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Private jet catering at EYWKey West International.

EYW · KEYW1 FBO

We cater Key West — the end of US-1 with a 5,076-ft runway (weight-limited departures for heavies) and Signature FBO handling, Duval Street 10 minutes from the ramp.

Or · no account required.

NBAA Member24/7 dispatchAvg response under 12 min800+ airports
FBO coverage

Where we deliver at EYW.

The FBOs we work with most. Other ramps handled on request — call dispatch.

Signature Flight Support EYW

SIG · EYW
EYW · Signature FBO · runway weight planning
Standard · 3 hoursSame-day · from 2 hours

Signature at Key West — 5,076-ft runway takes light through midsize comfortably; heavies at gross-weight limits with restricted departures. Runway weight planning applies. Standard 3-hour lead; same-day from two hours.

Marathon (MTH) is the mid-Keys alternative when Key West weight limits apply — we follow the tail.

Briefing

What we plan around at EYW.

Local constraints we build into every delivery window — curfew, customs, slots, transit, and ramp access.

01

Runway honesty.

5,076 ft — heavies operate weight-limited; departures may restrict fuel/pax. Marathon (MTH) is the mid-Keys alternative.

02

Season peaks.

Jan–Apr high season and Fantasy Fest (Oct) — book far ahead.

03

Caribbean hop.

A customs-capable staging point for Cuba-adjacent and Bahamas legs.

04

Heat & hurricanes.

Tropical cold-chain; Jun–Nov storm flexibility.

05

Confirm FBO.

Delivery starts with the tail's handler.

Local sourcing

Around EYW.

Key West flights draw on Keys sourcing — pink shrimp, yellowtail snapper, stone crab in season (Oct–May), conch, and key lime pie at origin. Restaurant and charter-boat provisioning on request.

Pink shrimp & yellowtail snapper.

Keys pink shrimp and yellowtail snapper — center-of-plate for Key West legs.

Stone crab in season.

Stone crab (Oct–May) — a Keys seasonal signature.

Conch & key lime pie.

Conch and key lime pie at origin — the end-of-the-road classics.

Restaurant & charter-boat provisioning.

Restaurant and charter-boat provisioning on request; special diets on 24-hour lead.

Common orders

What we usually pack out of EYW.

01Jan–Apr high-season and Fantasy Fest (Oct) surge provisioning — book far ahead
02Weight-limited departure catering planned around 5,076-ft runway constraints
03Caribbean-hop staging spreads for Cuba-adjacent and Bahamas legs
04Named Key West restaurant and charter-boat dishes, sourced on request

The menu adapts to the end of the road.

Process

How orders run through EYW.

The local lane. Lead times, kitchen routing, ramp handoff — tuned to this airport.

Step 01
Brief us by 4pm the prior day.
Same-day from two hours. Note tail size and weight-limited departure planning. Book far ahead for high season and Fantasy Fest.
Step 02
Menu confirmation within the hour.
Chef-built from our Keys kitchen network — pink shrimp, stone crab, key lime pie, and named Key West restaurant sourcing.
Step 03
Aviation-spec pack, built to hold.
Tropical cold-chain for Keys heat; insulated for hurricane-season timing flexibility, labeled at passenger level.
Step 04
Delivery to Signature at Key West.
Coordinated to the EYW ramp, staged to the briefed slot. One brief, one dispatch contact.
FAQ

FAQ

Light/midsize comfortably; heavies at gross-weight limits with restricted departures — we plan around it (Marathon is the alternative).

Jan–Apr and Fantasy Fest (Oct) — book far ahead.

The Keys — pink shrimp, stone crab in season, key lime pie at origin. We source locally.

By 4pm prior day local; same-day from two hours.

Flying out of Key West International?

Brief us.
We'll have it on the ramp.

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