Catering to your aircraft in Ocean City.
Ocean City, Maryland is a seasonal airport: crowded in July, quiet in February. We pack for both, with menus that follow the shore and a handover at the FBO on your slot.
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.
Maryland's Eastern Shore gives a private jet menu for Ocean City a clear vocabulary: blue crab, Chincoteague and Delmarva oysters, summer tomatoes, sweet corn and Berlin peaches. The inflight menu keeps these as they travel best, so crab cakes go out cold with the sauce in its own pot, while corn and tomato salads are plated cold in the galley.
Private jet platters are the easiest way to carry local specialities out of Ocean City: a crab dip board, a Delmarva crudité and cheese platter, fruit from the shore farms. Gourmet inflight meals for a longer leg are finished in the oven, and private jet snacks are built around Old Bay popcorn, peach slices and pretzel bites. The private jet food stays honest to {Region} rather than imitating a hotel buffet.
Old Bay is the shorthand of the Maryland shore, and we use it with restraint on a private jet menu: a light dusting on shrimp, a pinch in a cold crab salad. Local specialities from Ocean City and the wider Maryland coast, including soft-shell crab in late spring, travel in the galley as small, clearly labelled portions. Gourmet inflight meals and private jet food for the shore are chosen for what survives a drawer.
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.
Ocean City Municipal sits at 11 feet above sea level on the Maryland shore, and its traffic is a summer tide: July and August bring light jets and turboprops for beach weekends, and then the ramp goes quiet. Private jet catering here is built around that rhythm, with Chesapeake blue crab, Delmarva tomatoes and Berlin peaches in season. Inflight catering for a short coastal hop stays light, in-flight catering for the way home travels chilled, and aviation catering for a returning crew is packed for one small galley. Business aviation catering and executive jet catering arrive for the weekday corporate flights, diplomatic flight catering is arranged on request through protocol, and cabin crew meals are boxed separately.
A typical business jet catering order at KOXB is a weekday corporate trip or a beach-weekend charter for four to eight passengers. Corporate jet catering here often means crab cakes, a salad and a cold dessert, with the sauce in its own pot. VIP flight catering and charter flight catering get the same care, luxury inflight catering follows the owner's tastes, and the private jet chef writes a bespoke menu around the galley.
Government flight catering at OCE is rare but real: coastal events and visiting officials sometimes land here. Head of state flight catering and state visit aircraft catering are cleared through protocol before anything is cooked, with an assigned team and nothing said outside it. VIP aviation catering follows the same discretion.
Seafood sits on almost every menu on the Maryland shore, so allergen control starts with separate boards and a separate box for shellfish-free guests, and a kitchen that does not cross sauces. Kosher, halal, vegan and gluten free dishes are cooked as special meals, sealed and marked by seat. Allergen free plates and kids meals are packed apart from the crab and Old Bay dishes.
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.
For the crew of a beach-weekend charter at Ocean City, crew meals are an extra order, on request and invoiced with the rest. Flight crew meals travel in crew meal boxes, pilot meals are sealed for the cockpit, and crew catering is kept apart from guest trays. Cockpit meals avoid anything messy, and different meals for pilots are packed when asked, so the captain and first officer do not share a dish. Cabin crew meals stay simple.
At KOXB, the general aviation terminal is a small one, so FBO catering is simple: we hand over at the FBO, your handling agent takes it to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are all written on the order, with the tail and slot.
Light jets and turboprops dominate KOXB, so galley catering is packed for a small galley: fewer containers, a single oven if there is one, and trays sized for the drawer. Airside catering delivery is handed over at the stairs of the aircraft through your handling agent, and aircraft provisioning for a larger business jet arriving on a summer Saturday is planned against the ramp space available at the FBO.
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.
KOXB is a small airport that works hard in summer. Airport catering is built around general aviation: beach-weekend charters, owner-flown jets, the occasional corporate arrival. FBO services and ground handling services are simple and quick, and the field behaves like a business aviation hub only a few months a year.
Inflight catering and in-flight catering at Ocean City mean short legs and light plates; aviation catering and business aviation catering cover the corporate trips. Executive jet catering suits owner-flown aircraft, diplomatic flight catering is arranged only on request, and cabin crew meals are boxed separately. A weather window in July or August decides most departures.
The United States restricts imports of meat, dairy, fresh fruit and some plant products, so a flight arriving from abroad at Ocean City needs a menu that respects those rules. Domestic legs have no import paperwork. Tell us the routing and we say what can ride in the galley.
Average rating from the cabin crew and pilots we cater for.
“Working around limited fridge space at OCE, I asked for grilled salmon with a lemon dressing in portions appropriate for our 3 passengers. I would discuss airline catering with them again, especially when final order confirmation needs careful coordination. With several people involved, The Galley Girls kept the side dishes and delivery arrangements together in a concise order update. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Timing and organisation mattered at Ocean City Municipal Airport, where our order of avocado toast components and breakfast fruit for 6 people involved a revised passenger count. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the crew provisions without asking where every component had been placed during preparation. With crew meals, careful attention to written menu details matters as much to our crew as the menu itself.”
“For 5 passengers departing from KOXB, the agreed menu was a light pasta dish with grilled vegetables; our main consideration was a family lunch request. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. I would discuss FBO catering with them again, especially when storage requirements needs careful coordination.”
A single local product often decides the bill at KOXB: crab cakes, soft-shell crab in spring, or Berlin peaches in July. Tell us what the passengers want, and private jet catering is priced per menu, with crew meals added as a separate line if you ask for them.
The simplest lead time is a domestic flight with a local menu: Maryland crab, Delmarva chicken, seasonal fruit. When the aircraft comes from abroad, US rules on animal and plant products must be respected, and we confirm the menu before anything is cooked. Last-minute orders are handled.
Customs does not care about the size of the galley, but the galley decides how we pack. A turboprop gets cold plates and sealed trays, a midsize jet can take oven dishes. For international arrivals, we also avoid products US customs restrict.
Passengers can carry their own food, but sea fog and thunderstorms on the Maryland coast decide departures here, and homemade dishes often wait too long. We pack for that uncertainty, with chilled items that keep and hot dishes finished only when you are ready.
Charter pricing does not cover catering. Order it separately, and if the aircraft flies back out of OCE the same weekend, we pack the return meals in a separate box marked for the later leg.
Tail, pax and diets — a flight attendant takes it from there, day or night.
