Catering to your aircraft in Savannah.
Spring golf traffic fills the Savannah ramp, and jets from Hilton Head and the Masters crowd turn quickly. We cook and pack for crews at KSAV, with the seat number on every box.
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.
Savannah sits in the Georgia lowcountry, and the local specialities show it. A private jet menu for Savannah Hilton Head International starts with coastal shrimp, low-country boil components, she-crab soup, pimento cheese, Vidalia onions in season and peach desserts from central Georgia.
On a private jet menu these travel well if they are packed for the galley you have: shrimp and grits sauce apart, fried green tomato cold with remoulade, benne wafers and pecan pralines for the snack drawer. We write the inflight menu around Georgia, and the private jet food arrives sealed and labelled for re-plating. Savannah's local specialities suit both charter lunches and long onward legs.
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.
Savannah Hilton Head International sits on flat Georgia coastal ground, and its business aviation ramp fills during the spring Masters crowd and the Hilton Head golf season. Private jet catering here follows that rhythm: lowcountry produce, shrimp from the Georgia coast, and cabin crew meals boxed for aircraft that turn quickly. We handle inflight catering and aviation catering for every cabin size, from light jets to heavy corporate aircraft, and business aviation catering for the executive jet catering crowd and diplomatic flight catering for visiting delegations. It is in-flight catering written by former VIP flight attendants.
Business jet catering at Savannah is shaped by the golf and corporate season. Corporate jet catering and VIP flight catering follow the passengers, charter flight catering suits owners, luxury inflight catering adds a private jet chef and a bespoke menu built from Georgia produce.
Government flight catering through KSAV is rare but handled with discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering use a cleared menu, a named team and no names on the labels.
In Savannah the allergens hide in the local cooking: shellfish in stocks and grits, peanuts in boiled and roasted snacks, pecans in desserts and pimento cheese with wheat crackers. Kosher, halal, vegan, gluten free, special meals, allergen free dishes and kids meals are each prepared on a separate board and sealed in their own box, marked by seat number.
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.
At KSAV, the crew eats during a short turn or a long wait. Crew meals, flight crew meals and cockpit meals arrive as crew meal boxes, and pilot meals can differ, with different meals for pilots on request; crew catering is a service, ordered and billed on its own.
On the Savannah ramp, FBO catering reaches you at the foot of the stairs, passed to the crew by the handling agent. Catering delivery to the FBO works with the general aviation terminal and your handling agent; ground handling catering and handling agent catering are coordinated on your slot.
At Savannah, aircraft size decides the loading. Light and midsize jets take the catering by hand up the stairs, while larger cabins need a high loader and airside catering delivery coordinated through the FBO and handling agent. Galley catering for heavy aircraft is packed for the galley the type has, and aircraft provisioning is confirmed against tail number and door height before the slot.
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.
Savannah Hilton Head International is Georgia's coastal gateway, and its general aviation ramp carries golf-season, corporate and charter traffic. Airport catering here follows that mix, and the FBO services and ground handling services on the field decide where each order is handed over.
SAV works as a business aviation hub for the lowcountry, and the ground handling services you book decide how smoothly a turn runs. We supply inflight catering and in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals, with crew meals available on request, all handed over at the aircraft by your FBO services team.
Flights arriving at KSAV from abroad face US agricultural inspection on fresh produce and meat. Your FBO services and ground handling services contacts will tell you what clears on an international arrival, and domestic legs are simpler, so we order accordingly.
Average rating from the cabin crew and pilots we cater for.
“A request for grilled salmon with a lemon dressing, 10 passengers, and different crew meal preferences: that was our brief for the departure at KSAV. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
“Our priority at SAV was roasted vegetable bowls with separate dressings for 10 passengers, with two separate meal services shaping the service plan. This experience of in flight catering gave us a useful reference for managing galley preparation on another departure. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“With a changing departure schedule to consider at Savannah Hilton Head International Airport, we needed a practical way to serve grilled salmon with a lemon dressing to 2 passengers. The final order confirmation stood out more than any sales pitch about inflight catering services. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround.”
Cost comes from what is on the menu. At KSAV, a late headcount change from four to six adds two portions of whatever you ordered, and Georgia shrimp prices swing by season. We confirm the figure before the slot.
Lead time here is shaped by the passengers, not the airport. A diplomatic flight needs its menu cleared first; a private owner flight can be ordered late and we handle it.
Georgia customs rules on arriving fresh produce and meat apply to meals too. Special-meal requests go out sealed and labelled, and we flag anything that would cause trouble on an inbound international leg.
You can carry your own food aboard, though crews waiting on a long turnaround at KSAV often order cockpit meals instead; they arrive labelled and sit in the drawer until needed.
No. A short turnaround at SAV means a cold lunch; a longer one allows hot dishes. Either way the order and invoice are separate from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
