Catering at 40,000 Feet: Private Jet Catering Secrets ft. Jonathan & Alexander

✈️ In this episode of the LD Aviation Podcast, host Lindsay Dyer dives deep into the often-overlooked world of private aviation catering with two of the industry’s best:🍽️ Jonathan Bird, veteran provider from Galley Gourmet, brings 22+ years of expertise from the kitchen to the cabin.👨‍✈️ Alexander Fernandez, seasoned aviation pro, gives insights from the consumer side, dealing directly with flight departments and picky passengers. From handling last-minute VIP requests to saving flights with pizza, this episode covers: The power of food presentation on private flights, real stories of catering disasters (and recoveries), the role of culture in catering companies, tips for pilots & flight attendants handling food. 
⏳ Chapters: 
00:00 – Intro: Why Aviation Catering Actually Matters 
01:02 – Meet the Guests: Jonathan & Alexander 
03:18 – Memorable Meals & Make-or-Break Moments 
07:05 – What Makes a Great Catering Provider? 
10:42 – Gluten-Free at 40,000 Feet? The Real Struggles 
13:00 – Labeling, Allergies & High Stakes Mistakes 
17:29 – VIPs Want Fiji Water: When It’s Not Available 
20:40 – 600 Meals in 4 Hours: Catering Chaos Story 
24:48 – Mitigating Catering Risks Before Departure 
30:00 – Uber Eats, Shipday & Tech-Savvy Delivery 
34:45 – Why Packaging Can Save (or Kill) the Meal 
40:00 – Building Long-Term Catering Partnerships 
46:00 – FlightBridge & Email: Communication Gaps 
51:00 – Giving Constructive Feedback the Right Way 
53:24 – Why Presentation Can Make or Break a Flight 
57:00 – TikTok-Inspired Dishes & Catering Trends 
59:40 – Outro & Final Takeaways
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