Catering to your aircraft in Brunswick.
A single runway on Georgia's Golden Isles coast, mostly midsize jets and spring and holiday traffic. We cook and pack for that galley, with a former VIP flight attendant on the line, day or night.
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.
The Georgia coast around Brunswick has a food identity that travels well, and a private jet menu built from it feels like the place rather than a hotel buffet. Wild Georgia white shrimp is the anchor: boiled and chilled for a platter, or cooked with stone-ground grits that finish in the aircraft oven with the sauce apart.
Local specialities for an inflight menu here include Brunswick stew, a tomato and smoked-pork stew that reheats without losing body, plus Vidalia onion tart, pecan pie and peaches from the Georgia orchards in summer. Private jet food from the Golden Isles favours things that hold: crab cakes packed chilled, low-country rice, pimento cheese on benne-seed crackers.
For private jet platters we build a cold board of shrimp, deviled eggs, pickled okra and country ham biscuits; gourmet inflight meals lean on lighter fish plates such as grilled red snapper with a citrus butter in its own pot. Private jet snacks are boiled peanuts, cheese straws and sea-salt pecans.
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.
A single-runway field on Georgia's Golden Isles coast, KBQK sees Gulfstreams and light jets in spring and again in the golf and holiday weeks. Private jet catering here is built around what the galley can hold: cold Georgia shrimp, pecan desserts and boxed crew meals, packed by former VIP flight attendants. Inflight catering, aviation catering and executive jet catering all follow the same plane-side routine, while diplomatic flight catering and cabin crew meals are briefed the same way as any order.
Business jet catering at Brunswick is usually a small brief: four to eight guests on a midsize jet. Corporate jet catering here favours cold boards of Georgia shrimp and pimento cheese, with VIP flight catering and charter flight catering adapted to the galley. Luxury inflight catering, a private jet chef and a bespoke menu are available for the golf and holiday weeks.
Government flight catering at BQK is rare but not unknown, with Georgia coast training and state visits drawing aircraft. Head of state flight catering is cooked by a named team, VIP aviation catering follows protocol, and state visit aircraft catering is traced from kitchen to ramp.
Special meals at Brunswick are handled as a procedure, not a label. Georgia coast cooking hides gluten in hush puppies and roux, shellfish in stocks and stews, and pork in beans and greens, so kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately, sealed and marked by seat. Kids meals and other special meals are briefed with the order.
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 a crew on the ground at KBQK, crew meals are a separate order, charged as such. Flight crew meals, pilot meals and cockpit meals are packed so they can be eaten off a knee, crew catering is marked CREW, crew meal boxes are kept apart from guest trays, and different meals for pilots are written on the order.
At BQK the order is delivered to the FBO or the aircraft door. The general aviation terminal is small, so FBO catering is simple; catering delivery to the FBO, ground handling catering and handling agent catering are confirmed with the tail and slot.
BQK mostly sees light and midsize business jets, so loading is usually by hand at the aircraft door. For larger cabins we confirm whether the airframe needs a high loader before the slot. Galley catering is adapted to the oven, chiller and drawers of your type, and airside catering delivery is cleared with the handling agent so aircraft provisioning is not a surprise at the ramp.
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.
KBQK is a low, flat field on the Georgia coast with salt marsh on every side, and it works as a small business aviation hub for the Golden Isles rather than a busy one. Airport catering is built around the general aviation terminal and a modest apron, where most orders are walked to the aircraft door.
As a business aviation hub, BQK is general aviation almost end to end, so inflight catering and in-flight catering arrive as small, exact orders. Aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are each briefed by tail and slot, while crew meals are requested and invoiced like the rest. FBO services and ground handling services at the FBO support the handover.
Flights leaving Brunswick for another US airport carry no import rules, so the galley is simply cooked and packed. On an international leg, the customs rules of the destination decide which meat, dairy and produce can stay on board, a point to settle with the handling agent of this small business aviation hub before the slot.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at BQK, we needed fresh fruit and breakfast pastries divided into 10 portions suitable for a small galley worktop. I gave The Galley Girls our storage brief and asked for the snack boxes to arrive in individual containers. For our team, the strongest part of their in-flight catering was how they handled portion planning. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“An order of vegetarian wraps and colourful salads for 5 people at Brunswick Golden Isles Airport had to be organised around a late menu amendment. For our team, the strongest part of their vip inflight catering was how they handled final order confirmation. I asked The Galley Girls for the fruit plates in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the sauces ready without cluttering the galley work area during preparation.”
“As the person coordinating mushroom risotto and a green salad for 11 passengers at KBQK, I needed an arrangement that considered a revised passenger count. With private jet catering, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
Think of it as a menu price plus handover logistics. For Brunswick, the handling agent and airside access are part of the second half; the first half is what you order, whether Atlantic shrimp, grilled snapper or a simple pimento sandwich board.
For a quick repositioning into BQK, the order is placed for the outbound leg. Customs is not a factor on domestic legs, the produce is local, and last-minute changes are handled by phone or email.
Customs depends on where the aircraft lands, not on Brunswick. For a long leg we pack service one as a chilled plate and service two as a hot dish with sauce apart, and we flag any ingredient that destination rules may confiscate.
If the passenger count moves late, we can adjust quickly with portions that were packed separately. Bringing your own food is possible, and customs only matters for international destinations, but a flexible order from us avoids shortages.
No, the charter does not cover meals. For a government or state visit aircraft arriving at Brunswick, we order separately, confirm allergens and seat plan, and deliver to your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
