Catering to your aircraft in Hilton Head Island.
On Hilton Head Island the departures follow the golf calendar and the tide. Our team of former VIP flight attendants packs Lowcountry dishes for a small galley and hands them to your handling agent at KHXD.
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.
The private jet menu for Hilton Head Island follows the tide. Local specialities such as Lowcountry shrimp, she-crab soup and Frogmore-style boils are the private jet food guests ask for, and South Carolina peaches and Carolina Gold rice give the inflight menu a sense of place.
We adapt each local speciality to a small galley. Shrimp and grits travel with the grits in an oven tray and the shrimp sauce in its own pot. She-crab soup is portioned in sealed containers, and pimento cheese and benne wafers fill the snack box. For Hilton Head these private jet platters, gourmet inflight meals and private jet snacks are cooked and packed in South Carolina style, never in a generic hotel style.
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.
Hilton Head Airport sits on a barrier island at 19 feet above sea level, and its short runway shapes who files in here: light and midsize jets, mostly. Private jet catering at KHXD (also filed as HXD / HHH) is planned around that cabin size, the island's seafood and the galley you actually have.
A typical business jet catering order at Hilton Head is a midsize cabin with a short list: corporate jet catering for four to eight guests, a private jet chef's shrimp and grits, and a bespoke menu built around what the galley holds. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering here means local seafood plated well, not extra courses.
Government flight catering at Hilton Head is handled quietly and traceably, with a named team and nothing left to chance. Head of state flight catering and VIP aviation catering follow the protocol office's menu, cleared before anything is cooked. State visit aircraft catering for KHXD is packed sealed and handed over only to the people named on the order.
Dietary requests at Hilton Head are handled as a procedure shaped around the Lowcountry kitchen. Shellfish and pork turn up in Carolina cooking more often than people expect, so kosher, halal, vegan, gluten free and allergen free meals are cooked on their own boards and packed in their own boxes, with a card per seat. Kids meals and other special meals are ordered the same way, with the restriction written on the lid.
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.
For a crew on the island, the order covers crew meals, flight crew meals and pilot meals, each labelled and handed to the handling agent. We pack crew catering as crew meal boxes that suit a jumpseat, with cockpit meals that need no plating and different meals for pilots if the captain and first officer cannot share. All of it is on request and invoiced, and cabin crew meals are marked apart from guest food.
At KHXD the handover is simple: our order reaches the FBO and the handling agent, who meets the aircraft at the general aviation terminal. FBO catering, catering delivery to the FBO and ground handling catering are confirmed ahead; handling agent catering is arranged around your slot.
Hilton Head Airport receives light and midsize jets, so the question for galley catering is rarely a high loader and almost always the size of the aircraft's own galley. We agree airside catering delivery with the handling agent, check the cabin door and the galley layout, and pack for the aircraft provisioning you will really have on board: one oven, a small drawer, no spare room.
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.
KHXD is the airport for Hilton Head Island, a resort stretch on the Carolina coast. General aviation dominates, the terminal is compact, and airport catering is planned for light and midsize cabins. FBO services and ground handling services work around the island's season.
Hilton Head works as a business aviation hub for the Lowcountry: golf weeks, family holidays and company retreats fill the apron with light and midsize jets. Business aviation catering and executive jet catering here are built for that traffic. Inflight catering and in-flight catering arrive packed for a small galley, aviation catering is sealed and labelled, and diplomatic flight catering is cleared with protocol. Cabin crew meals are boxed separately from the guest food.
Food entering the United States is inspected at the border, and agriculture officers can hold raw meat, dairy and fresh produce. For Hilton Head arrivals from abroad, we prepare cooked, sealed dishes so the galley clears customs without a delay, and your handling agent can confirm what the arrival airport allows.
Average rating from the cabin crew and pilots we cater for.
“I wanted a breakfast basket with individual preserves for 12 guests at HHH, packed sensibly for a cabin team dealing with a late menu amendment. When comparing inflight catering companies, I would look closely at catering handover after this experience. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the snack boxes at a glance instead of lifting lids just to establish what belonged to each service.”
“One detail shaped our order at Hilton Head Airport: different crew meal preferences, alongside a request for smoked salmon bagels and sliced fruit for 8 passengers. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. It was useful to see the desserts listed separately when checking how much space the complete order would require. The storage requirements stood out more than any sales pitch about in-flight catering services.”
“Service planning came first at KHXD, with 8 passengers choosing vegetable tartlets and a dessert selection and different crew meal preferences influencing our preparation. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks. For our team, the strongest part of their aviation catering was how they handled meal organisation.”
Cost here is set by galley size and menu, not by a fixed list. Ask how a king shrimp board compares to a cold chicken lunch for a midsize jet and you have the range: shellfish costs more, simple platters cost less.
The season sets how tight a Hilton Head order gets. Peak weeks need a firm slot and tail from you, a quiet week is looser, and last-minute orders are handled in both. If weather moves the departure, we move the delivery.
Ordering the return from Hilton Head means thinking about the arrival airport's border rules. Cooked, sealed dishes pass more easily than raw ingredients, and unopened packaging helps. We pack with that inspection in mind.
Own food is allowed, yes. A night or early slot at HHH leaves no kitchen open on the island, so most crews rely on a packed order and keep the personal items for snacks.
Not in a charter. Whatever the private jet charter terms say, catering for Hilton Head is commissioned separately, delivered through the handling agent and billed as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
