Catering to your aircraft in Pinellas Park.
PIE runs on seasonal traffic from Florida's Gulf side. Our crew meals and guest menus are packed by seat, handed over at the FBO, ready for your 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.
Florida's Gulf coast gives the PIE menu its shape. Stone crab claws in season, pan-seared grouper, Gulf shrimp and Cuban bread from the Tampa bakeries all sit naturally on a private jet menu. Each is packed to travel: crab cold with its sauce apart, grouper ready for the oven, bread wrapped to stay crisp until service.
Crew meals follow the same local pantry. A pressed Cuban for the captain, a key lime tart for the first officer, a black bean and yellow rice box for the cabin. The inflight menu at Pinellas Park is private jet food built on the Gulf pantry, local specialities that work in a galley with one oven and a drawer.
A Pinellas Park order often leans on citrus: grapefruit and orange segments, key lime curd, Florida avocado when it is in season. We pack local specialities for the private jet menu so the produce stays cold and the dressings travel in their own pots, and the flight attendant plates at altitude without improvising.
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.
Pinellas Park sits on the Gulf side of Tampa Bay, and the general aviation ramp at KPIE fills with winter-season business jets and spring-training charters. Private jet catering here follows that rhythm: stone crab and grouper in season, citrus all year, labelled by seat for a crew that re-plates in a small galley. Inflight catering, aviation catering and business aviation catering all start from the same brief: tail, slot, headcount. Executive jet catering for owners, diplomatic flight catering for protocol movements and cabin crew meals for the people serving them are ordered together, invoiced as one order. In-flight catering for the Florida heat means cold boards that hold and hot dishes that finish in your oven.
Business jet catering at KPIE is a small, precise brief for corporate jet catering and VIP flight catering. Charter flight catering and luxury inflight catering start with the tail and headcount. A private jet chef writes a bespoke menu around Gulf seafood and citrus, and we pack it to finish in your oven.
At KPIE, a state visit aircraft catering order starts with the protocol office. Government flight catering and head of state flight catering are labelled by seat and verified; VIP aviation catering stays discreet, from kitchen to apron.
Pinellas Park cooking leans on shellfish, peanuts and wheat flour in the Cuban bread, so allergens hide where a guest would not look. Special meals are cooked and boxed on their own board: kosher sealed, halal prepared separately, vegan and gluten free plated apart, with kids meals and allergen free dishes marked by seat on the lid. Give us the restriction with the tail and we handle the rest.
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.
Crew meals at PIE are a separate order, on request and invoiced like the rest. Flight crew meals and pilot meals are packed so the captain and first officer can have different meals for pilots. Cockpit meals eat with one hand, crew catering arrives as crew meal boxes, and cabin crew meals are boxed for the galley.
FBO catering at KPIE is handed over at the aircraft. Catering delivery to the FBO goes through the general aviation terminal, and we coordinate ground handling catering with your handling agent for airside access. Handling agent catering is arranged on your slot.
Larger aircraft on the PIE ramp need galley catering lifted to the door by high loader, and the handling agent decides what the apron allows. Airside catering delivery follows the aircraft's door height and galley layout; aircraft provisioning for a Gulfstream is a trolley, for a heavier cabin it is a lift. Give us the type and we confirm the method.
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.
St. Petersburg Clearwater International sits in Pinellas Park on Florida's Gulf coast, a general aviation field and a quiet business aviation hub for Tampa Bay owners and charter operators. Airport catering here is reached through the FBO and your handling agent, and the ramp stays uncluttered even in winter.
Business aviation catering at KPIE follows the calendar: winter owners, spring-training charters, summer thunderstorms that move departures. As a business aviation hub, the field mixes inflight catering and in-flight catering for owners with executive jet catering, diplomatic flight catering for official movements and cabin crew meals for the team. Aviation catering, crew meals, general aviation traffic, FBO services and ground handling services all meet on one ramp, and the order stays a single brief.
US customs and agriculture rules govern food on international legs from KPIE, and a business aviation hub like this one sees the checks regularly. Fresh produce and meat from abroad cannot be loaded. Domestic legs are simpler, and sourcing locally keeps the galley order clean at the ramp.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at KPIE, the next request was a breakfast basket with individual preserves for 8 guests, with limited fridge space to work around. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“Clear quantities were essential at PIE: we had 8 passengers expecting a breakfast basket with individual preserves and were working around a small galley worktop. When comparing private jet catering companies, I would look closely at crew briefing after this experience. The starters came from The Galley Girls in shallow trays, with a packing list that matched the contents. Separating the snack boxes from the first service items helped us avoid opening boxes we did not yet need.”
“The cabin briefing at St. Petersburg Clearwater International Airport included 5 passenger meals, a request for yoghurt pots and fresh berries, and instructions addressing a small galley worktop. My search for "private jet catering near me" led to a practical conversation about written menu details. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
Cost at PIE moves with the Gulf catch and the weather window. Stone crab in a January peak costs more than a citrus board in July, and a grouper dish that finishes in your oven prices differently from a cold Cuban cut per seat. Tell us the menu and headcount and we price that order.
The easiest orders here carry the return leg in the same message, so the second flight's meals are packed cold and labelled by seat. Last-minute orders at PIE are handled, and you can phone us 24/7 on the day.
For an early morning departure on an international leg, US border rules apply to what is loaded. Fresh fruit or meat left from a previous trip can be removed at inspection. We source locally, so the delivery to the aircraft is clean to load.
You can, though airside access at PIE runs through the handling agent, and outside food is not always welcome on international legs. Ordering through us gives the agent a labelled delivery to receive at the aircraft.
No. On a short repositioning flight into PIE with an empty cabin, only crew meals may be needed; guest menus are a separate order, commissioned and invoiced on their own, like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
