Catering to your aircraft in Indianapolis.
At KTYQ the week runs on corporate shuttles and weekend charters out of Indiana. We pack for the galley, label by seat and hand over at 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.
Indiana cooks for a table that has never been fussy: pork, corn, tomatoes, soft pretzels and sugar cream pie. For aviation catering out of Indianapolis Executive we turn those local specialities into a private jet menu that holds up in a galley, and an inflight menu that does not need a chef on board.
The breaded pork tenderloin is the state sandwich, and we pack it so the crumb stays crisp: the cutlet in its own tray, the bun and pickles apart, re-plated cold or finished in the oven. Sweet corn arrives in July and August and works as a salad or a chilled soup. Sugar cream pie travels well, sliced and kept chilled.
Private jet food from Indiana also means Amish-country cheeses, popcorn from Hoosier farms, and tomatoes at the peak of summer. Winter shifts the private jet menu to root vegetables, braises and apple desserts. Tell us the season and the cabin and we write the Indiana menu around what is good that week in Indianapolis.
Every dish is built for the drawer and the small oven: sauces apart, garnish in its own box, seat numbers on each lid. The local specialities of the Indiana region are a short list, and we keep it honest rather than stretching it.
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.
Indianapolis Executive sits on 922 feet of Indiana farmland, a reliever field where corporate crews arrive for racing weekends, Lilly and Salesforce meetings and Colts home games. Private jet catering here means a galley brief that suits those short, busy turns, with inflight catering that travels well from the drawer to the plate. In-flight catering for a light jet and aviation catering for a long-range cabin follow the same rule: it has to survive the trip. Business aviation catering and executive jet catering orders carry the tail number and the seat plan. Diplomatic flight catering for visiting delegations is handled through the same desk, and cabin crew meals are ordered with the flight.
Corporate tenants and charter operators fly out of KTYQ most days. Business jet catering, corporate jet catering and VIP flight catering are ordered with the tail and the slot. Charter flight catering for weekend trips and luxury inflight catering for owners are written by a private jet chef as a bespoke menu.
When an official movement passes through Indiana, government flight catering is planned with the protocol side first. Head of state flight catering, VIP aviation catering and state visit aircraft catering are confirmed by name and by tail before the kitchen starts.
Indiana kitchens lean on dairy, pork and wheat, so allergens hide in places a quick glance misses: breadcrumb crusts, cream sauces, pretzel dough. For Indianapolis Executive departures we plan kosher, halal, vegan, gluten free, allergen free and kids meals as a separate procedure, with their own board, their own box and seat numbers on the lids. Special meals are confirmed before cooking, not at the apron.
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.
A crew on a short turn at KTYQ eats from a box. Crew meals, flight crew meals and pilot meals are ordered with the flight, on request and invoiced with it. Crew catering, cockpit meals and crew meal boxes can carry two different dishes, different meals for pilots, and cabin crew meals ride along.
FBO catering at Indianapolis Executive means a handover at the general aviation terminal, on your slot, to your handling agent. Catering delivery to the FBO is coordinated so ground handling catering reaches the aircraft without a second stop, and handling agent catering follows your tail.
Most traffic at KTYQ is light and midsize jets, so galley catering usually goes by cart or hand from the FBO to the cabin door. For a larger cabin, airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the type's door height and galley layout. Tell us the aircraft type and we plan the loading around 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.
Indianapolis Executive Airport, in Hamilton County north of the city, is a general aviation field with a single long runway at 922 feet elevation. Airport catering here is aimed at business jets and turboprops. The FBO services and ground handling services run through the general aviation terminal.
Indianapolis Executive is a business aviation hub with seasonal peaks around race events. Inflight catering, in-flight catering, aviation catering and business aviation catering all route through one desk, with executive jet catering, diplomatic flight catering and cabin crew meals ordered the same way.
International departures from KTYQ are subject to US customs and agriculture rules on food. Fresh meat, dairy and produce carried abroad must be declared and documented, so we keep menus simple and labelled for your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to herb chicken with a quinoa salad at Indianapolis Executive Airport; 11 portions were needed, with two separate meal services factored into preparation. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived. This experience of flight catering services gave us a useful reference for managing storage requirements on another departure.”
“One detail shaped our order at Indianapolis Executive Airport: several individual meal preferences, alongside a request for a light pasta dish with grilled vegetables for 2 passengers. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. The desserts remained as originally requested, which was reassuring when we checked the latest version with operations. With airline catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“Rather than an elaborate service at KTYQ, our 11 guests wanted vegetable tartlets and a dessert selection, organised sensibly around limited fridge space. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. This experience of crew meals gave us a useful reference for managing storage requirements on another departure. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Ask for a quote with the passenger count and any dietary needs. A special-meal request at Indianapolis Executive is itemised, so a late addition changes one line, not the whole order.
Lead time on this field depends less on distance than on how clear the brief is. A crew holding at the FBO with a short duty window should call, not email. We take orders 24/7 and handle last-minute changes.
Domestic flights out of KTYQ have no catering customs step. International departures from Indianapolis Executive are different: food leaving or entering the United States is subject to import rules, which is why we keep proteins and produce traceable and labelled. Tell us the next country and we plan around it.
Bringing food is allowed, though you take on the packing, the labelling and the customs question. For a flight out of KTYQ, one Indiana product usually earns its place on the menu: the breaded tenderloin, packed so the crumb survives the drawer.
Is catering part of a charter? No. It is a separate order and a separate invoice. When the flight comes in from abroad, US customs restrict fresh meat, dairy and produce on board, so we choose dishes that clear without friction.
Tail, pax and diets — a flight attendant takes it from there, day or night.
