Catering to your aircraft in Waycross.
Waycross Ware County is a quiet Georgia field at 142 ft, and the aircraft that use it are mostly light jets and turboprops. We cook and pack for those galleys, with Georgia produce on the menu and a cooler that matches your drawer.
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.
Georgia gives a private jet menu at Waycross its character. Local specialities here are Vidalia onions, Georgia peaches, pecans, boiled peanuts, Brunswick stew and the shrimp that come up from the coast. We build a private jet menu around what is in season in Georgia and write the inflight menu so each dish survives a galley.
Private jet platters from Waycross lean on cold, sliceable food: pimento cheese with benne crackers, smoked turkey and peach chutney, pecan-crusted chicken, sweet tea-brined fruit. Gourmet inflight meals are plated at altitude from components packed in the kitchen, and private jet snacks run to pecan pralines, spiced pecans and salted caramel popcorn.
Private jet food from this part of Georgia is Southern, and local specialities travel well when you plan the finish: the stew in a sealed container for the oven, the biscuits wrapped, the sauce in its own pot. Tell us the aircraft and the passengers and we write the Georgia menu to fit the galley at KAYS.
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.
Waycross Ware County Airport sits at 142 ft on the edge of the Okefenokee country, a quiet general aviation field where a Gulfstream or a King Air arrives with little ceremony and needs a galley loaded properly. Private jet catering at KAYS is written around Georgia produce and around the aircraft you fly. Inflight catering, in-flight catering and aviation catering here follow the same rule: cooked for the galley you have, packed by former VIP flight attendants. Business aviation catering and executive jet catering orders reach us by phone or email, 24/7. Diplomatic flight catering is handled with the discretion it requires, and cabin crew meals ride along in their own labelled boxes.
A typical business jet catering brief at Waycross is a corporate jet with four to six passengers and a small galley. Corporate jet catering from us is written by a private jet chef as a bespoke menu: VIP flight catering for the principal, charter flight catering for the group, luxury inflight catering where the trip warrants it.
When a government aircraft uses AYS, discretion is the brief. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow a protocol written ahead of the trip, with traceable ingredients and a small team.
Special meals at Waycross are a procedure built around Southern cooking, where allergens hide in the roux, the cornbread, the pecans and the shellfish stock. Kosher and halal orders are sealed and packed separately, vegan and gluten free plates are cooked on their own boards, allergen free requests are traced back to every component, and kids meals are written as a short menu a child will actually eat.
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 Georgia turn at KAYS the crew eats between legs. Crew meals are requested with the trip and billed on their own. We pack flight crew meals and pilot meals in crew meal boxes marked CREW, keep cockpit meals simple, offer different meals for pilots, and treat crew catering and cabin crew meals as one order.
At Waycross Ware County your FBO receives the order and your handling agent takes it to the aircraft. FBO catering and catering delivery to the general aviation terminal are arranged in advance; ground handling catering and handling agent catering are one conversation.
The size of the cabin decides how the galley gets loaded at KAYS. A light jet or turboprop at KAYS is usually loaded by hand through the main door, while a larger cabin may need a high loader at the door. We tell you which galley catering format fits, and airside catering delivery is arranged with your handling agent so aircraft provisioning happens at the aircraft without surprises.
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.
Waycross Ware County Airport serves Ware County in southeast Georgia, a general aviation field with a single runway and a small terminal. Airport catering at AYS is organised around the FBO, the ramp and the aircraft that actually land.
Business aviation at Waycross is quiet and practical. The field is a general aviation airport where FBO services and ground handling services are compact, and inflight catering, in-flight catering and aviation catering are ordered like anywhere else. Business aviation catering and executive jet catering cover charter and corporate trips, diplomatic flight catering is handled on request, and cabin crew meals go with the cabin menu. As a business aviation hub it is small but useful.
International arrivals into Waycross clear customs under US rules, and food import is restricted: fresh meat, dairy and produce from abroad are generally not permitted onto the aircraft. Domestic legs have no such limit, so we order locally in Georgia.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at Waycross Ware County Airport meant planning a charcuterie board and fresh bread for 2 guests with a changing departure schedule in mind. The order made vip inflight catering feel manageable because the crew briefing had been considered beforehand. We described our serving sequence to The Galley Girls and asked for the canapés to be packed accordingly. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at KAYS, we needed vegetable tartlets and a dessert selection divided into 4 portions suitable for several individual meal preferences. The galley preparation stood out more than any sales pitch about private jet catering. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations.”
“One detail shaped our order at AYS: a short ground stop, alongside a request for smoked salmon bagels and sliced fruit for 11 passengers. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. It was useful to see the sauces listed separately when checking how much space the complete order would require. I appreciated the emphasis on meal organisation throughout the private jet catering services arrangements.”
Costs vary with the local product you pick. At Waycross Ware County that might be Georgia peaches, pecans or Gulf shrimp, each priced on its own, and crew meals are a separate line.
The lead time depends on the menu more than the airport. Local Georgia items are straightforward to source for KAYS, and last-minute orders are handled; customs only matters for food that has to come in from outside the US.
If the tail is a light jet, we pack for a drawer and a warmer; a heavier aircraft can take hot service. Customs paperwork at AYS is handled by your handling agent and does not change our menu.
Passengers can bring their own food. We'd note that Georgia's summer weather makes departures from AYS unpredictable, and ordered catering is packed to wait without losing quality.
Catering stays outside the charter price, even for a trip into KAYS. The return leg is a separate order, and because the aircraft may sit a day in Georgia, we plan the return meals for a cold galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
