Catering to your aircraft in Charlotte.
Charlotte's general aviation ramp sits beside a busy airline hub, so your slot is shaped by the airfield's traffic. We cook Carolina dishes, pack them for your galley and hand them to your FBO or handling agent.
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.
Charlotte's private jet menu leans on the Carolina pantry. Vinegar-based barbecue from the eastern part of the state travels well, packed with its slaw apart so the bun never goes soft. Pimento cheese, the old Southern spread, arrives as a cold plate with crackers sealed separately.
Local specialities like shrimp and grits suit an inflight menu when the grits are packed to be reheated and the shrimp go on at the end. Carolina peaches and strawberries give private jet food a bright cold course in season.
North Carolina offers plenty of local specialities for a cabin: sweet potato biscuits, country ham, and pecan pie cut by the slice for each seat.
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.
Pimento cheese, vinegar barbecue and Carolina peaches reach the cabin at Charlotte Douglas the way we pack them: private jet catering built by former VIP flight attendants. Our inflight catering and in-flight catering here run on the galley you actually have. Aviation catering for business aviation catering moves at CLT; executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride in labelled boxes.
Charlotte is a hub for bankers and executives, and the typical business jet catering order here is a briefing-day lunch for six. Corporate jet catering often means light plates for a short flight; VIP flight catering and luxury inflight catering add a chef's tasting plate. Charter flight catering to CLT starts with the passenger list, and a private jet chef writes a bespoke menu around what the cabin needs.
Official visits through North Carolina call for government flight catering with traceable ingredients and a sealed handover. Head of state flight catering is approved by protocol before we cook; VIP aviation catering and state visit aircraft catering use a small, named team at CLT and no names on the packaging.
At Charlotte, kosher, halal, vegan, gluten free and other special meals follow a written procedure adapted to Southern kitchens, where flour thickens grits, ham flavours greens and peanut oil frys the chicken. Allergen free meals are cooked on their own boards, sealed, and labelled by seat; kids meals are packed to be eaten in the cabin. Tell us the restriction on the order and we plan around it.
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.
Crew meals and flight crew meals at Charlotte are a catalogue item, ordered on request and invoiced like the rest. Crew catering is packed in boxes marked CREW so the cockpit meals are never mistaken for guest trays. Pilot meals can be two different dishes for captain and first officer; different meals for pilots follow the operator's policy. Crew meal boxes suit a turnaround on the ramp, eaten at the jumpseat.
FBO catering at Charlotte Douglas means we deliver to your chosen FBO on the general aviation terminal ramp. Catering delivery to the FBO is coordinated with the handling agent, and ground handling catering is planned around airside access. Handling agent catering stays simple: you give us the tail and the slot, and we hand over at the aircraft.
Galley catering at CLT depends on the aircraft: a Citation takes a few cases through the cabin door, a Global or a Gulfstream may need the van with a lift. Airside catering delivery is coordinated with the FBO and the handling agent, and aircraft provisioning is planned from the galley layout you give us.
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.
KCLT sits at 748 ft in the North Carolina Piedmont, and the airline hub shares the field with a quieter corner for business jets. Airport catering here moves through general aviation, with FBO services and ground handling services meeting your crew at the ramp. It is a business aviation hub with a Southern accent.
Charlotte's business aviation tracks the banking year and race weekends at the speedway. Inflight catering and in-flight catering here are shaped by those peaks. Aviation catering, business aviation catering and executive jet catering are our daily work; diplomatic flight catering and cabin crew meals complete the range.
US customs treats imported food strictly, and meat or fresh produce from abroad can be confiscated on arrival. Catering bought and prepared in Charlotte avoids the question for the next leg. International arrivals clear at the airport's customs facility, so plan your galley accordingly.
Average rating from the cabin crew and pilots we cater for.
“On this departure from KCLT, 9 passengers had chosen avocado toast components and breakfast fruit, and two separate meal services needed to be reflected in the order. I gave The Galley Girls our storage brief and asked for the canapés to arrive in divided catering boxes. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. Our brief for flight catering services was met with a sensible plan for written menu details.”
“Getting herb chicken with a quinoa salad ready for 2 guests at CLT required an order that accounted for a revised passenger count. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. I would discuss airline catering with them again, especially when portion planning needs careful coordination. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Service planning came first at Charlotte Douglas International Airport, with 8 passengers choosing beef fillet with roasted potatoes and a short ground stop influencing our preparation. Our brief for crew meals was met with a sensible plan for crew briefing. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence.”
Think of cost in dishes: pimento cheese and crackers are the low end, a seafood course is higher. Customs and food-import rules for the United States push many operators to buy food locally rather than risk their own stock at inspection.
Send us the tail and the type and we work out the galley first. Lead time here follows what the aircraft can reheat and store; last-minute orders are handled.
Customs on a Charlotte arrival can mean food from abroad is discarded. Weather windows, with summer storms and occasional ice, can stretch a stay, so plan catering that keeps.
You can, but ordering the return from Charlotte is usually easier. The next leg's meals wait at the FBO ready for loading, and nothing has to pass customs twice.
The charter covers the aircraft, not the food. Order catering on its own and it is invoiced on its own; early morning and night slots are planned like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
