Catering to your aircraft in Augusta.
Daniel Field is a small Augusta airport that gets very busy once a year. We pack private jet catering for the crews who work both versions of it, and we write the menu around the aircraft you fly.
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.
Georgia cooks with what grows within reach of Augusta: peaches from the Piedmont orchards, pecans, Vidalia onions, stone-ground grits, boiled peanuts and Savannah-style shrimp. Our private jet menu leans on these local specialities, translated into an inflight menu that survives a galley: pimento cheese on small rolls, pecan-crusted chicken, a shrimp and grits that finishes in the oven with the sauce apart. Private jet food in Georgia is also a Masters-week tradition of its own, so the pimento cheese sandwich gets built to travel. Private jet platters carry fruit, pecans and cured ham; gourmet inflight meals take the Southern dishes; private jet snacks cover the boiled peanuts, cheese straws and peach-based sweets that guests ask for by name.
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.
Daniel Field sits at 423 feet on the west side of Augusta, and in April the Masters turns its small ramp into a parking puzzle for every Gulfstream and Citation in the Southeast. Private jet catering here is built around that week and the quieter ones around it: inflight catering for corporate shuttles, in-flight catering for golf groups, aviation catering for charter crews. Business aviation catering, executive jet catering and diplomatic flight catering all go through the same order, and cabin crew meals ride in the same delivery to the FBO.
Business jet catering at Daniel Field is usually a short brief: a midsize jet, a few passengers, one leg back home. Corporate jet catering and charter flight catering follow the same pattern, with VIP flight catering for the larger cabins. A private jet chef writes the bespoke menu around your galley, and luxury inflight catering means a plate that survives the oven and still looks right.
Government flight catering at Augusta is a matter of protocol before food. Head of state flight catering and state visit aircraft catering go through a short clearance, the menu is agreed in advance, and a named team handles the delivery. VIP aviation catering is discreet by default, with traceable ingredients and sealed boxes.
Southern cooking hides allergens in places a galley does not expect: pecans in crusts and desserts, shellfish stock in grits, dairy in almost every sauce, wheat flour in gravies. For special meals at Daniel Field we write the diet out against the local dishes. Kosher, halal, vegan and gluten free meals are packed sealed and labelled by seat number, allergen free items are prepared separately, and kids meals can be plain and recognisable. Tell us the restriction and the tail, and the box matches the guest.
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.
Ask for crew meals when you place the order and we add a labelled box to the delivery. Flight crew meals, pilot meals and cockpit meals are kept simple for a short Augusta turn, crew catering can cover the whole trip, crew meal boxes are marked CREW, and different meals for pilots can be arranged on request. Everything is invoiced with the main order.
FBO catering at Daniel Field is delivered to the general aviation terminal and handed to your handling agent or placed at the aircraft. Ground handling catering is coordinated in advance, so catering delivery to the FBO matches your slot, and handling agent catering is arranged for the ramp.
Most traffic at Daniel Field is light and midsize jets, so galley catering is usually carried to the cabin door in insulated boxes and handed up by the handling agent. For larger cabins we coordinate airside catering delivery with the FBO on the ramp, including aircraft provisioning for a long galley list. Tell us the type and the seat count and we plan the loading around the door height and the galley layout you actually have.
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.
KDNL serves Augusta, Georgia, and the general aviation traffic around it. Airport catering follows the aircraft to the ramp, with FBO services and ground handling services supplied locally and our delivery fitting around them.
In April the Masters brings business aviation catering demand to a peak at this business aviation hub, and executive jet catering, inflight catering and in-flight catering orders all increase together. Aviation catering for diplomatic flight catering requests and cabin crew meals can be ordered at any time of year.
US customs and the agriculture inspection cover any imported food that lands at Augusta. For onward departures we supply catering sourced in Georgia, so there is nothing to declare on the next leg.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Daniel Field, where 11 guests expected roasted vegetable bowls with separate dressings despite limited fridge space. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered. The order made FBO catering feel manageable because the portion planning had been considered beforehand.”
“For 6 passengers departing from KDNL, the agreed menu was smoked salmon bagels and sliced fruit; our main consideration was two separate meal services. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in shallow trays. I would discuss airport catering with them again, especially when portion planning needs careful coordination. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
“Packing mini sandwiches and individual desserts for 7 passengers at DNL needed careful thought, especially given a changing departure schedule. The meal organisation stood out more than any sales pitch about inflight catering. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”
Think of private jet catering as a menu with a price per dish. Georgia shrimp costs more than pecan chicken; a peach salad in July costs less than in April. The slot and the length of the turnaround at Daniel Field tell us which dishes make sense.
What makes ordering easy here is the local market. Pick one Georgia product, say boiled peanuts, pimento cheese or peach salad, and the menu follows without special sourcing. Last-minute orders are handled; phone or email us at any hour.
Because US customs treat foreign meat, produce and dairy cautiously, we recommend resetting the galley in Augusta rather than carrying provisions across the border. We supply the full onward menu locally.
The aircraft type answers this better than any rule. A big galley takes outside food and ours side by side; a small one prefers a single, well-packed delivery from us.
No, catering sits apart from a private jet charter at KDNL and is invoiced on its own. Summer thunderstorms and Masters-week traffic both shape the departure window, so we confirm timing with you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
