Catering to your aircraft in Greenville.
On a flat coastal plain with a university at its edge, KPGV sees football-weekend charters and medical-centre trips. We cook for the crew and the cabin, and the food is handed 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.
For Greenville, North Carolina, the private jet menu we cook starts with the pig. Chopped eastern-style barbecue, vinegar sauce in a separate pot, collards and slaw kept chilled: a heavy dish that still re-plates cleanly from a drawer. Local specialities also include sweet potatoes, hushpuppies for the crew, and shrimp from the Carolina coast.
Treat PGV as a plain, practical field with a regional table. Inflight menu choices that suit it: private jet platters of smoked turkey and ham with pimento cheese, gourmet inflight meals of grilled catch with sweet potato mash, and private jet snacks such as roasted pecans and benne wafers. Private jet food from eastern North Carolina is salty, smoky and honest, so we keep fresh herbs and citrus to lift it at the plate.
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.
Pitt-Greenville sits on the flat coastal plain of eastern North Carolina, a field where university football weekends and medical-centre trips shape the business jet traffic. Private jet catering here leans on the region's own table: pit-cooked pork, sweet potato, Neuse River seafood. For a flight attendant arriving cold, inflight catering and aviation catering at KPGV come down to one brief per tail, cooked for the galley you actually have. Business aviation catering and executive jet catering are ordered by phone or email, round the clock, and diplomatic flight catering follows the same discipline. Cabin crew meals can be added to the same order when the operator asks for them.
Business jet catering at Pitt-Greenville is usually a short brief: a corporate jet catering order for four to eight guests, a cold lunch with one hot dish. VIP flight catering and charter flight catering follow the same line, with a private jet chef writing a bespoke menu around the type and the galley. Luxury inflight catering here means good local pork, shrimp and sweet potato, not decoration.
When an official aircraft uses Greenville, the menu is cleared by protocol first. State visit aircraft catering, government flight catering and head of state flight catering are cooked by a small named team, sealed and labelled; VIP aviation catering stays quiet, traceable and unfussy.
Special meals here are a procedure, not a label. Eastern Carolina cooking hides pork fat in collards, beans and cornbread, so a halal, kosher or vegan meal at Pitt-Greenville is built from a clean station with its own boards. Gluten free and allergen free requests matter around hushpuppies and fried coatings, which we keep out of the box entirely. Kids meals are packed plain, sauces apart, marked 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.
Our crew catering for KPGV is a line you add when you need it, never assumed. Crew meals, flight crew meals and pilot meals come in boxes marked by role; cockpit meals are simple and easy to eat on the move. Crew meal boxes can hold two different dishes, so different meals for pilots are not a problem.
Your handling agent meets the delivery at the general aviation terminal, and the food goes from there to the cabin door. We arrange FBO catering and ground handling catering with the agent in advance; catering delivery to the FBO follows the airside route, with handling agent catering confirmed on the day.
Pitt-Greenville handles mostly light and midsize jets, so galley catering is carried by hand or small cart to the cabin door rather than by high loader. For a larger type, airside catering delivery and aircraft provisioning are agreed in advance with the handling agent, so the door height and the galley layout decide the packing, not the other way round.
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.
Pitt-Greenville is a general aviation airfield on the eastern North Carolina plain, serving a university town and its medical district. As a small business aviation hub it keeps things plain: a modest terminal, straightforward ground handling services and the FBO services a light or midsize jet needs. The airport catering we provide at KPGV is packed for that scale of operation.
Business aviation at Pitt-Greenville peaks on college football Saturdays and around medical-centre travel, which makes it a seasonal business aviation hub rather than a daily one. Inflight catering and in-flight catering for those days lean on cold lunches and barbecue, and aviation catering and business aviation catering are ordered round the clock. Executive jet catering suits the corporate shuttles, diplomatic flight catering is rare but handled, and cabin crew meals and crew meals are added to the same order when the operator wants them, billed like everything else.
A domestic leg out of Greenville raises no customs question for food, and the FBO services at the field simply pass the delivery to the aircraft. For international departures, the destination's food-import rules decide what can travel, especially meat, dairy and fresh produce. Pack sealed, label every item, and check the arrival country's customs rules before the menu is fixed, since a business aviation hub of this size has no inspection desk to help on the day.
Average rating from the cabin crew and pilots we cater for.
“Having 11 guests request herb chicken with a quinoa salad at Pitt-Greenville Airport meant planning the portions carefully while accounting for a family lunch request. The Galley Girls gave us an update on the sandwiches before the handover, which helped us organise the cabin checks. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. This experience of business jet catering gave us a useful reference for managing meal organisation on another departure.”
“For 2 passengers departing from KPGV, the agreed menu was grilled salmon with a lemon dressing; our main consideration was a small galley worktop. The Galley Girls used a readable packing list for the crew provisions, which helped when two colleagues checked the order together. For our team, the strongest part of their business aviation catering was how they handled storage requirements. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
“Small packing details became important at PGV: our 7 passengers wanted roasted chicken and seasonal vegetables, and we had different crew meal preferences. I would discuss jet catering with them again, especially when crew briefing needs careful coordination. I asked The Galley Girls for the starters in divided catering boxes, with garnishes supplied separately for plating on board. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation.”
A single sealed meal for a passenger with a strict dietary code can cost more than a table of shared dishes, because it needs its own preparation and packaging. For KPGV we price each special meal on its own line, so you see exactly what the restriction adds.
Ground time at Greenville is usually short enough that the crew cannot spare it for a long handover. We plan around your duty limits and pack for the galley you have. Last-minute orders are handled, day or night, and the lead time that matters most is the one your slot allows.
Customs matters least on a domestic hop from Greenville and most when the next stop is abroad. A tight departure slot favours sealed, labelled food that can be inspected without unpacking everything.
Home-packed food is fine for a short domestic leg. For Greenville departures we suggest one local touch, shrimp and grits, which re-plates hot from the oven. We label every box so nothing is confused with passenger trays.
No. Is catering part of a charter? Not at KPGV: the charter agreement carries the aircraft, so you order meals from us directly and they are invoiced on their own. Where the flight crosses a border, food-import rules at the arrival airport shape what we pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
