Catering to your aircraft in Memphis.
Memphis International sits beside the FedEx hub, so the apron works around the night cargo rhythm and general aviation fits in around it. We cook for the galley you actually have and hand the trays to the aircraft on your slot, 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.
Memphis cooks with smoke, and a private jet menu built here has to respect that. Dry-rub pork ribs and pulled pork are the city's signature, and they travel well if the sauce is packed apart so nothing steams in the foil. Our inflight menu for Tennessee also leans on hot tamales from the Delta, fried catfish with a crisp that must be re-crisped in the oven, and pecan pie that holds its shape at altitude.
Private jet food from the Memphis kitchen starts from what the Delta grows: sweet potatoes, pecans, catfish, rice and cornmeal. Local specialities such as barbecue spaghetti and slaw are cut and portioned per passenger. For a Tennessee departure we mark each tray with the seat number so the crew re-plates without opening the wrong box.
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.
Memphis in July means humid heat on the ramp and trays that must stay sealed until the drawer opens. Private jet catering at KMEM is written for the person who re-plates: dry-rub ribs, pecan pie and cold boards that travel well. Our inflight catering team packs for ovens that run one tray at a time, and in-flight catering here leans on Southern comfort without the mess. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering follows, with cabin crew meals on request.
Business jet catering at Memphis usually starts with a barbecue request and ends with a cold course for the second service. Corporate jet catering and VIP flight catering for Graceland or Grizzlies trips lean on a private jet chef who builds a bespoke menu around the galley; charter flight catering and luxury inflight catering follow the same plan.
For VIP aviation catering out of Memphis, the protocol office signs off the menu. Government flight catering, head of state flight catering and state visit aircraft catering all rely on named staff and sealed trays handed over at the aircraft.
In Memphis cooking the allergen is often hidden in the smoke and the batter: pecans in desserts, wheat in cornmeal crusts, peanut oil in the fryer, shellfish in the Delta remoulade. We cook special meals on a separate board and in a separate box, marked by seat and restriction. Kosher and halal trays arrive sealed, vegan and gluten free versions are planned from the local menu, and kids meals are packed apart from guest trays. Allergen free means a procedure, not a label.
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.
Flight crew meals out of KMEM come on request, as a line of their own on the invoice. Pilots flying out of Memphis in summer often want something eaten one-handed that does not go limp in the heat: a smoked chicken wrap, a rice salad, a fruit box. Flight crew meals and pilot meals are packed in crew meal boxes marked CREW, and we can make different meals for pilots when the operator's policy asks for it. Cockpit meals and crew catering follow the same order as the guest service.
FBO catering at Memphis means a handover at the general aviation terminal, coordinated with your handling agent for airside access. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the slot you give us.
Galley catering at Memphis depends on the aircraft type: a midsize jet takes a trolley and a hand-carried drawer, while a large cabin needs the high loader for airside catering delivery. We confirm the door and the height before the slot. Aircraft provisioning on a hot apron means insulated carriers and trays kept chilled until the cabin door opens.
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.
Memphis International shares the field with the FedEx hub, so airport catering for private jets works around night cargo. General aviation here is served by FBO services and ground handling services, and the airport is a business aviation hub for the Mid-South.
Inflight catering, in-flight catering and aviation catering at Memphis mix barbecue season with Graceland weekends. Business aviation catering, executive jet catering and diplomatic flight catering all depend on the tail; cabin crew meals are ordered on request.
The United States restricts the import of some meat, dairy and fresh produce, so a flight arriving in Memphis from abroad may need food swapped at the aircraft. Domestic departures face no customs question.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at MEM, the next request was vegetarian wraps and colourful salads for 5 guests, with different crew meal preferences to work around. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. Knowing where the sauces were packed meant the crew could begin the relevant checks as soon as the order arrived. I appreciated the emphasis on storage requirements throughout the airline catering arrangements.”
“Nothing about the 6 guest order at Memphis International Airport called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. The order made crew meals feel manageable because the crew briefing had been considered beforehand. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Timing and organisation mattered at KMEM, where our order of roasted chicken and seasonal vegetables for 2 people involved a family lunch request. The portion planning stood out more than any sales pitch about FBO catering. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
Pricing for a Memphis repositioning flight starts from the headcount, which here may be two pilots. Cold boards and pecan pie squares sit at the low end; hot ribs and catfish sit higher.
Memphis lead time is helped by a seasonal menu: pecan, peach and catfish are always in the kitchen. A two-service leg works best when the first is hot and the second is chilled and plated cold.
Customs at KMEM concerns inbound international trips: the food that leaves Memphis must be acceptable at the destination. A passenger count that moves late is solved by portioning per seat, so one extra guest means one extra tray, not a redo.
Government flights from KMEM usually avoid unlabelled food. If you carry your own, tell the handler; if you order from us, we pack sealed trays with the ingredients written on the lid.
The charter price does not cover food. A child meal or a halal tray from Memphis is ordered, packed and invoiced like any other item, with the restriction marked clearly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
