Catering to your aircraft in Key Largo.
A short strip, a small apron and mostly light jets: OCA in Key Largo asks for catering that is compact and holds in heat. Former VIP flight attendants write each menu for your galley.
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.
Key Largo and the Florida Keys give a private jet menu its best material. Florida stone crab claws, in season, travel chilled and cracked, with mustard sauce in its own pot so nothing softens before the cabin. Key lime pie is the local dessert people ask for by name, and it rides in individual portions rather than a whole pie that needs cutting in the galley. Our private jet platters lean on citrus, tropical fruit, shrimp from Florida waters and cold-poached local fish. The inflight menu is built around what a flight attendant can re-plate with one oven or none. Private jet snacks for Ocean Reef Club Airport include conch fritters served warm in an oven-safe tray, plantain chips and fruit boxes. Gourmet inflight meals here favour fresh, light plates over heavy sauces, because the Keys climate is hot and humid. These local specialities sit beside whatever your principals normally fly with: private jet food in Florida is as much about reliable classics as regional ones.
Think of the Florida coast on a plate. For Ocean Reef Club Airport, Key Largo, the private jet menu starts with seafood: stone crab claws in season, Gulf shrimp, grilled mahi-mahi and a chilled ceviche that tolerates a long ground wait. Key lime desserts, citrus salads and mango-based sides are the local specialities our team returns to, each packed so it survives heat on the apron. Private jet platters come as cold boards that hold in the drawer; gourmet inflight meals are cooked, cooled and labelled for re-plating. For private jet snacks we pack conch fritters, coconut shrimp and plantain chips, with sauce apart. Our inflight menu for Key Largo changes with the season, so tell us the month and we write around it. Florida produce is strong year-round, and private jet food built on it feels like the destination, not a generic tray.
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 Reef Club Airport (OCA, also filed as 07FA) sits at sea level on the Key Largo side of Florida, a private-community field that sees mostly light and midsize jets. Private jet catering here follows the season: stone crab arrives in colder months, citrus and tropical fruit carry the summer. Our former VIP flight attendants build each order for the galley you actually fly, from inflight catering for the cabin to cabin crew meals for the front end. Aviation catering for Key Largo is handed over at your FBO or to your handling agent, and you can order any day or night.
Business jet catering at Key Largo is usually a small, specific brief: four to eight guests, a midsize jet, one oven or none. Our corporate jet catering and VIP flight catering work from your type and plan. A private jet chef writes a bespoke menu that fits the season, and charter flight catering follows the same rules. Luxury inflight catering for OCA leans on Florida seafood and citrus.
A flight carrying officials into Key Largo has two requirements: discretion and traceability. We handle government flight catering with a named team, sealed packing and seat-number labels. Head of state flight catering, VIP aviation catering and state visit aircraft catering all run through the delegation's protocol office, not the kitchen.
Dietary requests at Ocean Reef Club Airport are handled as a procedure, not a promise on a label. Shellfish and citrus are everywhere on Key Largo menus, so allergens are what we check first: kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and sealed separately, then matched to the seat. Special meals are confirmed with you before they are packed.
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 Ocean Reef Club Airport are ordered on request, priced and invoiced like the rest of your order. A crew waiting on the ground at Key Largo does not want a guest tray: flight crew meals come in crew meal boxes, pilot meals are built to be eaten with one hand between checks, and cockpit meals are packed apart from the cabin service. We can also write different meals for pilots when the operator's policy asks for it. Crew catering carries a CREW label, cabin crew meals are listed on the same sheet, and allergens are flagged before anything is cooked.
FBO catering at Ocean Reef Club Airport is a handover at the aircraft or at the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the field's ramp rules. Handling agent catering is simple here: one field, one contact, one slot.
Ocean Reef Club Airport is a short private field, so most arrivals are light and midsize jets, loaded directly at the aircraft door. When a larger type flies in, galley catering is built for the galley on that tail and the aircraft provisioning is confirmed with your handling agent before the slot. Airside catering delivery follows the field's rules on ramp access, so tell us the type and the door.
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.
Ocean Reef Club Airport (OCA, also 07FA) is a private-use airfield at Key Largo in Florida, sitting at sea level beside the water. Airport catering here serves members, guests and visiting crews, with general aviation traffic on a short runway.
Business aviation at Ocean Reef Club is seasonal, strongest in winter. Inflight catering and in-flight catering for the Keys follow that rhythm: aviation catering with stone crab and citrus when it is in season. Business aviation catering and executive jet catering are packed for light jets, diplomatic flight catering is handled discreetly, and cabin crew meals ride with each order. FBO services and ground handling services are limited to what a small private field offers, and OCA is a business aviation hub in miniature.
A flight leaving the United States for Key Largo's departure point faces standard US rules on fresh produce, meat and dairy, so we prepare meals locally rather than importing. If your aircraft arrives from abroad, ask your handling agent about food declarations before catering is loaded.
Average rating from the cabin crew and pilots we cater for.
“With a tight boarding window to consider at Ocean Reef Club Airport, we needed a practical way to serve prawn salad and small fruit plates to 6 passengers. With aviation catering services, careful attention to packing arrangement matters as much to our crew as the menu itself. With several people involved, The Galley Girls kept the fruit plates and delivery arrangements together in a concise order update. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”
“On this departure from Ocean Reef Club Airport, 2 passengers had chosen a cold lunch with cheese and fruit, and a short ground stop needed to be reflected in the order. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The note about the canapés was easy to spot, and we could brief the rest of the team quickly. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point.”
“Menu approval at OCA covered avocado toast components and breakfast fruit for 6 guests, leaving us to organise the service around an evening cabin service. The Galley Girls prepared the salads for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the canapés ready without cluttering the galley work area during preparation. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
Long flights from Key Largo tend to carry richer menus, which is where cost climbs. A two-service Gulf shrimp and mahi-mahi menu costs more than a salad and wrap plan, and seasonal items such as stone crab raise it further. We price per menu after the brief, never per tray.
Late changes happen: a guest drops, two more join. We adjust the order and the labels, and your handling agent receives the updated list for the handover at the aircraft. The seasonal menu matters here: stone crab is easy to scale, plated hot dishes need a firmer count.
A government flight into Key Largo is handled with protocol first: your office or operator confirms the menu, and we cook only after it is cleared. Fruit, meat and dairy rules are what customs cares about, and meals prepared locally avoid carrying restricted items onto the aircraft. Diplomatic flight catering is labelled by seat, not by name.
Bringing food from home is allowed in general, though fresh produce and meat rules matter when crossing a border. For a flight leaving Key Largo, what matters is cabin storage and re-plating: our meals are packed to fit the galley.
In a charter into Key Largo, the price of the flight and the price of the food are separate. For crews waiting on the ground, cockpit meals and crew boxes are packed to be eaten between legs, ordered on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
