Catering to your aircraft in Nantucket.
KACK is a fog-and-ferry airport: flights come and go on the weather's schedule. We keep dishes that hold, labelled by seat, and deliver to your FBO.
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.
Nantucket Memorial sits in Massachusetts, but the private jet menu here is an island menu: what the boats and the farm stands bring in, made to travel in a galley. Our inflight menu leans on local specialities such as Nantucket Bay scallops in season, littleneck clams, lobster, striped bass and the island's cranberry bogs. Private jet food from Nantucket is mostly cold and clean: lobster roll components packed apart, chilled crab, corn salad. Private jet platters of local seafood and cheese ride well in a drawer, while gourmet inflight meals such as seared scallops or baked cod finish in the oven. Private jet snacks come from the same kitchen: kettle chips, cranberry shortbread and fruit.
The Nantucket private jet menu follows the calendar. In summer, tomatoes and sweet corn from the island farm stands fill the inflight menu; in autumn the cranberry harvest and Bay scallops take over. Private jet food here has to survive fog holds and weekend departures, so local specialities are packed for the galley you actually have, with sauces in separate pots. Private jet platters for six, gourmet inflight meals for a family charter, and private jet snacks for the flight home to Teterboro or Boston all come from the same menu, and Massachusetts seafood anchors it.
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.
Nantucket Memorial sits on a flat island runway in the Atlantic, and in July and August its ramp fills with Gulfstreams and Challengers parked wing to wing. Private jet catering at KACK is built around that rhythm: cold seafood that holds in a drawer, hot dishes finished in a small galley oven, and a handover at the FBO or your handling agent. The same menu logic serves inflight catering, in-flight catering and aviation catering for the whole island ramp, from business aviation catering on a Friday departure to executive jet catering for a midweek arrival, diplomatic flight catering on request, and cabin crew meals boxed apart from the guest trays.
A typical Nantucket business jet brief is a Friday departure to Teterboro or Boston with six on board, a family and its luggage. Business jet catering and corporate jet catering here favour cold lobster, chowder and a private jet chef's choice of bespoke menu. VIP flight catering for charter flight catering clients and luxury inflight catering for island owners follow the same galley limits.
When an official party lands at ACK, protocol sets the menu and the handover. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all go through the same discreet process, with allergens and security checks recorded.
Nantucket menus are built on shellfish, dairy and wheat, so the allergen question comes first here. Kosher, halal, vegan, gluten free, allergen free and kids meals are special meals handled as a procedure: a separate board, separate containers and the restriction written on the lid. Tell us who is on board and which cuisine, and we plan around chowder, butter sauces and breaded fish so that nothing crosses.
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.
At KACK a hold on the ground can stretch a duty day, so we pack crew meals that keep. Crew meals and flight crew meals are on request and billed as part of the order; pilot meals and cockpit meals travel in crew meal boxes, crew catering is marked CREW, and different meals for pilots can be arranged separately.
Your handling agent controls the gate at ACK, so handling agent catering is arranged around them. FBO catering and catering delivery to the FBO arrive at the general aviation terminal; ground handling catering then reaches the aircraft by cart.
The type of aircraft decides how a galley is loaded at Nantucket. Most traffic is midsize and large-cabin jets that take galley catering through the main door, so airside catering delivery is by hand cart straight from the van to the stairs. Larger aircraft that need a high loader for aircraft provisioning are arranged through your handling agent before the slot, because ramp space is tight in summer.
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.
Nantucket Memorial (KACK) is a general aviation airport serving a small island, so airport catering is built around a short list of FBO services and ground handling services, with the airport acting as a seasonal business aviation hub.
Island traffic peaks from June to September, when inflight catering and in-flight catering orders cluster around Friday and Sunday. Aviation catering and business aviation catering follow the weekend rhythm, executive jet catering suits owners flying out for the week, diplomatic flight catering is occasional, and cabin crew meals are boxed apart.
The United States controls food imports tightly, and a flight arriving at ACK from abroad may have to discard fresh produce and meat. Customs formalities are handled by your handling agent; our menu uses domestic ingredients.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at ACK, our 5 guests wanted chicken skewers with a couscous salad, organised sensibly around a changing departure schedule. The breakfast portions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation. I would discuss airline catering with them again, especially when final order confirmation needs careful coordination.”
“Breakfast was already sorted; at Nantucket Memorial Airport, the next request was prawn salad and small fruit plates for 2 guests, with a late menu amendment to work around. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks. The meal organisation stood out more than any sales pitch about crew meals.”
“The 9 passenger portions of poached fish with steamed rice were the easy part; managing limited fridge space at KACK took more planning. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. I appreciated the emphasis on meal organisation throughout the FBO catering arrangements. We could account for the canapés before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Seasonal local product and the dietary brief drive pricing at ACK. Bay scallops in autumn cost more than corn salad in July, and a halal or allergen free meal adds its own line. You see the whole figure before the order is confirmed.
Crews waiting at KACK for weather often change their request mid-wait. Lead time is flexible here: last-minute orders are handled, so a revised crew meal or a later platter can follow the new schedule.
A quick departure slot means cold dishes and sealed hot ones, with no preparation on board. Customs matters only for international legs, and your handling agent tells us if the aircraft will clear before loading.
Passengers carry gifts and farm-stand corn all summer. For anything perishable, ask us first: we can pack local lobster or striped bass properly so it survives the flight.
Not as a rule: catering is a distinct order. On international trips the US rules on imported meat, dairy and produce decide what stays on board, which we account for in the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
