Catering to your aircraft in Orlando.
Orlando Executive is a downtown field with one runway, a busy general aviation terminal and a steady flow of theme-park families, corporate shuttles and sports charters. We cook and pack for the galley on your tail, in Florida heat, and hand it over at the FBO.
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.
Florida gives a private jet menu at Orlando Executive a short list of things worth ordering: Gulf shrimp, stone crab in season, Florida citrus, key lime and local honey.
Our inflight menu for ORL is built around those. Private jet food from this part of Florida travels well when it is chilled hard and plated late: shrimp cocktail with the sauce in its own pot, citrus and avocado salads, a key lime tart that is cut per passenger.
Private jet platters from the Orlando kitchen run to Cuban sandwiches pressed and halved, local cheese boards and fruit cut that morning. Gourmet inflight meals lean on grilled grouper and mahi-mahi, Florida's usual catch, with a lemon-butter sauce that stays apart until service. Private jet snacks are boiled peanuts, citrus segments and house-made granola.
Local specialities are marked on the lid with the service step. Whatever the trip, a family heading to the parks or a team flying out after a game, the Orlando menu is written for the galley on the tail, not for a restaurant.
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.
Orlando Executive sits on a single-runway field with a general aviation terminal, and its traffic leans on corporate shuttles, theme-park families and sports charters. Private jet catering here is built around Florida heat and short galleys: citrus, Gulf shrimp and cold plates that hold on a sun-baked apron. Inflight catering for ORL is packed for the type you bring, whether that is a light jet with a drawer or a midsize with an oven, and in-flight catering for the return leg can ride in the same order. At KORL, aviation catering changes hands at the FBO, where your handling agent signs for it and walks it out to the tail. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side handover, and cabin crew meals can be added to any order.
Corporate teams, executive jet passengers and charter groups use Orlando Executive for business jet catering with a Florida accent. Corporate jet catering here leans on Gulf seafood and citrus. VIP flight catering is plated by a private jet chef, with a bespoke menu written around the cabin and seat count. Charter flight catering and luxury inflight catering for ORL follow the same method: a brief, a menu, a label, a handover.
When a state visit aircraft or an official delegation uses KORL, the menu is cleared first and cooked second. State visit aircraft catering at Orlando Executive means sealed packs, seat numbers instead of names on the labels and a small, named team. Government flight catering, head of state flight catering and VIP aviation catering are written down, discreet and handed to the handling agent. Aviation catering for these flights keeps a record of every item that goes aboard.
Orlando kitchens handle seafood, nuts and citrus every day, so allergens are separated from the first prep step, not at the box. Special meals are a procedure here: kosher, halal, vegan, gluten free and allergen free plates each get a separate board, a separate pan and a sealed pack marked with the seat number. Kids meals for families heading to the parks are portioned for small hands and packed apart from the adult trays.
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 for an ORL turnaround are an add-on you ask for, then billed on the same invoice as the guest order. Flight crew meals are packed to be eaten on a jumpseat or in a lounge. Pilot meals are labelled apart, and different meals for pilots can be arranged so captain and first officer never share a dish. Crew catering for a long KORL wait can include cockpit meals that eat cold. Crew meal boxes are marked CREW. Cabin crew meals ride in their own box, so nobody reaches into a passenger tray by mistake.
Catering delivery to the FBO at KORL runs through the general aviation terminal. Ground handling catering is agreed with your handling agent. FBO catering and handling agent catering both end at the aircraft door, with the order signed for the slot.
On the KORL ramp, the tail number tells us whether food goes up the stairs by hand or needs a lift to the cabin door. A light jet takes a drawer and a cooler through the door; a larger cabin may need a high loader and a longer carry. Galley catering is packed for the galley you have, one oven, a drawer or a full bar, and airside catering delivery runs through your FBO or handling agent to the aircraft. For aircraft provisioning on a big cabin, give us the tail and the galley and we pack to it.
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.
KORL serves business aviation for Orlando, with one runway, a general aviation terminal and a mix of corporate, charter and private owners. Airport catering is planned around the slot and the type of aircraft.
Inflight catering and in-flight catering at Orlando Executive are shaped by the Florida season: hot summers, afternoon storms and busy winters. Aviation catering and business aviation catering use local produce and seafood. Executive jet catering for corporate teams, diplomatic flight catering for official visits and cabin crew meals for long days all come out of the same galley notes. General aviation traffic and a business aviation hub feel here mean FBO services and ground handling services matter.
US customs and agriculture rules apply to food on international arrivals at Orlando Executive. Fresh meat, produce and dairy from abroad are often restricted, so the order is simpler when food is uplifted in Florida. Your handling agent can confirm what is needed.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at ORL, where our order of chicken skewers with a couscous salad for 4 people involved a small galley worktop. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. When comparing aviation catering companies, I would look closely at final order confirmation after this experience.”
“Working around limited fridge space at Orlando Executive Airport, I asked for a cheese board and savoury canapés in portions appropriate for our 6 passengers. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. The catering handover stood out more than any sales pitch about flight catering. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
“With a revised passenger count to consider at KORL, we needed a practical way to serve herb chicken with a quinoa salad to 11 passengers. For our team, the strongest part of their flight catering services was how they handled catering handover. The Galley Girls suggested stackable containers for the starters, and that choice worked well with our storage arrangement. We placed the sauces in their planned storage area without first having to reorganise all the catering boxes.”
Start with the second service: it usually decides the cost. At ORL, private jet catering for a lunch of cheese and fruit plus a roast chicken dinner sits very differently from a snack box and one hot plate. Seafood in season weighs more; citrus and local produce weigh less.
Headcount at KORL often climbs after a theme-park booking or drops after a cancelled game. We keep the order flexible: platters and boards flex first, individual plated meals second. Lead time is shortest when changes stay within the same menu. Last-minute orders are handled.
A delegation arriving at KORL usually has a long list of dietary needs and a short list of what customs will allow. Fresh imports are the problem; local Florida produce and sealed packs are not. We work from the protocol office's menu and keep records of what goes aboard.
Bringing your own food on an Orlando Executive departure works for a snack. For kosher, halal or allergen meals it is safer to have them prepared and sealed for you, with the seat number on the lid. Customs on arrival is a separate issue and applies to food coming into the US.
No, food is not part of the charter. At KORL, a long wait changes what you order: crew catering with something that reheats in the oven and something that eats cold. That is added to the same booking and invoiced as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
