Catering to your aircraft in Meridian.
Meridian runs on charter and corporate traffic, with weather that decides the day. We pack private jet catering for the aircraft you fly and meet it at the FBO, day or night.
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 in a galley if you plan for it. A private jet menu out of Meridian leans on what the state does best: Delta catfish, Gulf shrimp, smoked pork and pecan-based desserts. Each of these local specialities is packed for a private jet menu with the galley in mind, so nothing needs a stove that the aircraft does not have.
The inflight menu for Key Field starts with regional private jet food that holds its shape: cold-smoked turkey, cornbread dressing, fried green tomatoes crisped at the oven, and sweet potato pie that slices cleanly. Private jet platters of fruit and Mississippi cheeses sit alongside gourmet inflight meals such as shrimp and grits, and private jet snacks like roasted pecans and pimento cheese bites. These local specialities from Meridian and across Mississippi are written to be re-plated, not rebuilt, in the cabin.
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.
Key Field sits at 297 feet in east Mississippi, a field where a Citation or a King Air can park beside the Naval Air Station traffic and the crew still wants a proper lunch. Private jet catering at KMEI is cooked and packed for the galley you actually fly with, then handed over at the FBO. Inflight catering here follows the Delta rhythm of the region: fried green tomatoes in summer, pecans in autumn, catfish year-round. Aviation catering for business aviation also covers executive jet catering, diplomatic flight catering when an official party passes through, and cabin crew meals for the cabin team.
For a Key Field departure, the question is usually what the cabin can handle: oven or no oven, one drawer or two. Business jet catering, corporate jet catering and VIP flight catering all start from that answer. A private jet chef builds a bespoke menu for charter flight catering and luxury inflight catering, with local Mississippi products where they travel well.
When an official party flies into Key Field, the menu is cleared before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering keep the crew and the protocol officer informed, with nothing improvised on the apron.
At Key Field the dietary question is mostly about where allergens hide in Southern cooking: shellfish stock in grits, wheat in a fried crust, pecans in desserts. Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure with a separate board and a sealed container per seat. Special meals for Meridian passengers are cleared before anything is cooked, so the cabin crew sees one label and one seat number.
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.
Crew at Meridian often turn around in the same day, so crew meals are on request and invoiced like the rest. Flight crew meals and pilot meals can be hot or cold; different meals for pilots are packed separately when the operator's policy asks. Crew catering at Key Field comes as crew meal boxes, and cockpit meals are packed to eat one-handed. Cabin crew meals are written for the cabin team, who finish the shift on their feet.
At Key Field, FBO catering is handed over at the general aviation terminal and to the aircraft with your handling agent. Catering delivery to the FBO is arranged around your slot, and ground handling catering and handling agent catering are coordinated so airside access never blocks the cart.
Most traffic at Key Field is light and midsize business aircraft with small, low galleys, so galley catering usually travels by hand cart to the stairs. For a larger cabin that needs a high loader, we plan the airside catering delivery with your handling agent and match the aircraft provisioning to the door height on the type. Tell us the aircraft and we write the load for that galley.
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.
Meridian's airport serves Lauderdale County, with a general aviation ramp and FBO services for visiting aircraft. Airport catering at KMEI keeps things simple: one handover, one handling agent, and a ground handling services crew that knows the apron.
Meridian is a small business aviation hub that sees corporate flights, charter operators and military-adjacent traffic. Inflight catering and in-flight catering here are scaled to a six-seat cabin, with aviation catering and business aviation catering handled through the FBO. Executive jet catering for visiting executives, diplomatic flight catering for official parties and cabin crew meals for the cabin team are all arranged on request.
For US departures from Meridian, domestic legs carry no import food restrictions. International legs follow the arrival country's rules and US customs declarations. Tell us the destination and we plan the menu around it.
Average rating from the cabin crew and pilots we cater for.
“On this departure from KMEI, 9 passengers had chosen a selection of petits fours and sandwiches, and an evening cabin service needed to be reflected in the order. The snack boxes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The final order confirmation stood out more than any sales pitch about business aviation catering. Our colleague could take over the sauces without asking where every component had been placed during preparation.”
“For 5 passengers departing from MEI, the agreed menu was herb chicken with a quinoa salad; our main consideration was limited fridge space. The order made jet catering feel manageable because the meal organisation had been considered beforehand. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the main courses ready without cluttering the galley work area during preparation.”
“Breakfast was already sorted; at Key Field / Meridian Regional Airport, the next request was a charcuterie board and fresh bread for 11 guests, with a tight boarding window to work around. For our team, the strongest part of their VIP flight catering was how they handled meal organisation. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
How much does private jet catering cost at Key Field? It tracks the menu, the headcount and what is fresh that week. A peach-and-burrata lunch in summer and a smoked pork supper in December are two different quotes, both built per order.
If the party comes back through Meridian, send the return details with the outbound. Lead time follows the dishes: oven items need more thought than a chilled platter, and we handle last-minute orders.
International departures from Meridian bring import rules from the arrival country, and domestic ones do not. Customs is handled in the plan, whether the slot is midnight or sunrise.
Can you bring food at Key Field? Yes for what you carry yourself, subject to customs on international legs. A delivery from us goes through the handling agent and arrives at the aircraft with its labels.
The answer is no: catering is not part of a private jet charter, and an empty positioning flight does not change that. At Meridian you order and are invoiced for food on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
