Catering to your aircraft in Charleston.
Landing at KCRW usually means a light jet, a short brief and a crew that may wait on the ground. We pack catering for that galley and pass it to your FBO at Yeager, Charleston.
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.
West Virginia food is mountain food: honest, salty, made to travel. The pepperoni roll, born in the coal fields, is the most portable thing in the state and fits a private jet menu better than most fine-dining starters. We build a private jet menu around it, with local specialities from the Kanawha valley and the wider state, so an inflight menu at Charleston tastes like where you landed.
Ramps, the wild mountain leek, arrive in spring and turn up in potatoes, eggs and cornbread. Trout from the cold streams, country ham, buttermilk biscuits, apple stack cake and Appalachian honey round out the table. Private jet food from West Virginia is best when it is simple, so private jet platters, gourmet inflight meals and private jet snacks lean on these local specialities, packed for a galley that may only have one oven.
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.
Yeager Airport sits on a levelled mountaintop above the Kanawha valley at 981 feet, and most business jets that land there arrive with a short galley brief and a crew that wants something real to eat. Our private jet catering is written by former VIP flight attendants who know the drawer, the oven and the seat plan. We deliver inflight catering to the FBO or your handling agent, from aviation catering for a quiet corporate hop to business aviation catering for a full cabin. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: you tell us the tail and the slot, we cook and pack for your galley.
Charleston corporate flights tend to be short, full of meetings and light on ceremony. Our business jet catering, corporate jet catering and VIP flight catering are built to survive that. Charter flight catering and luxury inflight catering need only a bespoke menu from a private jet chef who knows a one-oven galley at KCRW.
Government flight catering at Yeager is run on protocol and discretion: menus agreed before anything is cooked, sealed boxes, a named team. Head of state flight catering and VIP aviation catering follow the same procedure, and state visit aircraft catering is handled through your handling agent at the aircraft in Charleston.
At Charleston, allergens hide in the local favourites: wheat in the pepperoni roll dough, dairy in biscuits and cornbread, pork in the ham and ramp dishes. Kosher, halal, vegan, gluten free and allergen free requests are cooked on separate boards and sealed in their own boxes, with kids meals and other special meals marked by seat number rather than by name.
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.
At KCRW a crew often waits while the weather clears, so crew meals matter. We pack flight crew meals marked CREW, pilot meals that suit a cockpit, and crew catering that holds through a long ground time. Cockpit meals travel cold or hot, crew meal boxes are sealed, and different meals for pilots are available on request, invoiced like any order.
At KCRW we hand food to the FBO or handling agent at the general aviation terminal. FBO catering is booked against your slot, catering delivery to the FBO is confirmed in advance, and ground handling catering and handling agent catering keep the handover simple in Charleston.
Most traffic at Yeager is light and midsize jets, so galley catering is usually carried aboard by hand through the main door. For larger cabins and charters with heavy provisioning, airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the door height and galley layout of the type.
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.
Yeager Airport is the main field serving Charleston and the Kanawha valley, with a ridge-top runway at 981 feet. Airport catering here suits light and midsize business jets, with a general aviation terminal and FBO services nearby on the field.
Business aviation catering and executive jet catering at Yeager are shaped by mountain weather and a mostly light-jet ramp. Inflight catering and in-flight catering for these flights is simple and portable, aviation catering stays sealed and labelled, diplomatic flight catering follows protocol, and cabin crew meals ride in the drawer. FBO services and ground handling services make Yeager a quiet business aviation hub.
Domestic flights into Yeager face no import check on food, but international arrivals at KCRW follow US customs rules for meat, dairy and fresh produce. We plan menus around those rules and keep boxes sealed so your handling agent can present them.
Average rating from the cabin crew and pilots we cater for.
“Choosing roasted chicken and seasonal vegetables for 2 people at KCRW was straightforward; the challenge was making it work with limited fridge space. The Galley Girls understood why we wanted the canapés 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. For private aviation catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“Food presentation mattered to our 5 guests, but a tight boarding window also had to be considered when organising roasted vegetable bowls with separate dressings at CRW. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The storage requirements stood out more than any sales pitch about business jet catering. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
“The 9 passenger portions of beef fillet with roasted potatoes were the easy part; managing two separate meal services at Yeager Airport took more planning. My main takeaway from this business aviation catering order was the practical approach to cabin service sequence. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. Keeping the crew provisions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost is built per menu. Imagine a transatlantic-length leg leaving Yeager with a plated dinner and a breakfast before landing: that is two sets of dishes, two sets of labels, more cold storage. Simple snacks and rolls sit at the low end, plated mains and seafood at the high end, and every order is invoiced on its own.
The ramp and the weather decide more than the clock. If the count moves, we keep a base menu that scales, so lead time at Charleston stays flexible. Last-minute orders are handled, and customs rarely adds friction on domestic legs.
Government flights and delegations often come from abroad, so the question is what crosses the border. US customs restrict some fresh meat, produce and dairy, so we plan menus that suit your route and keep sealed boxes for review. Domestic West Virginia legs are far simpler, since no import check applies.
Yes, food from home is possible on request, though customs and the operator's policy decide the details. For anything medical or religious, a sealed, labelled special meal from us removes the guesswork and keeps the galley simple.
Catering sits outside the contract, so order it with us. On a long wait, we recommend hearty crew meal boxes that eat well cold, then a hot option to finish in the oven if the ground time stretches.
Tail, pax and diets — a flight attendant takes it from there, day or night.
