Opelousas, United States · KOPL / OPL

Private jet catering at St Landry Parish Ahart Field (KOPL / OPL), Opelousas

Catering to your aircraft in Opelousas.

OPL is a quiet field in the middle of Acadiana, and passengers arrive hungry for local food. Our team of former VIP flight attendants packs gumbo, boudin and rice dishes for the crew to re-plate, delivered to your FBO in Opelousas.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

What Opelousas brings to your in-flight catering (OPL)

Opelousas is the zydeco capital of Louisiana, and the table around St Landry Parish is Cajun and Creole first. A private jet menu for Opelousas starts with that: an inflight menu that carries boudin, gumbo, andouille and rice dishes without losing what makes them local. Private jet food from Louisiana is built on slow cooking, which is good news for a galley, because braises and stews finish well in a small oven.

Local specialities here include crawfish etouffee in season, smothered chicken, sweet potato dishes from St Landry's farmland and pecan sweets. We pack private jet platters for the cabin and gourmet inflight meals that re-plate cleanly, plus private jet snacks such as cracklins and pralines for the trip out. Louisiana flavour travels well when sauce and rice are packed apart.

Open the menu Download the menuPDF

Louisiana gumbo and boudin, local specialities for a private jet menu in Opelousas, Louisiana

01Chicken and sausage gumboSauce apart, rice in its own box, Oven

02Boudin ballsOven, mustard on the side

03Crawfish etouffee (seasonal)Sauce apart, Oven

04Smothered chicken with riceOven, gravy packed separately

05Pecan pralinesChilled, boxed per seat

06Sweet potato pieRe-plate cold

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · OpelousasSt Landry Parish Ahart Field · KOPL

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at St Landry Parish Ahart Field (KOPL)

St Landry Parish Ahart Field is a small Louisiana airfield at 75 feet, and most trips here are built around a family, a plant visit or a festival weekend rather than a long ramp stay. Private jet catering at KOPL follows that rhythm: a brief written for the galley you have, with Cajun and Creole dishes packed so they finish well. We handle inflight catering and aviation catering for the aircraft, from business aviation catering to executive jet catering. Our team of former VIP flight attendants also covers diplomatic flight catering and cabin crew meals when a trip calls for them.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Light jet cabin set for service with business jet catering plates, flying out of Opelousas OPL

Business aviationOur core

Private jet catering in Opelousas for business and VIP flights (OPL)

Business jet catering at OPL is usually a short brief: four to eight seats, a morning departure, someone who wants real Louisiana food and not a generic sandwich. Corporate jet catering for a plant visit is built differently from VIP flight catering for a weekend party, and charter flight catering gets the same care. A private jet chef writes a bespoke menu around the galley, and luxury inflight catering means the dish arrives finished.

Discreet government flight catering trays prepared for a VIP aircraft at KOPL, Opelousas, Louisiana

State & royalDiscretion, protocol

Government flight and VIP aviation catering at St Landry Parish Ahart Field

When an official aircraft uses Opelousas, the work is quiet. Government flight catering is agreed with the protocol team, head of state flight catering runs on named staff and sealed trays, VIP aviation catering stays discreet, and state visit aircraft catering is documented from packing to handover.

The *Opelousas* inflight catering menu (OPL)Or write your own, we cook it

Chilled private jet platters of Louisiana charcuterie and pralines for KOPL, Opelousas

Cold galley

No oven · served in four minutes

Private jet platters: Louisiana charcuterie, pickles, boudinChilled

Gourmet inflight meals: shrimp remoulade saladChilled

Private jet snacks: cracklins and pecan pralinesRe-plate cold

Muffuletta wedges with olive saladChilled

Sweet potato pie squaresRe-plate cold

Hot gumbo and smothered chicken, gourmet inflight meals for flights from Opelousas OPL

Hot service

One oven · re-plated in twelve minutes

Gourmet inflight meals: chicken and sausage gumboOven

Smothered chicken with riceSauce apart

Crawfish etouffee, in seasonOven

Boudin balls with mustardOven

Red beans and rice with andouilleOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals and allergen free inflight catering at St Landry Parish Ahart Field

Cajun and Creole cooking hides allergens in places a passenger does not expect: shellfish in stocks, wheat in roux, pork in beans and rice. For Opelousas we read the local dish first, then build kosher, halal, vegan, gluten free or allergen free versions as separate boards and boxes, marked by seat. Special meals and kids meals are agreed with the brief, and a vegan gumbo needs a stock decision before anything is cooked.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals for pilots and cabin crew at St Landry Parish Ahart Field (OPL)

At KOPL the crew often lands, waits for passengers and leaves again. We pack crew meals for that gap: flight crew meals in labelled crew meal boxes, pilot meals that do not need a table, and different meals for pilots when the operator wants it. Crew catering is on request and invoiced like the order. Cockpit meals are kept apart from the guest trays.

