Catering to your aircraft in Jeju City.
Jeju is a resort island with typhoon-season weather and a busy runway, and its galley menus lean on tangerines, abalone and black pork. We cook and pack for the aircraft you actually fly, and last-minute orders are handled.
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.
Jeju has its own table, and a private jet menu from RKPC can use it properly. Local specialities travel well when you plan them for the galley: hallabong and other Jeju citrus arrive cold and peeled on a platter, black pork from the island is sliced and packed with its sauce apart, and abalone porridge goes into a sealed insulated container for the oven. Ask for a Jeju City inflight menu built on these and the cabin smells of the island before you reach altitude.
Private jet food from Jeju is shaped by the sea. Haenyeo divers bring up abalone, sea urchin and turban shell, and these local specialities make a cold seafood plate that holds in a chilled drawer. The inflight menu can add grilled mackerel, a bowl of seasoned seaweed and rice, and Jeju green tea for the end of service. For a return to the mainland, we pack fresh citrus and rice cakes so the Jeju region stays on board.
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.
Jeju sits on a volcanic island south of the Korean peninsula, and private jet catering at Jeju International (RKPC) starts from what the island grows and catches: hallabong, black pork, abalone, sea urchin. Inflight catering here is written around the seat plan and the galley, and in-flight catering for a long return leg is packed in two services. Aviation catering for business aviation catering clients, executive jet catering for charter crews, diplomatic flight catering for state visits and cabin crew meals are all ordered once and delivered to your FBO.
Business jet catering at Jeju International runs on resort rhythms: corporate jet catering for golf weekends, charter flight catering for honeymoon parties, and VIP flight catering for visiting executives. A private jet chef builds a bespoke menu around the Jeju table, with luxury inflight catering that uses abalone, black pork and hallabong. Each order is packed for the galley of the aircraft you fly.
Official visits to Jeju bring a different order. Government flight catering is approved by the protocol office before the kitchen starts, and head of state flight catering is traced tray by tray. VIP aviation catering and state visit aircraft catering use sealed packing and a small, named crew so nothing is left to chance.
On Jeju, the allergen hiding in the local cuisine is shellfish and soy: abalone, sea urchin, fish sauce and soybean paste appear in dishes that look plain. Kosher, halal, vegan and gluten free meals are cooked on separate boards, packed in separate boxes and labelled by seat number. Special meals, allergen free trays and kids meals are agreed with you before service, not guessed at the gate.
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.
Pilots and cabin crew who rotate through Jeju eat differently from the guests: the captain and first officer get different meals for pilots, so a shared dish never grounds both. Crew meals, flight crew meals and pilot meals are ordered on request and invoiced like the rest of the order. Crew catering at RKPC means cockpit meals you can eat one-handed, crew meal boxes marked CREW, and a hot course for the cabin crew that survives a delayed turn.
FBO catering at Jeju International means catering delivery to the FBO, handed over to the crew or the handling agent on your slot. The general aviation terminal is where ground handling catering is received, and handling agent catering is coordinated so the right gate opens at the right time. We agree the contact before the aircraft arrives.
A Boeing or Airbus in a VIP configuration at RKPC needs galley catering loaded by high loader, not carried up the stairs. Airside catering delivery for these aircraft is planned around the door height and the galley position. Aircraft provisioning is agreed with your handling agent before the slot, so the trolleys are staged and the doors open on your arrival.
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.
As an airport catering location, Jeju International combines a busy commercial schedule with general aviation traffic. FBO services and ground handling services support private flights, and the island's holiday calendar sets the pace. Planning the order around the season is the first step.
Jeju works as a business aviation hub for the region: inflight catering for charter groups, in-flight catering for long returns, and aviation catering for corporate flights. Business aviation catering at RKPC includes executive jet catering, diplomatic flight catering for official visits, and cabin crew meals for the people working the aircraft.
South Korea applies strict controls on imported meat, dairy and fresh produce, so food that crosses the border can be held or refused. For an aircraft leaving Jeju, cooking locally and delivering sealed trays avoids most problems. We tell you what cannot be carried in before you order.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at RKPC, where 2 guests expected a light pasta dish with grilled vegetables despite a small galley worktop. When comparing private jet catering companies, I would look closely at final order confirmation after this experience. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“Service planning came first at CJU, with 5 passengers choosing prawn salad and small fruit plates and a tight boarding window influencing our preparation. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The side dishes went straight to the right colleague instead of circulating between several people during the turnaround. My search for "private jet catering near me" led to a practical conversation about final order confirmation.”
“On this departure from Jeju International Airport, 2 passengers had chosen a breakfast basket with individual preserves, and two separate meal services needed to be reflected in the order. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. I found the salads without searching through every box, a small detail that mattered during the final cabin checks. With private jet catering menu, careful attention to crew briefing matters as much to our crew as the menu itself.”
Jeju's departure windows set the tone: a clear day in October lets you order fresh tuna, while a monsoon forecast pushes you to cooked dishes. Cost follows those choices and the number of seats. Ask for a quote with the tail, date and headcount.
A two-service flight from Jeju asks for two sets of trays and clear notes on which is hot and which is cold. That decides the lead time more than anything. Last-minute orders are handled; tell us the aircraft and we match its galley.
The rules are about origin and sealing. Because the departure slot sets how much time customs has, we deliver sealed and labelled trays. Foreign-sourced fresh products you carry in may not be allowed to stay, so we plan the menu locally.
If you plan a return leg, order it from Jeju instead of carrying food through customs. We label each tray, keep hot and cold apart, and deliver to the FBO. Your own food can stay in the cabin.
Not as part of the charter. We handle it as a standalone order, and a last-minute change in passengers just means a revised tray count. Last-minute orders are handled, and we keep the seat labels accurate.
Tail, pax and diets — a flight attendant takes it from there, day or night.
