Catering to your aircraft in Chicago/Prospect Heights/Wheeling.
Chicago Executive is a corporate field where the slot depends on winter weather and summer storms. We cook and pack for crews on this apron and hand it over at the FBO.
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.
Illinois eats big and the Chicago table translates well to a private jet menu if you plan the galley first. Our private jet menu for Chicago Executive leans on local specialities that travel: Italian beef sliced thin with the jus packed apart, deep-dish pizza built to re-plate from the oven, and Chicago-style dogs for crews who want something handheld.
The inflight menu also draws on the Midwest pantry: sweet corn and tomatoes in summer, apples and cheddar from Wisconsin farms in autumn, whitefish from the Great Lakes when the season allows. Private jet food that reads as Chicago works best when the sauce travels apart and the bread is finished at service.
For private jet platters we cut Chicago-style cold plates: smoked salmon with pumpernickel, charcuterie from the Italian delis, and Midwest cheese boards. Gourmet inflight meals follow the same logic as local specialities: what survives the drawer, what needs the oven, what stays chilled. Chicago, Illinois and the Wheeling corridor give plenty to work with, and private jet snacks like popcorn mix in the Chicago style keep the cabin supplied for the whole leg.
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.
Chicago Executive sits on flat Illinois farmland at 647 ft, a corporate field where winter de-icing and summer thunderstorm lines decide the slot more than the menu does. Private jet catering here is built for the galley you actually fly with, whether that is a light jet with a drawer and no oven or a heavy with a full galley. We run it the way former VIP flight attendants would want it handed over: inflight catering labelled by seat, in-flight catering for the long leg, aviation catering for the crew, business aviation catering for the flight department, executive jet catering for the trip, diplomatic flight catering for protocol movements, and cabin crew meals boxed apart from the guest trays.
The brief at KPWK usually starts with the tail and the headcount. Business jet catering, corporate jet catering and charter flight catering are plated or boxed for that galley; VIP flight catering and luxury inflight catering add a private jet chef and a bespoke menu when the trip calls for one.
For delegations at KPWK, government flight catering starts with the protocol office's list. We handle head of state flight catering and state visit aircraft catering with VIP aviation catering discretion: sealed trays, named handlers and a fixed menu.
Chicago kitchens carry a lot of wheat, dairy and nuts in their classics, so special meals here start with the cross-contact question rather than the label. Kosher and halal orders for Chicago Executive are cooked on separate boards and sealed; vegan, gluten free and allergen free dishes are made first, before the pizza and the beef, and kids meals are built from the same plan. Give us the seat number and the restriction and the card goes 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.
When the crew is turning at KPWK, we pack crew meals as boxes you eat in the jumpseat: flight crew meals, pilot meals and crew catering planned per rotation. Cockpit meals come apart from guest dishes, crew meal boxes are labelled, and different meals for pilots are available on request, with cabin crew meals handled the same way.
FBO catering at Chicago Executive means a handover at the general aviation terminal or at the aircraft, depending on your slot. Catering delivery to the FBO is coordinated with your handling agent; ground handling catering and handling agent catering follow the same airside rules at KPWK.
At Chicago Executive the aircraft decides how the order comes aboard: a light jet takes galley catering by hand through the cabin door, a large-cabin aircraft may need aircraft provisioning from a high loader on the ramp. Tell us the type and the galley and we plan the packaging accordingly. Airside catering delivery runs through your handling agent, who clears the vehicle onto the apron at KPWK.
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.
Airport catering at KPWK reflects what the field is: a general aviation airport of FBO services and ground handling services, serving business aviation across the Chicago region. Operators choose it as a business aviation hub away from the larger commercial fields.
Executive jet catering, business aviation catering and aviation catering all operate on the same plan at KPWK: a menu for the galley, a slot and a handover. Inflight catering and in-flight catering for charter movements use the same logic, diplomatic flight catering follows protocol, and cabin crew meals stay separate.
US departures from Chicago Executive load normally; arrivals into other countries carry their own agricultural and customs rules for meat, dairy and produce. We label every container so the contents are readable at inspection.
Average rating from the cabin crew and pilots we cater for.
“Working around a revised passenger count at PWK, I asked for chicken skewers with a couscous salad in portions appropriate for our 8 passengers. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The breakfast portions remained as originally requested, which was reassuring when we checked the latest version with operations. The order made FBO catering feel manageable because the crew briefing had been considered beforehand.”
“The 8 passenger portions of vegetable tartlets and a dessert selection were the easy part; managing two separate meal services at Chicago Executive Airport took more planning. The confirmation from The Galley Girls showed the sauces clearly enough for us to check the planned service quantities. I would discuss airport catering with them again, especially when meal organisation needs careful coordination. There was enough information about the salads to brief the crew without making assumptions about what had been ordered.”
“An order of mushroom risotto and a green salad for 8 people at KPWK had to be organised around a short ground stop. I appreciated the emphasis on catering handover throughout the inflight catering arrangements. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
There is no shortcut around the menu. A crew of two ordering boxed sandwiches and a delegation ordering plated courses at Chicago Executive land in different places. We build the quote from your tail, slot and guest count, state airside access if the handling agent bills it, and send it by email.
A reposition leg to Wheeling needs little: a cold box per pilot and water. Lead time is as easy as any order we take at KPWK, and last-minute changes are treated like any other request when the cabin is empty.
The destination's rules matter more than the departure. A long leg out of Chicago Executive with two services should treat the second meal as the last one: eat it, or accept that unopened perishables may be taken at inspection on arrival.
You can carry your own food aboard. If the guest list grows or shrinks late at Chicago Executive, we plan extra or fewer covers, and your crew keeps your own items apart from the catered trays to avoid mix-ups.
Catering sits outside the charter contract, and that holds for official flights too. A government party out of KPWK orders the menu and pays for it as a separate item, with the protocol office approving dishes before we cook.
Tail, pax and diets — a flight attendant takes it from there, day or night.
