Catering to your aircraft in North Chesterfield.
At North Chesterfield, the day starts with corporate jets and turboprops for Virginia business. We cook and pack for the galley you have, and the crew finishes and serves.
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.
North Chesterfield sits in central Virginia, and the private jet menu at KFCI draws on that: country ham on warm biscuits, Brunswick stew, Virginia peanut soup, Chesapeake crab cakes, and seasonal Virginia apples and peaches. An inflight menu here stays honest about what travels. Crab cakes are packed to finish in the oven, stew rides in a sealed pot, and the biscuits go cold in the drawer and are re-plated by the crew.
Private jet food for Virginia flights leans on local specialities with a clear way of finishing them. Ham biscuits are served chilled or warmed briefly in the galley oven, Brunswick stew comes with its own lidded pot, and a Smithfield-style country ham board is sliced for each seat. For KFCI crews, the private jet menu is written around what one oven and one drawer can really do, with the local specialities of Virginia kept simple and labelled by seat.
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.
Richmond Executive-Chesterfield County sits at 236 ft in North Chesterfield, a field where mid-size jets and turboprops come in for Virginia business. Private jet catering here is built around the galley you actually have, with in-flight catering that is finished in the oven or served chilled from the drawer. The same inflight catering rules apply as everywhere: aviation catering packed by seat number, handed over at the FBO or by your handling agent. Business aviation catering and executive jet catering for KFCI cover cabin crew meals for the rotation as well, and diplomatic flight catering is cleared through protocol before anything is cooked.
Corporate jet catering from North Chesterfield tends to be a lean order, built on how the cabin will be used. For charter flight catering or VIP flight catering, a private jet chef writes a bespoke menu around the seats. Business jet catering for KFCI stays practical, and luxury inflight catering means careful packing, not more garnish.
For a flight with an official on board, the order starts with the protocol contact. Government flight catering and head of state flight catering at KFCI are cooked by a small named team and sealed; VIP aviation catering and state visit aircraft catering follow the same traceable path.
At KFCI the question is where allergens hide in Virginia cooking: peanuts in the soup, shellfish in the crab dishes, wheat in the biscuits and stew thickener. Kosher, halal, vegan, gluten free and allergen free special meals are cooked on separate boards and packed in their own boxes, with kids meals marked by seat number and no passenger name on any lid.
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.
When the crew needs feeding, we pack crew meals on request and bill them with the order. Flight crew meals, pilot meals and cockpit meals ride in crew meal boxes marked CREW. Crew catering can include different meals for pilots, set apart so no one touches a guest tray by mistake.
FBO catering at KFCI ends at the aircraft. Catering delivery to the FBO is coordinated with your handling agent, who opens the door to the general aviation terminal ramp. Ground handling catering follows their access rules, and handling agent catering keeps the handover simple.
On the apron at KFCI, the type on the ramp settles how the galley gets loaded. Light and mid-size jets are loaded by hand through the cabin door, while a larger cabin may need a high loader. Galley catering is packed to the galley the type actually has, and airside catering delivery follows your handling agent's access rules for aircraft provisioning on the apron.
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.
Richmond Executive-Chesterfield County is a general aviation airport at 236 ft in North Chesterfield, Virginia, filed as KFCI and also FCI. Airport catering here serves business flights, not scheduled traffic, so each order is built around a single aircraft. FBO services on the field and the ground handling services your agent arranges decide where the galley is handed over.
Virginia's business aviation hub activity here is steady and varied. Inflight catering and in-flight catering for these flights are written for the galley, with aviation catering and business aviation catering orders built by seat. Executive jet catering for KFCI crews comes with cabin crew meals packed apart, and crew meals are ordered on request like the rest. Diplomatic flight catering goes through protocol first, and FBO services and ground handling services shape how each order reaches the ramp.
US rules on imported food are strict for fresh meat, fruit and dairy. If your flight arrives at KFCI from abroad, expect inspection, and plan the galley to be stocked once the aircraft is cleared. Your FBO services and ground handling services contacts can tell you where the inspection happens and when the aircraft is released for loading.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Richmond Executive-Chesterfield County Airport, I coordinated poached fish with steamed rice for 11 guests and explained our concerns about several individual meal preferences. Our request to The Galley Girls focused on the desserts, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing. For private jet catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Breakfast was already sorted; at KFCI, the next request was roasted vegetable bowls with separate dressings for 11 guests, with a late menu amendment to work around. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. That left time to check the side dishes properly before the passengers were ready for the next part of the service. The cabin service sequence stood out more than any sales pitch about private jet catering services.”
“A request for herb chicken with a quinoa salad, 10 passengers, and limited fridge space: that was our brief for the departure at Richmond Executive-Chesterfield County Airport. The fruit plates supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service.”
Cost depends on what you put in the galley. For a dawn departure from KFCI, a cold continental board with local fruit sits at one end, oven-finished crab cakes at the other. Night flights often skew toward lighter plates, which changes the total. Tell us the tail and headcount and we price it.
A Virginia order usually moves smoothly once the FBO or handler has the gate and access sorted. We work to your slot, and orders that come in late are handled, often with a simpler menu using what is in season.
An empty cabin changes the order: just crew meals, packed in boxes. Customs matters when the leg started abroad, since US rules on meat, produce and dairy mean the aircraft may be cleared of leftover food, which is why we deliver after arrival.
You may carry food aboard, subject to customs on international arrivals. For a long leg with two services, a coordinated order from KFCI keeps cold and hot separate, with each service ready to plate.
No, the charter price does not cover catering. If a passenger drops out or two more join, the catering order is updated and invoiced as one separate item, with the final count confirmed to your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
