Catering to your aircraft in Eau Claire.
KEAU is a short-runway field in western Wisconsin where the weather decides the day. We build the order around your cabin and your slot, and deliver to the aircraft through 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.
Start with what a Wisconsin galley actually needs on a cold ramp: something warm and something that does not collapse. Our private jet menu for Eau Claire offers wild rice soup in a sealed pot, a walleye plate with lemon butter apart, and bratwurst sliders for a short hop. These are local specialities that suit an inflight menu without a full kitchen on board.
Private jet food here also covers the dairy side of Wisconsin: cheese curds, a cheddar and apple board, and a cream puff dessert chilled until the service. Cranberries from the state's marshes go into a wild rice salad that holds for hours. We pack private jet platters for a group of eight, gourmet inflight meals for a plated dinner, and private jet snacks for the leg home.
Whether the passengers are fishing guests headed north or a corporate team returning to Eau Claire, the region's table, built around Wisconsin produce, gives the order its shape.
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 Valley Regional sits at 913 feet on the Wisconsin plain, a field where winter ramp days and summer fishing charters shape the orders. Private jet catering at KEAU is built around the galley you actually fly with, then handed over at the FBO. The same kitchen discipline covers inflight catering for a weekend party, in-flight catering for a corporate shuttle, and aviation catering for a diplomatic flight catering request when a delegation passes through. Business aviation catering and executive jet catering sit on one order, and cabin crew meals ride alongside the guest trays.
Business jet catering out of Eau Claire is usually a small brief: a corporate jet catering order for four to eight, VIP flight catering for a client, or charter flight catering for a weekend group. A private jet chef writes a bespoke menu around the type, and luxury inflight catering at KEAU can run to a plated dinner or a simple board.
When a state delegation lands at KEAU, VIP aviation catering is arranged through the protocol channel. Head of state flight catering means sealed trays, ingredient records and a small named team. Government flight catering and state visit aircraft catering are priced like any other order.
Dietary requests at Eau Claire are a procedure, not a label. Wisconsin cooking hides allergens in the usual places: butter in the walleye pan, flour in the roux of a cheese soup, milk powder in sausage rolls. Kosher, halal, vegan and gluten free meals are prepared and packed on a separate board, then sealed and marked by seat. Special meals, allergen free trays and kids meals follow the same route, with SPML codes noted on the order so the cabin crew can match tray to guest.
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 request, invoiced like any other line, crew meals at Eau Claire are ordered with the flight. Flight crew meals can be boxed for a short turn, pilot meals are packed to eat one-handed, and crew catering for a long day is labelled by name. Cockpit meals can differ for each pilot, and crew meal boxes carry a clear CREW mark. We offer different meals for pilots when the operator asks, and cabin crew meals travel alongside the guest trays.
FBO catering at Eau Claire is handed over at the general aviation terminal or at the aircraft, depending on the ramp. Catering delivery to the FBO is coordinated through your handling agent, and ground handling catering is agreed before the slot. Handling agent catering simply means one contact for the whole plane-side handover.
Most traffic at Chippewa Valley Regional is light jets and turboprops, so galley catering is usually a carry-on job through the cabin door, not a high loader call. When a larger type comes in, airside catering delivery follows the aircraft provisioning plan agreed with your handling agent, with the cart count and door position confirmed before the slot.
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 Valley Regional is a small commercial and general aviation field serving Eau Claire and western Wisconsin. Airport catering here is simple to plan: a modest terminal, a quiet ramp and a handling agent who knows the field.
The Eau Claire ramp is a general aviation hub in miniature: business aviation hub traffic with light jets and turboprops, FBO services and ground handling services in one place. Inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering and diplomatic flight catering are all ordered one way, with cabin crew meals added.
United States customs treat foreign-origin food with care, and leftover trays from abroad may need to be declared or discarded on arrival at KEAU. Wisconsin-made catering, delivered airside through the handling agent, raises no such issue.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at KEAU, where 2 guests expected fresh fruit and breakfast pastries despite a changing departure schedule. For private jet meals, that attention to galley preparation made the order noticeably easier to manage. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“Rather than an elaborate service at EAU, our 7 guests wanted a light pasta dish with grilled vegetables, organised sensibly around an evening cabin service. I appreciated the emphasis on portion planning throughout the private jet menu arrangements. The Galley Girls suggested stackable containers for the canapés, and that choice worked well with our storage arrangement. The breakfast portions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Service planning came first at Chippewa Valley Regional Airport, with 9 passengers choosing a light pasta dish with grilled vegetables and an evening cabin service influencing our preparation. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. The quantities of sandwiches matched our service plan, leaving us comfortable with the order before the final briefing. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point.”
We cannot give a single figure without the menu, but we can compare: wild rice soup and a cheddar board are modest, a full fish course is not. For a return leg ordered together, you get one clear quote.
Night departures from EAU are straightforward: a quiet ramp, a clear slot, and a galley delivery arranged with your handling agent. Lead time is shaped by the dish, and last-minute orders are handled.
Airside access at KEAU runs through your handling agent, and customs matters when an international flight lands first. Catering that arrives from a local kitchen is domestic, but leftover foreign food must be declared, not served.
Empty cabin, short hop: personal food is allowed, and many crews still prefer a labelled meal box. We pack cockpit meals and cabin crew meals together if you ask.
Catering is not bundled with a charter out of Eau Claire. For a long flight with two meals, we label each service and note which one is cold and which goes in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
