Catering to your aircraft in Gwinn.
KSAW is quiet most of the year and then fills for hunting and ski weekends. We pack Michigan products for those cabins and hand the trays to your FBO 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.
Michigan's Upper Peninsula eats like a place that has long winters and a big lake. Lake Superior whitefish, smoked at small shops along the shore, is the product we reach for first: it flakes cold, holds on a plate, and needs only lemon and a little dill. Pasties, the Cornish miners' hand pie, are the local specialities every crew has heard of; we bake them in the traditional beef, potato and rutabaga filling and pack them for the oven, with gravy or ketchup apart. For a private jet menu at Gwinn, that is the honest centre of the card.
The rest of the Michigan table is fruit and dairy: Montmorency cherries from the north of the Lower Peninsula, dried or in preserves, wild blueberries, maple syrup from the hardwood stands, and thimbleberry jam from the Keweenaw. An inflight menu built on these gives a cabin something it will remember without asking the galley to improvise. Private jet food from this region is plain, generous and cold-weather: soups in sealed pots, rye and wild rice, and cheese from small Wisconsin and Michigan creameries, all shown as private jet platters or hot trays depending on the aircraft.
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.
KSAW, also filed as SAW, is a quiet field with a long runway and a general aviation ramp that wakes up for deer season, ski weekends and mining-company trips. We write private jet catering for that rhythm, as business aviation catering and executive jet catering that suits a small cabin or a full corporate shuttle, and as diplomatic flight catering when a protocol office needs a clean, traceable order. Cabin crew meals are planned alongside, so the people serving are fed too.
Business jet catering at KSAW is usually a corporate team heading to or from a mine, a lodge or the Lake Superior shoreline. We write corporate jet catering, VIP flight catering and charter flight catering menus around whitefish, pasties and cherries, with luxury inflight catering touches such as plated cheese and fruit. A private jet chef drafts the bespoke menu once we know the aircraft type.
When a government aircraft lands at KSAW, the catering is planned through the office, not the kitchen. State visit aircraft catering, head of state flight catering and VIP aviation catering each get a short written brief, a labelled tray and a single point of contact at the FBO. Government flight catering stays quiet by design.
Dietary requests at KSAW are handled as a procedure, not a promise. Kosher and halal meals are ordered in advance and kept sealed until the cabin. Vegan and gluten free plates avoid the pastry-heavy local menu, and allergen free trays are cooked on separate boards and labelled by seat. Special meals for children and kids meals are simple: mild pasta, fruit, small sandwiches. In the Upper Peninsula, hidden flour in gravies and fish coatings is the first thing we check.
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 request, crew meals for the Gwinn stop are added to the order and invoiced with the rest. Flight crew meals can be hot or cold, and pilot meals are two different dishes when the operator's policy asks for it. Crew catering is packed as crew meal boxes, cockpit meals eaten with one hand, and different meals for pilots are labelled by seat so the captain and first officer never share a dish. Cabin crew meals are in the same box.
FBO catering at Marquette/Sawyer International means catering delivery to the FBO, where your handling agent receives it. Ground handling catering is coordinated for access to the general aviation terminal, and handling agent catering follows the aircraft's slot. We hand over at the aircraft, in the cold if needed.
At Marquette/Sawyer International the aircraft decides how the order is loaded. A light jet or turboprop on the general aviation ramp takes trays by hand through the main door; a larger business airliner needs a high loader and a ramp crew who know the galley layout. Galley catering is packed to the aircraft's ovens and drawers, airside catering delivery is arranged through your handling agent, and aircraft provisioning for a long winter leg includes extra water and ice for cold-weather turnarounds.
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.
Marquette/Sawyer International serves the Upper Peninsula from Gwinn, a field with long runways built for former air force traffic. Airport catering here supports a general aviation ramp used for business, mining and tourism. The terminal is compact and the ramp rarely crowded.
Inflight catering at KSAW suits a general aviation field that fills for deer season and ski weekends. Aviation catering, in-flight catering and business aviation catering all start with the aircraft type. Executive jet catering, diplomatic flight catering and cabin crew meals are planned the same way; as a business aviation hub, Marquette/Sawyer International offers FBO services and ground handling services at a calm pace.
US customs and agriculture rules apply to food entering the country, not to domestic Michigan flights. For international sectors at KSAW, your handling agent confirms what is allowed and we label trays so they can be checked quickly.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted vegetable bowls with separate dressings at KSAW; 3 portions were needed, with a late menu amendment factored into preparation. Our brief for aviation catering was met with a sensible plan for catering handover. I gave The Galley Girls our storage brief and asked for the salads to arrive in individual containers. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“We kept the passenger brief simple at MQT: a seafood starter and warm vegetable sides for 11 guests, organised with several individual meal preferences in mind. For our team, the strongest part of their aviation catering services was how they handled portion planning. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
“Nothing about the 12 guest order at Marquette/Sawyer International Airport called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for an evening cabin service. Our request to The Galley Girls focused on the main courses, with enough detail to distinguish passenger portions from additional provisions. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point.”
Ordering both legs at once from Marquette/Sawyer International lets us plan one shopping list. A whitefish dinner outbound and a lighter cold lunch on the return cost very differently, and we price them as two menus. Private jet catering cost follows the dishes, so a cherry salad and a pasty are priced as separate lines.
An early morning slot at Marquette/Sawyer International is the easiest case: quiet ramp, one handling agent, no customs queue. Lead time mainly depends on whether the menu includes seasonal Michigan fruit or special diets. Late orders are treated just like early ones.
Customs rules on meat, dairy and fresh produce apply to flights arriving from abroad. At Marquette/Sawyer International your handling agent coordinates airside access, and we pack to rules that fit the arriving or departing sector.
Yes. With no passengers, you can bring food or order light crew trays from us. For a repositioning out of Gwinn we suggest cold meals that need no oven, so nobody has to find a galley space.
Not at KSAW. The private jet charter price does not include meals; catering is its own order. A two-service sector needs a clear plan: first service hot, second light and cold, so the oven is only used once.
Tail, pax and diets — a flight attendant takes it from there, day or night.
