KLWB / LWB · Lewisburg · United States

Private jet catering at Greenbrier Valley Airport (KLWB / LWB), Lewisburg

Catering to your aircraft in Lewisburg.

Lewisburg sits at 2,302 feet in the Allegheny highlands, and the traffic is guests of The Greenbrier resort: light jets and midsize cabins with small galleys and short turns. We cook and pack for that galley, and for the crew who wait out the stay.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Lewisburg

West Virginia food is mountain food, and it travels better than you might expect. Local specialities here include country ham, cured and sliced thin, trout from the cold streams of the Greenbrier River watershed, ramps in spring, and apple butter and buttermilk biscuits that suit an early departure. A private jet menu at Lewisburg can lean on these without turning rustic: ham and biscuit, smoked trout with a horseradish crème fraîche, apple butter on the side in its own pot.

Pepperoni rolls are the state's own invention, a coal-country lunch that fits a cockpit well. On an inflight menu they eat cold or warm, and they are one of the few things a pilot can handle with one hand. Private jet food from the valley also means fall apples, maple, and pawpaw when it is in season, which is short and unpredictable, so we say so when it is off the list.

The Greenbrier's own dining tradition is formal Southern: fried chicken, shrimp and grits, pies. We pack the pie whole and sliced by seat, and the grits in a vessel that reheats without splitting. Everything here is cooked to be plated in a small galley, in West Virginia or anywhere the trip goes next.

Open the menu Download the menuPDF

Smoked trout and country ham platter, local specialities for a private jet menu in West Virginia

01Smoked trout, horseradish crème fraîcheServed cold, sauce in its own pot

02Country ham and buttermilk biscuitsBiscuits warmed, ham sliced to order

03Pepperoni rollsEat warm or cold, one-hand food for the cockpit

04Shrimp and gritsReheats in the tray, label gives the oven time

05Apple butter with warm sconesPot sealed, scones portioned by seat

06Apple pie, sliced by seatPacked whole or cut, cream separate

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · LewisburgGreenbrier Valley Airport · KLWB

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Greenbrier Valley Airport (KLWB)

At 2,302 feet in the Greenbrier Valley, KLWB is a resort airport with a corporate edge, and private jet catering here follows the guest calendar: golf weeks, wedding weekends, sporting-clays groups. Whether you call it inflight catering, in-flight catering or aviation catering, the brief is the same: a small galley, a short turn, a handover at the FBO. Business aviation catering and executive jet catering for the flights that come in for the resort, diplomatic flight catering when a delegation overnights, and cabin crew meals for the long wait on the ground.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Midsize jet cabin with a small galley drawer, set for business jet catering at Greenbrier Valley, LWB

Business aviationOur core

Executive jet catering at Greenbrier Valley Airport (LWB)

Most business jet catering at Lewisburg starts with a resort guest list. A corporate jet catering order here is usually a retreat group flying in for golf, a spa weekend or a shooting day, and it comes with a departure that bunches up on Sunday afternoon. VIP flight catering for those departures leans on what travels well: cold platters for the cabin, a hot course that survives a small oven, and a bespoke menu built around the guest list rather than a catalogue. Charter flight catering for the wedding weekends works the same way, with several aircraft leaving within the same hour and orders confirmed together. Luxury inflight catering for a light jet means a galley with a drawer and little else, so a private jet chef plates for that, not for a full-size cabin. Tell us the type and the party size, and we build to the galley you have at KLWB.

Official delegation arriving by aircraft at Greenbrier Valley for government flight catering, Lewisburg

State & royalDiscretion, protocol

State visit and VIP aviation catering at Greenbrier Valley Airport

Government flight catering at Lewisburg is occasional and quiet: officials and delegations who come for meetings at the resort. Head of state flight catering follows protocol: a menu cleared before anything is cooked, a named contact, discreet handover. VIP aviation catering for official parties keeps allergens and restrictions traceable per seat. State visit aircraft catering is rare on a field this size, but when a larger aircraft comes in, the same discipline applies, with the handling agent told in advance who will meet the aircraft.

The jet catering menu at *Greenbrier Valley Airport* (LWB)Or write your own, we cook it

Cold private jet platters with ham, cheese and smoked trout at Lewisburg, LWB

Cold galley

No oven · served in four minutes

Private jet platters of local ham, cheese and picklesCold, serves 4 to 8

Smoked trout salad with shaved fennelCold, dressing in a pot

Gourmet inflight meals: chilled chicken salad with grapes and pecansCold, plated by seat

Private jet snacks: roasted nuts, apple chips, cheese crackersAmbient, tray ready

Seasonal fruit and berry plateCold, cut that morning

Hot buttermilk fried chicken and shrimp and grits packed for gourmet inflight meals at KLWB

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: buttermilk fried chicken with greensReheat 12 min, crisp finish

Shrimp and gritsReheat in tray, stir before service

Breakfast biscuit with egg and country hamWarm, hand-held

Pepperoni rollsWarm or cold

Apple cobbler with vanilla creamWarm, cream separate

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Greenbrier Valley Airport (KLWB)

Special meals at Greenbrier Valley start with the manifest: kosher, halal, vegan, gluten free, allergen free and kids meals are cooked in a clean, separate prep and packed apart from the rest of the order, with the restriction written on the lid and the seat number beside it. With a child on board, tell us the age and we keep portions small, mild and easy to eat in a seat. Country ham, biscuits and fried chicken hide gluten, dairy and pork in the batter and the stock, so we ask before we cook, not after.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals & pilot meals at Greenbrier Valley Airport

Crew meals at Lewisburg are a question of the wait. Pilots at LWB often sit out a resort weekend on the ground, so crew meals are ordered on request, invoiced like the rest of the order, and packed as crew meal boxes that hold for hours at ramp temperature. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed apart from the cabin trays, and different meals for pilots are available when the operator's policy asks that the captain and first officer never share a dish. Crew catering for a Sunday departure rush is simplest as boxes marked CREW, left with the handling agent before the guests start arriving.

