Champagne and caviar, fancy dishes prepared by Michelin chefs, served to highly paid CEOs drinking vintage wines charged to their shareholders. If one reads stories in the general press that might be the image you would get about dining aboard private jets. In fact, it is by far the exception than the rule, say experts. Read more…

About the Author Doug Gollan

I am Founder and Editor of Private Jet Card Comparisons, the only independent buyer's guide to jet card membership programs, and DG Amazing Experiences, a weekly luxury travel e-newsletter for private jet owners. I am also a contributor to Forbes.com