Meal passKOPL

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKOPL

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

St Landry Parish Ahart Field (KOPL) apron and terminal in Opelousas, Louisiana

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at St Landry Parish Ahart Field

FBO catering at Opelousas ends at the aircraft door. Catering delivery to the FBO or the general aviation terminal is coordinated with your handling agent for the ramp, so ground handling catering and handling agent catering run as one order with one contact for access and one for the plane.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at St Landry Parish Ahart Field (OPL)

A light or midsize jet at KOPL is loaded by hand at the cabin door, so galley catering here is packed in boxes a person can carry up the steps. Larger aircraft that need airside catering delivery with a high loader are agreed with the handling agent beforehand. Aircraft provisioning follows the galley you actually have: oven, no oven, drawers, a single ice drawer.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKOPL / OPL

About St Landry Parish Ahart Field: business aviation and airport catering

KOPL is a general aviation airfield in St Landry Parish, Louisiana, at 75 feet, used by local operators, visiting executives and charter crews. Ground handling services are light and personal here, which suits a field where the ramp is rarely busy.

Business aviation

Airport catering here follows the season: crawfish in spring, sweet potatoes in autumn, festival weekends that fill the ramp. As a small business aviation hub for Acadiana, the field sees executive jet catering orders for plant visits and family trips. Inflight catering, in-flight catering and aviation catering are written around the aircraft type, with business aviation catering for corporate legs. Cabin crew meals and crew meals travel with the cabin order, and diplomatic flight catering is available on request. General aviation, FBO services and ground handling services are simple at KOPL: one FBO, one ramp, one contact.

Customs & food import

Flights arriving from outside the United States clear customs on arrival, and US agriculture rules limit the meat, produce and dairy that stay on board. Domestic legs carry no food restrictions, and ground handling services can confirm what the arrival leaves in the galley before we plan the departure menu.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LIGHT JET

“Choosing vegetable tartlets and a dessert selection for 6 people at St Landry Parish Ahart Field was straightforward; the challenge was making it work with a tight boarding window. When comparing private jet catering companies, I would look closely at galley preparation after this experience. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”

Isabel P. | VIP flight attendant

Citation XLS+

★★★★★BUSINESS JET

“Breakfast was already sorted; at KOPL, the next request was vegetarian wraps and colourful salads for 9 guests, with a tight boarding window to work around. The Galley Girls suggested clearly marked packs for the desserts, and that choice worked well with our storage arrangement. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need. My search for "private jet catering near me" led to a practical conversation about galley preparation.”

Ibrahim B. | VIP flight attendant

Global 6000

★★★★★GOVERNMENT

“Small packing details became important at OPL: our 10 passengers wanted a mezze selection with flatbreads, and we had several individual meal preferences. The Galley Girls understood why we wanted the sandwiches readily accessible instead of spread across several different boxes. The main courses were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. Our brief for private jet catering menu was met with a sensible plan for written menu details.”

Felix L. | Government flight manager

Gulfstream G650

Before you order at KOPLAsked by crews

How much does private jet catering cost for a night departure or an early morning slot at Opelousas?+

Think of three levers: protein, season and headcount. Crawfish in spring costs more than sweet potato pie in November, and a party of three costs less than eight. A night departure from KOPL does not change that, and we quote per order.

What is the lead time for private jet catering when the handling agent controls airside access at KOPL?+

At a small field like OPL, the order is easy when the FBO knows we are coming. We agree the access with your handling agent and build the menu from what is in season. Last-minute requests are handled.

What about customs when a short repositioning flight brings an empty cabin to Opelousas?+

Short repositioning flights usually arrive domestic, with no food customs involved. When they do not, US agriculture rules apply to meat, produce and dairy. A clean galley makes the departure order simple.

Can you bring food on board yourself for a long leg with two services?+

Outside food is allowed on domestic legs, but two services need planning. We separate the first service, usually cold, from a second hot one and label both by seat. If you fly in from abroad, customs rules apply to what you carry.

Is catering part of a charter into Opelousas when the passenger count changes at the last minute?+

No, and that keeps changes simple: the charter contract does not touch the menu. A new passenger count means a new quantity on the same order, with seat numbers redone.