Private Jet Catering Trends 2027: Wellness, Global Spices and Small Plates On Board
Private jet catering trends for 2027 point in a clear direction: lighter, brighter and more global. Passengers want food that makes them feel well on arrival, flavours that reflect the many places they travel to, and a relaxed way of eating that suits a working day in the air. Crews, for their part, want menus that are easy to serve, clearly labelled and adaptable from one leg to the next.
Global Diners prepares inflight catering in our own kitchens in Paris, Nice and Madrid and in our kitchens across more than 2,500 airports, from Van Nuys (KVNY / VNY) and Singapore (WSSS / SIN) to Dubai (OMDB / DXB). This article shares the trends our team expects to shape cabin menus in 2027, and how the Global Diners menu is evolving with them, from wellness and global spices to small plates and thoughtful drinks.
Wellness on board: eating to arrive refreshed
The strongest trend in business aviation catering is a simple wish: to step off the aircraft feeling better than when you boarded. Long days, time zones and dry cabin air have made passengers more attentive to what they eat in flight. They ask for fresh vegetables, lean proteins, wholegrains and fruit, and they appreciate dishes that are satisfying without being heavy.
Balanced plates: grilled fish or chicken with grains, seasonal vegetables and a bright dressing.
Gut-friendly choices: yoghurt, kefir, fermented vegetables, miso and kimchi in small, elegant portions.
Hydration first: coconut water, herbal infusions, fresh juices and water with citrus or cucumber.
Smart snacks: nuts, seeds, fresh fruit and vegetable crudités with hummus or labneh.
Sleep-friendly evenings: lighter dinners, chamomile or rooibos, and desserts based on fruit.
Wellness does not mean austerity. A beautiful piece of salmon, a fragrant broth or a bowl of berries with honey can be just as luxurious as a rich dessert. The skill lies in balance, and in letting each guest choose.
Global spices and the flavours of everywhere
Passengers in 2027 have eaten their way around the world, and they want those memories on board. Our team sees growing interest in flavours that once felt exotic and now feel familiar: Korean gochujang and sesame, Japanese yuzu and miso, Middle Eastern za'atar, sumac and tahini, Indian spice blends, Peruvian Nikkei cooking, and the bright chillies and citrus of Southeast Asia. Spices are also a natural friend of the cabin, because they keep their character at altitude.
Trend | What passengers ask for | How Global Diners brings it on board |
Wellness | Fresh, balanced, light dishes | Grains, vegetables, lean proteins and fruit across the Global Diners menu |
Global spices | Flavours from Asia, the Middle East and Latin America | Regional dishes on request, each with a dedicated quote |
Small plates | Grazing through the flight | Several smaller courses instead of one large meal |
Plant-forward | Vegetarian and vegan dishes that delight | Vegetables as the star, not the side |
Thoughtful drinks | Alcohol-free pairings and fine teas | Juices, infusions and alcohol-free menus, wine subject to local rules |
Transparency | Clear information on every item | Allergen labelling on every item and reheating guidance |
Small plates and grazing menus
The traditional three-course meal is no longer the only way to dine in the air. More and more passengers prefer to graze: a few small plates after departure, something light during a meeting, a sweet bite with coffee before landing. Small plates suit busy schedules, varied appetites and the different time zones of a long flight, and they look beautiful on board.
For crews, small plates are also practical. They can be served in sequence, kept chilled until needed and adapted when plans change. Our article on mini meals on private jets explores the idea in detail, and our guide to catering portion sizes helps crews plan quantities.
In 2027 the most elegant menu is often the most flexible one: several small pleasures, served when each guest is ready.
Plant-forward cooking and sustainability
Plant-forward menus place vegetables, pulses and grains at the heart of the plate. They are not only for vegetarians: many passengers simply enjoy a lighter, colourful dish from time to time. Roasted cauliflower with tahini, a summer vegetable tart, a lentil salad with herbs or a mushroom risotto are all favourites on board.
Sustainability goes hand in hand with this trend. Seasonal and local produce, accurate quantities and thoughtful packaging all help, as described in our article on sustainable private jet catering. Ordering the right amount also supports catering weight and flight efficiency.
