Catering to your aircraft in Blountville.
KTRI runs on race-week crowds and quiet corporate days alike. We prepare private jet food for the aircraft that actually lands, and deliver it to the aircraft through your handling agent.
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.
Tennessee gives the private jet menu at Tri-Cities Regional a clear regional identity. The inflight menu draws on Appalachian ingredients: country ham biscuits, pimento cheese, stone-ground grits, smoked trout and sorghum-glazed desserts. For private jet food that has to survive a galley, we pack the hot items for the oven and the cold items chilled, and keep sauces apart.
These local specialities are adapted for service at altitude. Blountville guests often ask for a Southern table, so we build private jet platters of cured meats, cheeses and pickles, plus gourmet inflight meals such as buttermilk fried chicken, braised short rib and cornbread, and private jet snacks like roasted pecans and apple butter shortbread.
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.
At 1,519 feet in the Tennessee hills, Tri-Cities Regional sees a steady stream of corporate and charter arrivals, and private jet catering here is built around mountain produce and the galley of the aircraft on the ramp. We handle inflight catering, in-flight catering for long onward legs, and aviation catering for crews who want one point of contact; business aviation catering, executive jet catering and diplomatic flight catering are all written to the same standard, and cabin crew meals can be added to the order on request.
A corporate delegation into Blountville wants a menu that suits the hour of arrival and the length of the next leg. Business jet catering, corporate jet catering and VIP flight catering here are planned around the aircraft. Charter flight catering is the same service; luxury inflight catering and a private jet chef's bespoke menu are offered on request.
When an official party visits northeast Tennessee, state visit aircraft catering must fit security routines on the ramp. We provide government flight catering and head of state flight catering with VIP aviation catering standards: cleared menus, sealed packs, and one contact for your office.
Special meals at Tri-Cities Regional are handled as a procedure, not a label. Southern cooking hides allergens in roux, cornbread batter, gravy and fried coatings, so kosher, halal, vegan, gluten free and allergen free requests get their own preparation and packing. Kids meals and other special meals are marked by seat number, and we ask you to tell us the restriction when you send the tail and the slot.
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.
For a crew sitting between legs at Blountville, we pack crew meals as sealed boxes. Pilot meals, flight crew meals and crew catering are available on request, cockpit meals travel without cutlery trouble, and crew meal boxes can be split so pilots receive different meals for pilots. Cabin crew meals ride along on the same order when the flight has attendants.
Delivery for Tri-Cities Regional goes to the FBO or the general aviation terminal, and we coordinate with your handling agent for the ramp. FBO catering and catering delivery to the FBO means one handover at the aircraft; ground handling catering and handling agent catering are arranged on your slot.
Most aircraft at KTRI are light and midsize jets with the galley within reach of the cabin door, so galley catering rarely needs more than a cart to the stairs. When a larger cabin arrives, airside catering delivery adapts: we confirm door height and whether a high loader is required before the slot. Aircraft provisioning at Blountville is planned around the galley you actually have, not an assumed layout.
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.
KTRI is a regional airport with a dedicated area for business aircraft. Airport catering here is written for light and midsize jets, with FBO services on the field and ground handling services arranged through your handling agent. General aviation is the main traffic.
Business aviation hub is a generous label for Tri-Cities, but it is a reliable stop for corporate jets and charter flights visiting northeast Tennessee. Inflight catering, in-flight catering and aviation catering follow the same pattern as elsewhere: the same service, handed to the aircraft. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are ordered and invoiced as separate lines.
Flights arriving from outside the United States at KTRI face US agriculture and customs rules on meat, dairy and fresh produce; domestic flights do not. Tell us the origin of your aircraft and we shape the order so nothing needs to be thrown away at the door.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 8 guest order at KTRI called for excess complexity: just a mezze selection with flatbreads and sensible planning for a small galley worktop. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered. When comparing inflight catering companies, I would look closely at catering handover after this experience.”
“My order at TRI covered a light pasta dish with grilled vegetables for 7 guests, with a practical service plan needed because of an evening cabin service. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The cabin team could match the desserts to the request before moving on to the remaining departure tasks. I appreciated the emphasis on meal organisation throughout the in-flight catering services arrangements.”
“Having 5 guests request chicken skewers with a couscous salad at Tri-Cities Regional TN/VA Airport meant planning the portions carefully while accounting for a short ground stop. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The order made aviation catering feel manageable because the written menu details had been considered beforehand. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Cost is built dish by dish. For an empty-cabin reposition at TRI, think crew meals only, perhaps two plates and a fruit tray. If a booking appears at the last minute, we add guest items, and the invoice shows each line.
Ordering is simple here: one phone call or email, day or night, 24/7. For a two-service leg, give us the cabin layout so the second meal is packed apart from the first. Last-minute changes are fine.
Customs concerns at KTRI are about where the food has been, not how many seats are taken. Local catering is cleared for loading; leftovers from another country are not. We handle count changes with a revised order.
Customs and security at KTRI can inspect what is carried on, so carrying your own food needs forethought for official flights. We offer a cleared, traceable alternative.
No. The charter price covers the aircraft, and food is a separate order invoiced on its own. When a guest needs a kosher, halal or allergen free dish at KTRI, we plan it, pack it in its own box and mark it by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
