Catering to your aircraft in Fernandina Beach.
A small field on Florida's northeast coast, Fernandina Beach Municipal sees mostly light and midsize jets on weekend and holiday trips. Crews tell us what the galley holds, and we pack for exactly that, handed over at the FBO.
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.
Amelia Island eats from the Atlantic, and a private jet menu for Fernandina Beach Municipal should too. Shrimp is the island's signature: the shrimping fleet here goes back well over a century, and Fernandina shrimp turns up boiled, grilled or in a cold salad that holds well in a chilled drawer. That makes it a natural anchor for private jet food on this field.
For an inflight menu out of KFHB we lean on local specialities that survive a galley: Northeast Florida shrimp, Atlantic fish, Southern sides and a cold Key lime finish. Jet catering here suits cold platters best, since many of the light jets on this ramp have a small oven and a short prep counter. Anything hot is finished with the sauce in its own pot.
Florida citrus and Georgia peaches change what goes on a private jet menu from spring into summer. In winter the plates lean to oysters, smoked fish and greens, and the same local specialities in Florida carry through the season with small changes. Tell us your headcount and the aircraft and we write the inflight menu around the galley you have.
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.
Fernandina Beach Municipal sits on Amelia Island, a quiet general aviation field where light and midsize jets park a few steps from the FBO door. Private jet catering here is built for a small galley and a short ground stop, with inflight catering that suits a drawer and one oven. We handle in-flight catering, aviation catering and business aviation catering for KFHB, plus executive jet catering and diplomatic flight catering when the trip calls for it. On request, we also pack a box for the cabin crew meals.
KFHB serves corporate flight departments, charter operators and private owners. Business jet catering is a brief about cabin size and stowage, and corporate jet catering follows the schedule of the trip. For VIP flight catering and charter flight catering we offer luxury inflight catering, a private jet chef when the passengers want one, and a bespoke menu for the day.
When an official aircraft uses KFHB, we treat the order as protocol first and menu second. Government flight catering, head of state flight catering and VIP aviation catering are cleared by the right office, packed sealed, and delivered to the aircraft with limited handling. State visit aircraft catering is traceable from kitchen to door.
At Fernandina Beach Municipal the allergen question is usually shellfish: Amelia Island cooking leans on shrimp and crab, so an allergen free plate for a shellfish allergy gets a separate board, a separate box and a label by seat number. A vegan plate here is built from Florida produce, with greens, beans, citrus and grilled vegetables, and a kosher or halal order is packed sealed so it reaches the cabin untouched. Gluten free, special meals and kids meals follow the same card, written before anything is cooked.
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.
A small ramp means a short turn, and crew meals at KFHB reflect that. We pack flight crew meals and pilot meals so they hold in the drawer, with crew catering labelled CREW and cockpit meals sealed. Crew meal boxes are ordered on request and billed like any item, and different meals for pilots keep captain and first officer on separate dishes. The cabin crew meals are boxed the same way, with the CREW label.
FBO catering at KFHB goes to the general aviation terminal and is handed over at the aircraft on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the airside access of the day. Handling agent catering means one contact for the apron.
KFHB is a field for light and midsize jets, so a high loader is rarely in play. Galley catering at Fernandina Beach Municipal is walked to the door of the aircraft and handed up, which suits small cabins and tight stowage. For anything larger, airside catering delivery is arranged with your handling agent beforehand, and aircraft provisioning is planned around the door height and the galley you 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.
Fernandina Beach Municipal is a general aviation field on Amelia Island, with one runway and a small terminal that serves private and corporate traffic. Airport catering here works best when the aircraft type is known, and ground handling services on the ramp are light, so a simple order moves through the door without fuss.
Business aviation catering at Fernandina Beach Municipal covers light and midsize jets bound for Amelia Island. Inflight catering, in-flight catering and aviation catering are written for the galley on board, and executive jet catering suits flight departments that fly the same route often. Diplomatic flight catering is rare here but handled with care. Cabin crew meals and crew meals are packed on request, as with any order. General aviation and FBO services, with ground handling services run by the FBO, shape how the ramp works, and KFHB stays a small business aviation hub.
The United States controls imports of meat, dairy and fresh produce, and a flight arriving from abroad into KFHB faces customs and agricultural inspection, carried out through the FBO and ground handling services. Domestic flights have no such limits. We check the origin of the order and adjust the menu before it is cooked.
Average rating from the cabin crew and pilots we cater for.
“Getting a selection of petits fours and sandwiches ready for 5 guests at Fernandina Beach Municipal Airport required an order that accounted for limited fridge space. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. This experience of private jet menu gave us a useful reference for managing portion planning on another departure.”
“With limited fridge space to consider at KFHB, we needed a practical way to serve smoked salmon bagels and sliced fruit to 9 passengers. I asked The Galley Girls for the side dishes in clearly marked packs, with garnishes supplied separately for plating on board. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. The crew provisions stayed together in one group, so another crew member could follow the same plating sequence.”
“Rather than an elaborate service at Fernandina Beach Municipal Airport, our 7 guests wanted poached fish with steamed rice, organised sensibly around a family lunch request. With in flight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The Galley Girls talked through the quantities of fruit plates with us before confirmation, rather than leaving us to guess the portions. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
A shrimp-led cold lunch and a hot three-course dinner are priced differently, and the weather window on Amelia Island decides how many departures stack up on a given day. We build the figure from your menu, not from a rate card, for every private jet catering order at KFHB.
Lead time at KFHB depends on the menu, not the airport. Local seafood is easiest when we know the return leg early, while a cold platter is simple to arrange, and a return leg ordered from here is simpler still. Last-minute orders are handled.
If you depart at dawn or after dark, tell us when you order. We pack ahead for the slot, mark every box, and keep animal products sealed for any international sector, since customs treats them most closely.
It depends on the destination and on the galley. A domestic leg is simple; an international one brings customs limits on meat and fruit. For anything beyond a sandwich, let us handle the order, delivered through the FBO and your handling agent at the apron.
No. A repositioning leg with an empty cabin into Fernandina Beach Municipal does not change this: catering is not part of a charter, and you order it separately and pay for it on its own, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