Drinks: alcohol-free pairings and fine teas
Drinks are changing too. Many passengers choose alcohol-free options on working flights, and they expect them to be as thoughtful as a wine list. Cold-pressed juices, sparkling infusions, kombucha, alcohol-free sparkling wines and fine teas from single estates are increasingly requested. Wine and champagne remain part of the celebration on many flights, always subject to local rules, and halal, kosher and alcohol-free menus are available for every mission.
Coffee deserves a mention of its own. Speciality beans, carefully brewed, are now part of the premium experience, and a well-made coffee with a small sweet is one of the simplest pleasures of a flight.
Crew-friendly service and clear information
Behind every trend is a crew that makes it happen. Menus in 2027 must be easy to serve in a small galley, with clear labelling, sensible packaging and reheating guidance. Every Global Diners item is labelled for allergens, sauces are packed separately and hot dishes come with simple instructions. The Global Diners client portal is coming very soon. It is designed to bring the Global Diners menu, order requests, confirmations and documents into one space for crew, operations and finance. Until it opens, every request goes through order@globaldiners.com.
Share passenger preferences and dietary needs in the first message to order@globaldiners.com.
Mention the aircraft type, so dishes suit the galley on board.
Order 24 hours ahead for the full Global Diners menu.
Ask our team for regional dishes and seasonal ideas when planning a trip.
The Los Angeles Event Year for Private Jet Catering (KVNY / VNY)
Van Nuys, in the San Fernando Valley, is one of the busiest general aviation airports in the world and the main private-jet base for the entertainment industry. Its calendar peaks with awards season from January to March, when studios, talent and guests fly in for ceremonies and parties, and again with festival weekends, summer car events and the holiday period. During these weeks, early planning keeps every departure calm. Order two to three days ahead, finalise passenger numbers early and agree delivery times with your FBO or handler. Californian dishes such as grain bowls, avocado toast, sushi, fresh fruit and cold-pressed juices travel well, and plant-based, gluten-free and other dietary requests are common here.
Event | When | Where |
Golden Globes and Grammy Awards | January to February | Beverly Hills and Downtown Los Angeles |
Academy Awards | March | Dolby Theatre, Hollywood |
Frieze Los Angeles | February | Santa Monica Airport |
Coachella Valley Music and Arts Festival | April | Empire Polo Club, Indio |
Monterey Car Week | August | Pebble Beach and the Monterey Peninsula |
Thanksgiving to New Year | Late November to early January | Los Angeles and onward to Aspen, Hawaii, Cabo and New York |
Golden Globes and Grammy Awards at Van Nuys (KVNY / VNY): January to February
Awards season opens with the Golden Globes in Beverly Hills, followed by the Grammy Awards downtown. Artists, executives and their teams arrive from New York, London and Nashville, and after-parties keep departures late. Hot dishes in thermal carriers, gourmet sandwiches and snacks suit night flights, while breakfast boxes help next-morning returns. Order at least 48 hours early and agree delivery windows with your FBO or handler, as awards weekends are the liveliest of the year at Van Nuys.
Awards ceremonies, festivals and auction weeks in California shift every year, so please confirm the dates with our team when you order.
Local flavours for flights from Van Nuys (KVNY / VNY)
California cooking is fresh, produce-driven and strongly influenced by Mexican and Asian cuisines, which suits light cabin service. Avocados, citrus, strawberries and greens from Southern California farms feature in salads, grain bowls and avocado toast. Mexican flavours are part of everyday Los Angeles eating: fish tacos, carne asada, ceviche, guacamole with tortilla chips and breakfast burritos are all popular, with the burrito an easy hot breakfast for early departures. Sushi and hand rolls, Korean barbecue from Koreatown and Vietnamese summer rolls cover lighter options. Plant-based and wellness menus are especially common for Los Angeles flights: cold-pressed juices, açaí bowls, chia puddings, smoothies and vegan or gluten-free dishes are available on request. For wine, the Central Coast, Santa Barbara County, Paso Robles and Napa and Sonoma provide Chardonnay, Pinot Noir and Cabernet Sauvignon, while kombucha, sparkling waters and fresh lemonade are popular alcohol-free choices. Our kitchens prepare each order, and pick-up from Los Angeles restaurants, juice bars and bakeries is available on request.
