Catering to your aircraft in Nashville.
Nashville runs on tour schedules, CMA week and long weekends, and the galley on your Gulfstream or Challenger rarely has room for improvisation. We cook and pack for that galley at KBNA 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.
Nashville has a food identity strong enough that guests ask for it by name. Hot chicken is the obvious one, and it travels better than most people expect if the bread and pickles are packed apart and the heat level is written on the lid. Meat-and-three sides, collard greens, mac and cheese, cornbread and banana pudding all survive a galley oven.
For a private jet menu in Tennessee we also build around country ham biscuits for early departures, smoked brisket and pulled pork with sauce in its own pot, and a peach or pecan dessert in season. These local specialities make an inflight menu that reads like the city. Our private jet food for BNA is packed by guest and marked by seat, so a Music City dinner is plated in the cabin, not rebuilt there.
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.
On a Friday evening in Nashville the ramp fills with tour jets and weekend charters, and the galley needs something that can be re-plated without a kitchen. Private jet catering at KBNA is built for that: Tennessee dishes packed by guest, with cabin crew meals on request and inflight catering that holds in the drawer until you need it.
Business jet catering at Nashville is shaped by who flies in: artists, executives, sports staff. Corporate jet catering and charter flight catering here favour comforting menus with a few refined options. VIP flight catering and luxury inflight catering are built with a private jet chef who writes a bespoke menu around the galley you have.
Government flight catering at KBNA is handled quietly, with the menu cleared by protocol before cooking. Head of state flight catering and state visit aircraft catering follow the same traceability: named team, sealed packing, a single point of contact. VIP aviation catering means the details are managed, not announced.
For special meals at KBNA, the card on the box is the last step of a routine that starts on the prep board. Kosher, halal, vegan, gluten free, allergen free and kids meals are packed on a separate board and sealed apart. In Nashville the risks are specific: fried items share oil, biscuits and cornbread carry gluten, and many sides use pork or butter. We say so on the card.
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 Nashville are ordered with the trip and invoiced like any other line, on request. Crew catering for a tour rotation tends to be plain and hot: chicken, greens and cornbread in sealed crew meal boxes marked CREW, built for cockpit meals eaten one-handed between legs. Flight crew meals and pilot meals can be split into different meals for pilots when your operator policy asks for it.
At KBNA the handover happens at the FBO, usually the general aviation terminal side of the field, and your handling agent decides which door and which ramp. FBO catering is booked against your slot, so the boxes are staged when the tail arrives. Catering delivery to the aircraft follows the airside access your ground handler has cleared; ground handling catering and handling agent catering here are simply one conversation, settled before the cart moves.
Galley catering at BNA depends on the aircraft type. A large cabin jet or a VIP airliner may need the high loader and a handling agent to open the right door; a midsize jet takes a trolley or a hand carry. Airside catering delivery is agreed with the FBO or handling agent, and aircraft provisioning matches the galley you have, oven or no oven.
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.
Nashville International is a busy airport with strong general aviation traffic and a growing business aviation presence. Airport catering here serves tour jets and corporate flights alike, and FBO services and ground handling services are well established.
Business aviation hub traffic at Nashville peaks around CMA week, big concerts and summer weekends. Inflight catering and in-flight catering for these flights is usually Southern comfort food, while aviation catering and business aviation catering for executive jet catering clients leans lighter. Diplomatic flight catering and cabin crew meals are handled on request.
Customs and food import rules in the United States restrict uncooked meat, dairy and fresh produce arriving from abroad, and agriculture inspection applies at the border. Catering prepared locally for BNA avoids that issue; leftovers from international legs are disposed of.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Nashville International Airport: a family lunch request, alongside a request for grilled salmon with a lemon dressing for 4 passengers. The Galley Girls used a readable packing list for the fruit plates, which helped when two colleagues checked the order together. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. My main takeaway from this FBO catering order was the practical approach to storage requirements.”
“Having 7 guests request herb chicken with a quinoa salad at KBNA meant planning the portions carefully while accounting for a short ground stop. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. The order made airport catering feel manageable because the written menu details had been considered beforehand.”
“Getting poached fish with steamed rice ready for 6 guests at BNA required an order that accounted for limited fridge space. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. I would discuss inflight catering with them again, especially when storage requirements needs careful coordination. It made a difference to have the side dishes ready without cluttering the galley work area during preparation.”
Price at BNA follows the dishes: banana pudding and cornbread are modest, whiskey-glazed ribs and a seafood course are not. If your handling agent needs a special airside arrangement for a large aircraft, that appears on the quote separately, so you see it before you confirm.
When a jet repositions empty into BNA, there is little to cook and the order stays small. For a full manifest, give us the passenger count and any restrictions early; last-minute orders are handled and we adapt.
If your flight carries two services across an ocean, expect inspection of foreign fruit, meat and dairy at the US border. Food we supply at KBNA is made domestically, which keeps the outbound leg simple.
It is allowed within limits, but the headcount often changes late on private flights. Our boxes are packed by seat and can be adjusted at KBNA, which a homemade lunch cannot.
No. Even for an official party arriving at Nashville, the charter price excludes catering. You order it apart, we manage traceability and discretion, and the invoice is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
