Catering to your aircraft in Wilmington.
A small field at 80 feet in Delaware, quiet most days, and quick to work with. Tell us the tail and the slot and we build the tray 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.
Delaware is a small state with a clear food identity, and a private jet menu built at Wilmington should show it. Blue crab is the signature: crab cakes bound lightly, served warm from the oven with the remoulade in a separate pot. Local specialities also include scrapple for breakfast flights, Delaware sweet corn in late summer and peaches from the Sussex County orchards.
Our inflight menu for ILG pairs those local specialities with what a galley can do. Private jet food from the Delaware coast travels well when the sauce rides apart and the garnish is cut at the last moment. Private jet platters of chilled shrimp and corn salad keep the tray simple for a short hop, and gourmet inflight meals are plated by seat number so nobody opens the wrong tray.
Passengers arriving from the Philadelphia and Washington side often ask for the regional table on the way home, which makes the return leg order easy to place from Wilmington. Private jet snacks lean on pretzels from the Mid-Atlantic, local cheeses and fruit; the menu is agreed with the crew in advance.
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.
The aircraft that use KILG are mostly light and midsize jets with a small galley, so private jet catering at Wilmington starts with what the oven and the drawers can take. In-flight catering is packed by seat and by restriction, and aviation catering for the ramp is delivered to the FBO or your handling agent. Cabin crew meals go on the same order as the guest trays, boxed apart and marked CREW for the flight attendant.
Business jet catering at Wilmington is usually a brief for four to eight guests on a light or midsize jet. Corporate jet catering here is built around the galley's one oven and a few drawers. VIP flight catering, charter flight catering and luxury inflight catering all start the same way: a private jet chef writes a bespoke menu around your headcount, your restrictions and your sector.
When a state delegation transits KILG, the order is handled by a small named team. Government flight catering and head of state flight catering are packed and sealed with traceability, and VIP aviation catering and state visit aircraft catering are agreed with the protocol side first.
Special meals at Wilmington are a procedure adapted to the local kitchen: crab, shellfish and wheat appear in many regional dishes, so allergen free, gluten free and vegan trays are cooked on separate boards and boxed apart. Kosher, halal and kids meals are ordered by seat number with the restriction written on the tray, and the cards stay with the guest, not the label.
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.
The crew on a Wilmington rotation eats between legs, so crew meals are boxed and easy to hold. Flight crew meals and pilot meals are ordered on request and billed like any item. Crew catering stays apart from passenger trays, cockpit meals suit a short sit-down, crew meal boxes carry the CREW label, and different meals for pilots are prepared separately.
At ILG, FBO catering means a hand-over at the aircraft with your handling agent present. Catering delivery to the FBO and ground handling catering are confirmed before the slot, and handling agent catering follows your instructions at the general aviation terminal.
Light and midsize jets dominate KILG, so galley catering usually travels by cart to the cabin door and into the drawers. For a larger aircraft, aircraft provisioning changes: the type decides the door, the height and whether a high loader is needed on the ramp. Airside catering delivery is agreed with the FBO or your handling agent ahead of the slot.
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.
Wilmington Airport serves Delaware and the corridor between Philadelphia and Baltimore. Airport catering here is quiet, and general aviation activity centres on corporate shuttles. FBO services and ground handling services are straightforward, and the field acts as a business aviation hub for the state.
Business aviation at Wilmington leans on corporate shuttles and leisure trips, and inflight catering, in-flight catering and aviation catering all work to that rhythm. Business aviation catering and executive jet catering are built around light jets, diplomatic flight catering is coordinated when delegations pass, and cabin crew meals are ordered with the flight.
Customs and food import into the United States are strict: meat, dairy and fresh produce from abroad are restricted, and unused international catering is typically discarded. We plan around that by cooking locally and handing over on the ground.
Average rating from the cabin crew and pilots we cater for.
“An order of herb chicken with a quinoa salad for 5 people at Wilmington Airport had to be organised around a small galley worktop. When comparing private jet catering companies, I would look closely at galley preparation after this experience. After a final adjustment to the sandwiches, The Galley Girls gave us one revised order summary to work from. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“Service planning came first at KILG, with 9 passengers choosing avocado toast components and breakfast fruit and several individual meal preferences influencing our preparation. The Galley Girls understood why we wanted the salads readily accessible instead of spread across several different boxes. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. My search for "private jet catering near me" led to a practical conversation about galley preparation.”
“As the person coordinating smoked salmon bagels and sliced fruit for 10 passengers at ILG, I needed an arrangement that considered a tight boarding window. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. For private jet catering menu, that attention to final order confirmation made the order noticeably easier to manage.”
Seasonal local product drives price here more than distance or airport. Late summer corn and tomatoes keep a menu light on cost, while a winter oyster order raises it. Send your tail and the headcount and we price the menu you want.
Wilmington is a quiet field, which keeps the order simple. The lead time question is mostly about customs: meat, dairy and fresh produce from abroad face US restrictions, so we cook locally rather than rely on uplift. Last-minute requests are handled.
Customs treat food leaving a Wilmington flight and food arriving from abroad differently, and a small galley makes both harder. We pack for the galley you have: oven items marked, chilled items re-plated cold, sauce apart.
Yes, in principle, though winter weather shapes what survives. Items that tolerate a delay, chilled plates and sealed boxes, are safer than oven dishes, and we can plan around the forecast.
Not part of the charter, no. Meals for the leg home are a separate order, priced and invoiced separately, and placed from here if that is convenient.
Tail, pax and diets — a flight attendant takes it from there, day or night.
