John F. Kennedy International · KJFK / JFK · United States

Private jet catering at John F. Kennedy International Airport (KJFK / JFK), New York

Catering to your aircraft in New York.

JFK runs two long parallel runways over Jamaica Bay and a ramp that never sits still: widebody VIP charters share the apron with Gulfstreams in the general aviation terminal. We cook for the galley you actually have, pack it for the drawer, and hand it over at your FBO.

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

Regional dishes of New York for jet catering at JFK

Ask a crew what they want out of JFK and the answer is rarely subtle: a proper bagel, a deli sandwich, something from the city. Our private jet menu for New York answers with local specialities written for the drawer. Lox is sliced and interleaved, capers and onion apart. Hudson Valley cheeses sit in their own container. Chocolate egg creams are a drink, not a dessert, and they travel in a sealed bottle. The Region here is New York, and the food reflects its immigrant kitchens.

New York private jet food is built around what the city does best in a small portion: dumplings, a sharp Reuben, a slice of cheesecake. For the inflight menu we pull from Queens for Greek and Colombian dishes, from Brooklyn for smoked fish, from Manhattan for the high-end plated course. Local specialities are never decorative; each is chosen because it holds in a galley and re-plates cleanly. If an item will not survive the flight, we say so.

Open the menu Download the menuPDF

Local specialities for a private jet menu in New York: bagels, lox and cheesecake at JFK

01Nova lox and bagel platterSliced, interleaved, with capers and onion in separate pots.

02Pastrami on rye, deconstructedMeat, bread and mustard packed apart so rye does not go soft.

03New York cheesecakeRigid box, chilled, cut by passenger in the galley.

04Long Island oystersOn ice, shucked on request, lemon and mignonette apart.

05Hudson Valley cheese boardLocal cheeses with apples, bread sealed separately.

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 · New YorkJohn F. Kennedy International Airport · KJFK

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at John F. Kennedy International Airport (KJFK)

Winter crosswinds off Jamaica Bay, a runway 13R-31L that is 14,511 feet long, and a diplomatic calendar that fills every September: that is the setting for private jet catering at John F. Kennedy International. Inflight catering here covers the corporate Challenger and the head-of-state Boeing alike, and in-flight catering for the cabin crew meals follows the same order, labelled by seat. Aviation catering at KJFK is shaped by United Nations week, when business aviation catering and executive jet catering requests arrive together, and diplomatic flight catering needs a protocol read before anything is cooked.

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

Business jet catering trays prepared for a private jet departing JFK, New York

Business aviationOur core

Business jet & VIP jet catering at John F. Kennedy International Airport

Business jet catering at JFK starts with the aircraft and the passengers. Corporate jet catering for a Gulfstream out of Manhattan is a different brief from VIP flight catering for a charter flight catering request bound for the Gulf. Luxury inflight catering here can include a private jet chef who writes a bespoke menu around dietary needs, allergens and the galley. We build, pack and label it for the person who opens the drawer.

Diplomatic flight catering prepared for a head of state aircraft at KJFK, New York

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in New York (KJFK)

United Nations week turns KJFK into a diplomatic ramp. Government flight catering, head of state flight catering and VIP aviation catering all pass through the same protocol check. State visit aircraft catering is handled by a named team, with discreet delivery and a record of every item loaded.

Menu highlights for private jet catering at *John F. Kennedy International Airport*Or write your own, we cook it

Cold private jet platters and gourmet inflight meals for JFK, New York

Cold galley

No oven · served in four minutes

Private jet platters: Nova lox, bagels and cream cheeseChilled

Gourmet inflight meals: roast chicken Caesar, dressing apartSauce apart

Hudson Valley cheese and fruit boardChilled

Private jet snacks: marcona almonds, dried fruit, pretzelsRe-plate cold

Hot dishes and private jet snacks packed for the galley at KJFK, New York

Hot service

One oven · re-plated in twelve minutes

Braised short rib, potato purée and glazed carrotsOven

Chicken parmigiana, spaghetti apartSauce apart

Mushroom risotto, Parmesan on the sideOven

Baked mac and cheese, truffle crumbOven

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

Special meals for every diet: in-flight catering at John F. Kennedy International Airport

At JFK, kosher is not a label we add late. A sealed kosher meal comes from a certified kitchen in New York, travels in its own wrapper, and is opened only by the passenger who asked for it. Halal, vegan, gluten free and allergen free meals follow the same rule: separate board, separate box, marked by seat number. Kids meals and special meals are written to the manifest, not guessed at the apron.

