Catering to your aircraft in Atlanta.
DeKalb Peachtree sits at 1,003 feet and takes the corporate jets that would rather not queue at Hartsfield. Humid summers, afternoon storms, mid-size cabins with one oven and a short counter: we cook and pack for that galley, and hand it over at the aircraft.
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, and a private jet menu for Atlanta should say so. In June and July the Georgia peach carries a cold course: sliced, chilled, with burrata or a light cream, or a cobbler that travels in its own tin. Vidalia onions, sweet and mild in spring, go into a cold salad rather than a hot dish. Georgia pecans turn up in pralines and in a crust on a trout fillet. Shrimp and grits is the Southern plate that works as inflight menu food, if the grits are packed loose enough to reheat and the shrimp ride in a separate tray.
On a private jet food list for PDK, local specialities need rules. Fried chicken is packed to be eaten warm, not crisp; we say so, and suggest an oven finish. Pimento cheese, a Southern snack, makes a clean cold starter. Boiled peanuts are a road-trip habit that rarely belongs in a cabin. Collards and black-eyed peas appear around the new year and the football weekends. In Georgia, a cabin smells every pan, so we choose items that hold their shape and do not announce themselves in the cabin.
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.
Runway 2L/20R at KPDK is short for the heavier jets, so many Atlanta trips leave with a light fuel and catering plan. Private jet catering here is written for the person who re-plates in a small galley: the tray, the lid, the seat number. Inflight catering for DeKalb Peachtree is packed to be finished in a one-oven galley, and the same logic runs through our aviation catering and business aviation catering for Atlanta. Executive jet catering for the charter crews on the field, diplomatic flight catering for visiting delegations and cabin crew meals for the leg home follow the same brief. In-flight catering orders at PDK are cooked, sealed and labelled for the aircraft you actually fly.
Business jet catering at PDK starts with who is flying and what the galley can do. Corporate jet catering for Atlanta executives leans on the Georgia kitchen, with a private jet chef writing a bespoke menu around a mid-size cabin. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering means a labelled tray, not a long menu.
For delegations landing at DeKalb Peachtree, government flight catering means cleared menus and named staff. Head of state flight catering and VIP aviation catering share one rule: nothing reaches the aircraft that the protocol office has not seen. State visit aircraft catering is delivered to the FBO and handed over at the aircraft.
On a PDK departure the diet card travels with the seat plan, not in a note nobody opens. Kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared on their own board and sealed. In Southern cooking the allergens hide in the gravy, the fry oil and the cornbread, so special meals are checked line by line against the local recipe.
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.
Crews turning around at DeKalb Peachtree are usually on a tight rotation, eating at the FBO counter or in the cockpit. Crew meals here are packed to be eaten with one hand: a wrap, a salad, a hot box that survives a hold on the taxiway. Flight crew meals and crew catering are ordered with the trip, on request, and invoiced like the rest of the order. Pilot meals and cockpit meals can differ, with different meals for pilots as the operator policy asks. Crew meal boxes carry a CREW label so nobody opens a guest tray by mistake.
At DeKalb Peachtree, FBO catering is a question of who opens which door. We arrange catering delivery to the FBO with the handling agent, through the general aviation terminal, and ground handling catering is timed to your departure slot. Handling agent catering keeps ramp access simple.
DeKalb Peachtree is mostly mid-size and light jets, so galley catering is carried by hand or by cart straight to the cabin door, and a high loader is rarely needed. For larger cabins we confirm the door height and the galley layout before packing. Airside catering delivery at PDK goes through the FBO and the ramp, and aircraft provisioning follows the tail number 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.
PDK works as a general aviation reliever for Atlanta. Airport catering at DeKalb Peachtree supports a steady flow of corporate jets, with FBO services and ground handling services on site. It is a business aviation hub with a Georgian character: peaches, pecans and a calendar tied to the football season.
Atlanta's corporate flight departments favour PDK, so inflight catering and aviation catering orders are frequent and often last-minute. Business aviation catering and executive jet catering follow the weekday rhythm, while diplomatic flight catering appears around visiting delegations. In-flight catering for crews returning empty is handled as cabin crew meals.
International arrivals at PDK clear customs on site when arranged in advance, and the US treats imported fresh produce, meat and dairy strictly. Catering bought locally for departure is not restricted. We note this when a flight is arriving from abroad and continuing with a second service.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at PDK: we had 7 passengers expecting roasted vegetable bowls with separate dressings and were working around a revised passenger count. The order made in-flight catering feel manageable because the cabin service sequence had been considered beforehand. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Passenger preferences led us to prawn salad and small fruit plates at DeKalb Peachtree Airport; 5 portions were needed, with a tight boarding window factored into preparation. I would discuss vip inflight catering with them again, especially when final order confirmation needs careful coordination. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“Food presentation mattered to our 10 guests, but different crew meal preferences also had to be considered when organising yoghurt pots and fresh berries at KPDK. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. It was useful to see the main courses listed separately when checking how much space the complete order would require. This experience of private jet catering gave us a useful reference for managing portion planning on another departure.”
Private jet catering cost at PDK follows seat count, season and dish. Georgia produce is cheaper in peak season; out-of-season items cost more to source. The handling agent and the airside access are part of the plan, and we confirm both before packing.
Lead time at KPDK depends on the menu more than on the airport. Cold plates and crew boxes are simple to arrange for a quick positioning leg. A hot, multi-course dinner needs more planning. Last-minute orders are handled, with the menu adjusted to what can be made well.
US customs controls food coming in from abroad, and PDK handles customs for international GA arrivals. A long flight with two services means meat, fruit and dairy have to be declared. We pack so crews can show the contents without opening every box.
Outside food is allowed on private jets at PDK, within the usual rules. When the number of passengers changes the same morning, a prepared order from us can be scaled. Bring your own for personal needs, and order for the cabin.
No. Catering is separate from the charter, including on delegation and government flights. It is ordered and invoiced on its own, and for official passengers the menu often passes through a protocol check before we cook.
Tail, pax and diets — a flight attendant takes it from there, day or night.
