Catering to your aircraft in Fort Myers.
KRSW fills up from November, when bizjets stack along the Gulf coast. Our team, former VIP flight attendants, packs Fort Myers menus for the galley and delivers to the FBO or the aircraft.
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.
Southwest Florida cooking is built on the Gulf and the groves, and that is where a private jet menu out of Fort Myers starts. Stone crab claws are the headline from October to May: they travel cold, cracked and chilled, with mustard sauce in its own pot. Gulf shrimp from the Fort Myers Beach docks go hot or cold depending on the galley; pink shrimp is sweet enough to serve plain on a platter.
Local specialities that work as private jet food include grouper (grilled or blackened, packed for the oven), key lime pie cut into portions, and Southwest Florida citrus: Gulf-coast oranges and grapefruit as breakfast fruit plates. An inflight menu here leans on seafood, so we flag shellfish on every label and keep it off boards used for other plates. Gourmet inflight meals built on Fort Myers produce stay simple on the plate and easy to re-plate at altitude.
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.
Stone crab claws arrive from October and Fort Myers ramps fill with winter traffic, so private jet catering at Southwest Florida International (KRSW) is planned around the season. Inflight catering here means citrus, Gulf seafood and cold platters that survive a humid ramp; aviation catering for business flights is packed for the galley you actually have. Business aviation catering, executive jet catering and diplomatic flight catering are all handled by former VIP flight attendants, with cabin crew meals ordered alongside. In-flight catering requests of any size are welcome.
Corporate and charter trips from Southwest Florida International often hinge on one detail: what survives a humid ramp and a short taxi. Business jet catering, corporate jet catering and VIP flight catering here favour chilled seafood and citrus. Charter flight catering and luxury inflight catering are packed by crew who know the galley, and a private jet chef can draft a bespoke menu around a client's request.
Government flight catering at KRSW is run quietly: the protocol office clears the menu before anything is cooked, and the team stays named and discreet. Head of state flight catering and VIP aviation catering follow the same traceable process, as does state visit aircraft catering for delegations passing through Fort Myers.
Seafood is the local rule at Fort Myers, so allergens are handled as a procedure: shellfish is kept on its own boards and boxes, and a gluten free, vegan, kosher, halal or allergen free plate is cooked and packed separately, then marked by seat. Special meals and kids meals are ordered with the rest of the menu.
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 KRSW a rotation can be short, so crew meals are built to be quick to eat. Flight crew meals and pilot meals are ordered with the flight and billed with it. Crew catering uses labelled crew meal boxes, cockpit meals avoid sauce that drips, and different meals for pilots are cooked separately when the operator asks. Cabin crew meals get their own box.
FBO catering at Southwest Florida International means a handover on the ramp: we coordinate catering delivery to the FBO with your handling agent, whether the aircraft parks at the general aviation terminal or on a remote stand. Ground handling catering and handling agent catering follow the slot you confirm.
At Southwest Florida International the type decides how galley catering reaches the cabin. A light jet takes boxes by hand up the stairs; a large-cabin aircraft may need a high loader for airside catering delivery and aircraft provisioning at the door. Tell us the tail and the galley layout and we pack to that.
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.
Southwest Florida International is the airport behind Fort Myers, handling airline traffic and a busy general aviation ramp. Airport catering for business aviation here works around that mix, with FBO services and ground handling services used by crews every day.
Business aviation at RSW peaks from December to April, when Fort Myers becomes a winter base for private flights. Inflight catering and in-flight catering at that time lean on seafood and citrus, while aviation catering and business aviation catering cover every cabin type. Executive jet catering, diplomatic flight catering and cabin crew meals can be added to any order. Southwest Florida is a business aviation hub in season.
Flights arriving in Fort Myers from abroad meet U.S. customs and agricultural inspection, which controls fresh fruit, meat and dairy. Food loaded locally for departures faces fewer questions; your handling agent will tell you what to declare.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Southwest Florida International Airport: a family lunch request, alongside a request for mushroom risotto and a green salad for 10 passengers. I appreciated the emphasis on catering handover throughout the VIP flight catering arrangements. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned.”
“A request for mushroom risotto and a green salad, 7 passengers, and a changing departure schedule: that was our brief for the departure at KRSW. The Galley Girls labelled the main courses in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the side dishes at a glance instead of lifting lids just to establish what belonged to each service. The storage requirements stood out more than any sales pitch about charter flight catering.”
“Despite an evening cabin service, we wanted the 8 guests at RSW to enjoy mini sandwiches and individual desserts without a complicated cabin service. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling. This experience of private jet food gave us a useful reference for managing catering handover on another departure.”
Handling agent fees and ramp access at KRSW are separate from catering, which we price by dish. A seasonal seafood platter will cost more than a pressed Cuban sandwich, and crew meals are priced on their own lines when you ask for them. Give us the tail and the slot and we send a clear estimate.
Short positioning leg, no guests: the order is mostly cockpit meals and water. What makes it simple at Fort Myers is a clean slot and a known galley. We take late requests and adjust, so lead time is a conversation, not a rule.
A long flight with a dinner and a breakfast raises one customs point at Fort Myers: what is left uneaten. We split the services into separate boxes so the second can stay sealed until needed.
You can bring your own food at Fort Myers, but a changing count is exactly where outside food becomes awkward: portions run short, labels are missing and nobody knows who has allergies. We can add or drop covers right up to the slot and re-label by seat.
Charter contracts do not cover the food, including on state or delegation flights landing at Fort Myers. You order catering separately, we invoice it separately, and we keep the details private.
Tail, pax and diets — a flight attendant takes it from there, day or night.
