KMKY / MRK · Marco Island · United States

Private jet catering at Marco Island Executive Airport (KMKY / MRK), Marco Island, also listed as MKY

Catering to your aircraft in Marco Island.

Marco Island Executive is a quiet barrier-island field, busiest in winter, when owners and crews arrive for the stone crab season. We cook and pack for the galley you have, and hand it over at the 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

What Marco Island brings to your in-flight catering (MRK)

Southwest Florida eats from the water and the grove, and a private jet menu for Marco Island starts there. Stone crab claws arrive in season, from mid-October to early May, and they are the local specialities everyone asks for. They travel chilled, cracked, with mustard sauce in its own pot. Florida Gulf shrimp, grouper and snapper make the hot side of an inflight menu: cooked, portioned and finished in the galley oven. Key lime pie is the dessert that holds its shape in a drawer. Citrus from the interior groves, oranges and grapefruit, goes into salads and breakfast trays. Private jet food at this airport is seafood-forward, light and fresh, which suits a short Gulf-coast sector. Private jet platters of chilled shrimp, crab claws and fruit sit on the cold side. Gourmet inflight meals, plated for re-plating, cover the hot dishes. Private jet snacks stay simple: citrus wedges, boiled peanuts, smoked fish dip with crackers. Florida is the pantry; Marco Island is where we pack it.

The menu for Florida's Gulf coast is built from what is in season, and Marco Island is a stone crab town. A private jet menu here changes with the months: crab claws in winter, citrus and tomatoes through spring, lighter fruit plates in the humid summer. The inflight menu for a cold sector favours chilled platters, while a hot dinner leans on grouper or shrimp that finish in the oven. Private jet food has to survive a barrier-island ramp in August heat, so cold items are packed chilled and sauces travel apart. Local specialities such as Key lime pie, smoked mullet dip and Gulf shrimp give the page its character. Private jet platters carry the seafood. Gourmet inflight meals carry the cooked dishes. Private jet snacks round it out with fruit and nuts. Everything here is Florida first, packed for the galley you have.

Open the menu Download the menuPDF

Local specialities at Marco Island, Florida: stone crab claws and Key lime pie packed as private jet platters

01Stone crab clawsIn season from mid-October to early May; cracked, chilled, mustard sauce apart

02Gulf grouperPortioned for the galley oven; lemon butter in its own pot

03Key lime pieIndividual slices that hold their shape; re-plate cold

04Florida citrus plateOranges and grapefruit, segmented; served chilled

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 · Marco IslandMarco Island Executive Airport · KMKY

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Marco Island Executive Airport (KMKY)

Winter is the season at MRK: snowbirds and owners repositioning to Southwest Florida fill the ramp from January to April. Private jet catering here is written around that rhythm, with Gulf seafood, Everglades-adjacent produce and citrus at its best. Inflight catering is packed for small cabins and for crews who have little galley space. In-flight catering for a family of four reads differently from a four-hour corporate sector, and we write it that way. Aviation catering at Marco Island Executive is ordered by phone or email, day or night. Business aviation catering and executive jet catering share one logic: the aircraft decides the menu. Diplomatic flight catering follows a protocol brief, not a standard list. Cabin crew meals go in a separate box, on request.

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 at KMKY Marco Island: a midsize jet parked at the FBO, ready for a Gulf-coast departure

Business aviationOur core

Corporate and VIP jet catering at Marco Island Executive Airport (MRK)

Business jet catering at Marco Island is shaped by short Gulf-coast sectors and winter-season owners. Corporate jet catering for a Citation or Phenom is cut to the seat plan, with VIP flight catering for guests who want something specific. Charter flight catering stays simple, with luxury inflight catering reserved for longer trips. A private jet chef can write a bespoke menu around stone crab and Gulf fish, and we adapt it to your galley.

Government flight catering at Marco Island Executive (MRK): a discreet VIP aircraft on the apron in Florida

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Marco Island (KMKY)

When a government aircraft lands at Marco Island, the catering is agreed in advance. Head of state flight catering, VIP aviation catering and state visit aircraft catering share a confidential process, with ingredients traced and the team named. Government flight catering is never a standard menu; it is a brief.

Menu highlights for private jet catering at *Marco Island Executive Airport*Or write your own, we cook it

Chilled private jet platters at KMKY Marco Island: stone crab claws, Gulf shrimp and citrus

Cold galley

No oven · served in four minutes

Private jet platters: chilled stone crab claws, mustard sauceChilled

Gulf shrimp cocktail, citrus-lime dressingSauce apart

Private jet snacks: smoked fish dip, crackers, boiled peanutsChilled

Key lime pie, individualRe-plate cold

Hot gourmet inflight meals for Marco Island Executive: grouper and shrimp plated from the galley oven

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: grouper, lemon butter, riceOven

Gulf shrimp and gritsOven

Seared chicken, citrus jus, seasonal vegetablesSauce apart

Florida orange pancakes, breakfast serviceOven

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

Kosher, halal, vegan and gluten free in-flight catering at Marco Island Executive Airport (MRK)

Special meals at Marco Island follow the local kitchen, where shellfish, nuts and dairy are the usual allergen traps. Kosher, halal, vegan, gluten free and allergen free meals are prepared on their own board, packed in a separate box and marked by seat number. Kids meals are simple and sized for small cabins. A shellfish allergy on a stone crab menu is handled as a procedure, not a label.

