Catering to your aircraft in Hudson.
HCC is a quiet general aviation field in the Hudson Valley, and a good place for farm-driven food. Tell us the tail and the slot and we pack to your oven, your drawers and your 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.
The Hudson Valley is farm country, and the private jet menu for Hudson reads like it. Local specialities travel well in a galley: Hudson Valley apples and cider-braised pork, aged cheddar and washed-rind cheeses from Columbia County dairies, sweet corn in summer, and maple glaze in late winter. An inflight menu built from this is mostly cold plates and a few oven dishes, with sauces in their own pots and fruit sliced to order. Private jet food from the region is seasonal: stone fruit and tomatoes in August, squash soup and roast chicken in November. We build private jet platters from farm cheeses and cured meats, gourmet inflight meals around the season, and private jet snacks such as spiced nuts and apple chips, all marked by seat and by guest for New York departures from HCC.
For a Hudson departure the local specialities are easy to pack and easy to serve. Think Hudson Valley duck breast sliced and re-plated, maple-glazed salmon served chilled, a salad of orchard apples, walnuts and goat cheese, and cider doughnuts for the sweet tooth. A private jet menu for Hudson works best when it is short and seasonal: the inflight menu changes with the farm stands, so private jet food in October is not the private jet food of July. Private jet platters carry regional cheeses and charcuterie, gourmet inflight meals are plated for a small galley, and private jet snacks come from the same producers. Everything is labelled by seat for New York flights out of Columbia County.
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.
Columbia County Airport sits at 198 feet on the Hudson Valley floor, a general aviation field with a single paved strip that suits turboprops and light to midsize jets. Private jet catering here follows the farm calendar: orchard fruit in autumn, sweet corn in summer, maple in late winter. For the cabin we handle inflight catering and in-flight catering the way a flight attendant would, plated to the galley you actually have, and aviation catering and business aviation catering are written around your tail, your headcount and your slot. Executive jet catering and diplomatic flight catering follow the same rule: the menu is cleared first, then cooked. Cabin crew meals are available on request, ordered and invoiced like the rest.
For Hudson departures, a bespoke menu starts with the aircraft. Business jet catering and corporate jet catering are written for the galley, VIP flight catering for the guest list, and charter flight catering for the leg. Our private jet chef builds luxury inflight catering from Columbia County produce, so a cold lunch for six holds in the drawer and a hot dish finishes in the oven.
Government flight catering and head of state flight catering at HCC are briefed before anything is cooked. VIP aviation catering for a state visit aircraft catering movement follows protocol: a named team, traceable ingredients, discreet handover at the aircraft. The protocol office clears the menu; the kitchen cooks it.
Dietary requests in the Hudson Valley mostly hide in sauces, stocks and shared fryers, so each special meal is cooked and packed on its own board and its own box, with a card by seat. Kosher, halal, vegan and gluten free dishes are written around local produce, and allergen free meals are sealed apart from the guest trays. Kids meals follow the same card system, and special meals for a long leg can be written as two services.
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 at HCC are packed for people who eat standing up. Flight crew meals are labelled by role, pilot meals fit a cockpit tray, and crew catering for a turnaround is simple to brief. Cockpit meals can be written as two different dishes, and crew meal boxes are sealed for the jumpseat. Different meals for pilots are on request, as per the operator's policy; all of it is ordered and invoiced like the rest.
At HCC there is a single general aviation terminal, so catering delivery to the FBO is simple: the handling agent clears airside access and the order goes straight to the aircraft. FBO catering, ground handling catering and handling agent catering all use the same route, written into your slot.
HCC is a general aviation field, and the aircraft here are mostly light and midsize jets and turboprops, so galley catering is usually a matter of boxes and drawers rather than a high loader. Airside catering delivery means a vehicle at the apron with your handling agent, and aircraft provisioning is written to the galley you have: oven, no oven, drawer space, the ice you can store. If a larger cabin lands at Columbia County Airport, tell us the type and we plan the carts accordingly.
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.
HCC, also filed as 1B1, is a general aviation airport in Hudson. For airport catering it is straightforward: one terminal, one apron, one handover point at the aircraft, with ground handling services arranged through your handling agent.
Inflight catering and in-flight catering from HCC are written for a field that sees more turboprops and light jets than anything else. Aviation catering and business aviation catering follow the Hudson Valley calendar, from autumn weekends to summer. Executive jet catering is for corporate shuttles, diplomatic flight catering for protocol movements, and cabin crew meals for the crew, ordered as crew meals when you want them. As a business aviation hub it is small, but general aviation traffic, FBO services and ground handling services keep the apron busy at weekends, and the FBO is where the handover happens.
US customs and agricultural controls decide what can stay on board after an international arrival at Columbia County. For a departure from Hudson, a locally cooked menu is not an import, and ground handling services through your handling agent organise the airside access.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of grilled salmon with a lemon dressing were the easy part; managing a late menu amendment at Columbia County Airport took more planning. For business jet catering, that attention to packing arrangement made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The canapés went straight to the right colleague instead of circulating between several people during the turnaround.”
“Breakfast was already sorted; at Columbia County Airport, the next request was a cold lunch with cheese and fruit for 2 guests, with two separate meal services to work around. The sauces came from The Galley Girls in individual containers, with a packing list that matched the contents. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. I would discuss business aviation catering with them again, especially when storage requirements needs careful coordination.”
“Packing avocado toast components and breakfast fruit for 9 passengers at HCC needed careful thought, especially given different crew meal preferences. The Galley Girls talked through the quantities of breakfast portions with us before confirmation, rather than leaving us to guess the portions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing. I would discuss jet catering with them again, especially when final order confirmation needs careful coordination.”
A flight attendant planning the way back from HCC usually wants something cold that holds in the drawer. That is cheaper than a full oven service, and we say so in the quote: dish by dish, nothing bundled.
Night departures from a small field mean fewer vehicles on the apron, so we plan the handover with your FBO ahead of the slot. Lead time here is about how simple it is: seasonal products, a clear galley, and last-minute orders are handled.
Customs here depends on where the aircraft came from. A flight arriving from abroad may have to discard fresh produce, so the order is placed for the departure, not the arrival. Airside access is arranged with your handling agent.
Yes, you can bring your own, and on a short repositioning flight with an empty cabin most crews do. The cabin crew meals are the one thing worth ordering: a box for the pilots, packed for a drawer and labelled by seat. We do not make crew meals mandatory; they are on request and invoiced like the rest.
A long flight from HCC with two services is simple to brief: one cold, one hot, or two plated meals. The charter does not include it, so we quote it separately, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
