Catering to your aircraft in Gonghang-ro.
At Yangyang the traffic follows the ski season and the beach months, and the cold wind off the East Sea on the apron shapes how we pack. We cook and label for the galley on your tail, and the crew gets it 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.
Gangwon is the Korean coast of the East Sea, and a private jet menu for Yangyang starts with what that water and those mountains produce. Anyone planning an inflight menu out of Gonghang-ro or anywhere in Gangwon Teukbyeoljachi-do (Gangwon Special Self-Governing Province) leans on squid, pollock, sea urchin and the sweet corn and potatoes of the highlands. We write it as private jet food that survives a galley with one small oven.
Local specialities travel differently: raw hoe and cured fish stay on ice and are re-plated cold, while pollock stew and hearty hot dishes finish in the oven. Around Sokcho and Yangyang, dried pollock soup, chewy potato pancakes and sweet corn are what guests ask for after a day on the coast, and we pack them with the sauce in its own pot and every portion marked by seat number.
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.
Yangyang International sits at 241 ft on the Gangwon coast, a one-terminal field that fills with ski charters in winter and beach traffic in summer. Our private jet catering for RKNY is packed by former VIP flight attendants for the galley you actually have, and our inflight catering and in-flight catering follow the same standard whether the leg is a quiet turnaround or a full cabin. For business aviation catering and executive jet catering we cook the local table: Gangwon seafood, mountain vegetables, cold plates for the drawer. Aviation catering at YNY also covers diplomatic flight catering for protocol movements, and cabin crew meals boxed and marked CREW.
Business jet catering and corporate jet catering at Yangyang usually mean a small party after a coastal meeting or a resort stay. Our private jet chef writes a bespoke menu around Gangwon seafood, and VIP flight catering, charter flight catering and luxury inflight catering follow the same standard.
A delegation into RKNY needs a menu cleared by protocol. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are handled by a named team and delivered with discretion.
At Yangyang the allergen question is local: soy, sesame, shellfish and fish sauce run through Gangwon cooking, so special meals start from a diet card matched to the seat plan. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, labelled by seat number, never by name.
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.
On a layover at RKNY, crew meals are a separate order, charged normally. Flight crew meals, pilot meals, crew catering and cockpit meals travel in sealed crew meal boxes, and different meals for pilots are packed apart so nobody opens the wrong tray.
We arrange FBO catering and catering delivery to the FBO at RKNY, using the general aviation terminal and your handling agent for the airside run. Ground handling catering and handling agent catering are briefed ahead of the slot.
At Yangyang, the type on the ramp decides how the galley is loaded. A light jet parked on the apron takes the galley catering by hand through the door, while a larger cabin may need a high loader for airside catering delivery and aircraft provisioning. Tell us the type and we load for its galley.
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.
Yangyang International is a regional field on the Gangwon coast, and airport catering here is shaped by the weather and a small general aviation footprint. FBO services and ground handling services keep traffic simple at a business aviation hub that is quiet outside the ski and beach seasons.
Business aviation catering at Yangyang peaks with winter sports and summer holidays. Executive jet catering, inflight catering, in-flight catering and aviation catering arrive with a diplomatic flight catering option and cabin crew meals when the schedule calls.
South Korea inspects imported meat, dairy and produce, so catering at Yangyang leans on local ingredients. We cook with Gangwon products, which keeps the order simple at the gate and the handover.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at RKNY, where 3 guests expected a seafood starter and warm vegetable sides despite a late menu amendment. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the main courses without searching through every box, a small detail that mattered during the final cabin checks. Our brief for in flight catering was met with a sensible plan for meal organisation.”
“For 2 passengers departing from YNY, the agreed menu was chicken skewers with a couscous salad; our main consideration was two separate meal services. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. With inflight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“The cabin briefing at Yangyang International Airport included 5 passenger meals, a request for roasted chicken and seasonal vegetables, and instructions addressing a short ground stop. I want an inflight catering company to understand crew briefing, and this order gave us a useful starting point. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
Delegation and government flights are priced per menu: cabin count, protocol requirements and how much East Sea seafood is on the list. That is how much private jet catering costs on a state-visit movement, and the quote comes before the slot.
Korean customs treats imported food strictly, so the easiest lead time is a menu built on Gangwon seafood and vegetables. Send the slot and the headcount, and last-minute orders are handled.
At RKNY the handling agent controls airside access, so customs questions go through them. We coordinate the handover, and because we cook locally, the catering usually needs no import declaration.
You can, but special meals are where we help most: a kosher, halal, allergen or child meal is packed apart, labelled by seat number, and cleared against your diet card. Imported food faces Korean customs, so local is simpler.
No, you order catering separately for a Yangyang charter. The galley on your aircraft tells us how much we can send and whether it needs an oven finish.
Tail, pax and diets — a flight attendant takes it from there, day or night.
