Catering to your aircraft in Marathon.
A light jet on the apron at Marathon usually means a short stay, so the food has to be ready on the slot. We cook, pack and label in Florida, hand over at the FBO, and leave you with trays you can re-plate without thinking.
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.
Marathon sits in the middle of the Florida Keys, and the private jet menu here follows the water. Stone crab claws arrive in season, October to May, cracked and chilled with mustard sauce in its own pot. Keys pink shrimp and yellowtail snapper appear on the inflight menu grilled or ceviche-style, and conch fritters are the one fried dish that holds in a warm galley. Key lime is the dessert people ask for by name.
Private jet food for Marathon passengers is mostly cold and bright: citrus, herbs, shellfish on ice. Hot dishes stay plain so they re-plate cleanly from a galley with little oven space. These local specialities of the Florida Keys are what we build into the menu for KMTH.
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.
Keys weather decides a lot at KMTH: afternoon storms in summer, easy mornings in winter, and cabins that fill with heat the moment the door opens. That shapes private jet catering for Marathon, Florida. We pack for the galley you actually have, with chilled plates, sauces apart and hot dishes that finish in the oven. In-flight catering and business aviation catering arrive at your FBO or handling agent on your slot, and cabin crew meals ride with the order.
Executives and charter parties flying into KMTH tend to want light food: seafood, citrus, salads. For business jet catering and corporate jet catering, the brief is short and specific. VIP flight catering and charter flight catering at Marathon share the same plan: a private jet chef builds a bespoke menu, and luxury inflight catering stays cold-forward so nothing wilts in the Florida heat.
A state visit aircraft catering order into KMTH is planned around protocol, not just taste. Government flight catering and head of state flight catering use named staff and sealed trays, and VIP aviation catering stays low profile on a quiet Keys apron. The handover is agreed in advance with your handling agent.
Special meals at Marathon start with the Keys kitchen: shellfish is everywhere, so allergen free means a separate board and a separate box, with no shared fryer for the conch fritters. Kosher and halal meals are ordered ahead and travel sealed. Vegan and gluten free plates use the same local produce, with citrus, avocado and tropical fruit doing most of the work. Kids meals are simple and sized for small hands.
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.
On a quiet stop at KMTH, crew meals are still ordered with the flight, on request and invoiced. Flight crew meals come as boxed trays; pilot meals and cockpit meals are packed for the flight deck, and different meals for pilots are available so captain and first officer do not share a dish. Crew catering is built around duty time, with crew meal boxes, and cabin crew meals on the same label, delivered to the FBO.
At Florida Keys Marathon International, catering delivery to the FBO is how almost every order arrives. The handling agent catering step is a single call, and ground handling catering is coordinated so the trays reach the aircraft without crossing a busy ramp. The general aviation terminal is the usual meeting point for FBO catering.
Most traffic at KMTH is light and midsize business jets, and galley catering is carried to the door by hand. For a larger aircraft, the type decides whether airside catering delivery needs a high loader and which door is used. Tell us the type and we plan aircraft provisioning around the sill 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.
Florida Keys Marathon International Airport (KMTH) is a small general aviation field in Marathon, mid-chain on the Florida Keys. It serves private jets, charter flights and local traffic, with a terminal that handles customs for incoming international flights. Airport catering here is quiet and personal, and the field sits five feet above sea level.
Executive jet catering, business aviation catering and inflight catering at Marathon change with the calendar: stone crab in winter, a lighter menu in summer. In-flight catering and aviation catering for a private jet follow the same plan, and diplomatic flight catering is available on request. Cabin crew meals can be added to the same order, on request. As a business aviation hub, KMTH offers general aviation and FBO services with ground handling services at the terminal.
International arrivals at Marathon clear U.S. customs, and fresh food from abroad can be refused or discarded. That is why meals ordered from us are prepared in Florida and handed over after clearance. If you bring your own food, keep it sealed and declare it.
Average rating from the cabin crew and pilots we cater for.
“Choosing avocado toast components and breakfast fruit for 2 people at Florida Keys Marathon International Airport was straightforward; the challenge was making it work with a tight boarding window. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. For our team, the strongest part of their private jet catering services was how they handled catering handover. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
“For 10 passengers departing from KMTH, the agreed menu was roasted vegetable bowls with separate dressings; our main consideration was a short ground stop. I want a private jet catering company to understand catering handover, and this order gave us a useful starting point. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
“With several individual meal preferences to consider at MTH, we needed a practical way to serve roasted vegetable bowls with separate dressings to 4 passengers. When comparing private jet catering companies, I would look closely at storage requirements after this experience. The canapés came from The Galley Girls in sealed meal containers, with a packing list that matched the contents. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
Because the Keys menu is seafood-led, headcount matters more here than at an inland airport. Add two guests and the stone crab, shrimp and snapper lines rise with them, while garnishes and sauces barely move. We confirm the revised total before anything is packed.
Small field, small apron: a delegation at KMTH is usually one aircraft and a short ground stop, so the order needs to be exact. Lead time is shaped by how quickly we have the passenger list and restrictions. Late changes are handled, and we confirm each one in writing.
Child and allergen meals are the ones people forget to flag before landing. At Marathon we pack them separately and label by seat number, never by name. If customs asks, the labels and seals show exactly what each tray is.
Bringing food is allowed, though international arrivals are checked by customs, and fresh items may be taken. Crew meals ordered from us come with the trip, labelled CREW, and keep the duty time clear for rest rather than shopping on the Keys.
A private jet charter does not include meals; you order them from us and they appear as their own invoice. For a quick turn at KMTH, give us the departure slot and we plan the handover at the aircraft around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
