Miami-Opa Locka Executive · KOPF / OPF · United States

Private jet catering at Miami-Opa Locka Executive Airport (KOPF / OPF), Miami

Catering to your aircraft in Miami.

Opa Locka runs on Gulfstream and Challenger turns, with hurricane season and the Bahamas run setting the rhythm. We cook, pack and label for the galley you actually have, and hand over at the aircraft.

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

Regional dishes of Miami for jet catering at OPF

Miami cooking in a galley is mostly a question of what survives the heat and the oven you have. Our private jet menu for Miami leans on Cuban and Caribbean food: ropa vieja that reheats well, black beans and rice in a separate pot, plantains packed dry so they do not steam soft.

Stone crab claws are a Florida product with a season, roughly mid-October to mid-May, so they appear on the inflight menu in winter and not before. They travel cracked, chilled, with mustard sauce in its own cup. In summer the private jet food leans on citrus, mango and Key lime, which hold in a cold drawer better than most desserts.

Local specialities such as pastelitos de guayaba and croquetas are baked or fried at the last moment before departure and packed vented so the crust stays crisp until it reaches the cabin. Fish like snapper or mahi-mahi is portioned raw or cooked depending on whether the galley has a grill; we ask before we cook.

Open the menu Download the menuPDF

Stone crab and Cuban pastries, local specialities for Miami private jet menu

01Stone crab claws, mustard sauceCracked and chilled, sauce in its own cup; October to May only.

02Ropa vieja with black beans and riceThree containers, reheated separately; ten minutes in the oven.

03Pastelitos de guayabaPacked vented, warmed two minutes just before service.

04Key lime tartIndividual, sealed, kept in the cold drawer until the last course.

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 · MiamiMiami-Opa Locka Executive Airport · KOPF

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Miami-Opa Locka Executive Airport (KOPF)

Opa Locka sits under the Miami approach and keeps a general aviation pace of its own: short turns for the Bahamas, Caribbean repositioning, and long-range departures out of the hangars on the east ramp. Private jet catering here is built around what a light-to-large cabin can heat, hold and serve on a hot Florida afternoon, whether the aircraft is a Citation or a head-of-state widebody.

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 on the ramp at Opa Locka, Miami, ready for private jet catering

Business aviationOur core

Corporate and VIP jet catering at Miami-Opa Locka Executive Airport (OPF)

Most of what leaves KOPF is a corporate jet or a charter heading to Nassau, Teterboro or Latin America. Business jet catering for these legs is usually a cold-forward brief: poke-style bowls, ceviche kept sealed, fruit plates cut for the cabin. Corporate jet catering is timed to the heat on the ramp, so cold items travel in insulated bags until the door opens. For VIP flight catering and charter flight catering, a private jet chef writes a bespoke menu around the aircraft's single oven and the passengers' actual appetite for a 90-minute hop. Luxury inflight catering is mostly about restraint: three plates that arrive perfect rather than seven that arrive tired.

Sealed trays for government flight catering at Miami-Opa Locka Executive Airport

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Miami-Opa Locka Executive Airport

Opa Locka sees foreign delegations and Latin American government aircraft moving through Miami. Government flight catering and head of state flight catering go through a named contact, with menus cleared by protocol before anything is cooked and every item traceable to its preparation time. VIP aviation catering means discretion: sealed, unmarked trays, no names on labels, one person at the aircraft door. For state visit aircraft catering we confirm allergen and religious requirements ahead of the slot, never at the ramp.

Inflight catering menu highlights at *Miami-Opa Locka Executive Airport* (KOPF)Or write your own, we cook it

Snapper ceviche and fruit platters, private jet platters for KOPF Miami

Cold galley

No oven · served in four minutes

Snapper ceviche with sweet potato and cornCold drawer, lime packed apart

Mango, avocado and heart of palm saladDressing in its own pot

Tropical fruit platter, cut for the cabinPrivate jet platters, serve chilled

Cuban sandwich, pressed and cooledGourmet inflight meals, warm two minutes

Ropa vieja and croquetas, gourmet inflight meals for Miami OPF

Hot service

One oven · re-plated in twelve minutes

Ropa vieja, black beans, white riceThree containers, reheat apart

Grilled mahi-mahi with mojo and plantainOven ten minutes, mojo on the side

Croquetas de jamón, six per trayPrivate jet snacks, vented lid

Arroz con polloSingle tray per seat, reheat labelled

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

Dietary requirements and aviation catering at Miami-Opa Locka Executive Airport (KOPF)

In Miami the allergens hide in the food people love: shellfish in the paella and the stone crab, nuts in the pastelito glazes, wheat in the croqueta crumb. Kosher, halal, vegan, gluten free and allergen free meals are cooked on separate boards, sealed, and numbered by seat. Special meals and kids meals follow the same card, handed to you with the box at the FBO.

