Catering to your aircraft in Atlanta.
Brown Field sits on the west side of Atlanta at 841 ft, a quiet general aviation field where the van meets the tail at the FBO ramp. We cook and pack Georgia dishes for your galley, labelled by seat.
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.
Georgia cooking travels well when someone who has worked a galley plans it. For a private jet menu out of Atlanta, we lean on what the state grows and cures: Georgia peaches in season, Vidalia onions, pecans, stone-ground grits, and pimento cheese from the Southern tea-sandwich tradition. These local specialities become private jet platters and an inflight menu you can serve without cooking on board.
On the private jet food side, fried chicken is boxed to stay crisp, shrimp and grits ships with the grits and the shrimp separate, and peach cobbler is portioned in individual ramekins. Gourmet inflight meals from {Region} are built around the oven or the cold drawer you actually have, and private jet snacks include boiled peanuts, pecan pralines and cheese straws for the cabin bar. Georgia is the thread through the whole order.
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.
Brown Field sits at 841 ft on the west side of Atlanta, a general aviation field where light and midsize jets use a single runway and the FBO ramp is where every handover happens. Private jet catering at KFTY is built around that: Georgia produce, Southern dishes that survive a galley, and a pack list matched to the aircraft. We also cover inflight catering and in-flight catering for charter and owner flights, aviation catering and business aviation catering for corporate departments, executive jet catering for midsize cabins, diplomatic flight catering when a delegation lands in Atlanta, and cabin crew meals boxed separately from the guest trays.
A typical Brown Field brief is a Citation or Challenger with four to eight on board, leaving Atlanta for a business trip. Business jet catering and corporate jet catering here is a cold lunch plus one hot dish, VIP flight catering for a client group, charter flight catering for a weekend, luxury inflight catering when the request calls for it, with a private jet chef writing a bespoke menu around the galley.
When an official party lands at Brown Field, the order is checked by protocol, not by the kitchen. Government flight catering and head of state flight catering use sealed, labelled packs; VIP aviation catering and state visit aircraft catering stay traceable from kitchen to aircraft door.
Special meals at Brown Field are handled as a procedure built around Georgia cooking, where the allergens hide in the familiar places: pecans in desserts, shellfish in grits dishes, wheat in fried coatings, dairy in cornbread. Kosher, halal, vegan, gluten free and allergen free orders are prepared on separate boards, sealed and marked by seat number. Kids meals, such as mini chicken tenders or mac and cheese, are packed apart from the adult service.
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 at Brown Field are ordered on request and invoiced like any other line. Flight crew meals for a Georgia rotation, pilot meals that eat with one hand, crew catering for a multi-day trip, cockpit meals packed apart from the cabin, crew meal boxes labelled CREW, and different meals for pilots when the operator asks for it: each is its own item. Cabin crew meals ride in their own labelled box, apart from the guest trays.
Brown Field has one main apron and a general aviation terminal where crews walk out to the tail. Catering delivery to the FBO is a matter of the gate and the handling agent, so FBO catering, ground handling catering and handling agent catering all run through one call to that agent before the van leaves.
Brown Field is a general aviation field, and most departures here are light to midsize jets with a small galley, so galley catering is sized to a drawer and a single oven rather than a full trolley load. Airside catering delivery goes through the FBO ramp to the aircraft door, and aircraft provisioning for a larger cabin is confirmed with your handling agent so the vehicle and the door height 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.
Fulton County Airport Brown Field is the general aviation airfield on Atlanta's west side, serving light and midsize business jets. Airport catering here is a short, direct handover with no airline queue.
For Atlanta's general aviation traffic, Brown Field is a practical business aviation hub. Inflight catering and in-flight catering, aviation catering and business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all work with the FBO services and ground handling services on the field.
US customs treats foreign-origin food as declarable at Atlanta. Anything prohibited is disposed of on arrival, so we recommend ordering the onward service from Georgia kitchens instead, loaded at the FBO.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at FTY included 8 passenger meals, a request for a cheese board and savoury canapés, and instructions addressing a changing departure schedule. The order made airport catering feel manageable because the catering handover had been considered beforehand. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation.”
“Service planning came first at Fulton County Airport Brown Field, with 8 passengers choosing a breakfast basket with individual preserves and two separate meal services influencing our preparation. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the main courses to the request before moving on to the remaining departure tasks. For our team, the strongest part of their inflight catering was how they handled catering handover.”
“An order of a cheese board and savoury canapés for 2 people at KFTY had to be organised around several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. This experience of in-flight catering gave us a useful reference for managing galley preparation on another departure.”
An early morning slot at FTY usually means breakfast: grits, biscuits, fruit and coffee service. The cost of private jet catering depends on that choice, so a cold continental tray for two stays modest while a full hot breakfast with eggs and country ham for six runs higher. We quote the menu you build, invoiced on its own.
For a lead time at FTY, think of access first and menu second. The handling agent clears the vehicle to the apron, and our side is a menu already built around Georgia products that are in season. Last-minute orders are handled, call or email 24/7.
A hop with no passengers rarely needs a full service, yet customs still treats any foreign-origin food as declarable. At Brown Field, the border officer decides what stays. Ordering local Georgia food after arrival avoids the issue entirely, since domestic catering is simply loaded at the FBO.
You can, with limits. For a long leg with two services, many crews carry their own drinks and snacks, but fresh meat and dairy from abroad must clear customs on arrival. At KFTY, domestic catering is loaded at the FBO, so a hot first service and a cold second service are both packed by us for the galley you have.
Not part of the charter: catering is a separate order with its own invoice. A passenger count that changes late at FTY means we recut the menu, from six peach cobblers to four, from three fried chicken boxes to five, and deliver to the FBO as planned.
Tail, pax and diets — a flight attendant takes it from there, day or night.
