Catering to your aircraft in Beringin.
A flat coastal field in North Sumatra, WIMM asks for sealed trays and covered carts in the rain. We cook, pack and label for your galley.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
North Sumatra, around Beringin and Medan, has a food tradition built on spice, coconut and fresh fish, and it translates well into a private jet menu if the sauces travel apart. The inflight menu at Kualanamu can lean on soto Medan broth, grilled fish with andaliman pepper, nasi goreng and tropical fruit from the highlands. Local specialities such as Sidikalang coffee and Medan sweets suit the end of a flight. Private jet food here is sized for a galley oven, with each element labelled by seat and by how it finishes.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Kualanamu sits on flat, humid coastal land in North Sumatra, and the galley question there is how a plate holds up in the heat. Private jet catering here starts from that: sambal kept apart, fruit chilled, rice packed to be re-plated. We also cover inflight catering and in-flight catering for the cabin, aviation catering and business aviation catering for the operator, and executive jet catering for the principals. Diplomatic flight catering and cabin crew meals follow the same cold-chain discipline.
Business jet catering at Kualanamu is usually a quiet brief: a few passengers, one oven, a long flight onward. Corporate jet catering and charter flight catering follow the same plan. VIP flight catering, luxury inflight catering and a private jet chef building a bespoke menu are available for principals who want something beyond a standard tray.
Head of state flight catering out of Beringin is planned with the protocol office. Government flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is agreed first and nothing is cooked before it.
Kualanamu's kitchen is built on coconut, shrimp paste and peanut, so a vegan or allergen free meal here starts by asking where those hide: sambal, broth bases, crackers. Vegan plates use tofu, tempeh, vegetables and fruit grown in the highlands. Halal is the baseline in North Sumatra, and kosher, gluten free, special meals and kids meals are cooked on a separate board and sealed, with the seat number on the lid.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Kualanamu are ordered on request and invoiced like the rest of the order. Flight crew meals, pilot meals and crew catering are packed in boxes marked CREW, with cockpit meals sealed for eating by hand. Crew meal boxes can carry different meals for pilots when the operator asks, and cabin crew meals follow the same labels.
FBO catering at Kualanamu is handed to the FBO or your handling agent, who walks it to the aircraft. Catering delivery to the FBO, handling agent catering and ground handling catering are agreed on the slot, and the general aviation terminal is where the paperwork meets the tray.
A large cabin at Kualanamu needs galley catering sized to its ovens and drawers, and airside catering delivery that matches the aircraft door height. We confirm the type before packing, and aircraft provisioning is staged for a high loader where the aircraft needs one. Wet-season ramps are planned for, with trays sealed and carts covered.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Kualanamu International is the main gateway to North Sumatra and a business aviation hub for the Medan area. Airport catering for business aircraft passes through the general aviation side, where your handling agent receives the order.
WIMM works as a business aviation hub for Lake Toba retreats and Medan meetings, with a steady general aviation flow. Inflight catering, in-flight catering, aviation catering and business aviation catering are packed for the galley, executive jet catering for the principals, diplomatic flight catering and cabin crew meals on the same handover, and crew meals for the cockpit.
Indonesian customs control fresh food entering the country, so as a business aviation hub WIMM sees most catering sourced and cooked locally in Sumatera Utara. FBO services and ground handling services receive the order at the aircraft, and general aviation paperwork stays with your agent at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at KNO, the next request was a cold lunch with cheese and fruit for 3 guests, with an evening cabin service to work around. The Galley Girls talked through the quantities of side dishes with us before confirmation, rather than leaving us to guess the portions. For private jet catering menu, that attention to written menu details made the order noticeably easier to manage. The quantities of breakfast portions matched our service plan, leaving us comfortable with the order before the final briefing.”
“For 3 passengers departing from Kualanamu International Airport, the agreed menu was a breakfast basket with individual preserves; our main consideration was a short ground stop. This experience of private aviation catering gave us a useful reference for managing packing arrangement on another departure. The Galley Girls suggested separate meal boxes for the breakfast portions, and that choice worked well with our storage arrangement. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes.”
“Food presentation mattered to our 4 guests, but two separate meal services also had to be considered when organising herb chicken with a quinoa salad at WIMM. My main takeaway from this business jet catering order was the practical approach to galley preparation. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. The desserts stayed together in one group, so another crew member could follow the same plating sequence.”
Waiting at Kualanamu while passengers are in Medan means crew meals eaten in two sittings. Local dishes like nasi goreng cost less than prime fish, so the quote depends on what you choose.
A short turnaround at WIMM means the galley must be loaded in one pass, so the order is built around that window. We also handle late changes.
Customs rules for food in Indonesia favour local sourcing. Our Kualanamu menus use Sumatran ingredients throughout.
Customs in Indonesia treat imported fresh food strictly, so carrying a meal onto a flight into WIMM is risky. Local catering sidesteps it.
Catering is a separate order from the charter. A small galley limits how much can be hot, so the aircraft type guides the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
