Catering to your aircraft in Kokomo.
Midwest weather, a small FBO and a single-oven galley set the rhythm at KOKK. We write the order around that, so the food comes out of the drawer ready to plate.
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 people who work outdoors and eat plainly, and that translates well to a private jet menu. Around Kokomo the inflight menu leans on the Midwest pantry: the breaded pork tenderloin sandwich that hangs over its bun, sweet corn in late summer, Indiana popcorn, and sugar cream pie, the state pie. As private jet food, each one needs a decision. The tenderloin is packed Oven, with the pickle and mustard in separate pots so the crust stays dry. Corn goes out as a cold salad, Chilled. The pie is cut per passenger and goes Re-plate cold.
These local specialities are the backbone of private jet platters for Kokomo: a board of smoked pork, aged cheddar, pickled vegetables and cornbread for a cabin of six. For gourmet inflight meals we steer towards Indiana poultry and Midwest beef, finished at altitude by the flight attendant. The private jet snacks that work best here are the simplest, roasted nuts, popcorn tins and apple pastries in cooler months. Indiana in winter asks for something warm, so a soup in a sealed pot goes Sauce apart rather than assembled. Whatever the season, the private jet menu for Kokomo is written around the galley, not the other way round.
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.
Kokomo Municipal sits at 830 feet in the Indiana flatlands, a Midwest field where business jets arrive for the auto-parts plants and leave again the same day. Private jet catering here is built for a short ground stop and a single-oven galley: inflight catering that finishes in your hands, aviation catering plated from the drawer, and cabin crew meals boxed beside the guest trays. Business aviation catering at KOKK covers corporate teams, executive jet catering for owners, and diplomatic flight catering when a delegation passes through.
Business jet catering at Kokomo is usually a corporate team heading to the auto-parts plants. Corporate jet catering and charter flight catering follow a tight brief: VIP flight catering from a private jet chef, a bespoke menu around Indiana produce, and luxury inflight catering that fits a one-oven galley.
When a delegation passes through KOKK, the menu comes from the protocol office, not the kitchen. We provide VIP aviation catering, head of state flight catering, government flight catering and state visit aircraft catering with full traceability.
Special meals at Kokomo are a procedure, not a label. Indiana kitchens lean on breaded pork, wheat and dairy, so we check where gluten, egg and milk hide before anything is packed. Kosher, halal, vegan and gluten free meals travel sealed, with allergen free dishes kept on their own board and kids meals portioned separately, each marked by seat number.
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.
At KOKK we pack crew catering separately from the guest trays. Flight crew meals travel as crew meal boxes, pilot meals and cockpit meals are designed for a short turn, and we write different meals for pilots so the captain and first officer never share a dish. Crew meals are ordered on request and invoiced.
Catering delivery to the FBO at Kokomo is a short job on a quiet ramp: one door, one handling agent, one aircraft. FBO catering for KOKK is brought to the general aviation terminal or straight to the stairs, whichever your handling agent prefers that day. Ground handling catering and handling agent catering are settled together with the slot, so whoever opens the gate knows what is coming and where it goes.
Loading at KOKK depends on the airframe parked on the ramp. Most arrivals are light and midsize jets with a small door and a one-oven galley, so galley catering is carried aboard by hand rather than by truck. Airside catering delivery goes through your handling agent to the apron, and aircraft provisioning for anything larger is agreed beforehand so the door height and the galley are known.
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.
Kokomo Municipal is a small Indiana airport serving local industry and visiting business jets. It sits on a flat Midwest plain at 830 feet, with a general aviation feel and a quiet ramp.
As a business aviation hub, KOKK relies on FBO services and ground handling services for each flight. Airport catering and general aviation traffic share the field. We provide inflight catering, in-flight catering, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals.
US customs applies to flights arriving from abroad, and food import rules follow the aircraft's origin. For orders into Kokomo we use domestic Indiana ingredients, so there is rarely anything to declare.
Average rating from the cabin crew and pilots we cater for.
“Despite a small galley worktop, we wanted the 5 guests at Kokomo Municipal Airport to enjoy chicken skewers with a couscous salad without a complicated cabin service. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. We could account for the starters before passing the boxes to the cabin team, without a lengthy unpacking exercise. When comparing inflight catering companies, I would look closely at final order confirmation after this experience.”
“Working around two separate meal services at KOKK, I asked for beef fillet with roasted potatoes in portions appropriate for our 10 passengers. 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 side dishes ready without cluttering the galley work area during preparation. The cabin service sequence stood out more than any sales pitch about in-flight catering services.”
“Choosing mini sandwiches and individual desserts for 6 people at OKK was straightforward; the challenge was making it work with an evening cabin service. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. The order made aviation catering feel manageable because the portion planning had been considered beforehand. Keeping the sandwiches identifiable helped the colleague taking over service understand the order without another long explanation.”
Repositioning means the galley barely opens. For a short Kokomo hop the private jet catering cost sits mostly in the ingredients you choose: a simple sandwich is far cheaper than a plated beef short rib with sides.
For a long leg with two services, lead time is about packing in order. Tell us which meal comes first and we label each tray accordingly. Orders placed late are still handled at Kokomo.
Customs at Kokomo is handled by your handling agent. A passenger count that moves late means we re-plate more or fewer trays, using Indiana produce so there are no declared items to worry about.
Outside food is possible, but a delegation passing through Indiana is more comfortable with a menu cleared in advance. We pack each dish with its ingredients, seat number and handler details.
No, a private jet charter into Indiana does not carry meals. A child, an allergy or a religious diet means ordering separately at KOKK, with the kitchen confirming each ingredient.
Tail, pax and diets — a flight attendant takes it from there, day or night.
