Catering to your aircraft in New Orleans.
KNBG is a naval air station with a civil gate, and the crews who use it from New Orleans usually know the field before they arrive. We cook for the galley you have, Creole and Gulf dishes packed for the oven, and crew dishes boxed apart.
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.
Louisiana has one of the most distinctive tables in the United States, and a private jet menu for New Orleans can lean on it without losing anything in the galley. Gulf shrimp, Louisiana crawfish and blue crab are the backbone of a New Orleans inflight menu, and each one has a way of travelling: shrimp boiled and chilled, crab folded into cakes that finish in the oven, crawfish tails in an étouffée that reheats in its own pot. Private jet food from this region is rich, so we keep sauces apart and let you decide how much goes on the plate.
Local specialities from New Orleans fill a private jet platter easily: a muffuletta cut into portions, boudin, fried green tomatoes, andouille, pralines for the end of the meal. Gourmet inflight meals can be built from these without any compromise, because Creole cooking was designed for slow service. For snacks we pack roasted pecans, pralines and fruit. Anything fried is flagged for the oven so it is crisp when it reaches the table, and gumbo travels in sealed containers, rice separate.
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.
Gumbo, red beans and a muffuletta travel well, and that is why a New Orleans trip through NBG is easy to feed. Private jet catering for this Louisiana naval air station is built around dishes that hold in a drawer and finish in the oven. In-flight catering for a business aviation arrival can be local from the first course, with crew dishes boxed separately. Business aviation catering at KNBG is arranged around your tail and slot, and cabin crew meals are ordered with the same trip.
Business jet catering at New Orleans NAS JRB/Alvin Callender Field serves corporate jet catering requests built around Creole and seafood dishes. VIP flight catering and charter flight catering follow the same brief: tail, slot, galley. Luxury inflight catering here means a private jet chef writing a bespoke menu that survives an oven and a drawer.
Government flight catering through KNBG, a naval air station, follows protocol before cooking starts. Head of state flight catering, VIP aviation catering and state visit aircraft catering from New Orleans go through a named team, with traceable ingredients and discreet handover at the aircraft.
New Orleans cooking hides allergens in places a flight attendant does not expect: shellfish stock in a gumbo base, roux made with butter and flour, pork in the beans, peanut oil in the fryer. Kosher, halal, vegan and gluten free meals are therefore planned as a separate preparation, with allergen free dishes cooked on their own board and sealed. Special meals and kids meals are marked by seat number on the lid, and the dietary card travels with the order.
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 request, we pack crew meals for the whole trip into New Orleans, billed with the order. Flight crew meals and cockpit meals are boxed separately from the cabin, pilot meals avoid anything messy, and different meals for pilots are written on the lid. Crew catering and crew meal boxes stay out of the passenger trays.
FBO catering at KNBG is delivered where your tail is parked: catering delivery to the FBO or the general aviation terminal, with your handling agent opening the airside door. Ground handling catering and handling agent catering are coordinated on your slot.
KNBG handles a wide range of aircraft, and the type decides how galley catering reaches the cabin: door height, whether a high loader is needed, and how many trolleys fit through the airstair. We confirm this with your handling agent during the airside catering delivery, and aircraft provisioning is planned around the galley of your tail, not around a generic list.
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.
New Orleans NAS JRB/Alvin Callender Field sits at 2 feet above sea level in Plaquemines Parish, Louisiana, and serves as a naval reserve base. Airport catering for civil flights is arranged through the general aviation side.
As a business aviation hub for the New Orleans area, KNBG draws charter and corporate traffic during carnival, football weekends and conferences. Inflight catering, in-flight catering and aviation catering are ordered around those peaks. Business aviation catering, executive jet catering and diplomatic flight catering for visiting delegations are planned with the handling agent, and cabin crew meals are added on request. General aviation and FBO services here run alongside ground handling services.
Flights into Louisiana from abroad are subject to US customs and agriculture rules: fresh meat, dairy and produce from overseas may be inspected or discarded. Food prepared locally for the outbound leg is not affected, but anything left on board from an inbound international sector is the crew's responsibility.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at NBG, with a breakfast basket with individual preserves requested for 2 guests and a changing departure schedule to accommodate. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling. My search for "private jet catering near me" led to a practical conversation about portion planning.”
“It was the packing plan I cared about at New Orleans NAS JRB/Alvin Callender Field, with 7 servings of a breakfast basket with individual preserves and a late menu amendment to consider. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the side dishes listed separately when checking how much space the complete order would require. Our brief for private jet catering menu was met with a sensible plan for crew briefing.”
“One detail shaped our order at KNBG: different crew meal preferences, alongside a request for smoked salmon bagels and sliced fruit for 11 passengers. The canapés supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. My main takeaway from this private aviation catering order was the practical approach to catering handover. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
Ask what you want to serve first: a gumbo for six costs differently from a platter for twelve. The weather window that fills the apron at KNBG also affects availability of crawfish and oysters, which we reflect in the quote.
Lead time on a return leg is short when the first leg is already with us: the tail, headcount and diet cards are known. We handle last-minute return orders from this naval air station.
US customs and agriculture rules decide what can come in, not what goes out, so a late-evening or early-morning departure from Louisiana carries few restrictions on our side. For an inbound international leg, leftover food may be inspected or discarded at the terminal.
If you want your own food on board, tell the handling agent in advance. For anything cooked, ordering from us means a labelled delivery and no discussion at the gate.
Charter agreements rarely cover catering, and an empty hop into New Orleans does not change that. You order the meals, we deliver to the aircraft, and the invoice is separate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
