Catering to your aircraft in Cheongju.
Cheongju shares its field with a Korean air base, so access and apron space are agreed early through the FBO. We cook Korean dishes and pack them for your galley, then hand them over at the aircraft.
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.
Chungcheongbuk-do is inland Korea: no coastline, so the table here is built on mountain vegetables, grain and river fish rather than seafood. For a private jet menu out of Cheongju, that means dishes that keep their shape in a drawer and finish in a small oven.
Local specialities worth putting on an inflight menu include bibimbap built from namul, braised short rib (galbi-jjim) that reheats without drying, and chilled buckwheat noodles with the broth packed apart. Private jet food from this region leans on fermented sides, which travel well and hold at cabin temperature.
Crew meals out of RKTU often run simpler: rice, grilled protein, a vegetable banchan set in its own compartment, labelled for the flight deck. The same kitchen handles Cheongju local specialities for guests and a plain tray for those who serve, packed separately and marked by seat or role.
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.
Cheongju sits in North Chungcheong, a province of mountain valleys and clear winters, and the airport is a quiet alternative on the Korean business aviation map. Private jet catering here means Korean produce packed for a drawer and a small oven, with aviation catering and business aviation catering ordered through your handling agent. Inflight catering, in-flight catering, executive jet catering, diplomatic flight catering and cabin crew meals are all handled the same way, order by order.
A corporate jet arriving at RKTU for a one-night stay typically needs a light dinner and a breakfast for the way out. Business jet catering is packed for the drawer, corporate jet catering is labelled by seat, and VIP flight catering is plated at service. A private jet chef can write a bespoke menu, including luxury inflight catering for charter flight catering requests.
Official flights into RKTU need a menu approved in advance, with allergens and restrictions confirmed. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share the same discretion: named staff, sealed trays, nothing left unaccounted for.
At Cheongju, the allergen question is local: soy, sesame, perilla oil and shellfish paste hide in sauces and banchan, so special meals are cooked on separate boards and boxed apart, with the diet written on the card. Kosher, halal, vegan, gluten free, allergen free and kids meals are all available on request, ordered and invoiced like any dish.
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.
A crew waiting on the ground at RKTU needs a real plate. Crew meals, flight crew meals and crew catering are cooked locally and packed separately. Pilot meals and cockpit meals are labelled so nobody opens the wrong box, crew meal boxes hold rice and protein apart, and different meals for pilots are available on request, ordered and invoiced separately.
FBO catering at Cheongju arrives at the general aviation terminal, where your handling agent receives the trays. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering is staged by door.
Galley catering for a large aircraft at RKTU follows the handling agent's lead: the loading order, door height and any high loader are agreed through the FBO before the trays go airside. Airside catering delivery is staged by door, aircraft provisioning is checked against your galley layout, and heavier items such as drinks and ice go in first.
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.
Cheongju International Airport is a shared civil and military field in Chungcheongbuk-do, with a passenger terminal and general aviation traffic. Airport catering here is arranged through the FBO and your handling agent.
As a business aviation hub, RKTU is smaller than Incheon but easier to move through. General aviation traffic uses the FBO services and ground handling services, and business aviation catering, executive jet catering and diplomatic flight catering are ordered by the handling agent. Inflight catering, in-flight catering, aviation catering and cabin crew meals complete the service.
Korean customs inspect food coming in on the aircraft, particularly animal products and fresh fruit. Ordering at Cheongju avoids the problem: the food is made in Korea and packed for your galley.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at Cheongju International Airport/Cheongju Air Base (K-59/G-513), we needed grilled salmon with a lemon dressing divided into 3 portions suitable for different crew meal preferences. For our team, the strongest part of their VIP flight catering was how they handled portion planning. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”
“A request for chicken skewers with a couscous salad, 5 passengers, and a changing departure schedule: that was our brief for the departure at RKTU. My main takeaway from this charter flight catering order was the practical approach to crew briefing. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into sealed meal containers that were easy to handle. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“Breakfast was already sorted; at CJJ, the next request was a cheese board and savoury canapés for 4 guests, with two separate meal services to work around. The Galley Girls grouped the sandwiches by service, which was more useful to us than simply receiving a list of dishes. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. The order made private jet food feel manageable because the meal organisation had been considered beforehand.”
Cost follows the order: a plain Korean lunch for four is a modest line, while one halal, one allergen-free and one kids plate become three separate preparations. At Cheongju we quote each special meal on its own, ordered and invoiced like any other dish.
For a mid-size jet, a Cheongju order is usually simple: cold plates, a braise that reheats, sauces in pots. The size of the galley sets the menu, not a deadline. Last-minute orders are handled, so late changes are not a problem.
Korean quarantine looks at animal products and fresh fruit in particular. If you reposition into RKTU with no passengers, leftover galley stock from abroad may be refused or removed. Ordering locally keeps the galley clean on arrival.
Bringing your own is allowed in principle, but customs inspect it, and some items are refused. For a crew sitting out a long turn at Cheongju, a hot plate from a local kitchen is a better answer. Crew meals are on request, invoiced like the rest.
The charter price does not include the food. In North Chungcheong, a cold snap or low cloud can delay a departure, and a fresh order can be reset around the new slot. Catering is billed like any order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
