KCEW / CEW · Bob Sikes · Florida

Private jet catering at Bob Sikes Airport (KCEW / CEW), Crestview

Catering to your aircraft in Crestview.

Bob Sikes is a Panhandle field where light jets and military traffic share the airspace, and the galley rarely matches the menu. We cook for the galley you have: Gulf seafood, Southern sides and cold plates, packed by seat and handed over at the FBO.

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

The Crestview table, packed for private jet catering

Crestview sits in Okaloosa County, in the Florida Panhandle, and the kitchen follows the Gulf rather than the peninsula. A private jet menu for Bob Sikes leans on what the Panhandle does well: Gulf shrimp, Apalachicola oysters when the season and the handling allow, grouper and red snapper, stone-ground grits, Southern smoked meats and Florida citrus. Local specialities are written for the galley, so the shrimp is cooked and chilled rather than left to fend for itself, the grits travel in a sealed pot for the oven, and the citrus is cut at the last moment.

Private jet platters from the Florida coast travel well: chilled Gulf shrimp with cocktail sauce apart, smoked fish dip with crackers, a charcuterie board with pickled okra, and fruit plates built around Florida oranges and strawberries in season. Gourmet inflight meals for the hot side lean Southern: shrimp and grits, blackened grouper, pecan-crusted chicken. Private jet snacks stay simple and shelf-stable: boiled peanuts, pecans, key lime shortbread.

An inflight menu for Crestview has to respect that local produce changes with the season: Florida strawberries in late winter, citrus through the cool months, tomatoes and peaches in summer. Private jet food from this part of the Panhandle is built from fish and shellfish first, with local specialities listed by name so your flight attendant knows what is coming out of the drawer.

Open the menu Download the menuPDF

Private jet menu of Gulf shrimp and grits with local specialities from Crestview, Florida, packed for the galley

01Gulf shrimp and gritsSealed grits pot for the oven, shrimp sauce apart

02Blackened Gulf grouperOven finish, lemon butter apart

03Chilled Gulf shrimp cocktailChilled, cocktail sauce in its own pot

04Smoked fish dip with crackersChilled, crackers packed separately

05Florida citrus and strawberry plateRe-plate cold, cut for the seat

06Pecan-crusted chickenOven finish, honey mustard apart

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 · CrestviewBob Sikes Airport · KCEW

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Bob Sikes Airport (KCEW)

Bob Sikes Airport sits at 213 feet in the Florida Panhandle, a field where military traffic and business aircraft share the same pavement and the apron can change character in an afternoon. Private jet catering here is built for that mix: Gulf seafood, Panhandle produce and cold platters packed to the galley you actually have, delivered at the FBO or to the aircraft. Inflight catering for a light jet and in-flight catering for a larger cabin start from the same brief: type, slot, headcount. Aviation catering at CEW covers business aviation catering for corporate and charter trips, executive jet catering for owner flights, diplomatic flight catering when protocol is involved, and cabin crew meals alongside the passenger service.

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 for a light jet at Bob Sikes Airport, Crestview: cabin ready for the galley handover

Business aviationOur core

Business jet & VIP jet catering at Bob Sikes Airport

A typical business jet brief at Crestview is a corporate or executive trip into the Panhandle, four to eight passengers on a light or midsize aircraft with a small galley. Business jet catering here is a short, well-judged menu: a cold shrimp plate, one hot main for the oven, fruit. Corporate jet catering and VIP flight catering for these trips are written around the drawer and the seat plan, not around a long menu. For a charter flight catering order, the broker sends the tail and the headcount; for luxury inflight catering on an owner flight, a private jet chef builds a bespoke menu around the passengers' habits and the Crestview season.

Government flight catering at Bob Sikes Airport, Crestview: a delegation aircraft on the ramp at KCEW

State & royalDiscretion, protocol

State visit and VIP aviation catering at Bob Sikes Airport

Flights carrying officials into the Panhandle ask for discretion before they ask for food. Government flight catering at Bob Sikes is planned with the protocol office: who eats, who sits where, what is cleared, and who handles the box. Head of state flight catering uses a named team, sealed boxes by principal and full traceability on every dish. VIP aviation catering and state visit aircraft catering follow the same discipline, and the order is cleared before anything is cooked.

Private jet platters and gourmet meals: jet catering in *Crestview* (CEW)Or write your own, we cook it

Chilled private jet platters at Crestview: Gulf shrimp, smoked fish dip and Florida citrus for a KCEW flight

Cold galley

No oven · served in four minutes

Chilled Gulf shrimp platter with cocktail sauce — private jet plattersChilled

Smoked fish dip, crackers and pickled okraChilled

Florida citrus, avocado and fennel salad — gourmet inflight mealsRe-plate cold

Southern charcuterie and cheese boardChilled

Boiled peanuts, roasted pecans and key lime shortbread — private jet snacksChilled

Hot gourmet inflight meals for Bob Sikes Airport: shrimp and grits, blackened grouper and pecan chicken, oven-finished

Hot service

One oven · re-plated in twelve minutes

Shrimp and cheese gritsOven

Blackened grouper, collard greens, lemon butterSauce apart

Pecan-crusted chicken, sweet potato mashOven

Slow-smoked pulled pork, cornbread, slaw apartOven

Seasonal 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

Special meals & dietary requirements: in-flight catering at Bob Sikes Airport

Southern Panhandle cooking hides allergens in familiar places: shellfish in stocks and fish dips, wheat in the roux behind gumbo, dairy in the grits, peanuts and tree nuts in desserts and dressings. For kosher, halal, vegan, gluten free and allergen free requests, special meals are cooked on separate boards and packed in separate sealed boxes, marked by seat number and restriction. Kids meals are written the same way, so the child's plate never gets mixed up with the adult service. Tell us the restriction and the headcount and we plan the whole menu around it.

