Catering to your aircraft in Jackson.
KJAN is a quiet field at 346 ft where a single business jet can have the apron to itself. We prepare catfish, pecans and Southern sides for the galley, and your handling agent receives them at the aircraft.
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.
Mississippi cooking travels well if you choose the dish with the galley in mind. A private jet menu for Jackson can lean on Delta farm-raised catfish, cornmeal crust, pimento cheese, pecans from the state's orchards and sweet potato in every form. On the inflight menu, fried catfish is better served as baked fillets with a crisp coating that re-plates cleanly, and the tartar sauce goes apart.
Private jet food from Mississippi rewards honest, hearty ingredients. For Jackson, the local specialities are Delta catfish, tamales from the Delta tradition, Mississippi mud pie and slow-cooked greens. We build private jet platters and gourmet inflight meals around these, with private jet snacks like roasted pecans and pimento cheese crackers for the cabin. Each item is described as it travels: hot, cold, sauce apart.
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.
Jackson-Medgar Wiley Evers International sits at 346 ft in the middle of Mississippi, and most business aircraft that stop there come for the capital, the state government or the football weekends. Private jet catering at KJAN is built on that: Delta catfish, pecans and Southern sides, packed for a galley that rarely has more than a small oven. We also cover inflight catering, in-flight catering and aviation catering requests for business aviation catering, executive jet catering and diplomatic flight catering movements, and cabin crew meals when the crew needs them.
Business jet catering at KJAN is usually a short brief for a small group. Corporate jet catering means cold plates for the state capital run, VIP flight catering for a politician's party, charter flight catering for weekend football travel. Luxury inflight catering uses a private jet chef working a bespoke menu around Delta catfish and pecans.
Government flight catering at Jackson concerns the state capital and federal visits. Head of state flight catering and state visit aircraft catering follow protocol set by the planning office, with a named team and discreet handling. VIP aviation catering for a Jackson movement is agreed with the protocol office first, and only then does the kitchen start.
Special meals at Jackson start in the kitchen, not on a label. Southern cooking hides allergens in places crews do not expect: pork fat in greens, shellfish stock in grits, wheat in the breading of fried dishes. Kosher, halal, vegan, gluten free and allergen free requests are cooked on separate boards, boxed apart and marked by seat number. Kids meals are simple plates the cabin can serve in a minute.
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.
At KJAN, crew meals are an extra you ask for with the flight, and they appear on the same invoice as everything else. Flight crew meals can be hot or cold, and pilot meals are packed so they can be eaten with one hand. Crew catering is boxed separately; cockpit meals are labelled CREW. Crew meal boxes hold a full meal, and different meals for pilots can be arranged on request.
FBO catering at KJAN means catering delivery to the FBO at the general aviation terminal. Your handling agent arranges ground handling catering and airside access, and handling agent catering is simply a handover at the stairs.
Aircraft at KJAN range from light jets to larger business aircraft, and the type decides how galley catering is loaded. A smaller cabin door means carts stay on the ground and boxes go aboard by hand; a larger aircraft with a higher door may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and where the galley is, and we pack to it.
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.
Jackson-Medgar Wiley Evers International Airport is the main airport for Mississippi's capital, with a long runway and a general aviation ramp that suits business aircraft. Airport catering for KJAN is about quiet, uncomplicated turnarounds, and the FBO services on the field hand your order over at the aircraft, backed by the ground handling services of your handling agent.
Jackson's business aviation hub is modest but regular, tied to state government and healthcare. Inflight catering and in-flight catering run through the general aviation terminal, with the FBO services and ground handling services you already use at KJAN. Aviation catering and business aviation catering are booked alongside executive jet catering, diplomatic flight catering and cabin crew meals, and crew meals can be added to the same order. Traffic at this general aviation field is steady rather than seasonal.
US import rules on food are strict for international arrivals at Jackson. Meat, fruit and dairy from the previous country can be refused, so fresh catering at KJAN is best ordered once the aircraft has cleared. Your FBO services and ground handling services team can tell you where the inspection stands before the galley is loaded.
Average rating from the cabin crew and pilots we cater for.
“An order of a cold lunch with cheese and fruit for 12 people at Jackson-Medgar Wiley Evers International Airport had to be organised around different crew meal preferences. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. I would discuss aviation catering with them again, especially when cabin service sequence needs careful coordination. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“Getting a selection of petits fours and sandwiches ready for 7 guests at KJAN required an order that accounted for a late menu amendment. For our team, the strongest part of their aviation catering services was how they handled galley preparation. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Between cabin checks at JAN, I coordinated a cold lunch with cheese and fruit for 7 guests and explained our concerns about two separate meal services. I want an aviation catering company to understand cabin service sequence, and this order gave us a useful starting point. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
Think of a late evening departure with four cold platters from Mississippi: simple, travels well, modest. Now add oven catfish and tamales for the early flight back. The second order costs more because of the dishes, not the hour.
With a small ramp and a single general aviation terminal, lead time rarely becomes a problem at Jackson. The handling agent opens airside access, and we deliver plane-side. Late requests are accepted and treated like any other.
Repositioning empty into Jackson means little to declare, but US agricultural rules remain strict on food from other countries. Anything unconsumed from a foreign leg may have to be discarded before our catering goes aboard.
Yes, you can bring food, and for a long leg many crews do. We recommend telling us what you have, so that our boxes complement it: perhaps one hot dish from us and cold items from your side, all kept apart.
The charter does not include catering. A last-minute change in passenger count at Jackson is an adjustment to your catering order, which is quoted and invoiced independently of the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
