Catering to your aircraft in Union City.
A small Tennessee field with a short ramp and quick turns: that is KUCY. We build private jet food for it, smoked, southern and sealed, then pass it to the crew at the aircraft, with a flight attendant on the phone, day or night.
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.
Think of a Union City menu as three layers. First the smoke: slow-cooked pork shoulder, brisket, ribs with the sauce apart. Then the river and the field: catfish, hushpuppies, sweet potato, collard greens, peaches in season. Then the light side, because a crew deplaning from a long day wants something clean. That is the private jet menu we write for Everett-Stewart Regional, an inflight menu where private jet food keeps its Tennessee character. Private jet platters carry the cold courses, gourmet inflight meals cover the hot ones, private jet snacks fill the gaps, and every one of these local specialities from Tennessee is packed for your 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.
A 336-foot field in northwest Tennessee, Everett-Stewart Regional sees corporate turboprops, light jets and the occasional delegation bound for the Reelfoot Lake region. Private jet catering here is built for small galleys: inflight catering that travels cold or finishes in one oven, in-flight catering sorted by seat, aviation catering that respects a short turnaround. Business aviation catering and executive jet catering for KUCY follow the same logic, diplomatic flight catering is cleared before anything is cooked, and cabin crew meals ride in their own labelled box.
Corporate groups heading to Union City tend to fly in light jets with a single oven or none at all, so business jet catering is mostly a question of what survives the cabin. For corporate jet catering, charter flight catering and VIP flight catering alike, our private jet chef writes a bespoke menu that fits the galley and respects the local table, and luxury inflight catering here is restraint done properly.
Government flight catering at Everett-Stewart Regional is rare but real: a visiting official, a state delegation, an embassy party. Head of state flight catering and VIP aviation catering follow protocol, with a named team and confidentiality, and state visit aircraft catering is cleared before anything is cooked.
Southern kitchens hide allergens in the roux, the fry oil and the cornmeal dredge, so at Everett-Stewart Regional we start by naming those. Kosher, halal, vegan and gluten free requests, and every other special meals order, are cooked on a separate board and sealed in their own box. Allergen free plates for tree nut or shellfish are packed apart from the Tennessee catfish and pecan dishes, and kids meals follow the same procedure, marked by seat.
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 meals, flight crew meals, pilot meals: three phrases for one plate, and at Everett-Stewart Regional you request it when you order the trip, then it is invoiced as its own line like the rest. Crew catering for a Union City lay-over means something warm and southern; cockpit meals are packed to eat from a seat, crew meal boxes carry the role on the lid, and different meals for pilots keep one bad dish from sidelining the whole flight deck. Cabin crew meals travel in the same marked box.
At Everett-Stewart Regional, FBO catering is a handover at the aircraft or at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering is matched to your slot, and handling agent catering is arranged without a middleman.
Most traffic at Union City is turboprops and light to midsize jets, so galley catering is usually carried by hand up the stairs, with no high loader needed. For a larger aircraft on the ramp, we plan airside catering delivery with your handling agent, and aircraft provisioning is matched to the doors and the galley 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.
Everett-Stewart Regional is the county airport serving Union City and Obion County in northwest Tennessee. Airport catering here supports general aviation, FBO services and ground handling services for corporate and charter traffic.
As a business aviation hub it is small, and that shapes the work. Inflight catering here is light and portable, in-flight catering for charters is boxed, aviation catering is local, business aviation catering and executive jet catering are planned to the galley, diplomatic flight catering is cleared by protocol, and cabin crew meals ride in their own box.
US import rules on food are strict: foreign meat, dairy and fruit can be refused at the border. For flights into Union City we use US-sourced products so customs is not a surprise.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but limited fridge space also had to be considered when organising poached fish with steamed rice at Everett-Stewart Regional Airport. For our team, the strongest part of their airline catering was how they handled meal organisation. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Packing a mezze selection with flatbreads for 8 passengers at KUCY needed careful thought, especially given a late menu amendment. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into individual containers that were easy to handle. I could hand the fruit plates to a colleague with a short explanation instead of unpacking the whole order. For our team, the strongest part of their crew meals was how they handled portion planning.”
“Before our guests boarded at UCY, we needed fresh fruit and breakfast pastries divided into 12 portions suitable for a small galley worktop. The Galley Girls understood why we wanted the breakfast portions readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation. My main takeaway from this FBO catering order was the practical approach to portion planning.”
Cost here is driven by what lands on the plate: Tennessee catfish and pork are moderate, imported shellfish and out-of-season fruit are not. For a delegation flight at Union City, we price the menu, the packaging and the protocol checks, and send one invoice.
For KUCY, a special-meal request is the first thing we check: kosher supply, halal certification, a nut or shellfish allergy. The lead time depends on which of those it is. Early notice makes it easy, and last-minute orders are still handled.
Customs at a regional field is often a single officer and a single visit, so crew duty time stretches if anything is questioned. Our crew boxes use US-sourced ingredients, clearly marked, to avoid that wait.
Yes, you can bring food, with the usual caveat for international legs where customs rules on meat, dairy and produce apply. For a quick turn at Union City, ordering ahead keeps the slot intact.
Not part of it. Whether the private jet charter lands at UCY for a day or a week, catering is its own order with its own invoice. We can put a Tennessee peach dessert on it in season.
Tail, pax and diets — a flight attendant takes it from there, day or night.
