Catering to your aircraft in Key West.
Business jets land at KEYW through the winter season with groups heading for the island. We cook, pack and label private jet catering for crew first, then the cabin.
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.
The Florida Keys give a Key West private jet menu its character: pink Gulf shrimp, stone crab claws in season, yellowtail snapper, conch in fritter or chowder form, and key lime in every form a galley can carry. For an inflight menu at Key West, we pack private jet food so it travels well: claws cracked and chilled with the mustard sauce in its own pot, snapper cooked to finish in the oven, shrimp served cold on ice-cooled trays.
Local specialities matter here because the passengers flying into Florida expect the Keys on the plate. A private jet menu built around Key West means Cuban sandwiches pressed and packed for the oven, key lime tartlets kept chilled, and tropical fruit cut by seat. Private jet platters, gourmet inflight meals and private jet snacks all draw on Florida produce, and our inflight menu stays honest about what a small galley can finish.
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 West International sits at three feet above sea level on a short island runway, and that shapes what leaves the galley. Private jet catering here means seafood that holds, citrus that travels and cold plates that survive a humid ramp. Our inflight catering, in-flight catering and aviation catering for KEYW are packed by former VIP flight attendants who know the drawer and the oven you actually have. Business aviation catering and executive jet catering for the cabin arrive with cabin crew meals boxed separately, and diplomatic flight catering follows protocol before anything is cooked.
Executives flying into EYW in winter tend to want the Keys on the plate. Business jet catering and corporate jet catering for Key West are built as a bespoke menu by a private jet chef: seafood cold, snapper from the oven, key lime kept chilled. VIP flight catering and charter flight catering follow the same discipline, with luxury inflight catering adapted to the aircraft.
For head of state flight catering into KEYW, we agree the menu with the protocol contact before any cooking. Government flight catering is sealed and handed over at the aircraft by a small team. VIP aviation catering and state visit aircraft catering keep allergen cards with each tray, separate from the others.
In a seafood town, allergen free cooking is a matter of separate boards and sealed boxes. For Key West flights we prepare kosher, halal, vegan and gluten free dishes, plus special meals and kids meals, each marked by seat.
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.
When the aircraft turns at EYW, the pilots eat first and fast. Crew meals on request cover flight crew meals, pilot meals and cockpit meals, with different meals for pilots when the operator's policy asks for it. Crew catering ships as crew meal boxes, labelled and kept apart from the guest trays, and cabin crew meals follow the same rules.
At KEYW, FBO catering means a short meeting at the general aviation terminal or the aircraft. Catering delivery to the FBO is coordinated with your ground handling team, and handling agent catering follows your slot. Ground handling catering is simple on a small island field.
Most jets at EYW are loaded by hand, but a large cabin may need a high loader. We plan galley catering and airside catering delivery around the aircraft type, and aircraft provisioning is confirmed with the handling agent.
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.
Key West International is a small airport on a low island, popular with business jets in winter. The general aviation terminal handles most private traffic, and the field is airport catering territory for seafood and citrus.
The island draws owners, charter groups and occasional official visitors, making Key West a modest business aviation hub. General aviation operators and FBO services keep the ramp busy; ground handling services cover arrival and departure. Inflight catering, in-flight catering and aviation catering for private jets, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all work to the same standard.
United States rules govern food on arriving aircraft: declare it, expect inspection, and avoid carrying fresh produce or meat from abroad. Meals loaded in Florida avoid the issue, and your handling agent covers the formalities at Key West.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at EYW: poached fish with steamed rice for 6 guests, organised with limited fridge space in mind. The breakfast portions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their VIP flight catering was how they handled packing arrangement.”
“Several practical details needed attention at Key West International Airport, with beef fillet with roasted potatoes requested for 6 guests and a family lunch request to accommodate. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. With charter flight catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Menu approval at KEYW covered a cold lunch with cheese and fruit for 2 guests, leaving us to organise the service around a changing departure schedule. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Our brief for private jet food was met with a sensible plan for final order confirmation. I found the crew provisions without searching through every box, a small detail that mattered during the final cabin checks.”
On a short empty hop to Key West, the question is usually whether you need anything beyond the crew. A pilot box and two cold plates is a very different order from a seven-passenger seafood service. Prices follow the dishes: stone crab and shrimp sit higher, key lime desserts and fruit boards lower.
Two services on board means two different packs, one for each meal, labelled by seat. At KEYW the lead time depends on whether you want local seafood or kitchen staples. We accept last-minute requests and confirm what the island can supply for your slot.
A late change in passenger numbers at EYW affects portions, not customs. Catering sourced locally in Florida is loaded without the issues of foreign food, but meat, fruit and dairy carried in from abroad can be seized at arrival. We build the order from local product and adjust the count up to the handover.
You can, but we advise against it for delegation flights into Key West. Customs rules limit fresh meat, fruit and dairy entering the US, and protocol offices usually want a traceable kitchen. For a government flight, we plan menus with your team, label by seat number and keep the pack sealed to the aircraft.
The charter price does not include meals. For a passenger at Key West with a food allergy or a child on board, we prepare a separate box with its own board and label. The order is billed like any other.
Tail, pax and diets — a flight attendant takes it from there, day or night.
