Catering to your aircraft in Selma.
A quiet ramp at KSEM means few surprises: a handful of seats, a pilot or two, and a flight attendant who wants the tray ready. We hand it over at the FBO, labelled by seat.
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.
Alabama cooking travels well in a galley when you pick the right dishes. The private jet menu for Selma leans on Gulf shrimp, Delta-style smoked pork, pecan pie and sweet tea, all local specialities of Alabama. Private jet food from this part of the Black Belt is honest and generous: slow-cooked greens, cornbread, fried green tomatoes that we pack crisp, with the remoulade apart.
Selma sits in the Alabama Black Belt, and the inflight menu follows the soil: field peas, collards, catfish, cornmeal, pecans. Private jet platters here are built from local specialities that survive a drawer: cold chicken salad, pimento cheese, pecan tassies. Gourmet inflight meals for Craig Field take the same flavours and finish them in your oven, with sauces in their own pots.
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.
Selma's Craig Field (KSEM) rarely sees a crowd on the ramp, which suits a small, exact order. We handle private jet catering for the cabin, aviation catering for the crew, and inflight catering that comes out of the drawer and onto the plate without a fuss.
Selma's Craig Field sees owners, small corporate flight departments and charter operators, so business jet catering is rarely large. The private jet chef plans a bespoke menu to the type and the galley, and corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all follow the same tray-and-label discipline.
Government flight catering at Craig Field is uncommon but not unknown, and head of state flight catering follows the same protocol as anywhere: a named team, a menu cleared before cooking, sealed trays. VIP aviation catering for state visit aircraft catering is traced from kitchen to door.
In Selma, special meals mean watching the usual Alabama habits: bacon in the greens, flour in the gravy, pecans everywhere. Kosher, halal, vegan, gluten free and allergen free meals are cooked and sealed apart, and kids meals are adjusted to the age on board.
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.
On a Selma duty day the cockpit is fed on request: crew meals ordered and billed with the trip, not folded into anything else. Flight crew meals are packed in crew meal boxes marked CREW, so cabin crew meals and the cockpit are never confused. Pilot meals can be two different dishes, so you get different meals for pilots, which matters on a long Alabama duty day. Crew catering for the cockpit meals is built to be eaten one-handed, and the flight attendant sees the tray before it goes on board.
FBO catering at Craig Field means catering delivery to the FBO, handed over at the general aviation terminal or straight to the aircraft. Ground handling catering is coordinated with your handling agent for airside access, so handling agent catering stays simple.
A larger cabin at KSEM may call for a high loader; most do not. Galley catering and airside catering delivery are planned by type, and aircraft provisioning is confirmed with the handling agent.
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.
KSEM serves general aviation, charter and corporate flights for Selma, with a ramp that is easy to read and a terminal that rarely feels busy. Airport catering stays in step with that rhythm: small orders, steady slots, FBO services that hand the trays over at the aircraft, and ground handling services that open the airside gate.
Craig Field is not a major business aviation hub, and that is part of its charm: small crowds, easy parking, a pilot who can walk to the FBO. Inflight catering, in-flight catering and aviation catering follow the flight, with business aviation catering and executive jet catering for the cabin, diplomatic flight catering when required, cabin crew meals and crew meals on request, and ground handling services coordinated for the gate.
United States customs and food-import rules matter at KSEM only when the aircraft arrives from abroad. Leftover protein may be disposed of at the ramp, so the outbound order is planned from scratch with your handling agent, whose ground handling services also arrange the airside access.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Craig Field, where our order of prawn salad and small fruit plates for 9 people involved a late menu amendment. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. When comparing aviation catering companies, I would look closely at portion planning after this experience. The sauces stayed together in one group, so another crew member could follow the same plating sequence.”
“Nothing about the 11 guest order at KSEM called for excess complexity: just herb chicken with a quinoa salad and sensible planning for a revised passenger count. The catering handover stood out more than any sales pitch about flight catering. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. We could account for the crew provisions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Breakfast was already sorted; at SEM, the next request was yoghurt pots and fresh berries for 5 guests, with a tight boarding window to work around. With flight catering services, careful attention to crew briefing matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the crew provisions readily accessible instead of spread across several different boxes. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
On a flight into Selma, how much does private jet catering cost if one guest is allergic? The allergen-free meal is cooked on a separate board and boxed alone, which raises the price slightly. We quote it with the rest of the menu, billed like any order.
Lead time at Craig Field is mostly about duty time. A crew sitting out a long turnaround can have a proper hot meal in the oven; a crew pushing on gets a cold box. Last-minute orders are handled either way.
On a quick turnaround at KSEM, customs is mostly about what you carry in. International arrivals mean leftover protein may be disposed of, so we plan the outbound tray for the slot you actually have.
Can you bring food for guests at Craig Field? Of course. Many crews still add one local product from us, like peach and burrata, to round out what they carry.
Is catering part of a charter at KSEM? It is not. You order the meals with us and they are billed like any order. US customs rules on imported produce and meat mean we avoid carrying inbound leftovers forward.
Tail, pax and diets — a flight attendant takes it from there, day or night.
