Catering to your aircraft in Charlevoix.
At KCVX the season sets the menu: cherries, whitefish, lake weather. We are former VIP flight attendants, so we write orders the way a galley works, and deliver them to the aircraft on your slot, day or night.
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.
Charlevoix and northern Michigan eat from the lake and the orchard. A private jet menu built around Michigan means Lake Michigan whitefish, smoked and pan-seared, tart Montmorency cherries from the orchards of the region, and Michigan apples and maple. For an inflight menu these travel well: smoked whitefish pate keeps cold in a drawer, cherry compote rides in its own pot, and apple salads hold their crunch until service.
Private jet food at KCVX leans on what Michigan grows. Local specialities include whitefish from the Great Lakes, Leelanau-style cherry preparations, fresh summer berries, and the pasties northern Michigan is known for. For private jet platters we pack the cold items chilled and keep dressings apart, so the cabin crew re-plates in the galley without surprises. Charlevoix is a summer resort town, and the menu follows its season.
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.
Charlevoix Municipal sits at 669 feet above sea level on the Lake Michigan shore, and its season is short and busy. Private jet catering here follows the summer: cherries, whitefish, and cold plates for cabins that arrive from the south. Inflight catering, in-flight catering and aviation catering are ordered for the galley you actually have, and business aviation catering is handed over at the FBO. Executive jet catering, diplomatic flight catering and cabin crew meals are all available on request, ordered and invoiced like the rest.
Executives flying out of KCVX tend to want one good course, not five. Business jet catering for them means a clean cold starter and a hot main. Corporate jet catering, VIP flight catering and charter flight catering all start with the cabin size. Our private jet chef builds a bespoke menu, and luxury inflight catering at Charlevoix uses Michigan products.
When a state delegation lands at a small field like Charlevoix, the order is routed through the protocol office, not the kitchen. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one rule: nothing is cooked until the menu is cleared.
Dietary requests at Charlevoix follow a procedure, not a label. The local table leans on fish, dairy, nuts and wheat, so we check allergens in the whitefish preparations, the cherry desserts and the pasty pastry before anything is cooked. Kosher, halal, vegan, gluten free, allergen free and kids meals are all special meals, packed on their own board and marked with the seat number on the lid.
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 at Charlevoix usually has a short stop and no kitchen nearby. Crew meals, flight crew meals and pilot meals therefore arrive in crew meal boxes, ready for the jumpseat. Crew catering is on request and invoiced like any order. Cockpit meals are simple to handle, and different meals for pilots are packed separately and marked CREW.
At KCVX the FBO is the single point of handover. FBO catering is brought to the general aviation terminal, the handling agent signs for it, and catering delivery to the FBO ends at the aircraft door. Ground handling catering and handling agent catering are one coordinated step here.
Charlevoix Municipal sees mostly light and midsize jets, so galley catering rarely needs a high loader. The aircraft type decides the loading: a small cabin takes boxes carried up the stairs, while a larger cabin may call for equipment on the apron. Tell us the type and we plan the airside catering delivery and aircraft provisioning accordingly, with the galley layout in mind.
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.
Charlevoix Municipal Airport serves a Lake Michigan resort town and the surrounding northern Michigan coast. It is a small airport with a short, busy season, and airport catering here is tied to the arrival and departure pattern of private flights.
The traffic at Charlevoix is seasonal: summer peaks, quieter winters. General aviation dominates, with FBO services and ground handling services under one roof. We offer inflight catering and in-flight catering, aviation catering and business aviation catering, plus executive jet catering, diplomatic flight catering and cabin crew meals, as a business aviation hub partner.
US food import rules limit certain fresh and animal products on inbound flights. At Charlevoix, the practical consequence is that catering is bought locally and delivered to the aircraft, so there is no border paperwork attached to the food.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to herb chicken with a quinoa salad at Charlevoix Municipal Airport; 11 portions were needed, with a short ground stop factored into preparation. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. Our brief for aviation catering was met with a sensible plan for portion planning. Our colleague could take over the desserts without asking where every component had been placed during preparation.”
“Despite a late menu amendment, we wanted the 4 guests at Charlevoix Municipal Airport to enjoy a charcuterie board and fresh bread without a complicated cabin service. I would discuss aviation catering services with them again, especially when cabin service sequence needs careful coordination. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in individual containers. We placed the sandwiches in their planned storage area without first having to reorganise all the catering boxes.”
“Between cabin checks at KCVX, I coordinated poached fish with steamed rice for 7 guests and explained our concerns about different crew meal preferences. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. The Galley Girls kept the main courses separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
A guest flying home from a Charlevoix weekend often wants the lake on the plate again. That choice, whitefish over chicken for example, changes the total. Private jet catering cost is set by the menu and the cabin, so we price your actual return order, not a generic rate.
Slots at KCVX are rarely congested, so the real question is the menu. A complex bespoke menu needs more preparation than a platter order, while simple cold service can be arranged on short notice. Last-minute orders are handled, day or night.
US agricultural rules restrict certain fresh items crossing the border, and that shapes any inbound international leg. At KCVX, local sourcing means your galley is stocked from Michigan products, handed over through the FBO and your handling agent without customs complications.
On a short repositioning leg, nobody needs a full galley service. Still, the crew eats, and bringing food from home means no control over allergens or temperature. Crew meals from us are boxed, simple and handed over on your slot at KCVX.
Charter operators sometimes assume the meal is covered. It is not: catering is quoted and billed separately from the aircraft. For a long flight from Charlevoix with two services, we plan the menu around your galley and mark each tray by service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