Also in this guide: Singapore (WSSS / SIN)
Marina Bay is the centre of most visits: Gardens by the Bay with its Supertree Grove and cooled conservatories, the waterfront promenade and the skyline views from the Marina Bay Sands observation deck. Sentosa island offers beaches, golf at Sentosa Golf Club and family attractions. The Singapore Botanic Gardens, a UNESCO World Heritage Site, includes the National Orchid Garden. Jewel Changi, with its indoor waterfall, sits directly beside the terminals. For nature, the MacRitchie treetop walk and Pulau Ubin island, reached by bumboat, show a greener, quieter side of Singapore.
Singapore's heritage districts reflect its Chinese, Malay, Indian and Peranakan communities: Chinatown, Kampong Glam around the Sultan Mosque and Little India. The National Gallery Singapore occupies the former Supreme Court and City Hall buildings and holds a major collection of South-East Asian art. The Asian Civilisations Museum and the Peranakan Museum trace trade, faith and cultural links across the region.
FBOs at every airport in this guide
Here are the business aviation terminals (FBOs) at each airport mentioned above. Our team coordinates every catering delivery with the FBO or handler you choose, and our own kitchens deliver planeside at Paris (LFPB / LBG) and Nice (LFMN / NCE).
Van Nuys (KVNY / VNY): Clay Lacy Aviation, Jet Aviation Van Nuys, Signature Aviation and The Park
Singapore (WSSS / SIN): dnata Private Aviation Services and Jet Quay Pte Ltd
Dubai (OMDB / DXB): ExecuJet Middle East and Jet Aviation Dubai
Paris (LFPB / LBG): Dassault Falcon Service, Jet Aviation, Signature Aviation, Advanced Air Support International, Jetex Le Bourget, ExecuJet Paris and Universal Aviation France
Nice (LFMN / NCE): Signature Aviation, AviaVIP and DC Aviation G-OPS
Frequently asked questions
What are the main private jet catering trends for 2027?
Wellness, global spices, small plates, plant-forward cooking, thoughtful alcohol-free drinks and clear information on every item. The Global Diners menu brings these together with dedicated quotes for regional requests.
Can I order healthy, light menus on a private jet?
Yes. Balanced plates with lean proteins, grains, vegetables and fruit are part of the Global Diners menu, along with hydrating drinks and fruit-based desserts.
Are vegetarian and vegan dishes available?
Yes. Plant-forward dishes can be requested for any flight, and every item is labelled for allergens. Halal, kosher and alcohol-free menus are also available.
Can I order dishes with Asian or Middle Eastern flavours?
Yes. Regional dishes can be requested alongside the Global Diners menu, and each request receives a dedicated quote. We recommend ordering 24 hours ahead.
Can Global Diners cater flights from Singapore (WSSS / SIN) during the Grand Prix?
Yes. Singapore Changi (WSSS / SIN) is busy with private traffic during the Singapore Grand Prix in September or October, so we recommend ordering early. Late-night departures after the race are common, and catering is arranged around your departure time on request. Our kitchens prepare each order, with delivery coordinated with your FBO or handler.
Does Global Diners cater at Van Nuys (KVNY / VNY)?
Yes. At Van Nuys (KVNY / VNY), delivery is coordinated with your FBO.
Explore more destinations and guides
Private jet catering in Van Nuys (KVNY / VNY)
Private jet catering in Singapore (WSSS / SIN)
Private jet catering in Dubai (OMDB / DXB)
Ready to taste the trends of 2027?
From Los Angeles and Singapore to Dubai, Paris and Nice, Global Diners brings one menu, one specialised team and our kitchens across more than 2,500 airports to every flight. Tell us what your passengers love and our team will prepare a dedicated quote, so every menu feels fresh, global and perfectly in tune with the year ahead.
To request a quote, email order@globaldiners.com with your aircraft registration, airport, date, delivery time and passenger count. Our specialised team replies with a dedicated quote for your mission.
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