Catering to your aircraft in Kenosha.
Kenosha Regional is a quiet lakeshore field where light and midsize jets come and go with Chicago and Milwaukee traffic. We cook and pack for crews who need a clean handover, a labelled box and a menu that fits the galley.
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.
Wisconsin eats like a dairy state, and a private jet menu built for Kenosha takes that seriously. Cheese curds, aged cheddar, Wisconsin brick and Havarti arrive on a board that travels cold and plates in the cabin. Local specialities include bratwurst from the lakeshore butchers, Racine kringle from the pastry makers just up the shore, and Lake Michigan whitefish. Each one travels differently, so the inflight menu marks what goes in the oven, what stays chilled and what comes with its sauce apart. Private jet food from this part of the Midwest is generous, honest and easy to re-plate. Private jet platters carry the cheese and cured meat, gourmet inflight meals cover the hot plates, and private jet snacks are the kringle slices, cherry-dried fruit and roasted nuts that sit in a drawer until the seatbelt sign is off.
For Kenosha, Wisconsin, local specialities start at the dairy counter and end at the bakery. A private jet menu here can open with a cheddar and curd board, move to a bratwurst slider or a whitefish plate, and close with kringle and Door County cherries. Inflight menu notes stay short: Oven for the hot bratwurst, Sauce apart for the beer mustard, Chilled for the cheese, Re-plate cold for the smoked fish. Private jet food in the upper Midwest suits a short cabin: little cooking, plenty of flavour. Private jet platters, gourmet inflight meals and private jet snacks are all built from these local specialities, so the Wisconsin identity stays on the plate.
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.
Kenosha Regional sits on flat Wisconsin lakeshore ground, and its general aviation ramp sees light and midsize jets bound for the Lake Michigan corridor between Chicago and Milwaukee. Private jet catering at KENW follows that rhythm: dairy-forward menus, cold lunches for short hops and hot dishes finished in your oven. Whether you need inflight catering, in-flight catering or aviation catering, the brief starts with your type and your galley. For business aviation catering and executive jet catering, we pack to the aircraft. Diplomatic flight catering and cabin crew meals follow the same route, agreed before wheels-up.
A typical Kenosha brief is a corporate or owner-flown jet on a short leg, so business jet catering here is often a cold platter and one hot dish. Corporate jet catering, VIP flight catering and charter flight catering all start with your galley. Luxury inflight catering comes from a private jet chef who writes a bespoke menu for your seat count.
When an official movement uses ENW, we agree the menu, the allergens and the handover in advance. Government flight catering and VIP aviation catering stay confidential; head of state flight catering and state visit aircraft catering are packed by a named team.
Wisconsin kitchens run on dairy, wheat and cured meat, so allergens hide in places a passenger would not guess: a cheese crisp, a beer batter, a brat casing. Special meals for Kenosha flights are handled as a procedure: kosher, halal, vegan, gluten free, allergen free and kids meals each get their own board, their own box and a seat number on the label. Tell us the restriction when you send the tail and the slot, and the menu is built around it instead of adapted afterwards.
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 a lakeshore stop, the crew is usually the last to eat. Crew meals here are a separate line on your order: flight crew meals, pilot meals and cockpit meals packed in crew meal boxes. Crew catering is marked CREW, and different meals for pilots are supplied when the operator asks.
FBO catering at Kenosha means catering delivery to the FBO or the general aviation terminal, handed to your handling agent for the ramp. Ground handling catering and handling agent catering are agreed before the slot, so the cart goes straight to the aircraft.
Most traffic at Kenosha Regional is light and midsize jets whose galley catering loads through the main door by hand, so a high loader is rarely needed. If a larger aircraft is on the schedule, tell us the type: it decides the door height, the trolley, and whether airside catering delivery needs a lift. Aircraft provisioning here is agreed with your handling agent before the slot, so the vehicle, the escort and the loading order are settled on the ramp.
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.
Kenosha Regional is a general aviation airport on the Wisconsin shore of Lake Michigan, used by corporate jets, charter operators and local pilots. Airport catering here is quiet and personal, with FBO services and ground handling services on a small, easy ramp.
As a business aviation hub for southeastern Wisconsin, Kenosha sees inflight catering and in-flight catering requests for corporate trips and charter arrivals. Aviation catering and business aviation catering orders are common in summer, executive jet catering suits owner-flown trips, diplomatic flight catering is cleared first, and cabin crew meals ride in labelled boxes.
United States rules on agricultural imports shape what a flight may carry in. Domestic departures from ENW are simple, and international arrivals need the menu written for the border. We use locally bought ingredients so customs is a short conversation.
Average rating from the cabin crew and pilots we cater for.
“For 7 passengers departing from KENW, the agreed menu was a selection of petits fours and sandwiches; our main consideration was a short ground stop. The Galley Girls labelled the breakfast portions in line with our brief, so the cabin team could identify the relevant portions quickly. The side dishes were also listed clearly, which made it easier to pass instructions between crew members during preparation. I would discuss private jet meals with them again, especially when final order confirmation needs careful coordination.”
“Before our guests boarded at ENW, we needed fresh fruit and breakfast pastries divided into 12 portions suitable for a changing departure schedule. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the breakfast portions ready without cluttering the galley work area during preparation. The meal organisation stood out more than any sales pitch about private jet menu.”
“Small packing details became important at Kenosha Regional Airport: our 2 passengers wanted yoghurt pots and fresh berries, and we had several individual meal preferences. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. It was useful to see the snack boxes listed separately when checking how much space the complete order would require.”
Special meals are priced per menu, not per tray. Halal chicken with wild rice sits near a standard hot dish; kosher fish sealed in its own packaging costs more. How much does private jet catering cost with a child's meal added? Very little extra. Give us the codes and the seat plan.
Duty time decides it. If the crew has hours to spare, we can build a proper lunch; if their duty day is closing, we pack fast-eating items. At Kenosha the ramp is quiet, so last-minute orders are handled without queueing for a vehicle.
Customs sits behind the slot. Domestic flights out of Kenosha rarely need more than a normal handover at the FBO. International movements bring agricultural checks on meat, cheese and fruit, so the order is shaped before it is packed.
Home-packed food is your call; ours is labelled by seat, held to temperature and re-platable. If you want one local item, take the Door County cherries: dried or in compote, they pack flat and add colour to a cheese board.
The answer is no: the private jet charter covers the aircraft and crew, and food is a separate order with its own invoice. US customs and agricultural rules affect food coming into the country, so we source locally for flights arriving at ENW.
Tail, pax and diets — a flight attendant takes it from there, day or night.
