Catering to your aircraft in Miami.
A stop at KTNT means swamp air, a long runway and no terminal bustle, so the food has to be settled before wheels down. We write the order for your galley and your crew, and hand it over plane-side through 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.
KTNT is a Florida airfield in the Big Cypress and Everglades country, and the local table follows the water. For a private jet menu out of Miami, we lean on stone crab in season, Gulf shrimp, key lime and mango from the south Florida groves, and Cuban-style plates that travel well. Local specialities like these are the backbone of a private jet menu written for this region: nothing that needs a flame on board, everything labelled for the galley drawer.
An inflight menu for Florida is easiest when it works with the climate. Private jet food from Miami runs to ceviche, grilled Gulf fish, black beans and rice, and mango and key lime desserts, all packed cold or oven-ready. Local specialities are chosen for how they sit in a drawer: citrus and herbs hold, delicate crab needs careful chilling. Florida is a strong source for private jet platters and snacks, from tropical fruit boards to Cuban sandwiches pressed and sealed.
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.
Dade Collier Training and Transition Airport is a single-purpose strip in the Everglades, west of Miami, where the humidity decides how food travels. We handle private jet catering here as flight attendants who know the problem: sealed lids, chilled hold, nothing that wilts on the apron. Inflight catering for a stop at KTNT is built around the galley you actually have, from in-flight catering for a light jet to aviation catering for something larger, and business aviation catering and executive jet catering are packed the same way. Diplomatic flight catering and cabin crew meals follow the same routine: agreed with your handling agent, handed over at the aircraft.
Charter and corporate flights using the Everglades field tend to be small and quiet, and the menu follows. Business jet catering here means a private jet chef writing a bespoke menu for a short cabin: VIP flight catering and charter flight catering are packed to the same standard, and corporate jet catering and luxury inflight catering use the same drawers.
Official aircraft are handled with discretion at a field this quiet. Government flight catering and head of state flight catering go through the protocol office first, and VIP aviation catering and state visit aircraft catering are packed, sealed and labelled so nothing is opened until it is on board.
In south Florida, allergens hide in fish stocks, shellfish garnishes and nut-based desserts, so special meals at KTNT are written against the local kitchen. Kosher and halal plates are sealed and kept apart from the other trays. Vegan and gluten free dishes use their own prep surface, allergen free orders are checked line by line, and kids meals are marked with the seat number, never a name.
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 for a stop at KTNT are requested with the trip and billed like the rest of the order. Flight crew meals and pilot meals are packed as crew catering boxes that can be eaten one-handed, and cockpit meals are labelled for the flight deck. Crew meal boxes are sealed per person, with different meals for pilots on request, and cabin crew meals follow the same labelling.
FBO catering at KTNT is delivered through your handling agent, since the field has no full-service terminal. Catering delivery to the FBO or the general aviation terminal is coordinated for access and timing, and ground handling catering and handling agent catering follow the same procedure.
KTNT has no airline-scale ground operation, so the aircraft decides the delivery. A light jet takes food by hand up the stairs; a larger cabin may need a high loader to reach the door, arranged through your handling agent. We pack galley catering to the type: one cart or a crate series, labelled for the drawers. Airside catering delivery runs through the airfield gate, and aircraft provisioning is confirmed against your tail and slot.
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.
The field was built as a giant jetport and now serves as a training and transition airport in the Florida swamp. For airport catering, that means everything is organised in advance: general aviation access, FBO services and ground handling services are coordinated by your handling agent.
KTNT is not a typical business aviation hub; it is a training strip in the Everglades. Inflight catering and in-flight catering for a stop here are planned with your handling agent, aviation catering and business aviation catering follow the aircraft type, executive jet catering suits light cabins, diplomatic flight catering is cleared by protocol, and cabin crew meals are labelled by seat.
U.S. customs and agricultural rules govern what food can arrive on an international flight into Florida. We keep animal products and fresh produce separated and listed so inspection is simple, and for domestic flights the order goes straight to the aircraft.
Average rating from the cabin crew and pilots we cater for.
“On this departure from TNT, 4 passengers had chosen vegetable tartlets and a dessert selection, and different crew meal preferences needed to be reflected in the order. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. It was useful to see the side dishes listed separately when checking how much space the complete order would require. The meal organisation stood out more than any sales pitch about jet catering.”
“Our priority at Dade Collier Training and Transition Airport was mini sandwiches and individual desserts for 11 passengers, with two separate meal services shaping the service plan. I gave The Galley Girls our storage brief and asked for the salads to arrive in shallow trays. Separating the canapés from the first service items helped us avoid opening boxes we did not yet need. For our team, the strongest part of their VIP flight catering was how they handled written menu details.”
“It was the packing plan I cared about at KTNT, with 12 servings of vegetarian wraps and colourful salads and a short ground stop to consider. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. For charter flight catering, that attention to catering handover made the order noticeably easier to manage. We could distinguish the crew provisions at a glance instead of lifting lids just to establish what belonged to each service.”
Dietary requests change cost in ways crews know well: separate boards, sealed packs, sourced ingredients. Out of Miami, a gluten free tray and a standard sandwich are quoted differently, and a kids menu differs again. We write the quote per dish, so you see where the special-meal cost sits.
If the crew is sitting on the ground, tell us when their duty ends and what they have already eaten. Late orders are handled, and meals are packed to be served straight from the drawer so nothing extends the turn at KTNT.
A short slot leaves no room for repacking, so everything arrives ready for inspection. U.S. rules on imported food and agricultural products apply, and a handling agent coordinates what is declared and what is sealed for the onward leg.
Bringing your own is allowed. Many crews still add one local item from Miami's markets, such as plantains, key lime or smoked fish dip, to keep the menu rooted. We handle packing and labelling, whichever side it comes from.
Not part of the charter agreement, no. Food is its own order with its own invoice, even on a private jet charter into KTNT. U.S. import rules govern fresh produce, meat and dairy arriving from abroad, so we pack to be inspected and keep it clearly separated.
Tail, pax and diets — a flight attendant takes it from there, day or night.
