Catering to your aircraft in Fort Pierce.
Fort Pierce asks one question of every galley: what fits in the drawer and the small oven? At KFPR we cook and label around that answer, with Florida citrus and Atlantic seafood leading the menu.
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.
Fort Pierce sits on the Indian River Lagoon, and the Florida food that comes out of it shapes the private jet menu at Treasure Coast International. Local specialities travel well when they are chosen for a galley: Indian River grapefruit and oranges, cut and chilled, stone crab claws in season, Atlantic shrimp, and key lime pie in single portions. A private jet menu for Florida leans on seafood and citrus, and the inflight menu is built so that the hot items finish in the oven and the cold ones are simply re-plated. Private jet food from the Treasure Coast is fresh, not frozen, packed by guest and by seat. Private jet platters of chilled shrimp and fruit suit a short leg; gourmet inflight meals such as grilled snapper with rice suit a longer one; private jet snacks cover the rest. Local specialities are noted for each dish so you know what goes in the oven and what stays cold.
The Treasure Coast has its own food calendar, and the Florida private jet menu follows it. Winter brings citrus from the Indian River groves and stone crab, spring brings tomatoes and fresh Atlantic fish, summer is about cold plates, key lime and light salads. For FPR the private jet food we send out is chosen to suit small galleys: items that hold in a drawer, items that go in the oven, and sauces that travel apart. Inflight menu options include private jet platters of citrus and shrimp, gourmet inflight meals of grilled fish and rice, and private jet snacks of fruit, nuts and key lime bites. These local specialities are what a Fort Pierce guest expects, and what a visiting guest wants to try.
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.
Citrus is the first thing that comes off the trucks in Fort Pierce in winter, and it is also the first thing we pack for a flight leaving Treasure Coast International. Private jet catering at FPR starts with the aircraft type and the galley, then the menu. Business aviation catering for owners who keep a jet on the Treasure Coast, inflight catering for a short leg to the islands, in-flight catering for a longer run north, and executive jet catering for a charter group all draw on the same kitchen discipline. Diplomatic flight catering is cleared through protocol before anything is cooked, and cabin crew meals are boxed separately. Aviation catering at KFPR is delivered to your FBO or handling agent, call us any hour.
Business jet catering at Treasure Coast International usually serves owners who keep a jet on the Treasure Coast and corporate teams on a short Florida run. Corporate jet catering here is a bespoke menu built around a private jet chef's idea of what holds: VIP flight catering for the guests, charter flight catering for a group, and luxury inflight catering with citrus, shrimp and grilled fish.
Government flight catering at Fort Pierce means a menu cleared by protocol before cooking, a named team, and discretion on the apron. Head of state flight catering and VIP aviation catering follow the same line: each tray is traced, and state visit aircraft catering is packed for the aircraft's own galley.
Special meals at Fort Pierce are a procedure built around the local kitchen, where shellfish and citrus sit in many dishes and cross-contact is the real risk. Kosher meals travel sealed and are handed over unopened, halal dishes are prepared apart, vegan and gluten free plates are boxed separately, and allergen free meals are cooked on their own board and labelled by seat number. Kids meals are simple and mild, and every special meal request is confirmed against the passenger list before packing.
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.
Pilots and cabin crew wait on the ground at FPR while guests stay in town, and that is when crew meals matter. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, plan crew catering by duty time, and offer different meals for pilots when the operator asks. Always on request, always invoiced.
At KFPR we deliver to the FBO that serves your aircraft. FBO catering, catering delivery to the general aviation terminal, ground handling catering and handling agent catering all work through one handover, and you receive what you ordered at the foot of the aircraft steps.
Most aircraft that use Treasure Coast International are light and midsize jets with a main cabin door at stair height, so galley catering for these types is carried aboard by hand. For larger cabins, airside catering delivery follows the handling agent's instruction, and aircraft provisioning is planned around the door height and the galley layout. Tell us the type and we will say whether a high loader is needed.
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.
Treasure Coast International is a business aviation hub for the Florida Atlantic coast, a field where general aviation and business jets share a quiet apron. FBO services and ground handling services are on site, which keeps airport catering at KFPR simple: one handover, one apron, no queue at the door.
As a business aviation hub, FPR sees owners, charter groups and visiting corporate teams, and each draws on a different line of the order: inflight catering and in-flight catering for a Florida hop, aviation catering for visiting jets, business aviation catering for the owners who base here, executive jet catering for corporate teams, and diplomatic flight catering for official arrivals. Cabin crew meals and crew meals complete the order, on request.
For a business aviation hub like Fort Pierce, the customs question is mostly about what arrives on international legs. KFPR follows federal rules on food entering the United States: fresh meat, produce and dairy from abroad are controlled, so provisioning in Florida is the practical choice. Ask us what the aircraft can carry.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at FPR, with a breakfast basket with individual preserves requested for 4 guests and a small galley worktop to accommodate. The order made aviation catering services feel manageable because the final order confirmation had been considered beforehand. The Galley Girls suggested stackable containers for the crew provisions, and that choice worked well with our storage arrangement. We placed the salads in their planned storage area without first having to reorganise all the catering boxes.”
“Timing and organisation mattered at Treasure Coast International Airport, where our order of a cheese board and savoury canapés for 11 people involved a tight boarding window. I want an aviation catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
“My order at KFPR covered yoghurt pots and fresh berries for 4 guests, with a practical service plan needed because of a revised passenger count. I needed the sandwiches checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the desserts quantities from several messages during the final departure checks. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
Price follows the menu you choose. For a long leg from FPR with two services, you might pair grilled snapper with a key lime dessert; swap in a stone crab starter and the figure climbs. We quote after we know the galley, the guest count and the dishes, so nothing is guessed.
A late change in the number of guests is routine for us. At Fort Pierce the field is quiet enough that slots are easy, so a revised headcount simply means we re-pack the boxes. Last-minute orders are handled, and we confirm what we can do.
International arrivals at KFPR go through US customs, and a delegation's galley stock is checked. We suggest ordering local meals so the foreign stock can be reduced. Menus are cleared by protocol before anything is cooked.
Yes, passengers may bring food aboard, subject to customs on international arrivals. For kosher, halal, allergen or child meals, we recommend ordering through us so the procedure is documented and the meal reaches the right seat.
A charter agreement does not include food. If your crew is waiting at KFPR for a return leg, tell us the duty time and we will plan crew meals for the wait, ordered and invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
