Which FBOs at Lehigh Valley International Airport (ABE/KABE) do you deliver to?

We coordinate inflight catering at KABE with the FBO handling your departure, delivering airside to the ramp or directly to the aircraft as arranged with your ground handler. Specific handover points are confirmed when you place the order and share your handling contact.

What is the shortest notice you can typically accept at Lehigh Valley International Airport?

Same-day private jet catering is often feasible at Lehigh Valley International Airport when kitchen capacity and delivery slots align with your departure. We confirm timing when you call or email, based on current production load and the route from New Haven to ABE.

Can you accommodate specific dietary and allergen requirements?

Yes. Each private jet catering order is tailored to passenger dietary needs, allergen exclusions, and texture preferences. Ingredients are labelled, and the flight attendant receives a written summary with every tray so cabin service proceeds without ambiguity.

Do you offer high-loader service at Lehigh Valley International Airport?

High-loader capability for aviation catering at KABE depends on your aircraft type and ground support equipment availability on the day. We confirm this option when you finalise the order and coordinate with the handling agent managing your ramp services.

How do I place an order for a flight departing Lehigh Valley International Airport (ABE/KABE)?

Contact the operations team by phone or email with your departure time, passenger count, and any menu preferences. We'll quote the private jet catering options, confirm delivery timing for your slot at Lehigh Valley International Airport, and coordinate handover details with your handling agent.

Private jet catering · Allentown/Bethlehem

Private Jet Catering at Lehigh Valley International Airport (KABE / ABE), Allentown/Bethlehem

ABE (IATA) · KABE (ICAO)

Prepared to order, delivered airside

Your inflight catering at ABE is prepared to order and delivered airside at Lehigh Valley International Airport, supporting private jet catering schedules across business and charter departures with cold-chain integrity from production through handover.

Order now →See the menu →

Private jet catering at Lehigh Valley International Airport (ABE/KABE)

Sophie Sullivan, private jet chef covering Lehigh Valley International Airport

Your chef here

Private jet catering from New Haven to ABE

ABE departures are prepared by Sophie Sullivan, who coordinates directly with your handling agent to meet the pre-flight sequence. Delivery is timed against fuelling and security checks, and the handover—whether at your FBO desk or at the aircraft door—is logged and confirmed. Sophie writes the menu to fit your galley, labels every item for allergens, and adjusts portioning if your passenger count changes. You speak to the person cooking the order, not to a dispatcher.

Cooked for your slot, packed for your galley.

All our chefs in United States →

Background

Sullivan will not send a crab cake aboard if it was assembled more than four hours before departure. The texture loosens, the binder takes over, and the sweet flesh recedes. That refusal shapes the galley logic: dishes are built to peak in flight, not in the commissary kitchen. Cold preparations hold their structure across time zones. Hot items reheat without separation. Each tray reflects what the region grows and catches, prepared within the window that preserves what made it worth serving.

How the operation runs and how to order at ABE

Government and head-of-state flights require protocol adherence, manifest confidentiality, and secure handover procedures that are briefed in advance. Delegation volumes are accommodated without disclosure, and the delivery team coordinates discreetly with the handling agent you nominate. For all departures, order private jet catering with forty-eight hours' lead time to allow menu planning, sourcing, and production. A private jet catering quote is typically returned within two hours. Late changes are absorbed where the production schedule permits, and crews are briefed on oven capacity and refrigeration limits per aircraft type.

The Allentown/Bethlehem production kitchen — private jet catering near Lehigh Valley International Airport

The Allentown/Bethlehem kitchen

Jet catering Allentown/Bethlehem

Your private jet catering for Lehigh Valley International Airport is prepared in a dedicated kitchen in New Haven, where cold rooms maintain separate zones for dairy, protein, and finished trays. The pastry station handles stone-milled doughs and delicate batters, while the garde-manger bench plates cold service and parcels components for galley assembly. Production timing aligns with your filed departure: hot items finish within the window required for safe transport, and sealed trays move into temperature-controlled holding immediately. Each order is labelled with contents, allergen flags, and reheating instructions where applicable. The kitchen operates daily, with same-day capacity confirmed when you place the order and coordinate pickup or delivery logistics with the operations team.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Lehigh Valley International Airport

Breakfast service, cold plates that hold without reheating, mains prepared for galley oven finishing, desserts portioned individually, and crew meals on the same delivery run. Every item is labelled for allergens; every tray is portioned to the passenger count you confirm. You specify oven capacity and refrigeration limits for your aircraft type, and the menu is written accordingly.

Poached chicken breast with herb vinaigrette and dressed leaves

Served cold, holds four hours without refrigeration, contains mustard and may contain celery.

Braised short rib with root vegetable purée

Reheats in a galley oven at 160°C for twelve minutes, contains sulphites.

