Catering to your aircraft in Columbia.
KCUB is a quiet downtown field that gets loud on game weekends. We pack Carolina food for light jets and midsize cabins, and the crew finds it ready at the FBO.
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.
Columbia sits in the middle of South Carolina, and the private jet menu for KCUB follows the Midlands kitchen: slow-smoked pork with the mustard sauce this part of the state is known for, pimento cheese, peach salads when the orchards are producing, and shrimp and grits when a Lowcountry accent is wanted. Local specialities are written for the galley, not the restaurant: the pulled pork travels in its own pan with the sauce apart, the pimento cheese goes out as a cold platter, the peach plate is cut to order and chilled.
Private jet food from Columbia can be as plain or as formal as the passengers want. Our inflight menu for South Carolina starts with local specialities from the state: boiled peanuts as a private jet snack, fried green tomatoes finished in the oven, a chilled shrimp platter. Private jet platters are built per seat count, and gourmet inflight meals are plated to re-plate in a small galley with no more than an oven.
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.
On a football Saturday the ramp at Jim Hamilton L.B. Owens fills with Gamecocks charters and booster-owned turboprops, and the galley question gets very practical. Private jet catering for KCUB means Carolina barbecue that survives a drawer, cold platters that re-plate in the cabin, and meals labelled by seat. We do inflight catering the way a flight attendant would want it handed over: one clean delivery at the FBO. Our aviation catering covers business aviation catering for corporate teams flying into the capital, executive jet catering for owner-flown light jets, and diplomatic flight catering when a state delegation passes through Columbia. Cabin crew meals ride in the same order, boxed apart from the guest trays. In-flight catering for South Carolina's midlands, written by former VIP flight attendants.
Executives and owner-pilots use Jim Hamilton L.B. Owens for quick regional trips. We write business jet catering and corporate jet catering to the type, with VIP flight catering for special guests and charter flight catering for groups. A private jet chef sets a bespoke menu, and luxury inflight catering is available on request.
When a governor's guests or a visiting delegation use Columbia, government flight catering is cleared in advance. Head of state flight catering, VIP aviation catering and state visit aircraft catering are packed anonymously, labelled by seat, and handed over airside.
Dietary orders at Columbia are handled as a procedure, not a promise. South Carolina kitchens lean on pork fat, shellfish, buttermilk and wheat roux, so kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards, sealed, and marked by seat. Special meals and kids meals ride in the same delivery to the FBO, clearly apart from the standard trays.
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.
The crew eating well is a service we offer on request at Columbia, billed as part of the order. Crew meals, flight crew meals and pilot meals are packed in crew meal boxes, with crew catering labelled CREW. Cockpit meals are easy to eat in a seat, and different meals for pilots are supplied when the operator requires it.
At KCUB, FBO catering is handed over at the FBO or to your handling agent, and catering delivery to the FBO is arranged for your slot. The general aviation terminal takes the order; ground handling catering and handling agent catering are coordinated for the aircraft.
KCUB is a general aviation field, and most of what lands here is a light jet, a turboprop or a midsize cabin with a small galley. Galley catering is sized to that: compact boxes, oven-ready pans, nothing that needs a trolley. When a larger aircraft comes through, airside catering delivery is arranged with the handling agent in advance, and aircraft provisioning is planned around the door height and the galley layout of the type.
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.
Jim Hamilton L.B. Owens Airport is Columbia's downtown general aviation field, at 193 feet, used by corporate flights, university sport and state business. It handles airport catering for small and midsize jets, with FBO services and ground handling services.
As a business aviation hub for the Midlands, KCUB sees corporate teams, owner-flown jets and football charters. Inflight catering and in-flight catering are scaled to the type; aviation catering and business aviation catering follow the booking. Executive jet catering suits owner-pilots, diplomatic flight catering covers state delegations, and cabin crew meals ride with the order.
Food import is regulated at US entry points, not at KCUB for domestic departures. Catering supplied in Columbia is local, so rules matter mainly for inbound international legs and their leftovers.
Average rating from the cabin crew and pilots we cater for.
“An order of yoghurt pots and fresh berries for 4 people at KCUB had to be organised around a small galley worktop. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation. Our brief for inflight catering was met with a sensible plan for portion planning.”
“Timing and organisation mattered at CUB, where our order of herb chicken with a quinoa salad for 5 people involved a short ground stop. I gave The Galley Girls our storage brief and asked for the side dishes to arrive in compact food boxes. For in-flight catering, that attention to galley preparation made the order noticeably easier to manage. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“Passenger preferences led us to a light pasta dish with grilled vegetables at Jim Hamilton L.B. Owens Airport; 11 portions were needed, with different crew meal preferences factored into preparation. I appreciated the emphasis on galley preparation throughout the vip inflight catering arrangements. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
The honest answer is that the slot decides. A tight turnaround at Jim Hamilton L.B. Owens limits the menu to items that re-plate cold, and those cost less than a full hot service. We quote after we know the stop.
Ordering at Jim Hamilton L.B. Owens is easy because the local products are stable: barbecue, cheese, grits. Seasonal peaches are the exception. Call or email any hour and we confirm what is available for your slot.
KCUB is a domestic field for most traffic, but international arrivals into the United States face food import rules: fresh meat, fruit and dairy from abroad are restricted. Food we supply is sourced and packed locally, so it flies out clean.
Yes, but check the aircraft. A turboprop or light jet may have a coffee maker and nothing else, so a boxed barbecue lunch or cold plate works better than a dish that needs finishing.
No: catering is a separate order. During the hurricane window, Columbia departures can slip a day, and we keep the order flexible so cold items are not wasted.
Tail, pax and diets — a flight attendant takes it from there, day or night.