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 and cockpit meals in New York (KJFK)

Turnarounds at KJFK can eat a day, so the crew gets fed from the same order as the cabin. Crew meals are available on request, ordered with the flight and invoiced like any other item. Flight crew meals come in two forms: crew meal boxes for the cabin crew who eat standing in the galley, and cockpit meals a pilot can manage with one hand. When operator policy asks for different meals for pilots, captain and first officer each get a separate dish, packed and labelled CREW. Pilot meals and crew catering for New York lean on deli sandwiches and grain bowls that hold through a ground delay.

Meal passKJFK

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKJFK

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

John F. Kennedy International (JFK) general aviation terminal apron, New York, airport catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, John F. Kennedy International Airport

FBO catering at JFK is handed over at the general aviation terminal. We coordinate catering delivery to the FBO with your handling agent, who holds the airside access, and ground handling catering follows the slot you have filed. Handling agent catering is simple when the tail and the time are confirmed in advance.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning and airport catering at John F. Kennedy International Airport (KJFK)

JFK sees everything from a light jet to a widebody VIP charter, and the loading method changes with the type. For a Gulfstream the van pulls alongside; for a Boeing or Airbus the high loader lifts to the sill. Galley catering is packed to the carts, drawers and ovens the aircraft actually has. Airside catering delivery runs through the handling agent, and aircraft provisioning is checked against the galley plan before the gate opens.

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 airportKJFK / JFK

General aviation and airport catering at John F. Kennedy International Airport (JFK)

JFK is one of the busiest international airports in the United States, and its general aviation side is a smaller world within it. Airport catering here is shaped by customs, slot control and the weather off Jamaica Bay. We work with FBO services and ground handling services every week.

Business aviation

Business aviation hub status at JFK brings long-range traffic and diplomatic flights. Inflight catering, in-flight catering and aviation catering here are organised around the slot, the tail and the galley. Business aviation catering and executive jet catering requests peak in autumn, when diplomatic flight catering and cabin crew meals are also in demand.

Customs & food import

US customs and the agriculture inspection service control what food can enter or leave. At JFK, fresh meat, produce and dairy from abroad are heavily restricted and leftover catering is classed as international waste. Outbound meals are made in New York and loaded sealed.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

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

Leave a review

★★★★☆CHARTER

“Good preparation made the difference at JFK, where 2 guests expected roasted chicken and seasonal vegetables despite limited fridge space. The packing arrangement stood out more than any sales pitch about business aviation catering. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the starters properly before the passengers were ready for the next part of the service.”

Celine F. | Charter operator

Citation Latitude

★★★★★ROYAL FLIGHT

“A request for mushroom risotto and a green salad, 8 passengers, and several individual meal preferences: that was our brief for the departure at John F. Kennedy International Airport. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. We checked the desserts against the same summary, keeping the cabin team and the handling contact aligned. I would discuss jet catering with them again, especially when galley preparation needs careful coordination.”

Leo P. | Royal family manager

ACJ320

★★★★★BUSINESS JET

“I wanted yoghurt pots and fresh berries for 4 guests at KJFK, packed sensibly for a cabin team dealing with a changing departure schedule. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. The desserts stayed together in one group, so another crew member could follow the same plating sequence. I would discuss VIP flight catering with them again, especially when portion planning needs careful coordination.”

Victoria Y. | VIP flight attendant

Global 6000

John F. Kennedy International: the questionsAsked by crews

How much does private jet catering cost out of New York?+

The slot and the length of the turnaround are what drive cost at New York. A short window rules out items that need finishing; a longer one lets us cook to order and plate hot. Neither is cheap or expensive in itself. It depends on the dishes on the plan.

What is the lead time for catering at JFK?+

Think of lead time as a question of ingredients, not clocks. Local oysters, Hudson Valley cheeses and New York deli staples are always on hand, and an order built on them is straightforward. Last-minute orders are handled.

What are customs rules for catering at JFK?+

In the United States, customs rules for catering come from the federal border service and the agriculture authority. At KJFK that means declare what you carry, keep it sealed, and expect waste from international flights to be collected. Outbound meals are made locally.

Can you bring food on a private jet from JFK?+

Yes, passengers can bring food aboard at KJFK, but the galley decides what is practical. A small galley limits what can be held cold and re-heated, so we recommend items that need no cooking. A larger galley handles a full plated service. Customs rules still apply on international flights.

Is catering part of a charter into New York?+

Is catering part of a charter? No. It is ordered and invoiced separately. Weather windows at JFK, from winter snow to summer lightning, can change a departure, and we adapt the delivery when the slot moves.