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 for pilots and cabin crew at Bob Sikes Airport (CEW)

A crew sitting out a duty-time wait at Bob Sikes wants a real meal, not leftovers from the passenger tray. Crew meals are an item on the order, on request and invoiced with the rest. Flight crew meals can be hot or cold; pilot meals are two different dishes when policy requires it; cabin crew meals are boxed apart. Crew catering is marked CREW, cockpit meals are packed for a jumpseat, crew meal boxes keep until the aircraft is ready, and different meals for pilots are written on the order.

Meal passKCEW

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKCEW

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Bob Sikes Airport (KCEW / CEW) in Crestview, Florida, seen from the apron

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Bob Sikes Airport (KCEW)

FBO catering at Crestview is handed over where the aircraft is: the FBO door, the ramp, or the cabin step. Catering delivery to the FBO is arranged with your handling agent, who tells us which door and which gate. The general aviation terminal is the usual meeting point, and ground handling catering follows whatever access the airside rules allow. Handling agent catering means we agree with them first, then bring the boxes to the aircraft on your slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Bob Sikes Airport (CEW)

What decides the loading at Bob Sikes is the aircraft door, not the menu. A light or midsize jet takes galley catering through the cabin door at the FBO, carried by hand in insulated bags. A larger cabin may need airside catering delivery by truck, and a high loader if the door sill is out of reach. Tell us the tail and we plan aircraft provisioning around its door, its drawers and its oven, so nothing is built for a galley the aircraft does not have.

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 airportKCEW / CEW

Aviation catering and business aviation at Bob Sikes Airport (CEW)

Bob Sikes Airport is a general aviation field in Crestview, in the Florida Panhandle, sharing its pavement with military and business traffic. Airport catering here is built around an FBO-based operation, with FBO services and ground handling services organised for small cabins, short stops and passengers heading for the Gulf coast. The field sits at 213 feet, in the Central time zone, and works for light and midsize jets better than for widebodies.

Business aviation

Bob Sikes is a general aviation field, not a hub, which suits owners who prefer a quiet ramp. Business aviation catering here covers corporate trips and weekend flights to the Gulf coast. Inflight catering for a light jet and in-flight catering for a midsize cabin both start with the galley. Aviation catering at CEW includes executive jet catering for owner flights, diplomatic flight catering when officials pass through, and cabin crew meals boxed apart from the passenger service.

Customs & food import

Crestview is a domestic arrival for most trips. For flights from abroad, US customs and food import rules apply, and fresh produce, meat and dairy from the inbound leg may be removed. Your handling agent and the FBO services team will tell you what the ground handling services expect on arrival, and as the field is a modest business aviation hub, the clearance routine stays simple. Plan onward catering locally and keep the crew meal as its own order. Bob Sikes is on Central time, so work out duty time in local hours.

ReviewsFrom the crews we cater for

4.3 / 5

★★★★☆

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

Leave a review

★★★★☆GOVERNMENT

“On this departure from Bob Sikes Airport, 11 passengers had chosen grilled salmon with a lemon dressing, and a changing departure schedule needed to be reflected in the order. I would discuss in flight catering with them again, especially when galley preparation needs careful coordination. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. Knowing where the desserts were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Anastasia Q. | Government flight manager

BBJ

★★★★★VIP AIRLINER

“Nothing about the 7 guest order at KCEW called for excess complexity: just mushroom risotto and a green salad and sensible planning for a small galley worktop. With inflight catering services, careful attention to crew briefing matters as much to our crew as the menu itself. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The sauces remained as originally requested, which was reassuring when we checked the latest version with operations.”

Julia H. | Chief cabin officer — BBJ

BBJ 2

★★★★☆LARGE CABIN

“As the person coordinating mini sandwiches and individual desserts for 5 passengers at CEW, I needed an arrangement that considered an evening cabin service. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point.”

Alice X. | Chief cabin officer — private jet

Global 7500

Bob Sikes: the questionsAsked by crews

How much does private jet catering cost for a delegation or government flight into Crestview?+

There is no single figure for a delegation flight into Bob Sikes, and anyone who gives you one has not asked about the passengers. Principals who want freshly cooked local dishes, staff who need cold boxes for a long day, and security who eat on a different schedule all change the order. We price each line and invoice it with the rest of the trip.

What is the lead time for a kosher or allergen-free special meal at Bob Sikes?+

A special meal order into Crestview is a short conversation: restriction, seat number, headcount, and whether the passenger will eat from a sealed box or a plated dish. That is all we need. Last-minute special meals are handled, and the labels carry the seat number and the restriction, never a passenger name.

How do customs affect inflight catering at Crestview when crew are waiting on the ground?+

Inflight catering for a trip arriving from abroad into Crestview should be planned as fresh and local, not carried in. US import rules on agricultural products are enforced on arrival, and meat, dairy and produce from the inbound leg may not be allowed to stay on board. For crew sitting out a duty-time wait, we pack meal boxes that keep, so the wait does not become a hungry one.

Can you bring food on board for a quick turnaround at Crestview?+

Yes, you can bring your own food, but a short turnaround leaves no room for repacking. If you carry food from another leg, you need a chilled drawer, labels and a plan for what is served when. We are better placed for a tight slot: one pickup at the FBO, sealed and labelled by seat, and the drawer is closed again before the slot ends.

Is catering part of a charter flight into Crestview, and can a local product go on the menu?+

Charter contracts do not include food, and a trip to Bob Sikes is no exception. Catering is ordered and invoiced separately. If your passengers want one dish that feels local, Panhandle shrimp and grits is easy to carry in a sealed pot, and a Florida citrus plate travels cold without trouble.