Catering to your aircraft in Crestview.
A visiting jet at Duke Field in Crestview usually lands on a calm apron and a prepared handling agent. We pack Panhandle seafood and Southern plates to your service order, remitted 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.
The Florida Panhandle eats from the Gulf, and a private jet menu for Duke Field can do the same. Gulf shrimp, Apalachicola-style oysters, grouper and red snapper anchor the inflight menu; local specialities like pecan pie, Southern fried chicken and smoked brisket cover the heavier requests. Private jet food from Crestview has to travel: shrimp stays chilled with the sauce apart, grouper goes in the oven, and the sides are re-plated cold. Private jet platters of Gulf seafood, gourmet inflight meals with a Southern accent and private jet snacks such as boiled peanuts, cheese straws and pecans give the galley options for every leg out of Florida.
Think of the Panhandle table when you build a private jet menu for Duke Field: Gulf shrimp and grits, oysters, blackened grouper, Florida citrus, pecans, sweet tea. As an inflight menu it works because most of it is simple to finish in a small oven or serve chilled. Private jet food in Crestview leans Southern, with local specialities from Florida kitchens put up in labelled boxes, sauce apart, one tray per seat. Gourmet inflight meals, private jet platters of seafood or smoked meats and private jet snacks like pecan brittle round out the order for a Florida departure.
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.
Duke Field sits at 191 ft in the Florida Panhandle, a military-run airfield with a small civil-aviation footprint, and a trip here usually means a tight, well-briefed galley order. Private jet catering at KEGI is built around that: Gulf seafood, Southern plates and crew meals that survive a drawer and a small oven. For the flight attendant, inflight catering and in-flight catering from us arrive labelled by seat and by restriction, with aviation catering handled as you would handle it yourself. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same routine, and cabin crew meals can be added on request, invoiced like the rest.
Business jet catering at Duke Field is built around the tail, the seats and the galley, whether it is corporate jet catering for a flight department or VIP flight catering for an owner's party. A private jet chef writes a bespoke menu from Gulf seafood and Southern plates, and charter flight catering gets the same care, with luxury inflight catering like seared grouper cooked to survive a small oven.
When a delegation flies in, VIP aviation catering means a menu cleared by protocol before any cooking. Head of state flight catering and government flight catering at Duke Field use named staff, sealed boxes and traceable ingredients, and state visit aircraft catering is handed over at the aircraft with no fuss.
Panhandle kitchens lean on butter, shellfish, peanuts and wheat flour, so allergens hide in the sauce and the batter more than on the plate. Kosher, halal, vegan, gluten free and allergen free special meals are cooked and packed on a separate board in a sealed box, and kids meals follow the same routine. We write the restriction on the lid with the seat number, so cabin crew can serve without opening the wrong tray.
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 the people flying the jet, crew meals are a separate line on request, billed with the order. Flight crew meals travel in crew meal boxes, pilot meals are simple and fast to eat on a short turn, crew catering stays apart from guest trays, cockpit meals are packed for the flight deck, and different meals for pilots can be arranged so captain and first officer never share a dish.
FBO catering at Duke Field is handed over where your handling agent directs: catering delivery to the FBO or the general aviation terminal, then to the aircraft on your slot. Ground handling catering is coordinated with the handling agent catering contact, so access airside is arranged before the boxes leave the van.
Duke Field sees everything from light jets to larger airframes, and the aircraft decides the loading. For a heavier type, galley catering is staged for airside catering delivery by high loader at the door the handling agent opens; for a light jet, aircraft provisioning is a few boxes carried up the stairs. Tell us the type and the galley equipment, and we pack to match.
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.
Duke Field is an airfield in the Florida Panhandle at 191 ft elevation, run by the military with a limited civil-aviation footprint. For a visiting business aircraft, airport catering is arranged through the handling agent, and FBO services and ground handling services here are modest, so access and slot are settled before anything is cooked. General aviation traffic is light, which keeps the planning calm.
Duke Field is a niche stop for business aviation catering, executive jet catering and diplomatic flight catering. Inflight catering and in-flight catering follow the same routine as anywhere else, with aviation catering built to the aircraft's galley and cabin crew meals or crew meals added on request. It works as a small business aviation hub where FBO services and ground handling services depend on the day, the season and the military schedule.
Food imports into the United States are controlled by agricultural inspection: meat, dairy and produce from abroad are declared on arrival. For a flight leaving Duke Field, locally prepared catering is not an import issue. Your handling agent, who supplies the ground handling services and FBO services on the field, can explain what applies to a flight coming in from another country.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Duke Field meant planning a light pasta dish with grilled vegetables for 2 guests with a tight boarding window in mind. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls used a readable packing list for the snack boxes, which helped when two colleagues checked the order together. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks.”
“Rather than an elaborate service at KEGI, our 5 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a revised passenger count. When comparing inflight catering companies, I would look closely at written menu details after this experience. I gave The Galley Girls our storage brief and asked for the main courses to arrive in clearly marked packs. I could hand the breakfast portions to a colleague with a short explanation instead of unpacking the whole order.”
“For 11 passengers departing from EGI, the agreed menu was a selection of petits fours and sandwiches; our main consideration was several individual meal preferences. The crew provisions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the sauces without asking where every component had been placed during preparation. The order made in-flight catering services feel manageable because the catering handover had been considered beforehand.”
It depends on what goes in the galley: blackened grouper for six costs more than a citrus plate and a snack box. Send the list, the handling agent's delivery point and the headcount, and the total follows from the dishes, the packing and the handover at the FBO.
With an empty cabin the order can be as small as a cold lunch for the crew, which keeps lead time simple. Last-minute orders are handled, day or night.
Local food prepared in Crestview starts clean, so departing meals raise no import question. On the arrival end, US agricultural inspection checks meat, dairy and produce, and galley waste from international legs is handled separately.
You can bring your own, within customs rules, but a shifting passenger list leaves gaps in the galley. We cook for the count you give us and adjust the order up to the slot, with seat numbers on each tray.
No. Catering is not part of a charter: it is a separate order with its own invoice, even for a delegation or government flight. For protocol trips we pack with named staff, sealed boxes and a discreet handover at your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
