Catering to your aircraft in Chicago.
Chicago winter makes the walk from FBO to door count at KMDW. We pack for it: insulated, labelled by seat, ready to re-plate in your own oven or serve cold from the drawer.
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.
Chicago eats on a grid of neighbourhoods, and the private jet menu for Midway follows it. The inflight menu starts from Italian beef, giardiniera, deep-dish and Chicago-style hot dogs, rebuilt for a galley: the beef sliced and packed with its jus apart, the giardiniera in its own tub, the deep-dish baked and re-plated cold or finished in the oven.
Private jet food from Illinois also means Great Lakes whitefish and perch, sweet corn in season, Wisconsin cheese from just north, and Garrett-style popcorn for the cabin. These local specialities travel well when packed by someone who has worked a galley. Ask for a Chicago private jet menu and we build it around your aircraft's oven and your guest count.
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.
Midway sits in a tight grid of Chicago bungalows, with a single general aviation apron and runways short enough that weight matters on every departure. Private jet catering at KMDW is built around that: lighter loads, one galley door at a time, food that survives lake-effect cold on the ramp. Inflight catering here, in-flight catering for a quick turn, aviation catering for a long haul out of Illinois: it all arrives plane-side at your FBO. Business aviation catering, executive jet catering and diplomatic flight catering follow the same routine, and cabin crew meals ride in the same order.
A private jet chef writes a bespoke menu for Chicago departures around what your galley can finish. Business jet catering and corporate jet catering here lean on Midwest produce, charter flight catering stays simple, and VIP flight catering and luxury inflight catering are built to the seat list.
When a delegation flies out of Chicago, VIP aviation catering means traceable ingredients, sealed trays and one contact on our side. Government flight catering, head of state flight catering and state visit aircraft catering stay discreet and confirmed with the handling agent.
A vegan menu built from Illinois produce works because the Midwest grows what a galley can hold: roasted squash, beets, mushrooms, sweet corn, apples. For kosher and halal, Chicago has established kitchens and certifiers, and we match the meal to the seal your passenger expects. Gluten free, allergen free and special meals are packed in their own box with their own card, and kids meals ride separate from the main trays. Tell us the restriction and the seat, and the rest follows a procedure, not a promise.
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 Chicago turn, crew catering is a box you can eat standing: pilot meals, cockpit meals and flight crew meals, all on request and billed as an order. Crew meal boxes are marked, and different meals for pilots are available when you need them. Crew meals travel with cabin crew meals, each clearly labelled.
FBO catering at Midway goes to the general aviation terminal, where your handling agent opens the door. Catering delivery to the FBO is arranged around your slot, and ground handling catering means we coordinate with the handling agent catering routine so nothing waits on the ramp.
Midway's ramp fits business jets and mid-size aircraft more than heavy widebodies, but when a larger airframe arrives, galley catering needs a high loader booked in advance with the handling agent. Airside catering delivery follows the aircraft's door height and the stair or lift the FBO provides, so tell us the type and we plan aircraft provisioning around it. On a King Air or a Challenger, the cart is a tray, a cooler and a box.
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.
Chicago Midway handles scheduled flights and a steady flow of business traffic. Airport catering at MDW reflects that mix: one handover point, a handling agent, and an apron that is rarely quiet.
As a business aviation hub, Midway attracts executive jet catering and inflight catering requests from companies across Illinois. In-flight catering, aviation catering, business aviation catering and diplomatic flight catering are all part of the picture, and cabin crew meals ride along. General aviation and FBO services support it; ground handling services coordinate the door.
US border rules govern what stays on the aircraft at Midway. Foreign-sourced food is the issue, not the Chicago order, which is local. Tell the handling agent what is on board and they will confirm what can remain.
Average rating from the cabin crew and pilots we cater for.
“Packing vegetarian wraps and colourful salads for 10 passengers at KMDW needed careful thought, especially given an evening cabin service. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in individual containers. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need. My search for "private jet catering near me" led to a practical conversation about cabin service sequence.”
“Having 7 guests request a cheese board and savoury canapés at MDW meant planning the portions carefully while accounting for a family lunch request. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. I would discuss private jet catering menu with them again, especially when meal organisation needs careful coordination.”
“Nothing about the 4 guest order at Chicago Midway International Airport called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a family lunch request. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. The order made private aviation catering feel manageable because the crew briefing had been considered beforehand. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service.”
The question we answer first is what you want to serve. Midwest comfort food, regional cheese and hot dishes cost less than an imported raw bar. Ask for a quote for your Chicago departure and we itemise by dish, so the cost of private jet catering is visible line by line.
The lead time on a Chicago order is shaped by the menu you pick. Italian beef, deep-dish and smoked fish are routine; a special seafood course needs a clear brief. A return leg ordered with the outbound removes one decision. Late changes are handled.
Customs at Midway means United States border and agriculture rules. For an early morning slot, the handling agent coordinates the access. The practical consequence: serve Chicago-sourced food, and keep the foreign galley leftovers sealed or declared.
Yes, within limits: the handling agent decides what crosses the ramp. US rules limit fresh meat, dairy and produce from abroad, so bringing food into Chicago is more of a customs question than a galley one.
No, catering is outside the charter and ordered as its own booking. Midway's repositioning flights fly light, with no meals; a guest flight adds our order, billed independently.
Tail, pax and diets — a flight attendant takes it from there, day or night.
