Catering to your aircraft in Elizabeth City.
KECG is a quiet field where the tide and the weather set the day. We pack Carolina crab, shrimp and biscuits for the crew in front of you, and pass it to your handling agent at the apron.
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.
North Carolina's coast gives the private jet menu at Elizabeth City its character. Albemarle Sound blue crab, Outer Banks shrimp and flounder are the local specialities that travel best, and we pack them for the galley you actually have. The inflight menu leans on what is in season: sweet corn and tomatoes in summer, sweet potatoes and collards in winter. Private jet food here is not fussy, it is regional. Private jet platters of crab cakes with remoulade apart, country ham biscuits and pimento cheese make gourmet inflight meals that survive the drawer. Private jet snacks such as boiled peanuts, benne wafers and Carolina pecans suit the cabin for the return leg. Each North Carolina dish is labelled by seat number and by how it finishes: oven, sauce apart, chilled or re-plate cold.
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.
Elizabeth City Regional sits at 11 feet above sea level on the Pasquotank River, shared with a Coast Guard air station, and that mix of military ramp and general aviation decides how a galley order is staged. Private jet catering here leans on Albemarle Sound crab, Outer Banks shrimp and Carolina produce, packed for whatever galley your aircraft carries. Whether it is inflight catering for a short corporate hop or in-flight catering for an Outer Banks weekend, the order is built around the tail, the slot and the seat plan. Aviation catering, business aviation catering and executive jet catering all start from the same brief, and diplomatic flight catering or cabin crew meals follow the same routine when a protocol office is involved.
Most business jet catering at Elizabeth City is built for a short sector and a small galley. We prepare corporate jet catering with a private jet chef in mind, a bespoke menu of Carolina seafood plated by you. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering adds wine, sweet course and a printed seat plan.
Government flight catering at a field shared with the Coast Guard means protocol matters. Head of state flight catering and VIP aviation catering are arranged through the protocol office before anything is cooked, with a named team and discreet handover. State visit aircraft catering for Elizabeth City follows the same chain of custody from kitchen to aircraft door.
Eastern North Carolina cooking leans on shellfish, pork fat and wheat flour, so allergens hide in places you would not look: cornmeal batter in the fryer, ham in the greens, shrimp stock in the grits. Kosher, halal, vegan and gluten free requests, and any other special meals, are cooked on separate boards and packed in separate boxes, marked by seat number. Allergen free and kids meals follow the same routine, ordered with the tail and slot.
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 on a short Elizabeth City turnaround rarely sit down, so crew meals are boxed to eat one-handed. Flight crew meals and pilot meals are kept apart, cockpit meals packed so captain and first officer do not share a dish, and crew meal boxes are marked CREW. Crew catering is on request and invoiced, with different meals for pilots when the operator wants them.
FBO catering at KECG means catering delivery to the FBO on the general aviation terminal side, not the Coast Guard ramp. Ground handling catering and handling agent catering are coordinated so the vehicle and the door are agreed before the aircraft arrives.
Loading at KECG follows the tail number. A light jet usually takes its galley catering in a cooler, carried up the stairs by hand, while a larger cabin calls for airside catering delivery with a high loader parked at the door. Aircraft provisioning is settled with your handling agent beforehand, so the ramp team knows which vehicle is coming.
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.
Elizabeth City Regional Airport (KECG / ECG) is a general aviation field beside a Coast Guard air station in Pasquotank County, with one FBO-style terminal that takes corporate, charter and government traffic. Airport catering here is quiet work, and the FBO services and ground handling services on the field are the same doors and the same ramp team you would meet anywhere else.
It is no business aviation hub, yet inflight catering and in-flight catering requests arrive for Outer Banks weekends and Hampton Roads connections. Aviation catering, business aviation catering and executive jet catering orders start from the same brief, and diplomatic flight catering, cabin crew meals and crew meals are ordered the same way. Ground handling services and FBO services on the field stay the point of contact for the handover.
Arrivals from abroad clear US Customs and Border Protection before any catering is uplifted, and imported meat, dairy and fresh produce stay controlled. General aviation customs checks at ECG are handled through the FBO services desk and your ground handling services agent, so a locally cooked order avoids the issue and leftovers are marked for declaration.
Average rating from the cabin crew and pilots we cater for.
“I wanted fresh fruit and breakfast pastries for 3 guests at ECG, packed sensibly for a cabin team dealing with several individual meal preferences. Our brief for in-flight catering was met with a sensible plan for crew briefing. Instead of asking us to improvise, The Galley Girls explained how the canapés could be arranged during service. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“Several practical details needed attention at Elizabeth City Regional Airport & Coast Guard Air Station, with a cheese board and savoury canapés requested for 4 guests and a late menu amendment to accommodate. The sandwiches came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. Separating the sauces from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this vip inflight catering order was the practical approach to written menu details.”
“Small packing details became important at KECG: our 5 passengers wanted a mezze selection with flatbreads, and we had an evening cabin service. After a final adjustment to the canapés, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks. The order made private jet catering feel manageable because the portion planning had been considered beforehand.”
Think in dishes, not in a tariff. Crab cakes, shrimp and grits or flounder price differently from sandwiches and snacks, and seasonal Carolina produce moves the total up or down. We quote the whole private jet catering order for ECG against your headcount.
Seafood in season is the main thing to consider: Outer Banks shrimp and Albemarle crab are easier to secure on an early brief, though last-minute orders are handled with whatever the market has that day.
At KECG the type of aircraft decides how much can be provisioned and what a customs officer may inspect. A light jet carries one cooler; a larger cabin carries several, all packed and labelled for inspection.
Yes. Whether you carry your own or order from us, remember that weather windows on this coast decide departures, and we can hold or swap dishes if the plan changes.
Not by default. A private jet charter out of ECG is priced for the aircraft and crew; catering is something you order from us, and a return leg order is just another line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
