Catering to your aircraft in Vidalia.
A short apron, a small terminal and a lot of onion country around it: KVDI is a place where private jet catering stays simple. Tell us the tail and the seats and we plan the rest.
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.
Ask anyone in Georgia what comes from Vidalia and the answer is onions: sweet, low in sulphur and eaten raw like an apple by the people who grow them. That fact drives the private jet menu at Vidalia Regional. The inflight menu we write for KVDI pairs onion with what else Georgia grows: pecans, peaches, field peas, stone-ground grits. As private jet food these local specialities are easy to pack and easy to re-plate. Private jet platters can carry smoked ham, pimento cheese and sliced Vidalia onion, gourmet inflight meals can be a seared chicken with onion jam, and private jet snacks can be pralines and spiced pecans. Georgia cooking was made for being shared, and a cabin is a good place to share it.
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.
Vidalia Regional sits in the heart of Georgia's sweet onion country, and that is where the menu for private jet catering at KVDI begins. Whether the aircraft is a light jet on a corporate hop or a larger cabin, our former VIP flight attendants write inflight catering around the galley you actually have. Aviation catering and business aviation catering orders are packed for the FBO, with crew meals alongside, on request. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same brief at VDI.
Traffic at KVDI is mostly corporate: executives visiting the agricultural and industrial businesses around Vidalia. Business jet catering here is a cold lunch or a light dinner packed for a small galley. Corporate jet catering, VIP flight catering and charter flight catering follow the same brief, with luxury inflight catering available when the guest list calls for it. A private jet chef writes a bespoke menu around Georgia produce.
Few state or ministerial movements use KVDI, so when government flight catering is needed, the order stays with a small named team. Head of state flight catering and VIP aviation catering run through a named team, with traceability on every ingredient. State visit aircraft catering is cleared with protocol before anything is cooked.
Southern cooking hides allergens in places a menu does not show: butter in the grits, pecans in the crumb, wheat flour in the gravy, shellfish stock in the sauce. At Vidalia Regional we write special meals as a procedure against that kitchen. Kosher, halal, vegan, gluten free and allergen free meals are packed apart from the main order, sealed, and marked with the seat number. Kids meals are simple and familiar: pasta, chicken tenders, fruit.
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.
On a short turnaround at KVDI the crew eats what fits in a drawer. We offer crew meals on request, billed like any order: flight crew meals, pilot meals and cockpit meals that can be eaten with one hand. Crew catering arrives in crew meal boxes marked CREW, with different meals for pilots if their policy calls for it, and cabin crew meals follow the same format.
FBO catering at Vidalia Regional is handed over at the general aviation terminal or the aircraft, on your slot. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the apron rules. Handling agent catering details are confirmed with the order.
Most traffic at KVDI is light and midsize jets with a small galley, so galley catering is packed for a drawer and one oven. If the aircraft is larger and needs a high loader, tell us the type with the order: aircraft provisioning and airside catering delivery at Vidalia Regional are arranged with your handling agent according to the door height and the load.
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.
KVDI is a general aviation airport in southeast Georgia, a field for corporate jets and local operators rather than airlines. Airport catering, FBO services and ground handling services are simple and personal, and the airport acts as a small business aviation hub.
Spring brings the onion harvest and with it more business traffic to Vidalia Regional. In-flight catering, aviation catering and business aviation catering rise with the season, and executive jet catering, diplomatic flight catering and cabin crew meals are available all year. Inflight catering stays the same standard in every month.
International arrivals at Vidalia must clear US customs elsewhere, since the airport handles domestic traffic, and the US restricts fresh food from abroad. Domestic catering has no import rules. We pack so inspection is easy.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at Vidalia Regional Airport, with 3 servings of a breakfast basket with individual preserves and several individual meal preferences to consider. The order made inflight catering feel manageable because the catering handover had been considered beforehand. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“As the person coordinating a mezze selection with flatbreads for 7 passengers at KVDI, I needed an arrangement that considered a changing departure schedule. The Galley Girls talked through the quantities of snack boxes with us before confirmation, rather than leaving us to guess the portions. We also checked the canapés before approval, which helped avoid a second round of questions later in the preparation. For our team, the strongest part of their in-flight catering was how they handled cabin service sequence.”
“Packing vegetarian wraps and colourful salads for 2 passengers at VDI needed careful thought, especially given a revised passenger count. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. We could account for the snack boxes before passing the boxes to the cabin team, without a lengthy unpacking exercise. The order made vip inflight catering feel manageable because the portion planning had been considered beforehand.”
Onion tart and a peach salad cost one thing; a beef tenderloin with truffle costs another. How much private jet catering costs here is a question of ingredients, so we price by line and send you the quote first.
What makes an order easy at Vidalia is that nothing needs a customs clearance on the American side for domestic uplift. Seasonal items such as peaches are best confirmed early, but last-minute orders are handled.
Food loaded here is domestic, so it carries no US import issue; leftovers from abroad are the ones inspected. Galley size drives how we pack, and your handling agent can confirm the inspection process.
Passengers can bring their own, though a delayed departure in thunderstorm season is hard on uncovered food. Our packaging holds temperature, and special meals stay sealed. If plans shift at VDI, we adjust the order.
Charter contracts exclude food. For a trip into KVDI you order catering on its own, and if you want a return leg provisioned from here we order it up front and bill it as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
