Catering to your aircraft in Miami.
Miami runs on winter snowbirds, Art Basel weekends and Bahamas hops, and the galley has to survive Florida humidity on the apron. We cook, pack and label for the crew who plate it: stone crab, ceviche, Cuban bread, citrus.
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.
Miami's private jet menu starts with what the state actually grows and catches. Stone crab claws come cracked and chilled with mustard sauce in a separate pot, because mustard sauce on the claw in a warm cabin is a mess. Gulf and Florida shrimp travel as a cold cocktail or as a hot plate with the sauce apart. Key lime appears as a tart that holds its shape in the drawer, and Florida citrus becomes a plate of segments, not juice that leaks.
The Cuban side of Miami gives you the best inflight menu bread in the country: pressed Cubano sandwiches cut per passenger, pastelitos in guava and cheese, and croquetas that reheat clean. Ceviche, the Peruvian and Nikkei kind that Miami does well, is packed cold with the lime marinade sealed apart until service. These local specialities are what private jet food in Florida should taste like, and they all fit a galley with one oven and a small drawer.
For Miami, the private jet menu changes with the season: stone crab runs from mid-October to early May, and in the summer the plate is mango, avocado and grilled fish. We pack each of these local specialities for the galley you actually have. If the tail has no oven, the dish is written cold, with its sauce in its own pot. Florida is generous with produce, and the work is deciding what stays crisp through a humid apron and a climb.
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.
Miami is where a Gulfstream can arrive from Teterboro with eight guests, a hungry cockpit and no idea what the galley holds. Private jet catering at KMIA is built around heat, humidity and a ramp that does not forgive warm trays. Inflight catering here leans on Florida seafood, Cuban baking and citrus, packed in-flight-ready so the cabin crew meals and guest meals never share a drawer. Business aviation catering and executive jet catering both start from the same question: what survives the apron and the climb. For diplomatic flight catering, the label and the seat plan matter as much as the dish. In-flight catering for a Latin America sector is sealed cold and re-plated at altitude, and aviation catering for Miami is always written around the tail and the galley.
At KMIA, business jet catering and corporate jet catering usually begin with the guest list: a Florida snowbird family, a Bahamas weekender or an Art Basel group. Our private jet chef writes a bespoke menu around what the galley holds, so VIP flight catering, charter flight catering and luxury inflight catering all start from the tail rather than a brochure.
For a delegation transiting Miami, government flight catering means a cleared menu, sealed boxes and a handover at the FBO. Head of state flight catering follows the same logic with fewer people in the chain, and state visit aircraft catering and VIP aviation catering are traced from kitchen to door.
In Miami the allergen risk sits in the fryer and the shellfish. Plantain and croquetas often share oil, so allergen free and gluten free special meals are cooked on their own and sealed before they reach the box. Kosher and halal orders come from certified suppliers, vegan plates skip the lard found in traditional Cuban baking, and kids meals are boxed and marked by seat. Every one of these special meals travels sealed with a number on the lid, not a name, so nobody opens the wrong tray.
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.
Crew meals at KMIA are ordered on request and invoiced with the rest of the trip. A Miami turn can mean a quick Bahamas hop or a long run north, and the cockpit and the cabin rarely want the same thing. We pack flight crew meals into crew meal boxes marked CREW, sealed and labelled by role, so nothing gets mixed with a guest tray in the drawer. When the operator asks for different meals for pilots, captain and first officer each get their own dish: a pressed Cubano that eats clean with one hand for one, rice, beans and grilled chicken for the other. Those cockpit meals stay dry and easy to plate between frequency changes. Cabin crew take pilot meals or a lighter plate, whichever the roster calls for, and crew catering for the day can travel in one box per person.
FBO catering at Miami means catering delivery to the FBO your crew has chosen, handed over at the aircraft. The general aviation terminal, your handling agent and ground handling catering all have to line up, and handling agent catering is coordinated so the boxes arrive cold and on the slot.
Miami handles everything from light jets to wide-bodied VIP aircraft, and the galley decides the loading. A Boeing Business Jet or an Airbus corporate jet needs a high loader and aircraft provisioning at the door, while a Citation takes boxes by hand. Galley catering is packed to the door height and the trolley the tail actually carries, and airside catering delivery is coordinated with your handling agent so the boxes reach the aircraft cold.
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.
Miami International is a major airport with a busy general aviation and business aviation presence in the same city. For airport catering, that means working around commercial traffic and several FBO services, with ground handling services coordinated per tail.
The business aviation hub at Miami is seasonal. Inflight catering peaks with snowbirds, in-flight catering with Art Basel, aviation catering with hurricane reroutes. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals follow the same cycle.
Food entering the United States is controlled by CBP and USDA: meat, fruit and dairy from abroad can be refused, and international food waste is removed from the aircraft. We source locally so most catering is US-origin, and we label everything.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at KMIA, I coordinated roasted vegetable bowls with separate dressings for 7 guests and explained our concerns about a changing departure schedule. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. With private jet food, careful attention to galley preparation matters as much to our crew as the menu itself. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”
“My order at MIA covered roasted vegetable bowls with separate dressings for 3 guests, with a practical service plan needed because of different crew meal preferences. The galley preparation stood out more than any sales pitch about private jet meals. The Galley Girls suggested individual containers for the salads, and that choice worked well with our storage arrangement. We placed the desserts in their planned storage area without first having to reorganise all the catering boxes.”
“Passenger preferences led us to a selection of petits fours and sandwiches at Miami International Airport; 2 portions were needed, with two separate meal services factored into preparation. Our brief for private jet menu was met with a sensible plan for crew briefing. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Miami prices move with the menu. Stone crab in January is a premium item, while mango, grilled fish and Cuban sandwiches sit lower. Airside access through your handling agent is added as it is on any order. Give us the tail and the headcount and the quote is specific.
Lead time at Miami depends less on the clock than on the product: stone crab or ceviche needs a clear plan, a citrus plate does not. Last-minute orders are handled, and an empty repositioning leg is one of the simplest cases we see.
If you fly into Miami from abroad with food on board, expect CBP to look at it. A long flight with two meal services produces food waste that is regulated, so we label everything and pack so unused items can be separated cleanly.
Outside food is allowed on private aircraft in most cases, but customs and the operator's policy apply. At KMIA a last-minute change in passenger numbers is common, and we cover the gap with a boxed top-up.
The charter price does not include catering, and a delegation trip makes that obvious: the menu is vetted, labelled by seat and invoiced as its own order. We coordinate with your handling agent at the FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
