KDPA / DPA · Dupage · Illinois

Private jet catering at Dupage Airport (KDPA / DPA), Chicago/West Chicago

Catering to your aircraft in Chicago/West Chicago.

West of Chicago, KDPA runs on turboprops and light jets, and the galleys here are small. We pack for that, with cold plates that wait in the drawer, sauces in their own pots, and crew boxes marked so nobody opens the wrong tray.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Chicago/West Chicago table, packed for private jet catering

Illinois eats Chicago, and a private jet menu out of Dupage can say so without apology. Our private jet menu for KDPA draws on the city's table: Italian beef, deep-dish pizza, Chicago-style hot dogs, Garrett popcorn, and the Midwest's sweet corn in summer. An inflight menu built from these local specialities needs thought, because some of them do not travel by air. Private jet food from this region works best when the deep-dish is cut into portions and re-plated, the beef stays in its jus in a sealed pot, and the popcorn goes into private jet snacks. Private jet platters of Wisconsin cheese, smoked whitefish from the Great Lakes and Midwest charcuterie travel cold and arrive intact. Gourmet inflight meals can lean on Illinois produce, from apples in autumn to sweet corn in August. Every item below is a local speciality described the way it behaves in a galley.

Chicago and Illinois give the menu its character: Italian beef, deep-dish, smoked fish from the Great Lakes, Wisconsin cheese, and corn in season. A private jet menu for Dupage starts from these local specialities and then asks what each one does in a galley. The inflight menu keeps the beef in its jus in a sealed pot, cuts the deep-dish before it leaves the kitchen, and packs the popcorn as one of the private jet snacks. Private jet food from Illinois is better cold than people expect: private jet platters of cheese, charcuterie and whitefish need no oven. Gourmet inflight meals can be built on top of them for longer legs. Illinois seasons change the plate, so autumn apples and summer sweet corn turn up depending on the date of the flight.

Open the menu Download the menuPDF

Illinois local specialities for a private jet menu at Dupage: Italian beef, deep-dish wedges and Wisconsin cheese

01Italian beef, jus apartSliced beef packed with the jus in its own pot, rolls kept dry, assembled by the crew.

02Deep-dish pizza, portionedCut into wedges before it leaves the kitchen, finished in the oven where the galley has one.

03Smoked Great Lakes whitefishA cold plate with rye and pickled onion, ready straight from the drawer.

04Wisconsin cheese boardCheddar, curds and a washed rind, sliced and labelled, served at cabin temperature.

05Chicago-style mini hot dogsPoppy-seed buns, toppings packed separately so nothing goes soft.

06Midwest sweet corn saladA summer item, chilled, dressed apart and tossed on re-plating.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Chicago/West ChicagoDupage Airport · KDPA

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Dupage Airport (KDPA)

On a cold January morning at KDPA the ramp is quiet and the hangars glow, and that is when a well-organised galley order matters most. Private jet catering for Dupage is built around the tail, the seat plan and the type of galley, then handed over at the FBO or to your handling agent. Expect inflight catering and in-flight catering sized for four to eight guests, aviation catering that respects limited stowage, and business aviation catering that travels in boxes you can stack in a small cabin. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rules, written down once and applied each time.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet catering at KDPA Dupage: a light jet parked on the apron with galley boxes ready for loading

Business aviationOur core

Business jet catering at Dupage Airport for VIP flights

Business jet catering at Dupage is usually a short brief: four to eight passengers, a light or midsize cabin, one compact oven or none. Corporate jet catering here favours cold lunches and plates that re-plate cleanly. VIP flight catering and charter flight catering follow the same rules, only with a longer menu. For luxury inflight catering, a private jet chef can write a bespoke menu around Illinois produce and what the galley can actually do.

Government flight catering at Dupage Airport, West Chicago: a discreet plane-side handover to a delegation aircraft

State & royalDiscretion, protocol

Head of state and government inflight catering at Dupage Airport (DPA)

When a delegation lands at KDPA, the order changes character: cleared menus, labelled special meals, a named team and a quiet handover. Government flight catering and head of state flight catering are built to be traceable. VIP aviation catering and state visit aircraft catering are planned with the handling agent so airside access runs smoothly, and nothing about the order is discussed beyond those who need to know.

Inflight catering menu highlights at *Dupage Airport* (KDPA)Or write your own, we cook it

Private jet platters and cold inflight menu items prepared for Dupage (KDPA), Chicago

Cold galley

No oven · served in four minutes

Private jet platters of Wisconsin cheese and charcuterieChilled

Smoked whitefish, rye, pickled onionChilled

Gourmet inflight meals: chicken Caesar, dressing in its own potSauce apart

Midwest sweet corn and tomato saladRe-plate cold

Private jet snacks: Garrett-style popcorn, nuts, dried appleChilled

Hot gourmet inflight meals for private jet catering at KDPA, Dupage, Illinois, packed for the galley oven

Hot service

One oven · re-plated in twelve minutes

Italian beef with jus, rolls apartSauce apart

Deep-dish pizza wedgesOven

Chicago-style mini hot dogs, toppings apartOven

Gourmet inflight meals: herb-roasted chicken, mash, green beansOven

Mac and cheese in single-portion tinsOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Dupage Airport

Dietary requests at Dupage are handled as a procedure, not a label. Chicago's table hides allergens in obvious places: wheat in the rolls and deep-dish crust, dairy in the cheese and the sauces, nuts in the snack mixes. For kosher, halal, vegan and gluten free meals, special meals are cooked and packed on a separate board and sealed in their own box with the seat number on the lid. Allergen free orders go through a written check before anything is cooked, and kids meals are packed apart from adult trays with no names, only seat numbers.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meal boxes and crew meals at Dupage Airport

Crew meals for a KDPA turnaround are a request you place with the flight, and they appear on the invoice as their own line. Flight crew meals for a Chicago day trip are usually a hearty cold plate with a hot item for the layover, while pilot meals are packed so they can be eaten one-handed. Crew catering can include cockpit meals marked CREW, crew meal boxes with cutlery and napkin, and different meals for pilots when the operator's policy asks for it. Cabin crew meals are packed apart from guest trays so no one opens the wrong box.

