Your preferences are at the heart of every menu. Chef Tasos creates a dining experience tailored to your passengers and the journey ahead, with thoughtful presentation and arrangements coordinated directly with your crew.
Cabin air changes how food tastes, so every dish is seasoned and composed for where it will actually be eaten. The menu is agreed in advance and the timing is set with your crew.
Seasoned and composed for the cabin — dishes built to hold their flavour at cruise.
Packed for a galley — sealed, stackable, labelled by course and by passenger, with heating guidance where it is needed.
Delivered to your FBO — on your slot, handed to your crew or line service.
Slot changes handled — tell us the new time and we adjust.
Dietary requirements discussed in advance — vegetarian, vegan, gluten-free and allergies agreed before we cook.
Caviar and crudo, Mediterranean favorites, and canapés that travel beautifully, brought together in a menu tailored to your passengers and the length of the flight.
The service was impeccable, punctual, friendly, and on another level. The variety of dishes and flavors was incredible, and the customer service was outstanding.
Twenty-four hours is comfortable. Send the request even if the departure is close and we will tell you straight away what is realistic.
Tell us the new time and we adjust the delivery. Where a delay is long enough to matter for freshness, we re-make.
In sealed, stackable containers sized for a cabin galley, labelled by course and by passenger, with heating guidance for anything that needs it.
To the FBO, handed to your crew or line service at the time you give us. If your handler has cleared delivery to the aircraft, we will do that instead.
Yes. Anything meant to be served hot is built for a convection galley oven and comes with times and temperatures. Much of the menu is designed to be served cold or at room temperature.
Miami-Opa Locka Executive (OPF), Miami Executive (TMB), Miami International (MIA), Fort Lauderdale Executive (FXE), Fort Lauderdale-Hollywood (FLL), Boca Raton (BCT) and Palm Beach International (PBI). If you depart from somewhere else in South Florida, ask.
Vegetarian, vegan, gluten-free and allergy requirements are planned into the order. For certified kosher or halal we will tell you whether we can source it properly for your date.
Every order is quoted individually, because a two-passenger breakfast and a twelve-passenger dinner service are different jobs. Send the passenger count and the departure, and a written quote follows once the details are settled.
Every memorable flight begins with a conversation. Share what you have in mind, and we’ll take care of the details.
Delivering to FBOs across Miami-Dade, Broward and Palm Beach, handed to your crew or line service at the time you give us.
A private chef who comes aboard. We provision, cook and serve on the water, a day on Biscayne Bay or a week in the islands.
See the service →Board dinners, client entertaining and company celebrations, run to the same standard as a private house, anywhere in Miami.
See the service →