Jacksonville, United States · KCRG / CRG

Private jet catering at Jacksonville Executive at Craig Airport (KCRG / CRG), Jacksonville

Catering to your aircraft in Jacksonville.

Between Players Championship week and a hot Florida summer, the rhythm at Jacksonville Executive at Craig changes fast. Former VIP flight attendants pack your order for the aircraft's galley and deliver it to the FBO apron.

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 Jacksonville

The Jacksonville private jet menu leans on the Atlantic and the St. Johns River. Mayport shrimp is the signature product of the First Coast, and it travels well on a private jet menu as a chilled cocktail with sauce in its own pot. Datil pepper, grown around St. Augustine, appears in sauces and glazes that we pack apart so the heat stays the passenger's choice. Local specialities also include Southern shrimp and grits, which re-plates from the oven, and key lime for the end of the meal. The inflight menu is built per aircraft: a light jet gets cold plates and finger food, a larger cabin gets a hot course. Florida private jet food also means citrus in season, boiled peanuts as a snack, and sweet tea in sealed bottles. Private jet platters of chilled seafood are packed for Jacksonville departures, and gourmet inflight meals leave the kitchen ready for the galley's oven.

Open the menu Download the menuPDF

Mayport shrimp and Datil pepper local specialities on a private jet menu for Jacksonville, Florida

01Mayport shrimp cocktailChilled, sauce in its own pot

02Shrimp and gritsOven, re-plate on the plate

03Datil pepper glazed chickenSauce apart

04Key lime tartletsChilled, one per seat

05Southern chicken salad sandwichesChilled, cut for finger food

06Boiled peanuts and cheese strawsSnack box, sealed

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 · JacksonvilleJacksonville Executive at Craig Airport · KCRG

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Jacksonville Executive at Craig Airport (KCRG)

Jacksonville in March means Players Championship week, and KCRG fills with business jets whose galleys were never built for a full hot service. Private jet catering at Craig is therefore a short brief: what leaves the oven, what stays chilled, what waits in the drawer. Business aviation catering and executive jet catering orders reach the FBO through your handling agent, while diplomatic flight catering requests go through a protocol check before anything is cooked. Cabin crew meals travel separately, on request and invoiced like the rest of the order. We also supply inflight catering and in-flight catering for tail legs out of Florida.

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

Light business jet parked at Jacksonville Executive at Craig, CRG, Florida, with private jet catering trays ready

Business aviationOur core

Business jet catering at Jacksonville Executive at Craig Airport for VIP flights

A typical brief at Craig is four to eight guests on a light or midsize jet, heading to a Florida golf weekend or a coastal property. Business jet catering and corporate jet catering here mean cold plates with a hot course on the side. VIP flight catering and charter flight catering follow the same method, and luxury inflight catering adds shrimp and key lime. Our private jet chef writes a bespoke menu around the cabin's oven and its drawer.

Government and diplomatic aircraft on the apron at KCRG, Jacksonville, VIP aviation catering handover

State & royalDiscretion, protocol

State visit and VIP aviation catering at Jacksonville Executive at Craig Airport

When a government aircraft lands in Jacksonville, discretion is the product. Government flight catering and VIP aviation catering run through a small named team. Head of state flight catering and state visit aircraft catering have traceable ingredients, sealed trays and a handover at the aircraft.

Private jet platters and gourmet meals: jet catering in *Jacksonville* (CRG)Or write your own, we cook it

Chilled private jet platters and shrimp cocktail packed for departure from Jacksonville Executive at Craig

Cold galley

No oven · served in four minutes

Private jet platters: Mayport shrimp cocktailChilled

Southern chicken salad sandwichesRe-plate cold

Florida citrus and berry plateChilled

Private jet snacks: boiled peanuts, cheese strawsChilled

Shrimp and grits gourmet inflight meals for a private jet at KCRG Jacksonville, oven ready

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: shrimp and gritsOven

Datil pepper glazed chicken, roasted vegetablesSauce apart

Pan-seared redfish, lemon butterOven

Key lime tartlets with whipped creamChilled

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 Jacksonville Executive at Craig Airport (KCRG)

Southern cooking hides allergens in places a crew does not expect: shrimp stock in grits, wheat flour in gravies, peanut oil in the fryer, dairy in nearly every sauce. In Jacksonville we plan kosher, halal, vegan, gluten free and allergen free special meals as a procedure, with a separate board and sealed trays marked by seat number. Kids meals are cut small and kept plain, and the sauce travels apart.

