Today we’d like to introduce you to Sloan Ross.
Sloan, we appreciate you taking the time to share your story with us today. Where does your story begin?
When most people step off a private jet, they remember the destination. But as a corporate flight attendant, I remembered the food.
For years, I flew around the world serving some of the most discerning clients in aviation. Catering orders costing thousands of dollars would arrive on the tarmac, and yet time after time, the meals fell short of the standard expected by the elite clientele onboard. So many of the caterers just kept missing the mark, it was frustrating to spend that much and still not deliver the level of excellence our passengers deserved.
At the same time, my husband — a seasoned private chef — was contemplating his next career move as we relocated from California to South Florida. That’s when inspiration struck: rather than having him start over in a crowded food scene, why not bring his culinary artistry to the skies?
And so, Fly Guys Catering was born.
Drawing on my firsthand experience in aviation and his talent in the kitchen, we set out to create a boutique aviation catering company unlike anything South Florida had seen. The vision was clear: pair the precision and artistry of private chefs with the insider knowledge of what flight crews actually need.
I knew from experience that food quality was only part of the equation. Packaging and presentation mattered just as much. We wanted to make the flight attendant’s job easier while guaranteeing passengers an unforgettable culinary experience from start to finish.
Unlike many large-scale caterers, Fly Guys isn’t focused on being the biggest. Instead, we’re focused on being the best. Every dish is created by private chefs — not line cooks — whose passion comes through in every bite and every presentation. Word of mouth quickly became our strongest marketing tool, spreading from one satisfied crew to another.
The journey wasn’t without turbulence. Growing a niche business in a competitive market came with its share of obstacles. But through persistence, passion, and an unwavering commitment to excellence, Fly Guys Catering has soared to new heights. Today, the company operates from a brand-new 1,800-square-foot commercial kitchen, strategically located between Miami and West Palm Beach. This hub allows them to serve airports across all of South Florida — from bustling Miami International to the busiest private aviation terminals.
Our goal hasn’t changed, we’re not here to be the biggest catering company. We’re here to be the one that gets it right every time.”
Fly Guys Catering is proof that when you combine industry knowledge, culinary excellence, and a relentless drive to raise the bar, you can turn a personal frustration into a thriving business that redefines standards. For South Florida’s aviation community, that means meals at 40,000 feet are finally something to look forward to.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
When Fly Guys Catering first took off, life was anything but easy. At the time, I was still flying full-time while my husband ran the kitchen alone. I tried to manage orders and details from afar, coming home only a few weeks each month to help him keep pace.
In 2022, we welcomed our son, Briggs, into the world — a blessing that also made the balancing act even harder. Just three months later, I went back to flying, not realizing how quickly word would spread about what we were building. Suddenly, demand was skyrocketing. My husband was left juggling both a newborn and the business on his own while I was away.
It didn’t take long to realize something had to change. I “clipped my wings” and came home for good, and together we pushed forward. There were weeks we worked nearly 36 hours straight, trading shifts with only a few hours of sleep each, determined to keep up with the orders pouring in.
Every penny we had went into building a new kitchen — our life savings. As with most construction projects the build took a year longer than we expected it to but we pushed on through in our tiny ghost kitchen until the day we finally had our brand new kitchen to call our own.
On top of the construction delays, some local airports weren’t as welcoming as we’d hoped. As a small business, we were often asked to jump through extra hoops or pay higher service fees than larger competitors, putting us at a real disadvantage. Still, we didn’t let it hold us back. We did the work, met their requirements, and little by little, they began to take us seriously — especially once they saw the level of quality we were delivering to their aircraft.
Now, with our brand-new 1,800-square-foot kitchen complete and a talented team by our side, we’re ready for this season stronger than ever. The obstacles tested us, but they also defined us. They taught us resilience, sharpened our vision, and made the success of Fly Guys Catering all the more meaningful.
Appreciate you sharing that. What else should we know about what you do?
Q: What do you do, what do you specialize in, what are you known for?
At Fly Guys Catering, we specialize in luxury aviation catering designed exclusively for private and corporate jets. We combine my background as a corporate flight attendant with my husband’s expertise as a private chef to create meals that are both culinary-level quality and flight-attendant friendly.
We’re known for attention to detail — not just in the food itself, but in how every dish is packaged and presented. Our goal is to make onboard service seamless while giving passengers a dining experience that feels like it came from a fine restaurant, even at 40,000 feet.
Q: What are you most proud of?
We’re most proud of the fact that we’ve built Fly Guys Catering from the ground up through word of mouth alone. Without traditional advertising, our growth has come from clients and crews who believe in us enough to recommend us.
We’re also proud of the obstacles we’ve overcome — from running the business while raising a newborn, to working out of a tiny ghost kitchen for years while saving for our facility, to pushing through extra hurdles as a small business. Those challenges made our recent move into an 18,000-square-foot kitchen even more meaningful.
But above all, we’re proud that we never compromised on quality. No matter how tough it got, every order had to meet the standards we set out from day one.
Q: What sets you apart from others?
What sets us apart is our perspective and our people. Unlike many caterers, we don’t have a kitchen full of line cooks — we have a team of private chefs. That passion and skill shows up in every bite and every presentation.
And because of my years as a corporate flight attendant, I understand the unique pressures and expectations of serving elite passengers. I know what flight attendants need to deliver flawless service and what passengers expect when they step on board. That dual perspective — combining insider aviation knowledge with world-class culinary talent — allows us to deliver something no one else in South Florida is offering.
What are your plans for the future?
Our goal isn’t to be the biggest caterer, but to be the most trusted and most creative. That means constantly innovating — from developing new seasonal menus to creating packaging solutions that make onboard service effortless and elegant.
We’re also excited to build stronger relationships with the aviation community, both locally and nationally. Long-term, we’d love to make Fly Guys Catering a name that’s recognized not just for food, but for transforming the standard of what in-flight dining can be.
Pricing:
- Minimum Order Fee is $250
Contact Info:
- Website: https://www.flyguyscatering.com
- Instagram: @flyguyscatering
- Facebook: @flyguyscatering
