Catering to your aircraft in Gunsan.
At Gunsan, RKJK, the field is shared with an air base and the general aviation terminal sees few corporate arrivals, so every order is built for the one aircraft that lands. We cook, pack and label for the galley you have, for you and for the crew.
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.
Jeonbuk Teukbyeoljachi-do is Korea's rice and fermentation heartland, and Gunsan is its port on the Yellow Sea. A private jet menu built here follows the coast: local specialities such as Gunsan's blue crab, flat-fish sashimi and the sweet-bean pastry from the city's oldest bakery reach the plane in a form a galley can finish. Private jet food from this region leans on the sea and on the table of Jeonju, a short step inland by name only: bibimbap, kongnamul soup and banchan sets.
We write the inflight menu for Gunsan around what survives a flight. Rice dishes hold well, raw fish does not unless it travels chilled and plated on arrival, and kimchi comes sealed in its own pot so the cabin stays clean. Private jet platters of seasonal seafood, gourmet inflight meals from the Jeolla tradition and private jet snacks such as roasted chestnut and rice crackers are what a Gunsan order usually looks like.
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.
Gunsan sits at 29 feet above sea level on the Yellow Sea, a shared civil and air base field where the general aviation terminal handles the odd corporate arrival, so private jet catering here is planned around the handling agent and the tail, not the schedule board. We pack for the galley you have, with the oven, the sauce pot and the drawer labelled by seat. Inflight catering for a Gunsan turn, in-flight catering for the long leg onward, and cabin crew meals for the people working it all come from one order.
Business jet catering at Gunsan is usually a small cabin, a corporate group and a menu that has to survive the wait on the apron. Corporate jet catering means rice and fish packed to be finished in a galley oven, and VIP flight catering means a clear seat plan. A private jet chef writes a bespoke menu around the aircraft; luxury inflight catering for charter flight catering from RKJK is built the same way.
When a state aircraft or official party lands at Gunsan, the order passes through the protocol office first. Government flight catering is a procedure, head of state flight catering adds sealed and traceable packing, and VIP aviation catering with state visit aircraft catering stays discreet from kitchen to cabin.
Korean cooking hides allergens in places a galley does not expect: soy and sesame in nearly every sauce, shellfish in the kimchi base, wheat in the soy. For Gunsan we cook kosher, halal, vegan and gluten free meals on their own station and pack them sealed, with the seat number and the restriction on the lid. Special meals, allergen free dishes and kids meals are agreed with the crew by tail and by seat, so a card handed out in the cabin matches what is actually in the tray.
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.
For the people working the aircraft, crew meals at RKJK are a separate order, on request, and billed like any other. Flight crew meals and pilot meals travel in marked boxes; cockpit meals are packed to be eaten between tasks; crew catering on a Gunsan turn fits a short stop. Crew meal boxes can carry different meals for pilots, and cabin crew meals ride apart from guest service.
FBO catering at Gunsan means catering delivery to the FBO, where your handling agent receives the order and meets the aircraft on the apron. The general aviation terminal is the point of contact; ground handling catering and handling agent catering follow its access rules. We confirm the handover with the handling agent.
At RKJK the aircraft type decides how the order reaches the cabin. A light jet takes its galley catering by hand through the cabin door; a wide-body arriving on a state or charter rotation needs airside catering delivery by high loader to reach the main deck. We confirm door height, galley layout and aircraft provisioning with your handling agent so the carts and boxes fit before they are loaded.
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.
RKJK handles scheduled domestic flights and occasional general aviation on a field shared with an air base. Airport catering is arranged for the aircraft, not the terminal, and FBO services and ground handling services come through your agent. That makes the order the one thing you can fix in advance.
Gunsan is not a big business aviation hub, and that is its character: low volume, careful orders. Inflight catering and in-flight catering from here follow the aircraft type, aviation catering and business aviation catering are written for a handful of seats, executive jet catering is the usual brief, diplomatic flight catering needs protocol sign-off, and cabin crew meals come in their own box.
South Korea restricts imported fresh meat, dairy and produce, and food arriving on an aircraft is subject to inspection by quarantine staff. Catering we pack in Gunsan is cooked, sealed and labelled so it leaves cleanly; what you bring in follows Korean customs rules. Tell us your route and we adjust the order.
Average rating from the cabin crew and pilots we cater for.
“My order at RKJK covered a seafood starter and warm vegetable sides for 2 guests, with a practical service plan needed because of a tight boarding window. The catering handover stood out more than any sales pitch about private jet meals. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the sandwiches to brief the crew without making assumptions about what had been ordered.”
“Good preparation made the difference at KUV, where 6 guests expected a seafood starter and warm vegetable sides despite a family lunch request. Our brief for private jet menu was met with a sensible plan for catering handover. The starters from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Choosing a seafood starter and warm vegetable sides for 11 people at Gunsan Airport / Gunsan Air Base was straightforward; the challenge was making it work with two separate meal services. The Galley Girls suggested compact food boxes for the crew provisions, and that choice worked well with our storage arrangement. Separating the starters from the first service items helped us avoid opening boxes we did not yet need. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point.”
Price tracks the plates. For a two-service long leg out of RKJK, the second service usually holds the largest share because of oven items and extra labelling. Quantity, season and dietary needs move the figure, and last-minute changes are handled without rewriting the whole order.
Short stops leave no room for improvisation, so the plan is written around the slot first. Gunsan's airside rules and shared field mean your handling agent confirms access; we confirm the menu. Orders that arrive late are still accepted and handled.
Customs rules decide what goes on a return leg. Food packed at RKJK leaves under Korean rules; food entering the next country meets that country's rules. Fresh seafood and raw meat are the usual problems, so we plan cooked, sealed alternatives.
Customs allows personal food within limits, but it is the late-count problem that matters here. Our orders are portioned per guest and labelled by seat, so adding or removing a seat does not change anything for the others.
Not by default. Catering at Gunsan is requested, priced and invoiced independently of the charter. That also lets you pick one local product, like blue crab in season, and build the menu around it without touching the aircraft contract.
Tail, pax and diets — a flight attendant takes it from there, day or night.
