Catering to your aircraft in Dubois.
A small plateau field at 1,817 feet, DuBois Regional sees light jets, turboprops and hunters in season, and we cook for the galley you have. Crew meals and passenger trays arrive labelled for your 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.
Pennsylvania food travels well, and that shapes the private jet menu we build for DuBois Regional. The inflight menu leans on what the state is known for: Lancaster-style soft pretzels, Pennsylvania Dutch chicken pot pie, pierogi from the Slavic and Polish kitchens of the western counties, and smoked kielbasa. Maple from the northern tier shows up in glazes and dressings, and Pennsylvania apples and cider go into tarts and cold sauces. These local specialities make real private jet food rather than a generic tray: private jet platters of cured meats and sharp cheddar, gourmet inflight meals of braised short rib with the sauce packed apart, and private jet snacks such as pretzel bites and dried apple chips. Around Dubois, in the Pennsylvania hunting country, venison chili and wild mushroom soup arrive in deer season, and the ordering note says how each dish finishes in your galley.
Around Dubois, Pennsylvania cooking is hearty and built for winter, which suits a private jet menu well. The inflight menu draws on chicken pot pie, haluski with cabbage and buttered noodles, pierogi, and Pennsylvania cheddar, all local specialities that hold their texture in a drawer or a small oven. Private jet food for DUJ includes private jet platters with ham, pickles and Amish-style cheeses, gourmet inflight meals such as roast turkey with gravy packed apart, and private jet snacks like soft pretzels with mustard and apple butter. In autumn, apples, cider and pumpkin move onto the menu, and deer season brings venison dishes. Each item is marked for service so the cabin crew knows what goes in the oven and what is plated cold.
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.
At 1,817 feet on the Allegheny Plateau, DuBois Regional is a small field where a light jet and a turboprop share the apron, and private jet catering here is packed for galleys with a drawer and little else. We cook in Pennsylvania style, label by seat, and hand over at the FBO, and the same menu also works as inflight catering, in-flight catering for a quick turnaround, or aviation catering for a crew that stays on the ground overnight. Business aviation catering and executive jet catering orders for KDUJ follow one brief, whether the flight is a corporate hop or a diplomatic flight catering request routed through your handling agent. If the cabin crew meals are wanted too, name them in the same note and they arrive in their own labelled boxes.
Business jet catering for Dubois often starts with a deer-season group or a manufacturing client. Corporate jet catering here favours trays that hold in a drawer, while VIP flight catering and charter flight catering add plated courses on a bigger cabin. For luxury inflight catering, our private jet chef builds a bespoke menu from what the galley can actually finish.
For a state visit aircraft catering order, Dubois offers little ground infrastructure, so planning is done early with your handling agent. Government flight catering and head of state flight catering are cooked to protocol, and VIP aviation catering is labelled by seat, never by name.
Special meals at DuBois Regional are handled as a procedure built around local cooking, not a note on a label. Pennsylvania kitchens lean on wheat, dairy and butter, so for gluten free and allergen free orders we plan the whole dish from the start: pierogi and pot pie become potato and herb plates, and gravies are thickened without flour. Vegan menus use the state's apples, squash and mushrooms. Kosher and halal meals are ordered ahead, sealed and handed over intact, and kids meals follow the same card system. Each special meal is marked by seat number so cabin crew can serve it without opening a tray.
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.
Crew meals at KDUJ are a request item, ordered and invoiced like the rest of the trip. Flight crew meals can be boxed for a short turn, and pilot meals can differ, since different meals for pilots is a common operator rule. Crew catering for a Pennsylvania overnight is often a hot dish and a cold backup, and cockpit meals are packed for one hand. Crew meal boxes are labelled CREW, apart from the passenger trays, and cabin crew meals follow the same system.
At KDUJ there is a general aviation terminal and a short apron, so catering delivery to the FBO is straightforward. FBO catering is coordinated with your handling agent, who opens the gate, and ground handling catering ends with the trays passed up at the aircraft. Handling agent catering is a single call or email.
Most traffic at KDUJ is light jets and turboprops, so galley catering here is sized for a drawer and a small oven, not a wide-body cart. Airside catering delivery goes through your FBO or handling agent, to the foot of the stairs, with trays labelled by seat. For a larger cabin we confirm the door height and whether a high loader is needed, and aircraft provisioning is planned around the galley fittings you actually have. Tell us the type and the tail and we pack for it.
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.
DuBois Regional is a small commercial-service and general aviation field on the Allegheny Plateau in Pennsylvania. Airport catering here serves corporate flights, medical and utility traffic, and visitors to the surrounding woodland.
General aviation is the daily reality at Dubois: light jets, turboprops and the occasional charter, plus seasonal hunting traffic. FBO services and ground handling services are modest, and the field works as a quiet business aviation hub for the region. Inflight catering and in-flight catering orders are small, aviation catering is planned for a short stay, and business aviation catering and executive jet catering follow the same brief. Diplomatic flight catering is rare but possible, and cabin crew meals can be added to any order.
US customs and agriculture rules apply to international arrivals at DuBois Regional, and uneaten meat, dairy and produce from a foreign leg may have to be discarded. Meals we supply for the onward flight are domestic and carry no such restriction.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at DuBois Regional Airport: vegetable tartlets and a dessert selection for 10 guests, organised with a short ground stop in mind. My main takeaway from this vip inflight catering order was the practical approach to galley preparation. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
“Getting smoked salmon bagels and sliced fruit ready for 3 guests at KDUJ required an order that accounted for several individual meal preferences. The Galley Girls understood why we wanted the desserts readily accessible instead of spread across several different boxes. Our colleague could take over the snack boxes without asking where every component had been placed during preparation. I appreciated the emphasis on packing arrangement throughout the private jet catering arrangements.”
“I wanted a breakfast basket with individual preserves for 11 guests at DUJ, packed sensibly for a cabin team dealing with a changing departure schedule. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. For private jet catering services, that attention to portion planning made the order noticeably easier to manage.”
The honest answer is that a local product moves the price. Pennsylvania smoked trout, maple glazes and venison in season all cost more than a standard plate, so the quote is built dish by dish. Call or email with your DUJ brief and we price it.
For flights arriving from abroad, customs rules on meat and dairy decide which dishes can stay on board, and we plan the menu around them; for domestic legs there is no such limit. Either way, last-minute orders are handled at KDUJ.
Domestic catering needs no customs declaration on our side. The more practical question at Dubois is what the aircraft can hold: a turboprop and a midsize jet need different trays, and we choose containers to fit the galley before we cook.
You can, but the plateau's weather makes planning harder than it looks. Snow and low cloud at 1,817 feet delay departures at KDUJ, and food brought in earlier may not suit a long wait. A fresh order handled around your slot holds up better.
Not by default. A private jet charter contract does not carry the meals, so catering at KDUJ is quoted and billed separately. If your passengers are flying back, tell us and we prepare a matching return-leg order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
