Catering to your aircraft in Seoul.
Incheon sits on reclaimed tidal land west of Seoul, and a lot of what leaves RKSI is a long transpacific or Europe-bound leg that needs two full services. Whatever your galley holds at RKSI, the oven, the drawers, the cart slots, decides how each tray is cooked, packed and handed 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.
The table around Seoul is built on fermented, grilled and braised food, and most of it can travel if you plan for the galley. A private jet menu for Incheon leans on dishes that hold their texture in a sealed tray: bulgogi marinated and packed raw-side apart from the rice, japchae noodles that reheat without turning, kimbap rolled and cut by passenger, and banchan kept in separate small pots.
Incheon International (ICN) is on the west coast of the Seoul metropolitan region, and the inflight menu reflects that: Korean beef and pork, sesame, perilla and gochujang built in, plus a seafood side from the Yellow Sea. Private jet food from here travels well when the sauce is packed apart. We write the local specialities as a menu you can re-plate cold or heat in the aircraft oven, with kimchi sealed and labelled for the cabin. Incheon-Gwangyeoksi and the Seoul region supply the produce, so seasons matter: pear in autumn, strawberries in winter, citrus from Jeju.
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.
Runway 15R/33L at Incheon is where Seoul business aviation really begins, and private jet catering here is shaped by long legs out of Asia, a strict agricultural import regime and a general aviation terminal that expects paperwork before the van arrives. Inflight catering and in-flight catering for a Seoul departure are packed in sealed, labelled trays, from aviation catering for a single captain to business aviation catering for a full cabin; executive jet catering, diplomatic flight catering and cabin crew meals follow the same rules.
Business jet catering and corporate jet catering at Incheon start with the cabin: a long Asia leg out of Seoul needs a first service and a second that waits in the drawer. VIP flight catering and charter flight catering are written as a bespoke menu by a private jet chef, with luxury inflight catering touches such as Jeju citrus and sesame, sealed by seat.
Government flight catering at Incheon runs on protocol: names, menus and allergen lists cleared before anything is cooked. Head of state flight catering, VIP aviation catering and state visit aircraft catering use a named team, traceable ingredients and sealed trays handed over at the aircraft.
At Incheon, special meals are a procedure written around Korean cooking, where soy, sesame, fish sauce and shellfish hide in almost every sauce. Kosher, halal, vegan, gluten free, allergen free and kids meals are each packed sealed, labelled by seat, and kept away from the main trays. Tell us the restriction and the seat, and we write the card before we cook.
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.
Crews turning around at Seoul rarely get a hot meal in the FBO, so crew meals are a separate order on the same flight: flight crew meals and pilot meals packed to be eaten in the cockpit with one hand. Crew catering and cockpit meals are boxed, labelled CREW, and we can write different meals for pilots when the operator asks. Crew meal boxes are on request and invoiced like the rest of the order.
Delivery at RKSI runs through your handling agent: handling agent catering is arranged with airside access, and FBO catering is handed over at the general aviation terminal or the aircraft. Ground handling catering and catering delivery to the FBO share one slot and one contact.
Incheon handles everything from light jets to long-range heavies, and the aircraft decides how galley catering reaches the cabin: door height, high loader or stairs, how many carts the galley takes. For airside catering delivery, we confirm the type and the position with your handling agent, and our team does the aircraft provisioning at the door, tray by tray.
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.
Incheon is Korea's main gateway, and for airport catering it is a large, well-organised field. General aviation operators use dedicated FBO services and ground handling services, while long-range jets use the airport as a business aviation hub for Asia and the Pacific.
Inflight catering and in-flight catering for business aviation catering at Incheon are shaped by seasons: typhoon months in late summer, cold winters that affect fresh produce, and the busy spring and autumn trade-show season. Aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all fit into the same ramp rhythm.
South Korea inspects food entering the country, especially meat, dairy and fresh produce, and quarantine rules apply to the aircraft galley too. We source locally in Korea and label everything by seat, so a catering order does not depend on imports clearing customs.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at ICN, where 11 guests expected fresh fruit and breakfast pastries despite a short ground stop. I gave The Galley Girls our storage brief and asked for the breakfast portions to arrive in shallow trays. I appreciated the emphasis on meal organisation throughout the business aviation catering arrangements. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order.”
“Rather than an elaborate service at Incheon International Airport, our 7 guests wanted a light pasta dish with grilled vegetables, organised sensibly around several individual meal preferences. This experience of jet catering gave us a useful reference for managing portion planning on another departure. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service.”
“Working around two separate meal services at RKSI, I asked for avocado toast components and breakfast fruit in portions appropriate for our 10 passengers. With VIP flight catering, careful attention to meal organisation matters as much to our crew as the menu itself. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
Start with the number of seats and how many meals you need per leg. Customs here limit what can come in, so private jet catering costs at Incheon depend on local sourcing: sea bream or galbi cost more than rice and kimbap boxes.
Lead time is shaped by who opens the gate. At Incheon, the handling agent books airside access for our vehicle, so tell us the agent early; last-minute orders are handled when they can still get us on the ramp.
If a passenger needs kosher, halal, vegan or an allergy-safe plate, tell us before we cook. Incheon customs control food entering the aircraft, so we source inside Korea and seal each special meal by seat.
We would not rely on imported food at RKSI. Korea screens animal and plant products, and a compact galley limits what you can store. Order locally; we label by seat and portion for the galley.
Catering is separate from the charter agreement. For a repositioning leg to Incheon with no passengers, you might order crew meals alone, which we deliver to the aircraft and invoice on their own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
