Baltimore, United States · KBWI / BWI

Private jet catering at Baltimore/Washington International Thurgood Marshall Airport (KBWI / BWI), Baltimore

Catering to your aircraft in Baltimore.

Baltimore turns come in two kinds: the quick Washington shuttle and the long leg across the Atlantic. We pack for the first with a cold platter, and for the second with a Maryland dinner that survives the oven.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What Baltimore brings to your in-flight catering (BWI)

Maryland eats from the water, and a private jet menu built at Baltimore/Washington International follows it. Blue crab is the signature: lump crab cakes broiled with little filler, crab soup in the cream and the tomato-based Maryland style, and steamed crab picked in advance because nobody wants shell in a cabin. Rockfish, the local name for striped bass, makes a clean inflight menu main in cooler months. Old Bay seasoning marks the local specialities, so we keep it on the side for guests who want it. For private jet food on a Baltimore turn, think Chesapeake first, then the Eastern Shore: sweet corn, tomatoes and peaches in summer, oysters from the bay in the cold months. Private jet platters carry a crab-and-corn spread, gourmet inflight meals follow the rockfish, and private jet snacks lean on Berger cookies and soft pretzels. The region label on the order is Maryland; the plates are Baltimore.

The local specialities of Maryland travel unevenly, and that shapes the private jet menu at KBWI. Crab cakes hold up broiled and re-plated cold; crab soup needs a thermal pot and a sealed lid; rockfish wants the oven and a sauce kept apart. For private jet food in Baltimore, seasonality matters: soft-shell crab in late spring, steamed hard crab through summer, oysters when the water cools. The inflight menu can also lean on Lexington Market-style sandwiches, pit beef with horseradish, and Berger cookies as the sweet finish, sold in Maryland since the 1800s. Private jet platters carry the crab and the cold sides, gourmet inflight meals take the rockfish, and private jet snacks cover pretzels and cookies. Maryland is the label, Baltimore the table, and every dish is cooked to fit your galley.

Open the menu Download the menuPDF

Maryland crab cakes and rockfish, local specialities for a private jet menu at BWI, Baltimore

01Maryland lump crab cakesBroiled, little filler, served with mustard sauce apart.

02Maryland crab soupTomato-based, sealed in a thermal pot for the galley.

03Pan-roasted rockfishLocal striped bass, finished in the oven with lemon butter on the side.

04Pit beef sandwichSliced thin, horseradish sauce in its own pot.

05Steamed crab, pickedShell removed in advance, Old Bay on the side.

06Berger cookiesFudge-topped Baltimore classic, packed flat for the drawer.

How it works

Three steps, one message

You 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.

At a glance · BaltimoreBaltimore/Washington International Thurgood Marshall Airport · KBWI

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Baltimore/Washington International Thurgood Marshall Airport (KBWI)

Baltimore/Washington International sits on a plateau of tidewater Maryland where winter fog and summer thunderstorms decide the slots, and the Chesapeake decides the menu. Private jet catering at KBWI starts with the crab: steamed, picked and packed for a galley that has one oven and a drawer. For the aircraft you handle, inflight catering here means a Maryland menu that survives a boxed hand-over, while in-flight catering for a Washington-bound shuttle leg stays light and cold. Aviation catering, business aviation catering and executive jet catering orders all land at the same FBO door, and diplomatic flight catering for official arrivals is cleared by protocol first. Cabin crew meals ride on the same order, on request and invoiced like the rest.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering at KBWI: galley boxes and a cabin ready for crab and rockfish service in Baltimore

Business aviationOur core

Corporate and VIP jet catering at Baltimore/Washington International Thurgood Marshall Airport (BWI)

A typical Baltimore brief is a corporate jet on a Mid-Atlantic rotation, four to eight guests, a morning slot out of the GA side of KBWI. Business jet catering here leans on Maryland crab, rockfish and cold platters that wait in the drawer. Corporate jet catering follows the same pattern for a Johns Hopkins or Lockheed visit. VIP flight catering for owners adds a private jet chef who writes a bespoke menu around the galley, and charter flight catering is built per tail. Luxury inflight catering keeps the plates simple: crab, corn, tomatoes, a sauce in its own pot.

Government flight catering at Baltimore/Washington International: discreet plane-side hand-over at the FBO

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Baltimore/Washington International Thurgood Marshall Airport

Washington is a short flight away, so official movements through BWI are not unusual. Government flight catering here is cleared by the protocol office before the kitchen cooks anything. Head of state flight catering and VIP aviation catering work from a named team and a written procedure, with traceability on every ingredient. State visit aircraft catering is packed discreetly and handed to the handling agent without commentary.

Private jet menu at Baltimore/Washington International Thurgood Marshall Airport: inflight catering highlights (BWI)Or write your own, we cook it

Cold private jet platters at KBWI: crab and corn, tomato and peach salad for inflight menu in Baltimore

Cold galley

No oven · served in four minutes

Chesapeake crab and corn private jet plattersChilled

Eastern Shore tomato and peach saladChilled

Gourmet inflight meals: poached shrimp with Old Bay aioliSauce apart

Pit beef slider boxRe-plate cold

Private jet snacks: Berger cookies and soft pretzelsChilled

Hot gourmet inflight meals at Baltimore/Washington: crab cakes and rockfish plated for the galley

Hot service

One oven · re-plated in twelve minutes

Maryland crab cakesOven

Maryland crab soupOven

Pan-roasted rockfish, gourmet inflight mealsSauce apart

Roast chicken with Maryland sweet cornOven

Private jet platters: roasted vegetable gratinOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Halal, kosher and kids meals: inflight catering at Baltimore/Washington International Thurgood Marshall Airport (BWI)

