Catering to your aircraft in Plattsburgh.
A cold ramp, a short turn, a Montreal-bound passenger: Plattsburgh crews get meals written for exactly that, by people who have worked the 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.
The Plattsburgh private jet menu starts with what the Champlain Valley grows. Apples from the orchards around Peru and Plattsburgh, maple syrup from Adirondack sugar houses, Vermont and New York cheddar, and smoked trout and walleye from the lake make up the local specialities that travel best. Our inflight menu turns these into plated or boxed private jet food that survives a cold ramp and a small galley. New York state produce is the backbone, and Plattsburgh sets the seasons: maple in late winter, berries in July, apples and cider from September.
Local specialities in the Plattsburgh and New York north country are short on pretension and strong on ingredients. A private jet menu here might carry maple-glazed salmon, cheddar and apple boards, venison charcuterie and a chilled apple tart, all private jet food that holds in a drawer. The inflight menu changes with the harvest across New York, so Plattsburgh passengers heading to Montreal or Manhattan get what is actually in season, packed by someone who knows the galley.
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.
Plattsburgh International sits on the former Air Force base ramp, with a long runway and wide aprons that suit everything from light jets to heavy bizjets, and private jet catering here follows the north country calendar: apples in autumn, maple in March, lake fish in summer. Your inflight catering, in-flight catering and aviation catering orders are packed for the galley you actually fly and handed over at the FBO. Business aviation catering, executive jet catering and diplomatic flight catering for Canadian-bound trips are all written around the cabin crew meals your team needs on the ramp.
Business jet catering at Plattsburgh covers corporate jet catering for lake-house runs and ski weekends, VIP flight catering, charter flight catering and luxury inflight catering. A private jet chef writes a bespoke menu around your passengers, using apples, maple and trout from the Champlain Valley.
State visit aircraft catering, government flight catering, VIP aviation catering and head of state flight catering at KPBG are agreed in advance with the protocol contact, not decided at the ramp.
Dietary requests at Plattsburgh are handled as a procedure: kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are sealed and marked by seat number, and the local kitchen habits that matter here are dairy, nuts in maple confectionery and shared fryers. Tell us the seat plan and the diet cards and we pack accordingly.
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.
On request and invoiced separately, our crew catering at KPBG covers crew meals, flight crew meals, pilot meals and cockpit meals, delivered as crew meal boxes. Different meals for pilots are written in the order, and cabin crew meals are boxed apart from passenger trays.
Handover happens at the FBO or at the aircraft. Ground handling catering and handling agent catering at KPBG are arranged through your agent; FBO catering and catering delivery to the general aviation terminal use the same order.
At Plattsburgh, galley catering is loaded to the aircraft type: light jets take cart-free boxes through the door, larger cabins may need a high loader on the wide ramp. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning follows the galley layout, drawers, one oven or none.
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.
PBG is a general aviation field on a former Air Force base, with FBO services and ground handling services for a quiet corner of New York. Airport catering here is built around the north country: long ramps, cold mornings and passengers bound for the Adirondacks or Lake Champlain.
KPBG works as a modest business aviation hub with two seasons: ski traffic in winter, lake traffic in summer. Airport catering at the field is one request that carries inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering, cabin crew meals and crew meals together.
Plattsburgh is a US port of entry for arrivals from Canada, so food-import rules shape what airport catering can put on board; locally sourced New York produce keeps the order clear of inspection questions.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 9 guests, but a changing departure schedule also had to be considered when organising prawn salad and small fruit plates at PBG. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The cabin team could match the canapés to the request before moving on to the remaining departure tasks. The cabin service sequence stood out more than any sales pitch about airport catering.”
“Working around a family lunch request at Plattsburgh International Airport, I asked for a seafood starter and warm vegetable sides in portions appropriate for our 8 passengers. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. The crew briefing stood out more than any sales pitch about inflight catering. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
“My order at KPBG covered smoked salmon bagels and sliced fruit for 6 guests, with a practical service plan needed because of different crew meal preferences. With in-flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. The note about the fruit plates was easy to spot, and we could brief the rest of the team quickly.”
Start with how long your crew will be at KPBG: that decides whether you want hot mains, boxes or both. Add the passengers' menu and the diet cards, and the quote follows from those items, with local produce like apples and trout priced by season.
Plattsburgh is a quiet field, so slots are easy to read: order against your departure slot and we fit the menu to the turnaround. Seasonal items such as maple desserts are simple to source, and late orders are handled.
One local product settles it: Adirondack maple syrup. It is produced in state, travels freely inside the US and needs no import paperwork, which makes it a reliable component of desserts and glazes at KPBG.
Outside food is subject to US customs inspection, especially on flights coming from Canada. A locally packed order, handed over at the FBO, stays clear of it.
Not part of the charter: catering is its own order. The size of the galley decides whether we send hot mains or cold boxes to Plattsburgh.
Tail, pax and diets — a flight attendant takes it from there, day or night.