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 and cockpit meals in Miami (KOPF)

A Miami turn rarely leaves the pilots time to sit down. Crew meals here are ordered on request and invoiced like the rest of the order: boxed, labelled CREW, with a handle you can carry across the ramp. Flight crew meals are things a pilot can eat one-handed in the heat, such as a cold Cuban sandwich or a rice bowl. For pilot meals on longer legs, we can pack different meals for pilots so captain and first officer do not share a dish. Crew catering for cockpit meals and crew meal boxes includes a cold pack; cabin crew meals can be added to the same request.

Meal passKOPF

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKOPF

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Miami-Opa Locka Executive Airport apron and FBO terminals, Florida

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Miami-Opa Locka Executive Airport (KOPF)

Opa Locka has several FBOs on the east and west ramps, and the handling agent tells us which door and which gate. FBO catering means the order is handed over inside the terminal or at the aircraft, depending on the ramp rules that night. Catering delivery to the FBO after dark needs the crew to confirm the access code and the parking spot; general aviation terminal staff hold the box until the tail is on the stand. Ground handling catering and handling agent catering are coordinated on the same call, so nothing is left in a car on the ramp.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader delivery for jet catering at Miami-Opa Locka Executive Airport (OPF)

Opa Locka handles everything from light jets to the occasional widebody VIP aircraft. Galley catering depends on the type: a Citation has one drawer and no oven, a Gulfstream a full galley, a converted airliner several carts. Airside catering delivery for the larger cabins needs a high loader, which the handling agent books. Aircraft provisioning is planned from the galley plan, so what we pack matches what the aircraft can chill and heat.

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 airportKOPF / OPF

Airport catering at Miami-Opa Locka Executive Airport (KOPF)

Opa Locka Executive is a general aviation airport in Miami-Dade County with a long history in private flying. Airport catering here serves corporate and charter traffic from hangars, FBOs and a general aviation terminal; business aviation catering for South Florida often starts on this field, and executive jet catering orders are timed to the tail's departure slot. It works as a business aviation hub where diplomatic flight catering for visiting delegations is planned beside ordinary crew turns.

Business aviation

Traffic follows the season: winter brings the Miami and Palm Beach crowd, hurricane season can close the field for days, and events such as Art Basel and the Miami Grand Prix put pressure on slots and ramp space. Ground handling services and FBO services are busiest in those weeks, so a general aviation order at Opa Locka should be confirmed early.

Customs & food import

International arrivals into the United States are cleared by Customs and Border Protection, and agricultural rules limit fresh meat, dairy and produce on arriving aircraft. Catering for departures is unrestricted, but international garbage and leftovers are handled by regulated waste, so the crew should not plan to carry food back in.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★GOVERNMENT

“Our priority at OPF was avocado toast components and breakfast fruit for 9 passengers, with a late menu amendment shaping the service plan. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the snack boxes to be packed accordingly. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling.”

Amelia T. | Government flight manager

ACJ319

★★★★★LARGE CABIN

“Packing a breakfast basket with individual preserves for 7 passengers at Miami-Opa Locka Executive Airport needed careful thought, especially given a changing departure schedule. When comparing private jet catering companies, I would look closely at catering handover after this experience. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”

Joon C. | Chief cabin officer — private jet

Gulfstream G700

★★★★★ROYAL FLIGHT

“Between cabin checks at KOPF, I coordinated beef fillet with roasted potatoes for 8 guests and explained our concerns about a short ground stop. The Galley Girls prepared the breakfast portions for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the starters ready without cluttering the galley work area during preparation. My search for "private jet catering near me" led to a practical conversation about catering handover.”

Hugo V. | Royal family manager

BBJ

Miami-Opa Locka Executive: the questionsAsked by crews

How much does private jet catering cost at Opa Locka when the crew is stuck waiting on the ground?+

A crew held in Miami with duty time running down usually needs a hot meal and a second delivery, which costs more than a single cold box for a quick Nassau turn. Stone crab in January costs more than a citrus plate in July, so we price the brief you actually give us, not a standard menu.

What lead time works for a KOPF departure slot, and how tight can a turnaround be?+

Where the slot allows, send the order 10 hours before departure; last-minute orders are still handled. On a short Opa Locka turnaround we cook late and pack for the door, so tell us the slot and the handling agent and the box is ready when the tail is.

Can you put stone crab on an inflight menu out of Opa Locka?+

Yes, from roughly mid-October to mid-May, when Florida stone crab is in season. Claws travel cracked and chilled with mustard sauce in its own cup. Outside those months we suggest Key lime or citrus plates instead, which hold better in a cold drawer.

Can you bring food into the US on a flight arriving at Opa Locka, and what do customs rules mean for the galley?+

Customs and Border Protection restricts fresh meat, dairy and produce on aircraft arriving from abroad, and undeclared items can be seized or sent to regulated waste. So you can bring food only if it is sealed, declared and permitted; anything left from an international leg normally cannot go back on board, and it is simpler to order fresh for the next departure.

Is catering part of a charter into Miami, and does the aircraft change the order?+

No, catering is not part of the charter: you order it separately and it is invoiced separately. The aircraft decides how we pack. A Citation has a drawer and no oven, so it gets cold plates; a Gulfstream galley takes hot dishes that we label with reheat times.