Catering to your aircraft in Greenville.
Between peach season and a Clemson Saturday, Greenville's ramp changes by the week. For crews flying into KGYH, we prepare menus around what is ripe, label every box by seat, and bring it to 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.
South Carolina cooking travels well, which is why a private jet menu for Greenville comes together easily. Upstate peaches, from Spartanburg and Greenville County orchards, anchor the summer inflight menu: sliced and chilled, or folded into a cobbler that finishes in the galley oven. Boiled peanuts are the state's snack; for private jet snacks we pack them dry-roasted or in the shell, since the brine is a mess at altitude. Pimento cheese, a Carolina staple, makes a good private jet food option as finger sandwiches. Shrimp and grits is the Lowcountry dish most requested on departures from Greenville, and it holds if the grits and shrimp are packed separately. These local specialities appear on our private jet platters and in the gourmet inflight meals below, and the South Carolina list changes with the season.
Greenville's table pulls from the Upstate farms and the Lowcountry coast, and we write the private jet menu around both. Summer means peaches and tomatoes; autumn brings apples from the foothills and Carolina Gold rice; winter leans on collards, sweet potato and pecan. Local specialities such as shrimp and grits, pimento cheese and fried green tomatoes each have a galley note: grits and shrimp travel apart, tomatoes get re-plated cold, pimento cheese rides chilled. For the inflight menu we assemble private jet platters from regional charcuterie and Southern cheeses, plus private jet snacks like boiled peanuts. These gourmet inflight meals are built on South Carolina produce and private jet food that finishes cleanly in a small galley.
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.
Donaldson Field sits on a former Air Force base at 955 feet, and its general aviation traffic follows the Upstate calendar of textile conferences, BMW deliveries and Clemson football weekends. Private jet catering here is built around that rhythm: Carolina produce, a galley-ready brief and a handover at the FBO. For inflight catering and in-flight catering on a Citation, a King Air or a Gulfstream, we cook, pack and label for the galley you actually have. Aviation catering for business aviation catering clients, executive jet catering for owner flights and diplomatic flight catering for visiting delegations all run through the same order, with cabin crew meals added on request.
A typical business jet catering order at GDC is a corporate shuttle, a customer visit or a charter flight catering run for a team heading home. Corporate jet catering and VIP flight catering here usually mean a cold lunch, a hot main and a dessert for four to eight. Luxury inflight catering is available with a private jet chef and a bespoke menu built around Carolina produce.
When an official delegation lands at KGYH, the menu is cleared in advance, from allergies to cultural restrictions. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are produced by a named team, traceable end to end, with no names on labels.
Southern cooking hides allergens in places a galley does not expect: pork in the collards, shellfish in the stock, wheat flour in the gravy, dairy in the grits. Special meals at Donaldson Field are therefore handled as a procedure. Kosher meals travel sealed with their own tray and cutlery, halal dishes come from a separate prep line, vegan and gluten free menus are cooked on dedicated boards, and allergen free orders are written against the full ingredient list. Kids meals are kept plain, with a clear seat-number label.
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.
For a crew on a quick Greenville turn, we pack crew meals in boxes that open with one hand. Flight crew meals and cockpit meals are sealed apart from guest trays, pilot meals can be two different dishes, and cabin crew meals follow the cabin. Crew catering and crew meal boxes are on request and invoiced with the order, including different meals for pilots.
Your handling agent decides how the food reaches the apron at KGYH. We plan FBO catering and catering delivery to the FBO with them, including the general aviation terminal door and the airside route. Ground handling catering and handling agent catering run through one order.
On the Greenville ramp, what your tail number says about the cabin door and hold decides how the galley load goes aboard. A turboprop or light jet takes a hand-carried galley load through the cabin door, with no equipment needed. A larger cabin may need a lift or high loader, which your handling agent arranges. Galley catering is cooked and boxed for the oven and drawer space your aircraft really has. Airside catering delivery, aircraft provisioning and the load order are agreed with the FBO before the trip, so the cold items go in last and come out first.
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.
Donaldson Field is a general aviation airport in Greenville, South Carolina, on the site of a former Air Force base. Airport catering here serves a mix of corporate flights, charters and regional operators, with ground handling services and FBO services on the field.
Donaldson Field is a business aviation hub for the Upstate. We supply inflight catering and in-flight catering, aviation catering for charters, business aviation catering for corporate teams, executive jet catering for owners, diplomatic flight catering for delegations and cabin crew meals on request.
US agricultural rules apply to any aircraft arriving at GDC from overseas, where meat, fruit and dairy must be declared or surrendered. Domestic flights from South Carolina carry no such limits. Ordering locally removes the issue and keeps the paperwork light.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to prawn salad and small fruit plates at KGYH; 8 portions were needed, with an evening cabin service factored into preparation. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. We could finish the starters as each guest was ready, rather than laying everything out at once. The order made inflight catering feel manageable because the written menu details had been considered beforehand.”
“Food presentation mattered to our 4 guests, but a revised passenger count also had to be considered when organising a breakfast basket with individual preserves at GDC. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. With in-flight catering, careful attention to catering handover matters as much to our crew as the menu itself.”
“Getting a cheese board and savoury canapés ready for 5 guests at Donaldson Field Airport required an order that accounted for a revised passenger count. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. Our brief for vip inflight catering was met with a sensible plan for catering handover. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
How much private jet catering costs here is set by the menu you choose. Ingredients in season, such as Upstate peaches, cost less than imported specialities. Customs enters the picture on international flights, where agricultural items can be declared or surrendered, so ordering from South Carolina avoids the issue and keeps the invoice simple.
For a heavy jet, lead time has more to do with the galley than the calendar: ovens, chillers and drawer count decide what we can pack. For a light jet, a cold menu is the safe choice. Last-minute orders at KGYH are handled with whichever products are on hand.
Customs in South Carolina follows federal rules: declare agricultural goods when arriving from overseas. Weather in the Upstate, especially thunderstorms and the occasional winter ice, decides when you leave; we plan the load for flexible departure, so cold items stay cold.
Passengers can bring food aboard; ordering a return leg at KGYH just gives you a fresh menu timed for the way back. We pack it in a separate box so it does not mix with the outbound service. If the return crosses a border, customs rules apply to whatever is carried.
No, a private jet charter price does not include meals. For night departures from Greenville we recommend food that eats well in low light, and for early flights something light and warm. Order it from us and it is invoiced like any other order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