Meal passKDPA

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passKDPA

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Dupage Airport (KDPA / DPA) general aviation terminal and apron, West Chicago, Illinois

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering delivered to the FBO at Dupage Airport (KDPA)

FBO catering at Dupage is a simple handover: we deliver to the FBO, the handling agent confirms the apron access, and the box reaches the aircraft on your slot. Catering delivery to the FBO works best when the general aviation terminal is told the tail and the arrival slot. Ground handling catering and handling agent catering rely on the same names and the same phone number, day or night.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Dupage Airport

Aircraft at Dupage are mostly light and midsize, so galley catering usually passes through the cabin door rather than a high loader. If a larger aircraft calls at KDPA, airside catering delivery is arranged with the FBO and your handling agent, and the galley's height and door type decide how the trays are loaded. Aircraft provisioning on a small cabin means stacking boxes where there is room, and we pack with that in mind.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportKDPA / DPA

About Dupage Airport (KDPA): aviation catering and general aviation

Dupage is a general aviation airport in West Chicago, Illinois, serving business aviation west of the city. Airport catering here deals with corporate flight departments, charter operators and the occasional visiting delegation. General aviation traffic dominates the apron, and the terminal handles FBO services and ground handling services for most arrivals. Orders for Dupage are placed by phone or email, day or night.

Business aviation

Corporate flight departments and charter operators use Dupage as a business aviation hub west of Chicago. Inflight catering and in-flight catering here lean on seasonal Illinois produce, while aviation catering and business aviation catering adapt to small galleys. Executive jet catering is cold-first, diplomatic flight catering is cleared by protocol, and cabin crew meals ride separately. Winter snow and summer thunderstorms can move a slot, which is why labelling matters.

Customs & food import

Food leaving the United States from KDPA follows the destination country's import rules, and arriving flights are subject to US customs and agricultural inspection at the first port of entry. Meat, dairy, fresh fruit and plant products are the usual flags. We keep ingredient lists with each order so an officer can read the contents, and anything unopened is easy to declare or remove.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★CREW MEALS

“Nothing about the 11 guest order at DPA called for excess complexity: just a charcuterie board and fresh bread and sensible planning for a tight boarding window. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. The Galley Girls gave us an update on the fruit plates before the handover, which helped us organise the cabin checks. The sauces went straight to the right colleague instead of circulating between several people during the turnaround.”

Andrew Z. | Chief flight attendant

Challenger 650

★★★★★ROYAL FLIGHT

“An order of chicken skewers with a couscous salad for 4 people at Dupage Airport had to be organised around a tight boarding window. The sauces came from The Galley Girls in individual containers, with a packing list that matched the contents. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I appreciated the emphasis on cabin service sequence throughout the in flight catering arrangements.”

Miguel W. | Royal family manager

Global 7500

★★★★★BUSINESS JET

“Between cabin checks at KDPA, I coordinated smoked salmon bagels and sliced fruit for 8 guests and explained our concerns about a changing departure schedule. Our request to The Galley Girls focused on the starters, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the salads listed separately when checking how much space the complete order would require. For inflight catering services, that attention to final order confirmation made the order noticeably easier to manage.”

Jade R. | FBO operator

Challenger 650

The Dupage questionsAsked by crews

How much does private jet catering cost when the handling agent and airside access shape the order at Dupage?+

Think of private jet catering at Dupage as priced plate by plate. A handling agent who asks for the driver's name ahead of time changes nothing in the price, only in the paperwork. What moves the figure is the menu: Wisconsin cheese and whitefish stay modest, a hot plated dinner with dessert costs more. We confirm the number once the galley and headcount are known.

What is the lead time for a short repositioning flight with an empty cabin out of Dupage?+

Repositioning flights are the easiest orders: crew meals, a few snacks, nothing plated. At KDPA, lead time depends mostly on whether the aircraft has a galley oven and what the crew can eat on their own. We handle last-minute orders and hand over at the FBO on your slot.

What about customs when a long leg out of Dupage has two services on board?+

A long leg with two services means a full set of trays and often a second meal that stays sealed until later. Customs rules at the arrival airport decide what you can land with, so we label every item and keep a list of ingredients with the order. Illinois produce and cheese travel well, but declare them if the destination asks.

Can you bring food from home when the passenger count changes at the last minute?+

Yes, in principle, but passengers who join late are the reason we pack small spares. At Dupage, a headcount that moves from four to six is handled by adding portions to the order, which is cleaner than mixing in unlabelled food from home. Check customs rules before taking meat or dairy across a border.

Is catering part of a charter for a delegation or government flight into West Chicago?+

Charter contracts do not include meals; they are ordered and billed apart. For a delegation into West Chicago, that means a separate quote that covers diplomatic requirements, labelled special meals and a handover through the FBO or handling agent.