Catering to your aircraft in Pontiac.
Pontiac is a quiet reliever field where the ramp is rarely crowded and the crew has time to check the boxes. Order from the phone, the food meets the aircraft at the 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.
Michigan gives a private jet menu its best raw material: Great Lakes whitefish, Lake Superior trout, tart Montmorency cherries from the Traverse City orchards, maple syrup and a long tradition of smoked fish. At Pontiac we turn these local specialities into private jet food that travels: smoked whitefish pâté on rye crisps, cherry-pecan salad with the dressing in a separate pot, venison sausage from northern Michigan for the crew. The inflight menu changes with the season, so a July order leans on berries and sweet corn while January leans on root vegetables and braised dishes. Private jet platters carry the cold items, gourmet inflight meals carry the hot ones, and private jet snacks cover the long taxi and the late wheels-up. A light-jet galley at KPTK has one small oven and a single drawer, and each tray is built to fit them.
Order a private jet menu for Pontiac and Michigan shows up on the plate. Whitefish from Lake Michigan, Michigan cherries dried or fresh, Detroit-style deli traditions, Zingerman-style rye and local specialities such as pasties from the Upper Peninsula. Our private jet food is cooked for a light-jet galley: components chill separately, sauces ride apart, and the inflight menu is cut into portions per seat. Private jet platters of local cheese and smoked fish, gourmet inflight meals such as maple-glazed salmon, and private jet snacks like cherry-almond bars give a Pontiac departure a clear regional signature across the Michigan sky.
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.
Oakland County International sits at 980 feet in Michigan's lake country, a reliever field where light jets and midsize cabins dominate the ramp. Private jet catering at KPTK is cooked and packed for those compact galleys, with inflight catering that survives a drawer and an oven. In-flight catering for corporate sorties out of Pontiac runs on the same footing as aviation catering anywhere: ordered, invoiced, handed over at the aircraft. Business aviation catering and executive jet catering share one brief here, and diplomatic flight catering gets the same protocol-first handling as the rest. Cabin crew meals for the Pontiac rotation are added to the order when you ask for them.
A business jet catering brief at Pontiac is usually a short one: a four-seat cabin, two pilots, a flight to Florida or Chicago. Corporate jet catering here favours drawer-friendly plates. VIP flight catering for a board, charter flight catering for a weekend group, luxury inflight catering for a client trip: a private jet chef drafts a bespoke menu around the type and the passengers.
Government flight catering at Pontiac is handled with discretion and a named contact. Head of state flight catering is cleared by protocol before anything is cooked, and VIP aviation catering follows the same path. State visit aircraft catering through KPTK is rare but handled the same way, with traceable ingredients and sealed trays.
Dietary requests at Pontiac follow a procedure rather than a label. Kosher meals stay sealed in their tray and are plated by hand on board; halal is cooked on a separate line from the start. Vegan and gluten free dishes use Michigan produce, so cherries, apples and root vegetables carry the menu without dairy or flour. Special meals and allergen free orders are marked by seat number, and the allergen sheet travels with the box. Kids meals are simple, portioned and clearly separate. Tell us the restriction and the seat, and the galley sees it before it opens a lid.
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.
Order crew meals with the flight and they arrive with the trays. Flight crew meals and pilot meals are labelled CREW, never mixed with passenger food. Crew catering covers a long Michigan duty day, cockpit meals are easy to eat in the seat, crew meal boxes are compact, and different meals for pilots are standard practice on request.
At Pontiac the FBO opens the door and our driver meets your handling agent at the terminal. FBO catering is passed over at the aircraft on your slot. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the same plain route through the general aviation terminal.
KPTK is a reliever field, so most departures are light and midsize jets that load by hand from a cart at the stairs. When a larger cabin arrives, galley catering is sized to the aircraft type and airside catering delivery is arranged with the handling agent beforehand. Aircraft provisioning at Pontiac stays straightforward: tell us the type, and we say whether a high loader is worth calling or whether the door sill makes it unnecessary.
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.
Pontiac's field is a reliever for the Detroit area, built for general aviation. FBO services and ground handling services cover fuelling, hangars and customs on request, and airport catering plugs into that rhythm without disturbing the ramp.
As a business aviation hub for the Detroit area, KPTK handles corporate jets, charters and the occasional diplomatic flight. Inflight catering, in-flight catering, aviation catering and business aviation catering all share one order process. Executive jet catering suits the weekday rotation, diplomatic flight catering gets protocol attention, and cabin crew meals are added on request.
Flights arriving from abroad clear customs at the designated US port of entry before continuing to Pontiac, and food rules apply there: fresh fruit, meat and dairy are inspected. For domestic departures from KPTK no import rules apply to the menu.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at KPTK covered roasted chicken and seasonal vegetables for 8 guests, leaving us to organise the service around an evening cabin service. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation. I appreciated the emphasis on written menu details throughout the private jet catering arrangements.”
“The cabin briefing at PTK included 9 passenger meals, a request for fresh fruit and breakfast pastries, and instructions addressing two separate meal services. We described our serving sequence to The Galley Girls and asked for the side dishes to be packed accordingly. Our brief for private jet catering services was met with a sensible plan for final order confirmation. That left time to check the snack boxes properly before the passengers were ready for the next part of the service.”
“Nothing about the 8 guest order at Oakland County International Airport called for excess complexity: just avocado toast components and breakfast fruit and sensible planning for a late menu amendment. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The sandwiches were easy to locate during our cabin checks.”
How much does private jet catering cost at PTK? Ask what the crew will be doing: pilots who sit through a long ground stop need a different, heartier order than a crew heading straight back to Teterboro. Both are priced item by item and invoiced separately from the charter.
Lead time here is shaped by the turnaround: a quick tech stop gets a cold box, while an overnight in Michigan gets a full service. Give us the slot and we work back from it. Orders placed late are handled all the same.
A Michigan cherry salad is a perfect domestic order; the question of customs arises only on international departures. We label every component with its origin so the officer sees clearly what is on board.
Customs and agriculture rules in the United States apply to food on arrival. If you plan to bring your own meals, declare them; if you want a smooth turn, order from us and skip the questions.
No: a private jet charter into PTK does not include food. The galley size, set by the aircraft type, tells us how many hot items are realistic and how much cold storage there is.
Tail, pax and diets — a flight attendant takes it from there, day or night.
