Catering to your aircraft in Norfolk.
Navy jets share the field at Norfolk, and business aviation fits around them. We pack for your galley, deliver to the FBO and keep ordering open day and night.
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.
Hampton Roads is oyster country, and a Norfolk private jet menu leans on it: Lynnhaven and Rappahannock oysters served chilled on ice, crab cakes made with Chesapeake blue crab, and she-crab soup in a sealed pot. These local specialities need care in a galley, so shell-on items travel packed apart and cooked items arrive ready to heat.
For a Virginia inflight menu, Smithfield ham biscuits and peanut soup are the quiet classics. Our private jet food from this region stays simple: salted ham sliced thin, warm biscuits wrapped to re-plate, soft-shell crab in season. Ask for Norfolk's local specialities and we pack each with its service note for your crew.
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.
Norfolk International sits beside the naval air station and the Elizabeth River, and business jets here share a busy apron with Navy traffic. Private jet catering at KORF is built around that setting: Chesapeake seafood, Virginia ham and a handover to your handling agent. We run inflight catering and in-flight catering for charter and corporate flights, aviation catering for the galley, business aviation catering for the flight department, executive jet catering for owners, and diplomatic flight catering for protocol movements, with cabin crew meals boxed separately.
Corporate jet catering at ORF tends to follow a business day in Hampton Roads. Business jet catering for the Navy-adjacent crowd stays plain and punctual, while VIP flight catering and luxury inflight catering use local seafood. A private jet chef builds a bespoke menu, and charter flight catering follows the operator's brief.
For official arrivals in Virginia, government flight catering is planned with the protocol office. Head of state flight catering keeps strict records, VIP aviation catering stays discreet, and state visit aircraft catering is packed and sealed for the aircraft.
With a child on the manifest, the plan at ORF changes before the menu does. Kids meals stay plain and recognisable, and every one of the special meals, whether kosher, halal, vegan or gluten free, is cooked on its own board and boxed apart. Allergen free orders count for more here, since Hampton Roads menus lean on shellfish and peanuts, so give us the restriction by seat.
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.
When the crew sits on the ramp at ORF, crew meals make the stop easier. Flight crew meals and pilot meals are boxed apart from guest trays, crew catering is invoiced like any order, cockpit meals suit a short break, crew meal boxes carry no names, and different meals for pilots are packed on request.
At KORF, we hand over FBO catering through the handling agent. Catering delivery to the FBO is planned around your slot, the general aviation terminal route is confirmed in advance, and ground handling catering and handling agent catering are one coordinated call.
At Norfolk International, larger cabins may need a high loader to reach the door. Galley catering is packed in carts or sealed boxes to suit the aircraft, and airside catering delivery runs through your handling agent. Tell us the type and we plan the aircraft provisioning around its door height and galley layout.
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.
Airport catering at Norfolk has to respect a busy military neighbour. The field supports general aviation with FBO services and ground handling services, and slots are shaped by naval operations.
Norfolk is a business aviation hub shaped by defence, shipping and the coast. Inflight catering and in-flight catering here follow those visitors, aviation catering suits the quick turnarounds, business aviation catering supports the corporate flights, executive jet catering fits owner-operators, diplomatic flight catering serves official movements, and cabin crew meals ride separately.
US customs and agricultural inspection apply at Norfolk, so foreign fresh meat, dairy and produce can be seized. For your order, that means buying food locally and declaring anything carried on board.
Average rating from the cabin crew and pilots we cater for.
“Choosing grilled salmon with a lemon dressing for 9 people at KORF was straightforward; the challenge was making it work with limited fridge space. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. I appreciated the emphasis on meal organisation throughout the flight catering services arrangements. The canapés remained as originally requested, which was reassuring when we checked the latest version with operations.”
“One detail shaped our order at ORF: two separate meal services, alongside a request for poached fish with steamed rice for 3 passengers. Our brief for airline catering was met with a sensible plan for portion planning. Our handling contact received the order details from The Galley Girls, including how the starters had been grouped. Knowing where the sandwiches were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“The cabin briefing at Norfolk International Airport included 3 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing two separate meal services. I appreciated the emphasis on crew briefing throughout the crew meals arrangements. The Galley Girls talked through the quantities of desserts with us before confirmation, rather than leaving us to guess the portions. The quantities of snack boxes matched our service plan, leaving us comfortable with the order before the final briefing.”
Two Norfolk trips show it: stone crab-style lump crab for a late departure is a premium item, while a biscuit and fruit breakfast for an early morning slot is modest. How much does private jet catering cost? It follows what you choose, then we confirm the figure.
With the handling agent managing the gate and apron, lead time at KORF depends on one thing: having your slot and tail in hand. Seasonal items like soft-shell crab are easier with notice, and late changes are still handled.
A short reposition into KORF still faces US agricultural inspection. Declare everything, avoid carrying fresh produce or meat from abroad, and order local crew meals here instead.
You can, but a long leg with two services is where local catering earns its place. Bring your own and it needs to be declared if it crosses customs; order from us and each service arrives labelled by seat and ready for the galley.
Not part of a charter. Each food order stands alone, so a passenger count that shifts late means a revised order, not a renegotiated charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