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

Flight crew meals on request at Jacksonville Executive at Craig Airport

On a Jacksonville turn, the crew eats last and standing. We pack crew meals on request, invoiced as part of the order, in boxes marked CREW. Flight crew meals and pilot meals can be hot or cold; different meals for pilots are an option when policy asks. Crew catering here includes cockpit meals that need no fork, and crew meal boxes that fit a jumpseat bag. Cabin crew meals ride in their own container.

Meal passKCRG

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKCRG

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Jacksonville Executive at Craig Airport general aviation terminal and runway, Florida

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Jacksonville Executive at Craig Airport (KCRG)

FBO catering at Craig is simple: the order is handed over at the FBO or to your handling agent, then carried to the aircraft. Catering delivery to the FBO is coordinated with ground handling catering so the doors, the stairs and the slot line up. Whether the general aviation terminal ramp is busy or empty, handling agent catering is checked against the aircraft's arrival.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Galley-door delivery and aviation catering at Jacksonville Executive at Craig Airport (CRG)

At Craig the aircraft type decides the loading. A light jet takes trays through the cabin door and into a small galley, so galley catering here means fewer, flatter containers. A larger cabin may call for airside catering delivery with the handling agent and a cart at the stairs. Tell us the type and whether the galley has an oven, and aircraft provisioning is packed to fit it.

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 airportKCRG / CRG

Airport catering at Jacksonville Executive at Craig Airport (KCRG)

Craig (KCRG/CRG) is Jacksonville's executive field, with general aviation traffic and FBO services close to the apron. Airport catering for this field means small galleys and tight turns. Ground handling services are arranged through your handling agent, and the airfield works as a business aviation hub for the area.

Business aviation

Jacksonville's calendar sets the demand: golf in March, college football in autumn, summer storms that delay departures. Inflight catering and in-flight catering for these weeks are planned around the weather. Aviation catering and business aviation catering here are built for light jets, and executive jet catering suits owner-operators. Diplomatic flight catering is handled on request, and cabin crew meals ride separately.

Customs & food import

US customs and the Department of Agriculture govern food entering the country, so international arrivals at Jacksonville must declare meat, dairy and fresh produce. Domestic legs carry no such burden. We label every tray with its contents so inspection is quick, and we advise on what leftovers may stay on board.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★ROYAL FLIGHT

“With limited fridge space to consider at Jacksonville Executive at Craig Airport, we needed a practical way to serve roasted chicken and seasonal vegetables to 3 passengers. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing. Our brief for business aviation catering was met with a sensible plan for portion planning.”

Anna K. | Royal family manager

BBJ

★★★★★CREW MEALS

“The 8 passenger portions of a cold lunch with cheese and fruit were the easy part; managing different crew meal preferences at KCRG took more planning. The starters came from The Galley Girls in individual containers, with a packing list that matched the contents. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order. The order made jet catering feel manageable because the portion planning had been considered beforehand.”

Freya V. | Chief flight attendant

Global 6000

★★★★★CHARTER

“Having 12 guests request a cheese board and savoury canapés at CRG meant planning the portions carefully while accounting for a late menu amendment. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. For VIP flight catering, that attention to meal organisation made the order noticeably easier to manage. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”

Alexandra R. | Charter operator

Gulfstream G450

Asked before every KCRG slotAsked by crews

How much does private jet catering cost for a Jacksonville departure?+

The honest answer comes after the menu. At Craig, local seafood and imported specialities cost differently, and crew meals are a separate line on request. We build the quote from your selection and invoice the order as one catering bill.

What lead time do you need at Jacksonville Executive at Craig?+

Customs shapes the lead time here more than distance does. Florida shrimp, citrus and produce are easy; foreign-origin items for an international leg are not. We ask for the tail, the slot and the destination, and we handle last-minute orders on local menus.

Does customs affect catering at Jacksonville Executive at Craig?+

Small galley, small footprint: a light jet needs few trays and little paperwork. Larger aircraft carry more, and anything touching the border follows US food rules. We label each tray so a customs officer sees what it is.

Can you bring food aboard yourself at Jacksonville Executive at Craig?+

You are free to bring it. We would simply point out that the First Coast weather decides departures, and fresh seafood or dairy does not wait well. Let us pack and hand over at the FBO instead.

Is catering part of a charter into Jacksonville?+

No, catering sits on its own invoice. Whether you fly a private jet charter or your own aircraft, a Jacksonville return leg needs a second order, and we set it up alongside the outbound one.