Catering to your aircraft in New Orleans.
A hurricane-season ground stop at New Orleans can turn a clean departure into a wait on the apron, so the galley has to hold up either way. We cook and pack for KMSY: Gulf seafood, Creole sauces kept apart, and crew meals on request.
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.
Louisiana food travels better than people expect, if the cook plans for the galley. A private jet menu out of New Orleans leans on what the Gulf and the delta provide: shrimp, redfish, crawfish in season, andouille, rice, and the roux-based sauces that make Creole cooking what it is.
Local specialities from Louisiana are packed for service, not display. Gumbo and étouffée go chilled in sealed pots with the rice apart, so the inflight menu reheats in your oven and re-plates cleanly. Fried items stay off the private jet food list: a cabin does not forgive steam. Beignets are baked to order and boxed dry, with the powdered sugar in its own sachet.
Gourmet inflight meals from New Orleans also include muffuletta cut for the tray, shrimp remoulade served cold, and pecan pralines for the snack basket. We label every box with the seat number and the reheat instruction, the way you would on a flight out of any other city.
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.
Gulf humidity decides how a tray behaves on the ramp at New Orleans, and that is where private jet catering at KMSY begins. Our former VIP flight attendants write inflight catering around it, sealed lids, sauces apart, cold items chilled, with aviation catering that fits the galley you actually fly. Business aviation catering and executive jet catering orders reach your FBO on the slot; diplomatic flight catering and cabin crew meals are handled on request, last-minute orders included.
Business jet catering at New Orleans is shaped by who flies in. Corporate jet catering for oil and gas crews, charter flight catering for festival weekends, and VIP flight catering for guests of the city all start with a bespoke menu written by a private jet chef. Luxury inflight catering here means Louisiana seafood and Creole dishes packed for the galley you actually have.
Government flight catering at Louis Armstrong follows protocol before anything is cooked. Head of state flight catering and state visit aircraft catering require the menu to be cleared, the team to be named, and labels to carry seat numbers only. VIP aviation catering for delegations is packed discreetly and handed to the aircraft through the handling agent.
A child on the manifest changes the card more than the menu. At KMSY we adapt the Louisiana kitchen: kids meals without spice or shellfish, kosher, halal, vegan and gluten free versions built from scratch, and allergen free special meals kept in their own sealed boxes. Roux, shellfish stock and andouille hide allergens in most local dishes, so every special meal is cooked and packed apart.
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.
Whoever flies the Gulf Coast knows the day rarely ends where it was planned, so at KMSY we pack crew meals for a crew that may eat on the ramp, in the cockpit, or on the jumpseat. They are ordered on request and billed on the same invoice as the passenger order. Pilot meals and flight crew meals are boxed to be eaten one-handed with a checklist on the knee, and cockpit meals travel in sealed trays that hold their heat and do not leak. Cabin crew meals are packed for the jumpseat. Crew catering can include different meals for pilots when the operator's policy asks for it, and crew meal boxes are labelled CREW so nobody opens a passenger tray by mistake. Out of Louisiana we favour jambalaya, grilled chicken with greens and cold sandwiches.
FBO catering at KMSY is delivered to the FBO on the field and passed to the aircraft on your slot. The general aviation terminal and the handling agent decide the access route, so catering delivery to the FBO is arranged with them in advance. Ground handling catering and handling agent catering are coordinated the same way for every tail.
Larger aircraft at Louis Armstrong need a different handover. Galley catering for a wide-body or a long-range jet is loaded through the main door or the service door, depending on the type, and a high loader is arranged with the handling agent when the sill height requires it. Airside catering delivery and aircraft provisioning are coordinated on your slot, with trays staged in order of the galley layout so the cabin crew does not have to rearrange anything once on board.
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.
Louis Armstrong New Orleans International is the main airport for the city and the Louisiana Gulf region, and airport catering here serves a busy general aviation ramp alongside the scheduled terminal. FBO services and ground handling services support business aircraft year-round, with peaks during carnival season and major festivals.
New Orleans is a seasonal business aviation hub. Private jet catering demand follows Mardi Gras, the Jazz Fest weekends, football games and energy-sector travel, and executive jet catering orders cluster around those dates. Aviation catering and business aviation catering here favour seafood and Creole menus; inflight catering and in-flight catering stay light for the cabin, and cabin crew meals and diplomatic flight catering are handled on request.
US customs and the Department of Agriculture govern food entering the country, so fresh meat, dairy and produce arriving from abroad can be refused at New Orleans. Catering loaded here for an international leg is sealed and documented, and we plan the handover with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“With a revised passenger count to consider at MSY, we needed a practical way to serve yoghurt pots and fresh berries to 5 passengers. The Galley Girls talked through the quantities of starters with us before confirmation, rather than leaving us to guess the portions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. When comparing aviation catering companies, I would look closely at meal organisation after this experience.”
“A request for mini sandwiches and individual desserts, 9 passengers, and different crew meal preferences: that was our brief for the departure at Louis Armstrong New Orleans International Airport. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss flight catering with them again, especially when catering handover needs careful coordination.”
“We kept the passenger brief simple at KMSY: vegetable tartlets and a dessert selection for 11 guests, organised with a tight boarding window in mind. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. The final order confirmation stood out more than any sales pitch about flight catering services. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
Cost follows the dishes, not the airport. A king cake in carnival week, redfish in a good month, or a simple cold lunch for six all price differently, and a weather delay on a Gulf Coast departure does not change the agreed menu or invoice.
When you plan a trip out of New Orleans and back, lead time is mostly about the second leg. Order both together and we hold the galley card. Last-minute orders are handled; the main constraint is seasonal produce like crawfish.
If you leave KMSY at night or at dawn, customs does not slow the catering, but the paperwork needs to be ready. Food loaded here for an international sector is sealed; food arriving from another country is subject to US agriculture rules and can be refused.
Bringing food is possible, with limits. The handling agent at New Orleans decides what passes airside, and imported fresh food faces US customs. Catering delivered by us is sealed, labelled by seat, and cleared through the usual FBO route.
Catering sits outside the charter agreement. If a repositioning flight comes into KMSY with an empty cabin, the order may be just crew meals; for a full charter, the passenger menu is agreed separately and invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