Meal passKLWB

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKLWB

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Greenbrier Valley Airport terminal and ramp, Lewisburg, West Virginia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Greenbrier Valley Airport

The Greenbrier Valley terminal is the general aviation terminal for the field, and FBO catering is handed over there. Catering delivery to the FBO is arranged with your handling agent, who calls us when the aircraft is on blocks or about to be, and tells us which door and which time. Ground handling catering at a small field means one point of contact: we confirm the slot with the handling agent, the order arrives at the ramp, and the cabin crew sign for it. Handling agent catering also covers the hangar if the aircraft is parked overnight.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Greenbrier Valley Airport

Most traffic at KLWB is light and midsize, so galley catering is carried aboard by hand and loaded through the main door, no high loader needed. For a larger cabin, airside catering delivery needs a lift and a call to the handling agent beforehand. Aircraft provisioning on a bigger type is planned around the galley carts, the oven count and the door height, so we ask for the type and the galley layout before the order is cooked.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKLWB / LWB

About Greenbrier Valley Airport: business aviation and airport catering

Greenbrier Valley Airport serves Lewisburg and the resort valley in the Allegheny highlands. It is a small commercial and general aviation field, and airport catering is handed over in the terminal and at the FBO, the way it is at most fields this size. FBO services here are simple and personal: one counter, one ramp, a handling agent who knows the resort calendar. Ground handling services follow the same rhythm, with business jets arriving for retreats and events rather than the weekday cycle of a city airport.

Business aviation

Lewisburg works as a business aviation hub for The Greenbrier: fall weekends, spring golf, December holiday parties. Inflight catering and in-flight catering orders swell with the events, and executive jet catering for a retreat group runs alongside business aviation catering for a one-off corporate trip. Aviation catering for an official gathering can mean diplomatic flight catering, and cabin crew meals and crew meals ride along with every one of them. FBO services and ground handling services get tight on event Sundays, when several aircraft leave within the same hour. Weather at 2,302 feet can hold a departure, so we plan for a late push.

Customs & food import

Domestic flights in the United States carry no customs step, so food moves straight from our handover to the cabin. International arrivals clear through U.S. Customs and Border Protection, which restricts imported meat, fresh produce and dairy; we plan around that for flights leaving the country, and any catering left from an international leg may need to be disposed of by the FBO services or ground handling services team on the field.

ReviewsFrom the crews we cater for

4.3 / 5

★★★★☆

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★☆VIP AIRLINER

“It was the packing plan I cared about at Greenbrier Valley Airport, with 7 servings of a light pasta dish with grilled vegetables and limited fridge space to consider. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. It made a difference to have the main courses ready without cluttering the galley work area during preparation. With in-flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself.”

Aisha R. | Chief cabin officer — BBJ

ACJ319

★★★★★CREW MEALS

“Working around a small galley worktop at KLWB, I asked for a selection of petits fours and sandwiches in portions appropriate for our 12 passengers. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Our brief for aviation catering was met with a sensible plan for catering handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”

Rohan O. | Chief flight attendant

Citation Latitude

★★★★☆CHARTER

“With a family lunch request to consider at LWB, we needed a practical way to serve yoghurt pots and fresh berries to 11 passengers. The catering handover stood out more than any sales pitch about aviation catering services. Our handling contact received the order details from The Galley Girls, including how the snack boxes had been grouped. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Miguel A. | Charter operator

Challenger 350

Greenbrier Valley: the questionsAsked by crews

How much does private jet catering cost when the party size changes the night before?+

If four passengers become seven after a golf dinner, the order grows with them, and a smoked trout platter for seven costs more than one for four. A country ham and biscuit breakfast costs less than a shrimp and grits lunch. Tell us the tail and the slot and we price the order for the flight, not from a flat tariff.

What lead time does a delegation flight need for catering at Greenbrier Valley?+

Ten hours before departure where possible, because a menu for officials is cleared with the protocol contact before anything is cooked. That lead time protects the clearance, not the kitchen. A late request still gets handled; tell us what you have, and we say what can be done in the window.

What about customs for a kosher, halal or child meal at Lewisburg?+

A domestic flight from LWB has no customs step on food, so a kosher, halal, allergen or child meal leaves our hands sealed and labeled and stays that way. If the flight crosses a border, CBP rules on imported meat and dairy apply, and we build the special meal around them.

Can you bring food of your own when the crew waits on the ground?+

You can, but a cabin that sits at ramp temperature all weekend is hard on home-packed boxes, and duty time leaves little room to shop. Most crews at Lewisburg order crew meals on request instead, packed to hold, labeled CREW and billed with the rest.

Is catering part of a charter when the turnaround is tight?+

No. Catering is not part of a charter: it is ordered separately and invoiced separately. A tight Sunday turn means the order is waiting with the FBO before the aircraft is on blocks, so give us the slot and we plan the handover around it.