Private Jet Catering at Duke Field (KEGI / EGI), Crestview
Your inflight catering at EGI is prepared in a dedicated Tampa kitchen and delivered airside to Duke Field, with cold rooms maintaining integrity from plating through ramp service and controlled menus built for extended sectors.
Your crew, your handling agent, and the flight deck all expect the galley to match the brief they were given on the ground, and Charlotte Sullivan cooks to that expectation. She plans second-service timing for long sectors, ensuring mains reheat cleanly after eight hours and that dessert holds texture through descent. Crew meals are packed and labelled separately, so the forward galley is provisioned without confusion. You reach her directly when the passenger count changes or a new allergen is flagged, and the adjustment is worked into production on your schedule, not after it.
Limited oven access and restricted cold storage dictate the structure of each menu Sullivan prepares. The chef designs dishes that hold temperature without reheating, favoring cold-smoked fish, chilled crustacean platters, and room-stable accompaniments. Preparations account for vibration and cabin pressure shifts, with secure plating and stable emulsions that travel intact from galley to tray table.
You no longer wait for a menu to be sent before the conversation can start. Lead time at Duke Field is typically forty-eight hours for a full order; same-day requests are taken where production and airside access align. The field handles limited scheduled traffic, so your departure slot is planned further ahead than it would be at a larger facility. When you order private jet catering, state your passenger count, any allergen flags, and your on-blocks time; a private jet catering quote follows within two hours, and a single contact stays with the order through to handover.
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Jet catering Crestview — Tampa kitchen to Duke Field
Limited on-site infrastructure at Duke Field means private aviation catering for EGI requires advance coordination and kitchen precision timed to your departure slot. The facility preparing your order operates with dedicated cold rooms, separate pâtisserie and garde-manger posts, and same-day production capacity aligned to your filed schedule. Proteins are seared or roasted to order, plated under documented allergen protocol, then sealed and packed in temperature-controlled carriers. Cold-chain integrity is maintained from final assembly through handoff, with every tray labeled for contents, diet compliance, and hold time. Business aviation catering at Crestview benefits from this disciplined timing: because handling hours are constrained, orders close earlier than at larger fields, but the kitchen's workflow is built around that reality. Lead time here is operational fact, not limitation—it ensures your inflight catering reaches the ramp cold, complete, and on schedule.
Private jet catering menu at Duke Field
Breakfast boards, cold plates for long legs, mains that reheat in a galley oven, and crew meals on the same order leave the same kitchen for Duke Field departures. Every item is portioned per seat, labelled for allergens where they matter—dairy, gluten, shellfish, nuts—and packed to hold temperature through the climb. What can be ordered depends on your departure slot and how long the flight lasts: a six-hour sector opens options a fourteen-hour cruise does not.
Served cold, holds four hours without refrigeration, contains fish and mustard.
Reheats in a galley oven at 160°C for twelve minutes, holds texture over long sectors.
Served at cabin temperature, portioned individually, contains gluten, dairy, and eggs.
Three of the dishes the Duke Field 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.
Ramp delivery and handling at Duke Field
VIP flight catering and charter flight catering delivery at EGI
EGI departures receive VIP flight catering and charter flight catering on the same airside run, delivered by badged drivers in temperature-controlled vehicles. The handover happens at your FBO or ramp-side at the aircraft door, timed to your slot. For wide-body cabins, high loader access is confirmed at the time of order where available, serving galley doors at height. Long sectors—ten hours or more—need second-service planning: mains that reheat without drying, cold plates that hold structure, crew meals staggered to match the duty roster, and portions counted per seat and labelled for allergens.
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Flight catering inflight menu planning for Duke Field departures
Beyond catering
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.
“Ordering catering in for KEGI was simple. Great communication and excellent quality.”
“We regularly operate in via Duke Field (EGI). Fast replies, smooth ordering and reliable service.”
Private jet catering at Duke Field — questions
We coordinate inflight catering at KEGI through the handling agent supporting your flight, delivering airside to the ramp or staging at the designated facility. Access is arranged once your handling contract and slot are confirmed.
Same-day private jet catering is possible when production slots are open and your departure time is locked. Lead time depends on menu complexity, aircraft type, and kitchen availability; we'll confirm feasibility when you place the order.
Yes. Every private jet catering order is prepared with allergen protocols, separate prep zones, and detailed labelling. Notify us of restrictions—gluten-free, dairy-free, nut allergies, kosher, halal—and we'll adapt the menu accordingly.
High-loader capability is available where confirmed at the time of order, particularly for large-cabin aircraft requiring aft galley access. Aviation catering at KEGI is coordinated with your handling agent to ensure the correct equipment is on the ramp.
Contact us with your departure time, passenger count, aircraft type, and any dietary needs. We'll propose a menu, confirm production and delivery windows, and coordinate airside handoff with your handling agent or flight crew.
Private jet catering at Duke Field — one message away.
Send your flight brief now — the Crestview kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →