Catering to your aircraft in Kincheloe.
Kincheloe is a field of long runways and short hours in the Upper Peninsula, and our job is to put a complete galley on the aircraft. We pack for crew and guests, label by seat, and deliver to your handling agent.
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.
Kincheloe belongs to Michigan's Eastern Upper Peninsula, and the private jet menu for KCIU reads like the region: Lake Superior whitefish, smoked and served cold, and the Cornish pasty that miners' families made famous here. Local specialities travel well in a galley when you plan for it. A pasty is a hand pie, so it needs only an oven and a plate, which suits a small aircraft. Smoked whitefish dip goes chilled with crackers. Maple from Michigan goes into a dressing or a glaze, and wild blueberries and thimbleberries from the Upper Peninsula make a short, honest dessert in summer.
For an inflight menu built on private jet food from this part of Michigan, we start from what the Michigan region actually produces. Great Lakes fish, venison sausage in hunting season, cherries from further south in the state, and fudge from the Mackinac tradition. Private jet platters for the cabin are cut ahead, private jet snacks like jerky and nut mixes are bagged by seat, and gourmet inflight meals are cooked, labelled and packed so the crew only re-plates. These local specialities are what a guest remembers about landing at Kincheloe.
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.
Chippewa County International sits on the old Kincheloe air base in Michigan's Eastern Upper Peninsula, a field with a long runway left over from its bomber days and very little else around it. That shapes private jet catering here: the galley has to arrive complete, because nothing can be sourced at the last minute from the ramp. Inflight catering for KCIU is cooked and packed for the aircraft you actually fly, and in-flight catering for a quiet field like this one is about what survives the cold air and the wait. Aviation catering for business aviation catering requests, executive jet catering trips and diplomatic flight catering movements follows the same logic, with cabin crew meals boxed separately from guest trays.
Executive trips to CIU tend to be short and purposeful, with a handful of seats and a precise galley. For business jet catering and corporate jet catering we build a bespoke menu with the private jet chef; VIP flight catering and charter flight catering follow the same plan, with luxury inflight catering where the brief asks for it.
Government movements at Kincheloe are quiet and tightly planned. We handle government flight catering and head of state flight catering through protocol first, with named staff and traceable ingredients. VIP aviation catering and state visit aircraft catering are packed sealed and labelled by seat.
Special meals at Kincheloe follow the Upper Peninsula kitchen, where the risks sit in particular places: wheat in the pasty crust, butter and flour in the whitefish coating, nuts in the fudge. Kosher, halal, vegan and gluten free meals are cooked and packed in a separate area, sealed and marked by seat so nobody opens the wrong box. Allergen free requests are handled as a procedure, with a card per guest, and kids meals are simple and cut small.
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 the Upper Peninsula, a crew waiting out weather on the ground wants something real to eat. Our crew meals are on request and billed with the order; flight crew meals and pilot meals are separate from the cabin trays. Crew catering includes cockpit meals that eat easily on the flight deck, crew meal boxes marked by role, and different meals for pilots when the policy requires it.
Your handling agent meets the delivery at the general aviation terminal, and the FBO catering goes straight to the aircraft. We coordinate catering delivery to the FBO and ground handling catering around your departure slot, so handling agent catering needs only the tail and the seat plan.
Chippewa County International takes everything from turboprops to large business jets, and the aircraft type decides how galley catering is loaded. A light jet has a small door and a narrow galley, so galley catering is packed in compact boxes for hand loading. A heavier aircraft with a high sill may need a high loader at the door; your handling agent knows what the field can supply for airside catering delivery. For aircraft provisioning on a quiet ramp like this one, tell us the type and the galley layout so the boxes match the space.
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.
Chippewa County International in Kincheloe, Michigan, is a former air base turned public airport, with a long runway and a small general aviation presence. It serves business aircraft, medevac and seasonal traffic in the Eastern Upper Peninsula.
Airport catering at CIU is shaped by a small field and a strong seasons cycle. General aviation here includes fishing parties, hunting trips and summer visitors; FBO services and ground handling services are limited, so your galley arrives complete. As a business aviation hub for the Upper Peninsula, inflight catering and in-flight catering for CIU are planned around the aircraft. Aviation catering, business aviation catering and executive jet catering are packed to the type, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed apart.
International arrivals at Chippewa County International clear US customs and border protection, and food from abroad is subject to agricultural rules, so unused meat, dairy and produce may be discarded. Catering packed in Michigan is domestic and clears without this step. For your order, tell us the origin of the flight.
Average rating from the cabin crew and pilots we cater for.
“On this departure from KCIU, 8 passengers had chosen a light pasta dish with grilled vegetables, and a changing departure schedule needed to be reflected in the order. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“Breakfast was already sorted; at CIU, the next request was vegetarian wraps and colourful salads for 11 guests, with a revised passenger count to work around. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into clearly marked packs that were easy to handle. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. This experience of in-flight catering services gave us a useful reference for managing meal organisation on another departure.”
“Timing and organisation mattered at Chippewa County International Airport, where our order of a seafood starter and warm vegetable sides for 3 people involved a changing departure schedule. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. The order made aviation catering feel manageable because the cabin service sequence had been considered beforehand. The salads remained as originally requested, which was reassuring when we checked the latest version with operations.”
A delegation arriving at KCIU is priced like any other order: per dish, per seat, per service. The extras are the ones the brief asks for, such as sealed trays, named allergen handling and a separate crew order. A Michigan menu built on Lake Superior fish prices differently from a standard international plate.
A kosher, halal or allergen meal for Kincheloe depends on supply more than speed, since the Upper Peninsula has few specialist kitchens. We source and seal the dish for your tail, mark it by seat, and last-minute orders are handled where products allow.
Border rules apply to food carried in from outside the US, so foreign provisions may be discarded at the field. A Michigan-packed order sidesteps this. If your pilots are close to their duty limit, a boxed crew meal lets them eat without leaving the aircraft.
Outside food is allowed, subject to customs on international legs. When the turnaround is tight, one delivery already sorted by seat and service works better for the crew than a mixed set of bags. We hand it over at the aircraft on your slot.
No. Catering is not part of a charter: it is ordered separately and invoiced as its own order. A local product such as smoked whitefish dip goes on the menu only when you ask for it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
