Catering to your aircraft in Gary.
Gary's long runway on the Lake Michigan shore draws business jets that prefer an easier ramp than Chicago's. We cook and pack for your galley, then hand the order over at the aircraft.
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.
Indiana and the Chicago lakefront give a private jet menu a clear regional identity, and Gary sits right between them. The local specialities that travel best are Lake Michigan yellow perch, Chicago-style Italian beef on its own jus, and sweet corn from Indiana farms in late summer. Our private jet food stays honest to the region: a cold Midwestern board with smoked whitefish, pickled vegetables and rye, and a hot course that finishes in the galley oven. The inflight menu changes with the season, so we adjust the private jet platters, the gourmet inflight meals and the private jet snacks to what is good in Indiana that week.
For Gary, the private jet menu starts with Indiana's farm calendar and the Lake Michigan catch. Local specialities include breaded pork tenderloin, a Hoosier staple that re-plates well, smoked fish from the lake, and Indiana persimmon or apple desserts in autumn. Private jet food from this region is hearty by nature, so we balance it with lighter inflight menu options for passengers who prefer them. The private jet platters are built for slicing at the seat, the gourmet inflight meals for the oven, and the private jet snacks for a short sector.
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.
Gary/Chicago International sits on the south shore of Lake Michigan at 591 ft, a field where business jets and fuel stops mix on one ramp, and private jet catering here is planned around the handling agent and the aircraft's galley. Whether the trip is a corporate shuttle or a charter, we pack inflight catering for the galley you have, aviation catering for the tail, and cabin crew meals when the cabin team asks for them. Business aviation catering at KGYY is coordinated the same way as anywhere else: the order, then the handover at the aircraft. Executive jet catering for a midwestern turnaround, even diplomatic flight catering for a protocol sector, follows the same procedure through your FBO. In-flight catering arrives labelled by seat.
A typical Gary trip is a small cabin, a tight slot and a client who cares what is on the plate. Our private jet chef shapes a bespoke menu for business jet catering, corporate jet catering, VIP flight catering and charter flight catering, all as luxury inflight catering that fits the galley.
Official movements through Gary are rare but handled with the same care. We prepare government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with fixed staff, sealed boxes and no names on labels.
Midwestern kitchens lean on butter, flour and shared fryers, so at Gary the allergen question is about the fryer and the roll basket, not a label on a lid. Kosher, halal, vegan and gluten free meals are prepared on separate boards, and allergen free orders are packed apart from guest trays. Special meals and kids meals are marked by seat number, so the cabin team can serve the right plate to the right passenger.
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.
For crews on the ground at KGYY, we pack crew meals that hold. Flight crew meals and pilot meals are labelled CREW, crew catering is ordered on request and billed on its own, cockpit meals go in crew meal boxes, and different meals for pilots are written in when the policy asks for it. Cabin crew meals are packed separately from the guest order.
At KGYY the general aviation terminal is where the order is received. We arrange FBO catering and catering delivery to the FBO with your handling agent, so ground handling catering reaches the tail and handling agent catering stays within access rules.
Business jets at Gary load through the cabin door, so galley catering is built to carry up the airstair: insulated boxes, not a full cart. For larger cabins we confirm the door height and the galley layout before packing. Airside catering delivery goes through the FBO or your handling agent, and aircraft provisioning follows the tail's own galley, which decides how much goes in the oven and how much stays cold.
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.
Gary/Chicago International serves general aviation and cargo on Lake Michigan's southern shore, with a long runway and a quiet ramp that suits airport catering for business jets. The general aviation terminal handles FBO services and ground handling services for itinerant traffic.
Gary/Chicago International works as a business aviation hub for crews who want a calmer ramp. Inflight catering, in-flight catering and aviation catering are written around the tail, while business aviation catering and executive jet catering follow the same procedure as elsewhere. Diplomatic flight catering for official movements and cabin crew meals are ordered on request.
US customs governs food entering on international arrivals at KGYY. Fresh fruit, meat and dairy from overseas are restricted, which is why ordering local Indiana products keeps the galley clear of inspection.
Average rating from the cabin crew and pilots we cater for.
“Working around different crew meal preferences at KGYY, I asked for poached fish with steamed rice in portions appropriate for our 10 passengers. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the sandwiches at a glance instead of lifting lids just to establish what belonged to each service. I would discuss vip inflight catering with them again, especially when storage requirements needs careful coordination.”
“Nothing about the 2 guest order at GYY called for excess complexity: just a breakfast basket with individual preserves and sensible planning for a short ground stop. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The fruit plates went straight to the right colleague instead of circulating between several people during the turnaround. With private jet catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“It was the packing plan I cared about at Gary/Chicago International Airport, with 10 servings of vegetarian wraps and colourful salads and a family lunch request to consider. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. Our brief for private jet catering services was met with a sensible plan for crew briefing. We checked the sandwiches against the same summary, keeping the cabin team and the handling contact aligned.”
Crew duty time is the real driver. If the crew sits for hours at Gary, we pack meals that hold, such as roast chicken and a grain salad, rather than anything fried. Those cost less than perch or a hot beef course, and we price each menu line separately.
What makes ordering easy here is the quiet FBO ramp. The slot and turnaround length decide the menu, not a clock. Last-minute orders are handled and we answer 24/7.
A menu built on Indiana products avoids the import question. Pork tenderloin, sweet corn and lake perch are all US-sourced. We tell you if a destination's rules affect what can stay on board after landing.
US customs is strict on agricultural imports. Home-packed fruit or meat from another country may be refused at the FBO. Ordering local at Gary avoids that, and we keep allergen cards with each box.
No, catering is not part of a private jet charter, and it helps to know that early. A light jet at KGYY has a small galley, so a cold menu works; a heavier cabin can take an oven course. Either way, the food is ordered and billed on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
