Catering to your aircraft in Asheville.
At 2,165 ft in the North Carolina mountains, Asheville Regional is a leaf-season stop and a quiet corporate field. We cook for the galley you have, label every tray by seat, and 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.
Start from the plateau: Asheville's kitchens work with trout, apples, sorghum, stone-ground grits and mountain honey. For a private jet menu, that means a trout fillet with sauce apart, grits that re-plate cleanly, and apple cake for dessert. The inflight menu changes with North Carolina's harvest, and local specialities such as pimento cheese or country ham biscuits make easy private jet food for a short hop out of the Blue Ridge.
In Asheville, a good private jet platter is a board of regional cheeses, smoked trout dip, seeded crackers and pickled vegetables, packed chilled. Gourmet inflight meals lean on slow braises and roasted root vegetables that survive the drawer and the oven. Private jet snacks run to local chocolate, roasted nuts and dried apple. Each item is chosen for how it holds at altitude and how it re-plates in a galley with one oven. These local specialities change with the North Carolina season.
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.
Asheville Regional sits on a plateau at 2,165 ft in the North Carolina mountains, and the fall leaf season fills its ramp with bizjets. Private jet catering here leans on Appalachian produce, trout and local bakery bread, packed for the galley you actually fly. We also run inflight catering for in-flight stops, aviation catering for corporate departments and business aviation catering for charter crews. Executive jet catering and diplomatic flight catering follow the same plan, and cabin crew meals ride in their own marked boxes.
Business jet catering at Asheville usually serves a corporate department or a charter group heading to the mountains. Corporate jet catering and VIP flight catering here lean on local produce, and charter flight catering follows the manifest. A private jet chef can write a bespoke menu around trout, apples and regional cheeses, and luxury inflight catering stays calm and precise.
When an official flight lands at KAVL, discretion matters as much as the menu. Our government flight catering and head of state flight catering teams are small, named and consistent. VIP aviation catering and state visit aircraft catering are prepared against a pre-approved list, with every tray sealed and traceable.
Asheville kitchens lean on wheat, dairy and tree nuts, and pimento cheese, biscuits and pecan desserts hide allergens quickly. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and packed on a separate board and in a separate box, marked by seat. Kids meals follow the same routine: simple mountain-trout fingers, mild grits, apple slices.
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.
For crews waiting at KAVL, we pack crew meals on request and invoice them with the order. Flight crew meals, pilot meals and crew catering are marked CREW, cockpit meals eat without a plate, crew meal boxes stack in the jumpseat, and different meals for pilots stay in separate bags.
Your FBO receives the order and the aircraft gets it. At KAVL, FBO catering, catering delivery to the FBO and ground handling catering are agreed with the handling agent. The general aviation terminal is the usual handover point, and handling agent catering confirms the door and the slot.
At Asheville Regional, galley catering is planned around the aircraft type before anything is cooked. A light jet takes trays by hand through the main door; a large-cabin jet may need a high loader for airside catering delivery, and your handling agent arranges it on your slot. Aircraft provisioning is planned from the type, the galley and the seat plan.
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.
Asheville Regional serves the commercial and general aviation traffic of western North Carolina from a plateau in the Blue Ridge, and it works as a small business aviation hub for leaf season, golf weekends and corporate retreats. Airport catering here is shaped by the terrain: weather decides the plan, and the FBO services on the field handle the apron. Ground handling services take the order from the general aviation terminal to the aircraft.
Asheville's business aviation traffic peaks in October and summer. Our inflight catering and in-flight catering follow that rhythm. Aviation catering and business aviation catering suit charter and corporate trips, executive jet catering covers owner-operated aircraft, diplomatic flight catering is cleared by protocol, and cabin crew meals are separate.
At KAVL the border authority is CBP and the food import rules are USDA's. Imported fruit, meat and cheese often cannot remain on board, which matters for airport catering planned around a foreign departure. FBO services and ground handling services here will tell you the same, so a dish cooked in the US and handed over at the terminal keeps the declaration simple.
Average rating from the cabin crew and pilots we cater for.
“I wanted herb chicken with a quinoa salad for 5 guests at AVL, packed sensibly for a cabin team dealing with an evening cabin service. The order made in flight catering feel manageable because the catering handover had been considered beforehand. The Galley Girls suggested sealed meal containers for the main courses, and that choice worked well with our storage arrangement. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need.”
“For 11 passengers departing from Asheville Regional Airport, the agreed menu was a cold lunch with cheese and fruit; our main consideration was a small galley worktop. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. The crew provisions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For our team, the strongest part of their inflight catering services was how they handled packing arrangement.”
“Choosing a mezze selection with flatbreads for 7 people at KAVL was straightforward; the challenge was making it work with different crew meal preferences. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point.”
A two-service leg from KAVL is priced menu by menu. A trout main with a cheese course costs more than cold platters with a warm dessert, and delicate fish in summer asks for more care than braised short rib in October. Crew meals, if you add them, are a separate line.
Call or write when the manifest moves; we answer 24/7. Mountain staples like trout, grits and apple cake scale up or down without a new menu, and last-minute orders are handled. The late change is easier to absorb when the seat plan comes with it.
Customs here means CBP and USDA, and foreign fruit, meat and dairy rarely stay on board. For an official flight into Asheville, a menu cooked in the US and passed through your handling agent keeps the paperwork short, with trays sealed and traceable.
You can, within the CBP and USDA rules. For kosher, halal, gluten free or allergen free special meals we cook on a separate board and seal the box, with the seat number on the lid. Kids meals follow the same routine: mild grits, trout fingers, apple slices.
No. Catering is not part of a charter: it is ordered and invoiced on its own, for the cabin and for the crew. For crews waiting at KAVL, crew meals are packed on request, marked CREW and easy to eat in the jumpseat.
Tail, pax and diets — a flight attendant takes it from there, day or night.
