Catering to your aircraft in Leesburg.
A quiet general aviation field in central Florida, 76 ft above sea level, KLEE rewards simple trays. We cook what your galley can finish, and our catering team passes it to your handling agent.
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.
Florida cooking is lighter than people expect, and it travels well when you plan the galley first. Around Leesburg, Lake County grows citrus, strawberries in season and a lot of vegetables, and the Gulf and Atlantic coasts supply the seafood. That is the local specialities list we draw on for a private jet menu from KLEE: key lime, grapefruit and orange segments, shrimp, grouper, smoked fish dip, Cuban-style sandwiches. For an inflight menu the rule is simple, keep it cold if the aircraft has no oven. Private jet food for a Florida departure leans fresh, so platters carry fruit, cured meats, cheese and cold shrimp, while gourmet inflight meals for a longer leg come hot with the sauce apart. Light bites for the cabin are packed as private jet snacks: boiled peanuts, citrus cookies, cut fruit.
From Leesburg the region is Florida, and the pantry is wide: citrus from the central groves, strawberries in the cooler months, Gulf shrimp, grouper, stone crab in its season, and a Cuban-Floridian cooking tradition. We turn those local specialities into a private jet menu that holds in a small cabin. Private jet platters lean cold and sliceable, gourmet inflight meals come plated for re-plating, and private jet snacks are things a pilot can eat with one hand. The inflight menu shifts with the month: strawberries and citrus in winter, lighter fish and tropical fruit when the heat sets in. That is private jet food written for Leesburg, not copied from somewhere else.
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.
Leesburg International sits at 76 ft in central Florida, a general aviation field where light jets and turboprops outnumber everything else on the apron. Private jet catering here is built for small galleys: one oven at best, a drawer, a chiller that may or may not be on. We pack for the aircraft you actually fly, with inflight catering, aviation catering and business aviation catering all ordered and invoiced the same way. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride in their own marked box.
Executives flying into Leesburg for meetings, sports weekends or the citrus country usually arrive in light and midsize jets. For business jet catering we ask for the cabin first. Corporate jet catering and charter flight catering are set up the same way, and VIP flight catering or luxury inflight catering adds the plating. A private jet chef builds a bespoke menu around Florida produce.
Government flight catering at Leesburg is quiet by nature. For head of state flight catering, VIP aviation catering or state visit aircraft catering, the menu is cleared by protocol before cooking, and the team is named so one person owns the order.
Special meals at Leesburg start with the kitchen, not the label: in Florida cooking, shellfish stock, peanut oil and nut flours turn up in places you would not look. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on their own board, sealed and marked by seat number only, then boxed apart from the other trays so nobody opens the wrong one in a small cabin.
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.
At KLEE the crew often waits on the ramp for passengers, so the food has to hold. The crew side of the order is optional: ask for the boxes when you book, and they appear as their own line on the invoice. Flight crew meals, pilot meals and cockpit meals ride in sealed crew meal boxes. We offer crew catering with different meals for pilots when policy requires, and cabin crew meals can sit alongside them in the same drawer.
Orders for KLEE are delivered to the FBO. FBO catering reaches the ramp through the general aviation terminal, and ground handling catering is timed to your slot. We coordinate catering delivery to the FBO with the handling agent, so handling agent catering is a single point of contact.
Leesburg handles light and midsize aircraft, so a high loader is rarely the question here; the galley is. Our galley catering is sized to what the cabin door and the drawer will take, with airside catering delivery brought to the aircraft through the FBO and handling agent. For aircraft provisioning on a larger type, tell us the type and where the galley sits, and the loading is planned around the door height.
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.
Leesburg International is a general aviation airport in central Florida at 76 ft elevation. Airport catering here serves small jets and turboprops, with FBO services and ground handling services standing at the terminal. It works as a calm business aviation hub for the region, away from the busier Florida fields.
Inflight catering, in-flight catering and aviation catering at Leesburg suit a field full of light jets. Business aviation catering follows the same plan. Executive jet catering is common for weekend trips, diplomatic flight catering is rare but handled quietly, and cabin crew meals are packed with every order that asks for them.
US customs and food-import rules decide what can stay on board when a flight arrives from abroad. At Leesburg, local sourcing keeps the menu compliant, and we note on the order anything that must be removed before entry.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at Leesburg International Airport, the next request was a light pasta dish with grilled vegetables for 11 guests, with a changing departure schedule to work around. I gave The Galley Girls our storage brief and asked for the main courses to arrive in stackable containers. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. The order made private aviation catering feel manageable because the crew briefing had been considered beforehand.”
“My order at KLEE covered chicken skewers with a couscous salad for 7 guests, with a practical service plan needed because of a revised passenger count. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. This experience of business jet catering gave us a useful reference for managing storage requirements on another departure. We also checked the sauces before approval, which helped avoid a second round of questions later in the preparation.”
“Nothing about the 12 guest order at LEE called for excess complexity: just vegetable tartlets and a dessert selection and sensible planning for two separate meal services. I appreciated the emphasis on galley preparation throughout the business aviation catering arrangements. Our handling contact received the order details from The Galley Girls, including how the sandwiches had been grouped. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived.”
Cost follows choices you can see. Shrimp, grouper and stone crab, when in season, sit at the top; citrus salads, fruit and sandwiches sit lower. Add hot plating or several special meals and it rises again. Ask for a quote on the exact menu for KLEE.
The simplest orders for Leesburg are local ones: citrus, seafood and bakery bought in Florida, nothing imported. If your aircraft is arriving from abroad, we adjust the menu to US agricultural rules. Last-minute orders are handled.
If the cabin has only a chiller, we cook, chill and label in advance and leave any heating to what the aircraft can do. US customs then only cares about leftovers from abroad, which we advise you to declare.
You may bring your own food. In summer, a storm cell can push a departure back, and bought-in meals handled by us stay cold until the door closes.
Not part of the charter, no. You order meals separately, and we can plan the return leg from Leesburg while you are still on the outbound.
Tail, pax and diets — a flight attendant takes it from there, day or night.