Baltimore's food is shellfish-heavy, so allergen control starts with the kitchen, not the label: crab, shrimp and the Old Bay blend are kept on separate boards from the plates made for shellfish and sesame restrictions. Kosher meals are sealed and travel in their original packaging, halal meals come from a separate prep, and vegan, gluten free and allergen free plates are marked by seat number. Kids meals and other special meals are agreed with the order, not improvised at the apron.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Baltimore (KBWI)

For crews on a BWI turn, crew meals are a separate line on the order, added on request. Flight crew meals are simple; pilot meals are kept apart from the guest trays, and crew catering is labelled CREW so nobody grabs a passenger box. Cockpit meals are packed for one hand, crew meal boxes close flat, and different meals for pilots are available when the operator wants them. Crab for the cabin, a chicken wrap for the flight deck.

Meal passKBWI

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKBWI

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Baltimore/Washington International Thurgood Marshall Airport, BWI, with business aviation apron in Maryland

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Baltimore/Washington International Thurgood Marshall Airport (KBWI)

At Baltimore, food goes to the FBO at the general aviation terminal, and your handling agent walks it to the aircraft. FBO catering is delivered to the door the agent names, so catering delivery to the FBO is arranged with the order. Ground handling catering follows the same route as passengers' luggage, and handling agent catering means one contact for the apron and the galley. We never need to guess which door.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Baltimore/Washington International Thurgood Marshall Airport (BWI)

Aircraft at KBWI range from light jets to large-cabin and bizliner types, and the type decides how the food reaches the door. A narrow cabin takes boxes by hand; a larger galley takes carts, and a high loader may be needed for a wide-body at the terminal side. Galley catering is sized to your galley, airside catering delivery runs through your handling agent, and aircraft provisioning is confirmed against the type before anything is packed.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKBWI / BWI

About Baltimore/Washington International Thurgood Marshall Airport (KBWI): aviation catering and general aviation

BWI is the Baltimore-area airport for business aviation as well as the airlines. The general aviation terminal handles corporate and charter arrivals, airport catering is delivered to that door, and FBO services and ground handling services are arranged by your operator. Elevation is 146 feet, and the airport is a working business aviation hub for the region.

Business aviation

Inflight catering and in-flight catering at KBWI follow the season: crab and corn in summer, oysters in winter. Aviation catering and business aviation catering orders are packed for one oven and a drawer. Executive jet catering for owners is a short brief, and diplomatic flight catering for Washington-bound arrivals is cleared by protocol first. Cabin crew meals are added on request and invoiced like the rest, and Baltimore weather, fog and storms, shapes the timing more than the menu.

Customs & food import

Domestic flights from Baltimore carry no import checks on food. International departures follow the rules of the destination: agricultural limits on meat, dairy and fresh produce apply on arrival, and shellfish is the item most often questioned. We confirm what can travel with the order, and customs paperwork is kept with the manifest.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“Food presentation mattered to our 10 guests, but a late menu amendment also had to be considered when organising a breakfast basket with individual preserves at Baltimore/Washington International Thurgood Marshall Airport. My main takeaway from this airport catering order was the practical approach to final order confirmation. We discussed the dimensions before confirming; The Galley Girls grouped the sandwiches into divided catering boxes that were easy to handle. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”

Sean K. | Chief flight attendant

Gulfstream G650ER

★★★★★LIGHT JET

“A request for a charcuterie board and fresh bread, 2 passengers, and an evening cabin service: that was our brief for the departure at KBWI. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks. With inflight catering, careful attention to meal organisation matters as much to our crew as the menu itself.”

Carmen T. | VIP flight attendant

Citation XLS+

★★★★★BUSINESS JET

“Several practical details needed attention at BWI, with a cold lunch with cheese and fruit requested for 12 guests and a tight boarding window to accommodate. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. We could finish the desserts as each guest was ready, rather than laying everything out at once. For in-flight catering, that attention to portion planning made the order noticeably easier to manage.”

Manuel P. | FBO operator

Global 7500

Baltimore in five questionsAsked by crews

How much does private jet catering cost for a flight out of Baltimore?+

The cost depends on what you order, and in Baltimore the season moves it more than anything. Chesapeake crab in summer is plentiful and priced for it, while a winter thunderstorm or fog delay can change headcounts and menus at short notice. A crab cake lunch for six costs differently from a cold platter for twelve, so the figure follows the brief you send for KBWI.

What is the lead time for catering on a return leg ordered from Baltimore?+

Return legs are where lead time stops being a number and becomes a plan. A Baltimore departure with a stop in Palm Beach or Teterboro can carry a cold return meal prepared here, or we can leave the return to a local kitchen. We handle last-minute orders either way and line the two legs up on one thread.

What do customs mean for catering on a night departure or early morning slot at BWI?+

Customs at BWI is less about leaving Maryland than about where you land. A Caribbean or European flight out of Baltimore at 6 a.m. has to respect agricultural limits on meat, cheese and fresh produce at the other end. We write the menu around those limits and flag what cannot be carried through.

Can you bring food through the handling agent and airside access at KBWI?+

Whether you can bring food depends on who is holding the door. At KBWI, the handling agent clears vehicles and people airside, so we send names and tail to them with the order. Items carried personally by passengers are their own affair; catering for the galley goes through the agent.

Is catering part of a charter flying empty from Baltimore?+

An empty cabin on a short reposition from KBWI still needs a decision on food. The charter does not carry catering, so nothing arrives unless you order it. We often see crew meals alone ordered for these legs, billed like any other order.