Catering to your aircraft in New Ulm.
At KULM the apron is small and the winters are long, so a plate has to travel and reheat without fuss. We pack sausage, soup and cheese boards by seat and hand them 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.
New Ulm is Minnesota's German town, and the private jet menu follows it. Smoked bratwurst and landjaeger, rye and pretzel bread, aged Wisconsin-style cheddar and Minnesota cheese curds, pickled beets and dill pickles all come from the region's tables. In summer the sweet corn and tomatoes of the Minnesota River valley change the inflight menu; in winter it turns toward wild rice soup and root vegetables.
These local specialities travel well in a galley. Private jet food here means sausage that finishes in the oven, a mustard in its own pot, a cold plate of cheese, pickles and rye, and a sweet finish such as a strudel or a kuchen slice. Our private jet platters, gourmet inflight meals and private jet snacks are drawn from the same Minnesota pantry, with New Ulm named on the order so the chef cooks for this field.
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.
New Ulm sits on the Minnesota River in a town that still lays out its streets with German names and keeps a glockenspiel in the square, and a Municipal field at 1,011 ft serves it. Private jet catering at KULM is built around that: smoked sausage, rye, aged cheese and sweet corn in season, packed for your galley. We also run inflight catering and in-flight catering for the crew side of the same trip, with aviation catering, business aviation catering and executive jet catering menus written by former VIP flight attendants. Diplomatic flight catering is cleared by protocol first, and cabin crew meals are ordered with the leg.
Corporate crews stopping at New Ulm often want something regional rather than generic. Business jet catering here means sausage, rye and cheese, sometimes walleye; a private jet chef builds the bespoke menu, whether it is VIP flight catering, corporate jet catering, charter flight catering or luxury inflight catering.
When a state visit aircraft catering order lands at a small field like KULM, the protocol office decides the menu before the kitchen starts. Government flight catering and head of state flight catering share one brief, and VIP aviation catering follows the same cleared plan.
Dietary plates at New Ulm start from the local kitchen, because that is where allergens hide: wheat in the rye and spaetzle, dairy in the cheese and cream, pork in the sausage. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed apart, with special meals marked by seat number so no tray is opened by mistake.
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.
Crew catering at New Ulm is a separate line from the guest order, requested with the leg. Crew meals, flight crew meals and pilot meals go into crew meal boxes labelled CREW, cockpit meals are easy to hold, and different meals for pilots are packed in two boxes so captain and first officer never share a dish.
At New Ulm the general aviation terminal is the natural handover point. We arrange catering delivery to the FBO with your handling agent, and FBO catering, ground handling catering and handling agent catering all follow the tail and the slot.
Most traffic at KULM is light and mid-size, so the galley is usually reached through the main door at a small apron. For a larger aircraft that needs galley catering through a service door, we plan airside catering delivery and aircraft provisioning with your handling agent beforehand, so the high loader or cart arrives where the door is.
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.
KULM is a municipal field on the Minnesota River side of town, used mostly by general aviation and the occasional business aircraft. Airport catering at New Ulm works to that scale: one FBO desk, a short ramp, and FBO services that stay simple because the traffic is light.
Business aviation hub traffic reaches New Ulm only in small bursts, around local events and the harvest. Ground handling services stay light at those moments, so inflight catering and in-flight catering are packed small for short legs. Aviation catering and business aviation catering orders ride on one call, as do executive jet catering for a single aircraft, diplomatic flight catering when a visit demands it, and cabin crew meals. Crew meals are ordered on request with the leg and invoiced like the rest.
Arrivals from abroad clear customs at a port of entry, not at a small field like this one, so the formalities for fresh meat, dairy and produce are usually settled before KULM. Catering locally in Minnesota keeps agricultural declarations off the galley, and your handling agent, who coordinates ground handling services on the ramp, can confirm what the aircraft may carry.
Average rating from the cabin crew and pilots we cater for.
“Despite a revised passenger count, we wanted the 6 guests at KULM to enjoy a breakfast basket with individual preserves without a complicated cabin service. Our brief for aviation catering was met with a sensible plan for galley preparation. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The cabin team could match the sauces to the request before moving on to the remaining departure tasks.”
“Passenger preferences led us to a light pasta dish with grilled vegetables at ULM; 5 portions were needed, with a tight boarding window factored into preparation. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. The main courses were also listed clearly, which made it easier to pass instructions between crew members during preparation. Our brief for aviation catering services was met with a sensible plan for packing arrangement.”
“Our priority at New Ulm Municipal Airport was a seafood starter and warm vegetable sides for 10 passengers, with a family lunch request shaping the service plan. The Galley Girls suggested compact food boxes for the fruit plates, and that choice worked well with our storage arrangement. I could hand the sauces to a colleague with a short explanation instead of unpacking the whole order. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
The honest answer is that it moves with the order. A New Ulm brief for two pilots and two guests is a different number from eight guests with hot service, and seasonal produce, such as summer corn, moves the figure again.
Plan the lead time around the access, not the cooking. A confirmed handling agent at KULM means we can arrange airside delivery to the aircraft; seasonal items such as sweet corn or walleye may limit late changes, but last-minute orders are handled.
For an empty-cabin repositioning, the rule is that food not consumed or uplifted locally can raise questions on arrival, so we keep the order to what the crew needs. In the United States, meat and dairy brought in from abroad are restricted, which is one reason to cater locally at KULM.
Bringing your own food is allowed, subject to your operator policy and arrival customs. For two services over a long leg from KULM, we suggest letting us handle the hot course and keeping anything personal cold and sealed.
The charter price does not include meals. For a count that changes late, we keep a small margin on cold items such as the cheese board and adjust the hot plates once the number is final.
Tail, pax and diets — a flight attendant takes it from there, day or night.
