole habits meet here. A passenger from New Orleans expects remoulade and a proper gumbo roux; a passenger from Texas may just want a steak. We plan the Louisiana menu with both in mind and label each item for the seat it belongs to.
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.
Alexandria International sits at 89 feet in central Louisiana, and its general aviation traffic follows the oil, hospital and military calendar more than any holiday one. Private jet catering here usually means a clean, sealed galley order for a tight turn: inflight catering that survives a drawer, aviation catering that respects a small oven, and cabin crew meals boxed apart. Business aviation catering and executive jet catering orders are handled on request, and diplomatic flight catering follows protocol set before anything is cooked.
Business jet catering at Alexandria is usually built around a Louisiana trip: corporate jet catering for a regional hop, VIP flight catering for a client, charter flight catering for a private jet charter group. A private jet chef writes a bespoke menu around seat count, oven and drawers, and luxury inflight catering means sealed trays, sauces apart and labels by seat.
Government flight catering and head of state flight catering at Alexandria are rare but follow clear protocol: the menu is cleared before anything is cooked, VIP aviation catering is traced and sealed, and state visit aircraft catering is handed over to a named person at the aircraft.
A vegan menu at Alexandria starts from local produce rather than a substitute list: okra, field peas, sweet potato, collards, rice and pecans. We build a meatless gumbo on a roux made without butter, a red beans and rice without sausage, and a sweet potato and pecan plate. Louisiana kitchens hide allergens in odd places: shellfish stock in the gumbo base, pork in the beans, butter in the roux, wheat in the dark roux. For kosher, halal, gluten free, allergen free, kids meals and other special meals, each dish is cooked in a separate run, sealed, and labelled by seat so nobody opens the wrong tray.
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 AEX, we pack crew meals on request, billed as part of your order. Flight crew meals and cockpit meals are boxed; pilot meals come as two different dishes when the policy asks for it. Crew catering for the cabin crew meals goes in a separate drawer, and crew meal boxes carry clear labels with different meals for pilots where needed.
FBO catering at Alexandria means the handover at the general aviation terminal or on the ramp. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the apron rules there. Handling agent catering is simple: one contact, one door, one slot.
Most traffic at Alexandria International is light and midsize jets, plus the occasional turboprop and larger aircraft on a diversion or a military-adjacent charter. For smaller cabins, galley catering is handed over at the door and carried up the stairs. For a larger aircraft with a high sill, your handling agent arranges the high loader, and we plan airside catering delivery and aircraft provisioning around the same loading order. Tell us the type and the galley, and the trays are sized to the oven and the drawer you really have.
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.
Alexandria International Airport serves central Louisiana, with airport catering for scheduled passengers and a quiet general aviation side that includes FBO services and ground handling services. Business aviation here is modest but steady, with oilfield, medical and regional corporate flights.
As a business aviation hub for Louisiana's interior, Alexandria sees executive jet catering orders for oil-field executives and regional corporate shuttles. Inflight catering and in-flight catering are usually light and local; aviation catering follows the aircraft type. Business aviation catering for VIP and diplomatic flight catering are handled on request, with cabin crew meals boxed separately.
Customs and import rules matter on international legs into the United States: meat, dairy, fresh produce and some seafood face restrictions at the border. For domestic departures out of Alexandria there is no special rule, and we advise ordering food locally when returning abroad.
Average rating from the cabin crew and pilots we cater for.
“I wanted a mezze selection with flatbreads for 12 guests at KAEX, packed sensibly for a cabin team dealing with a small galley worktop. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. The starters came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“The 8 passenger portions of a selection of petits fours and sandwiches were the easy part; managing a small galley worktop at AEX took more planning. When comparing aviation catering companies, I would look closely at galley preparation after this experience. I asked The Galley Girls for the sauces in stackable containers, with garnishes supplied separately for plating on board. We could finish the salads as each guest was ready, rather than laying everything out at once.”
“As the person coordinating mushroom risotto and a green salad for 8 passengers at Alexandria International Airport, I needed an arrangement that considered an evening cabin service. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the desserts was easy to spot, and we could brief the rest of the team quickly. With flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself.”
The quote follows what you order. A Louisiana crawfish or shrimp menu is a different figure from cold platters and snacks. If your aircraft is coming from abroad, customs and import food rules apply to what can be loaded or left on board, and we plan around them.
The galley decides how complicated the order can be. We ask what oven, how many drawers, and how many seats, then build the menu. Late requests for AEX are handled, and we adjust the dishes to suit the aircraft.
Louisiana's weather window, from afternoon storms to the hurricane season, decides when aircraft actually leave Alexandria. We plan food that holds through a delay. For flights arriving from abroad, customs inspects food, and we pack and label accordingly.
It can be done, but ordering the return leg from Alexandria is the cleaner route: fresh food, sealed trays and labels for the crew. Imported food on international legs faces customs checks.
No. You order catering on its own and it is invoiced separately. Night departures from AEX are a good case for sealed trays and sauces apart, so nothing needs cooking in a dark galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
