Catering to your aircraft in Jacksonville.
Cecil Airport has long runways, a wide ramp and light traffic, so business jets, and some very large ones, come here to stay and work. Our private jet catering for Jacksonville is cooked for your galley and handed over at the aircraft by 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.
Cecil Airport serves Jacksonville and the wider Florida coast, and the food of that coast is where a private jet menu starts. Wild-caught shrimp from the Mayport fleet, blue crab, Atlantic grouper and smoked mullet dip are the local specialities we reach for first. Each is described the way it flies: cold and chilled on a platter, or finished hot in the oven with the sauce in its own pot. Datil pepper jelly and Southern sides complete an inflight menu that tastes of northeast Florida rather than of a generic kitchen.
Because the galley decides what is possible, we plan regional private jet food around it. Light plates and private jet snacks suit a quick turn at Cecil: citrus salad, boiled peanuts, pimento cheese tea sandwiches, key lime bites. Longer sectors call for gourmet inflight meals such as shrimp and grits, braised pork or a seared fish with a tropical salsa kept in a separate pot. Florida produce changes with the months, and our private jet platters change with it.
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.
At VQQ the ramp is wide, the traffic is light and the aircraft are often large. Private jet catering for Cecil Airport is built around that: platters that portion cleanly, hot dishes that finish in a standard oven, and cabin crew meals boxed separately from guest trays. Aviation catering at KVQQ is coordinated with your handling agent, and business aviation catering for Jacksonville is ordered by phone or email, day or night.
Business jet catering at Cecil Airport is often for larger cabins and longer legs: corporate jet catering for a team of eight, VIP flight catering for a charter flight to Europe, luxury inflight catering with a private jet chef writing a bespoke menu around the galley. Charter flight catering here is planned dish by dish, with portions per seat.
When a state delegation lands at VQQ, the order is cleared before anything is cooked. We handle VIP aviation catering, government flight catering, head of state flight catering and state visit aircraft catering with a fixed team, labelled by seat and sealed until the cabin.
Special meals are handled as a procedure, not a label. In Southern and Gulf-coast cooking the hidden allergens are shellfish stocks, wheat in roux and gravies, peanut oil in fryers and dairy in grits, so each restricted dish is cooked and boxed apart, with the seat number on the lid. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available at Cecil Airport, planned with your galley's oven and drawer in mind.
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 working out of KVQQ, crew meals are an optional line, billed like the guest menu. Flight crew meals are packed in boxes marked CREW. Pilot meals and cockpit meals are kept apart from the trays, crew catering follows the rotation, and different meals for pilots are available with crew meal boxes labelled by name of role, never by name of person.
FBO catering at Cecil Airport ends at the aircraft: catering delivery to the FBO is coordinated with the general aviation terminal and your handling agent. Ground handling catering and handling agent catering mean one contact for airside access, with the van cleared at the gate.
Large aircraft are not unusual at Cecil Airport, and the type decides how the galley is loaded. For a heavy jet or a VIP airliner with high door sills, galley catering is moved by high loader to the aircraft door, with airside catering delivery arranged through the handling agent and the FBO. We ask for the type, the galley layout and the door you will open, then pack accordingly. Aircraft provisioning for a big cabin is planned as trolleys, boxes and a separate cold run, so the crew is not sorting at the door.
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.
Cecil Airport (KVQQ) is a public airport on the western side of Jacksonville, built on a former naval air station. Airport catering here is planned around general aviation, FBO services and ground handling services, with a ramp suited to large aircraft.
As a business aviation hub, Cecil Airport hosts charter operators, test programs and corporate flight departments. Inflight catering, in-flight catering and aviation catering for executive jet catering clients are planned like anywhere else: business aviation catering, cabin crew meals and diplomatic flight catering are ordered and invoiced as separate lines.
US import rules treat food as controlled cargo: animal products and fresh produce from abroad are inspected and often removed. At KVQQ, the practical answer is to order locally, so nothing on board needs to be declared.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at VQQ: a cold lunch with cheese and fruit for 9 guests, organised with a revised passenger count in mind. The order made flight catering services feel manageable because the storage requirements had been considered beforehand. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. There was enough information about the crew provisions to brief the crew without making assumptions about what had been ordered.”
“Having 10 guests request a mezze selection with flatbreads at Cecil Airport meant planning the portions carefully while accounting for a late menu amendment. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. For airline catering, that attention to crew briefing made the order noticeably easier to manage.”
“Nothing about the 9 guest order at KVQQ called for excess complexity: just a light pasta dish with grilled vegetables and sensible planning for limited fridge space. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. That left time to check the starters properly before the passengers were ready for the next part of the service. For crew meals, that attention to galley preparation made the order noticeably easier to manage.”
A night departure from KVQQ often means guests who want something light and the crew who want something hot. Both are priced dish by dish. Datil-glazed chicken costs differently from a cold platter, and cabin crew meals are quoted on top of the guest menu.
The question is less about hours and more about access. Cecil Airport has a straightforward ramp, but vehicles still need to be cleared by the handling agent. Give us the aircraft and the slot, and we handle the clearance together with your agent, including late changes.
A repositioning leg with no guests is the simplest case. For a flight coming into KVQQ from abroad, any leftover meat or fresh produce is handled under US customs and agriculture rules, so we suggest ordering crew meals locally in Jacksonville rather than carrying them across a border.
Yes, you can bring food, as long as it is allowed under the operator's policy. For a long departure from VQQ with two meals, we suggest letting us pack both services, labelled by seat and by service, with oven dishes marked and sauces in separate pots.
A change of passengers does not change who pays for what: charter is one contract, catering another. We re-count, re-portion and re-label for Cecil Airport, and the final invoice shows the final menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