Lemon tart with candied citrus peel

Served at cabin temperature, holds six hours, contains gluten, egg, and dairy.

Three of the dishes the Lehigh Valley International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at ABE

Ramp delivery and handling at Lehigh Valley International Airport

The Allentown/Bethlehem kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at ABE

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery coordination at Lehigh Valley International Airport

Two pallets, three insulated carriers, one driver with airside clearance: VIP flight catering and charter flight catering for ABE are delivered directly to your handling agent or to the aircraft door, timed against your fuelling window. The vehicle is temperature-controlled, the handover is logged, and the driver coordinates with your FBO to meet the pre-flight sequence. High loader capability is confirmed at the time of order for galley doors at height. Delivery timing is set by your departure slot, not by a fixed schedule.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Lehigh Valley International Airport

Handover points

FBOs and handling agents at Lehigh Valley International Airport

We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.

LEHIGH VALLEY AVIATION SERVICES

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Seasonal produce sourced near Allentown/Bethlehem

Inflight catering — United States

Aviation catering menus at ABE built around the season

Rye bread, sliced thin and portioned per seat, travels wrapped and holds without refrigeration across a four-hour leg. What arrives on the tray depends on what the market gives that month: stone fruit in July, root vegetables by October, greens through spring. Your private jet menu adapts to the season and to the cabin you operate. Individual trays fit narrow galleys; platters work for larger cabins with service space. The inflight menu is written once the order is placed, labelled for allergens, and portioned to the seat count you confirm.

Request catering

Private jet concierge — Allentown/Bethlehem

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Peak travel weeks at Lehigh Valley International Airport

Late August through early September brings US Open traffic into the Northeast corridor, with positioning flights routing through ABE for Teterboro and Westchester connections; expect tighter PPR windows and compressed apron slots. September's UN General Assembly and biannual Fashion Week in February intensify charter demand, while late March to April sees leisure travel peak during cherry blossom season. During these periods, you'll notice longer taxi queues, earlier catering deadlines, and increased requests for high-loader support as larger-cabin aircraft cycle through Lehigh Valley International Airport. Advance your order placement by at least half a day to secure kitchen capacity and delivery coordination when the ramp is at its busiest.

US Open (tennis)

late August to early SeptemberNearby · New YorkHeavy demand

On the field

During the US Open, you can expect increased transient traffic at ABE as crews position for New York-area access, though impact remains moderate given the airport's distance from the tournament venue. Coordinate handling and fuel stops early, as FBO apron space tightens with overflow positioning flights.

What we do about it

Player entourages and hospitality guests travel together — business aviation catering orders include varied dietary requirements and higher headcounts per aircraft. We confirm final numbers up to four hours before departure and scale portions accordingly. VIP flight catering is built around your revised ETA when inbound traffic delays your slot.

UN General Assembly

SeptemberNearby · New YorkHeavy demand

On the field

During UN General Assembly week, expect moderate downstream traffic at Lehigh Valley International Airport as operators divert from saturated New York metro airports. FBO apron space tightens and handling coordination requires advance notice.

What we do about it

Peak diplomatic catering

Fashion Week

February / SeptemberNearby · New YorkBusier than usual

On the field

Fashion Week generates moderate spillover traffic at ABE, primarily affecting Queen City FBO apron availability and ground handling coordination. You should expect tighter same-day slot windows and confirm PPR at least 48 hours ahead during the event period.

What we do about it

Fashion Week charters frequently arrive on wide-body aircraft with larger galleys and trolley capacity. VIP flight catering orders adjust portion counts upward, and reheating times extend with cabin size. Business aviation catering timelines tighten in February and September—we confirm galley specs at booking to avoid last-minute reconfigurations on the ramp.

Cherry Blossom season

late March to AprilNearby · WashingtonBusier than usual

On the field

Cherry Blossom season generates moderate leisure traffic through Lehigh Valley International Airport but rarely affects apron availability or FBO capacity. You can expect standard slot access and handling timelines during the period, with no PPR restrictions tied to the event.

What we do about it

Blossom-viewing departures often push back two to three hours while passengers finish tours. We hold business aviation catering cold through extended ground time—insulated packaging rated beyond the original slot, and a refresh window if the delay crosses a meal period. Charter flight catering orders typically include backup ambient options that don't degrade on the ramp.

Periods shift year to year — confirm the date with us when you order.

Request catering for Lehigh Valley International Airport (ABE/KABE) →

What Flight Attendants Say

★★★★★

“Ordering catering in for ABE / KABE was simple. Great communication and excellent quality.”

Lucas R. · VIP Flight Attendant

★★★★★

“We regularly operate in via KABE. Fast replies, smooth ordering and reliable service.”

Emma C. · Charter Operations

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