Catering to your aircraft in Naples.
Naples Municipal sits at 8 feet above sea level on the Gulf side of Florida, and winter is when the ramp fills with light jets and midsize cabins. We cook for the galley you actually have, pack it labelled by seat, and hand it to your FBO or handling agent; last-minute orders are handled.
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.
Southwest Florida eats from the Gulf, and a private jet menu for Naples starts there. Florida stone crab claws, in season from mid-October to early May, travel chilled with mustard sauce in its own pot; they are our most requested item in the Naples inflight menu. Gulf shrimp and grouper are sold across the Florida coast, and local specialities like key lime pie and citrus from the state's interior suit a cold drawer better than almost anything else.
For private jet food out of Naples, we think in galley terms: what goes cold, what goes in the oven, what stays sealed. Heart of palm salad, Florida citrus and a grouper fillet with sauce apart make a short, honest private jet menu for a Gulf-coast departure. Local specialities from the Florida kitchen are portioned per passenger, with the seat number on the lid.
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.
Runway 5/23 at Naples Municipal sees most of its business jets between January and April, when Gulf-coast winter residents fly in and out of KAPF. Private jet catering here follows that rhythm: stone crab season, citrus from the interior, and cold platters that survive a tight drawer. Our inflight catering is packed by former VIP flight attendants and re-plated by you. The in-flight catering for a Naples departure leaves nothing to cook aloft, and aviation catering for APF is labelled by seat. Business aviation catering and executive jet catering both start from your galley's real equipment, and cabin crew meals ride in their own box. For heads of state and delegations passing through Florida, diplomatic flight catering is cleared before it is cooked.
Business jet catering at Naples Municipal is mostly a winter story: corporate jet catering for owners flying down for the season, and charter flight catering for the quiet weeks around them. VIP flight catering here usually means a private jet chef writing a bespoke menu around the galley and the guest list, with luxury inflight catering that leans on Gulf seafood and Florida citrus.
Government flight catering through Naples is rare but not unheard of; head of state flight catering and VIP aviation catering need protocol cleared before cooking. State visit aircraft catering is traced by the team, with a named contact and no name-dropping at the FBO counter.
Kosher, halal, vegan, gluten free, allergen free and kids meals are all handled as special meals for Naples departures. On the Gulf coast the allergen to watch is shellfish: shrimp and stone crab share many kitchens, so we pack restricted meals on their own board, sealed, with the seat number on the lid.
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.
On a Naples trip the crew meals are something you ask for when you book the leg, and they appear as their own line on the invoice. Flight crew meals, pilot meals and crew catering arrive as crew meal boxes marked CREW, built to be eaten with one hand between checks. Cockpit meals can be two different meals for pilots, so captain and first officer do not share a dish, when the operator's policy asks for it. Between KAPF legs, a labelled box in the jumpseat drawer beats a hurried sandwich at the FBO counter.
FBO catering at Naples Municipal means delivery to the general aviation terminal, agreed with your handling agent before the slot. Catering delivery to the FBO is labelled with tail and seat plan; ground handling catering and handling agent catering are arranged so the van reaches the ramp and the drawer fills in order.
Aircraft size decides how we load at KAPF. Light and midsize jets take galley catering by hand through the main door, while larger cabins on the single runway may need airside catering delivery by high loader. Aircraft provisioning is agreed with your handling agent before the slot, so the van knows which door to approach and the galley drawers are filled in the order you use them.
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.
KAPF is the working airfield for Naples, Florida: a municipal airport with a busy general aviation terminal, FBO services and ground handling services for owners, charter operators and crews. Airport catering at APF is planned around the winter peak and the summer lull.
Business aviation at Naples peaks between January and April, when winter residents fly in and out. Inflight catering, in-flight catering and aviation catering for APF follow the same season: business aviation catering and executive jet catering are busiest then, cabin crew meals are ordered with each trip, and diplomatic flight catering is rare but handled with protocol. Naples is a quiet business aviation hub the rest of the year.
Customs and agricultural rules in the United States restrict fresh fruit, meat and dairy brought in from abroad. Catering cooked and sourced in Florida is domestic, so it needs no clearance; food already on an aircraft arriving from abroad may be inspected, and the handling agent tells you what is allowed.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 5 guest order at Naples Municipal Airport called for excess complexity: just prawn salad and small fruit plates and sensible planning for a revised passenger count. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. My main takeaway from this aviation catering order was the practical approach to storage requirements. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
“A request for roasted chicken and seasonal vegetables, 9 passengers, and a family lunch request: that was our brief for the departure at KAPF. Our brief for aviation catering services was met with a sensible plan for cabin service sequence. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. We also checked the main courses before approval, which helped avoid a second round of questions later in the preparation.”
“Packing roasted vegetable bowls with separate dressings for 4 passengers at APF needed careful thought, especially given a small galley worktop. I want an aviation catering company to understand galley preparation, and this order gave us a useful starting point. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost of private jet catering from APF depends on the date. In peak winter weeks we buy the best Gulf seafood that is in season, and that is where the price moves. A plain cold lunch for six costs far less than a grouper dinner with a dessert course.
For APF, the lead time depends on what you want: stone crab and fresh grouper need us to buy ahead, while a cold platter is simple. A return leg ordered from Naples gives us time to match the galley and the dietary notes. Last-minute orders are handled.
Customs at Naples Municipal is about what enters the country, not what leaves it. A night departure with locally cooked catering goes out without paperwork, but international leftovers from your last leg may be taken off the aircraft.
Bringing food is possible; doing it airside is a handling agent decision. We coordinate our delivery at KAPF with them so the van and the box arrive together.
No. Catering is not part of a charter: you order it separately and it is invoiced on its own, like any order. Even a short repositioning leg into Naples Municipal with an empty cabin gets no food unless someone books it, so send us the tail and the slot and we deliver to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