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 & pilot meals at Marco Island Executive Airport

On request, crew meals for a Marco Island turn are added to the trip order and invoiced like every other line. Flight crew meals are boxed and marked CREW, so nobody opens a passenger tray by mistake. Pilot meals suit a cockpit: one-handed and cold, or hot if the turnaround allows. Crew catering is planned around duty time, and cockpit meals travel in sealed crew meal boxes. We can offer different meals for pilots, as the operator's policy requires, and cabin crew meals come separately.

Meal passKMKY

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKMKY

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Marco Island Executive Airport (KMKY / MRK) in Florida: runway and general aviation apron on the Gulf coast

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering at Marco Island Executive Airport (MRK): delivery to your aircraft

FBO catering at Marco Island means one handover: the food reaches the FBO, and your handling agent walks it to the apron. Catering delivery to the FBO is coordinated with the general aviation terminal. Ground handling catering and handling agent catering follow the same route, with the order marked by tail and slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Marco Island Executive Airport (MRK)

Marco Island Executive is a light and midsize jet field, so galley catering here is carried by hand or on a small cart to the cabin door. Airside catering delivery follows the aircraft type: a Citation or Phenom takes a few cases, a larger cabin a high loader if the handling agent arranges one. Aircraft provisioning is sized to the galley, with no surprise cases at the stairs.

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 airportKMKY / MRK

Aviation catering and business aviation at Marco Island Executive Airport (MRK)

Also listed as MKY.

KMKY, also filed as MRK and MKY, is a general aviation field on Marco Island, Florida. Airport catering reaches the FBO, where ground handling services take over. FBO services here cater to private owners, corporate flight departments and charter operators, and the field acts as a quiet business aviation hub on the Gulf.

Business aviation

The rhythm of KMKY is seasonal: busy winters, humid summers, hurricane watches in autumn. Inflight catering and in-flight catering adjust with the weather, and aviation catering is planned around the slot. Business aviation catering for owners, executive jet catering for charter, diplomatic flight catering on request, and cabin crew meals for the cabin staff all come through one order.

Customs & food import

Flights arriving from abroad into Florida face U.S. food-import rules on fresh produce, meat and dairy. Domestic catering at Marco Island is exempt from this, because it is sourced locally. Your handling agent can confirm the clearance, and we adjust the order to match.

ReviewsFrom the crews we cater for

4.7 / 5

★★★★★

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

Leave a review

★★★★☆VIP AIRLINER

“What impressed me at KMKY was how a request for roasted vegetable bowls with separate dressings was handled despite two separate meal services. I asked The Galley Girls for the fruit plates in individual containers, with garnishes supplied separately for plating on board. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made inflight catering services feel manageable because the catering handover had been considered beforehand.”

Takumi T. | Chief cabin officer

BBJ

★★★★★LARGE CABIN

“Timing and organisation mattered at MRK, where our order of mushroom risotto and a green salad for 5 people involved several individual meal preferences. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the sauces listed separately when checking how much space the complete order would require. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”

Charlotte M. | Chief cabin officer — private jet

Gulfstream G700

★★★★★CREW MEALS

“Service planning came first at Marco Island Executive Airport, with 6 passengers choosing prawn salad and small fruit plates and several individual meal preferences influencing our preparation. The snack boxes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. When comparing inflight catering companies, I would look closely at galley preparation after this experience. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”

Olivia S. | Chief flight attendant

Citation Latitude

Marco Island Executive: the questionsAsked by crews

How much does private jet catering cost when a guest needs a kosher or allergen meal?+

Price follows what is cooked. For KMKY, a vegan dinner from grove produce sits lower than a grouper dish, while a certified special meal adds preparation. You receive a quote by phone or email, and the special-meal request is a separate line rather than a hidden extra.

What lead time does catering need when the crew is waiting on the ground?+

Think of lead time as a conversation about crew hours. If the crew is stuck on the ground at Marco Island, a cold lunch box solves it; if you have the afternoon, a cooked dinner works. We take late changes, and we confirm what is possible.

How do customs work for the catering when the departure slot and turnaround are tight?+

Inbound international flights face U.S. food-import rules on fresh produce, meat and dairy; outbound flights rarely do. At Marco Island Executive, we plan around the slot: a tight turnaround gets chilled boxes that go straight to the cabin. Ask your handling agent about any clearance on arrival.

Can you bring food on board, or can the menu use something local like stone crab?+

You can bring your own food, but a local product such as stone crab is easier through us: it is cracked, chilled and packed for the galley. At Marco Island, stone crab season runs from mid-October to early May, and claws travel well when kept cold. If you want it outside the season, we offer other Gulf seafood.

Is catering part of a charter into Marco Island, and what about customs and food-import rules?+

The charter price does not include meals; they are commissioned independently and invoiced as their own order. Customs matter mainly for foreign-origin food on arrival in the United States. Our Marco Island menu uses Florida produce and seafood, which keeps the handover simple.