Every tray delivered to the cabin at AVP carries allergen labels you can read at a glance. Private jet catering for Wilkes-Barre/Scranton crews who need diet restrictions handled clearly, on the same order.
Packed under cold chain, your order leaves the kitchen in sealed, temperature-controlled containers and remains below 4°C through transport, security checks, and any slot delay at AVP. Sophie Sullivan oversees every departure from Wilkes-Barre/Scranton: she cooks to galley limits, labels every allergen literally, and answers directly when the brief changes. If the flight plan shifts or a passenger diet is added an hour before departure, she adjusts the manifest and confirms the new timing. What she seals is what you open at the aircraft door.
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.
Departures from Wilkes-Barre/Scranton typically cluster in the morning and early evening; production is timed to the slot list, and lead time is set to match. To order private jet catering for AVP, allow twenty-four hours for a full build, less for simpler configurations. Late changes are absorbed where the schedule allows. Every item carries literal allergen labelling—dairy, gluten, shellfish, nuts—so crew can brief passengers at a glance. Special diets join the main order on the same delivery run. Request a private jet catering quote with your departure time, passenger count, and aircraft galley capacity; the kitchen confirms within two hours.
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Every cabin departing AVP with passengers managing allergens or specific diets relies on literal, legible labelling. The kitchen preparing your order for Wilkes-Barre/Scranton International Airport documents every ingredient, marks the fourteen major allergens on each label, and handles vegan, gluten-free, kosher, and halal requests on the same order form your crew already uses. Private aviation catering is timed to your slot: dishes are plated, sealed, and logged in temperature-controlled facilities with dedicated cold rooms and separate posts for pâtisserie and garde-manger. Business aviation catering at AVP means your flight attendant reads what matters at a glance—no guesswork, no phone calls—so service runs exactly as briefed.
For a departure from AVP you can order hot mains that reheat in a galley oven without separating, cold plates that hold across a four-hour leg, breakfast trays portioned per seat, and crew meals on the same manifest. Every item is labelled with its allergens and reheating instruction where applicable. The menu is written around what travels: proteins braised in their own stock, vegetables roasted to hold texture, desserts set firm enough to slice after refrigeration.
Served cold, holds six hours under refrigeration, contains fish and mustard.
Reheats in twenty minutes at medium convection, rested before packing, contains gluten.
Travels well, served at cabin temperature, contains eggs, dairy, and tree nuts.
Three of the dishes the Wilkes-Barre/Scranton International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
If the slot moves, the delivery moves with it. VIP flight catering and charter flight catering for AVP are packed in temperature-controlled transport, sealed at the kitchen and opened at the aircraft. Badged drivers deliver to your FBO or ramp-side at the door you nominate, within the window you set. For larger cabins a high loader is confirmed at the time of order, serving galley doors at height. Cold chain is maintained through holds and delays; the handover is timed to your pre-flight checks, and every item is labelled for immediate stowage.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
When the UN General Assembly convenes in September, the US Open fills late-August courts, or Fashion Week takes over runway schedules in February and autumn, charter demand into the New York metro area spills into regional platforms like Wilkes-Barre/Scranton. You'll see tighter PPR windows, apron congestion, and compressed delivery slots as handling agents juggle simultaneous departures. High-loader availability tightens, and provisioning timelines shorten. If you're operating into AVP during these weeks, place your private jet catering order earlier than usual and confirm your slot with the FBO as soon as your passenger count is firm.
You may notice marginally increased positioning traffic at AVP during the UN General Assembly period as some operators stage aircraft here to avoid New York airspace congestion, though impact on apron availability and FBO services remains minimal.
Peak diplomatic catering
During the US Open tournament period, expect moderate increase in transient traffic at AVP as some crews position here for lower-cost parking versus New York-area airports. Confirm FBO ramp space and fuel availability in advance; PPR not typically required but recommended during peak arrivals.
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.
Fashion Week generates minimal direct impact at Wilkes-Barre/Scranton International Airport; you may notice slightly increased positioning traffic as crews reposition to or from New York-area fields, though apron congestion and handling delays remain unlikely given the airport's capacity.
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.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for AVP / KAVP was simple. Great communication and excellent quality.”
“We regularly operate in via Wilkes-Barre/Scranton International Airport (AVP). Fast replies, smooth ordering and reliable service.”
We deliver inflight catering at KAVP to the fixed-base operators serving business aviation on this platform. Specific FBO arrangements and airside access are confirmed when you place your order, ensuring that handover aligns with your handling agent and parking assignment. See the FBOs and handling agents at Wilkes-Barre/Scranton International Airport →
Notice requirements depend on menu complexity, production schedules, and kitchen workload on the day of your departure. We'll confirm feasibility when you contact us, and we'll tell you honestly if the timeline doesn't allow the standard we maintain for private jet catering.
Yes. Chef Astrid Joshi adjusts menus for gluten-free, dairy-free, vegan, kosher-style, and other dietary needs, and every container is labelled with allergen information. Share passenger requirements when you order, and we'll tailor the preparation accordingly.
High-loader capability for aviation catering at KAVP is available where the apron layout and equipment access permit, and we confirm availability when you place your order. Not every parking position or aircraft type will require it, but we'll coordinate with ground handling when it's needed.
Contact our operations team with your departure time, passenger count, and any dietary requirements. We'll propose a menu suited to your sector, confirm the delivery window with your handling agent, and coordinate airside handover to match your pre-flight schedule.
Send your flight brief now — the Wilkes-Barre/Scranton kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →