Catering to your aircraft in Medford.
A quiet field at Medford, busy in fall and deep winter. We cook, label by seat, and deliver to the aircraft so the flight attendant only has to re-plate and serve.
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.
For a flight into Medford, the private jet menu starts with what Wisconsin does best. Cheese comes first: curds, cheddar, a Swiss board. Then the lakes and woods: walleye, whitefish, venison sausage, wild rice, cranberries from the state's bogs.
An inflight menu for Taylor County has to respect small galleys. Private jet platters are cold and sliceable, gourmet inflight meals are plated at the factory-sealed stage and finished in the oven or re-plated cold, and private jet snacks stay simple: curds, pretzels, dried fruit. Local specialities are never decorative here; each one is chosen because it survives the drawer.
Private jet food for Wisconsin travellers also means familiarity. A Friday-night fish plate, a brat board for a weekend group, a hot soup in a sealed pot for a January leg. We cook and pack for the Medford ramp and hand it over at the FBO, labelled by seat. The Wisconsin identity of the menu is the point, not an extra.
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.
Taylor County Airport sits at 1,478 ft in north-central Wisconsin, a field where a Citation or a King Air arrives as often for a hunting weekend as for a plant visit. Private jet catering at KMDZ is built for that galley: small, often one oven, rarely a full crew. Inflight catering here starts from the aircraft type, then the menu. In-flight catering for a winter departure leans on soups and sealed hot plates. Aviation catering for the Medford ramp is handed over at the FBO or by your handling agent. Business aviation catering and executive jet catering both follow the same order, and cabin crew meals ride in their own marked box. For government or protocol movements, diplomatic flight catering is cleared with your office before anything is cooked.
A Medford brief usually starts with the aircraft and the headcount. Business jet catering and corporate jet catering come from the same kitchen, with a private jet chef shaping a bespoke menu to the galley. VIP flight catering for a quiet executive group and charter flight catering for a hunting party differ in the menu, not the routine. Luxury inflight catering is the same discipline, applied to whatever your cabin can handle.
For official movements, we treat the order as a protocol file. Government flight catering and head of state flight catering are cleared with the principal's office first. VIP aviation catering and state visit aircraft catering mean a named team, sealed packaging and nothing improvised on the ramp.
Dietary needs at Taylor County are handled as a procedure, not a promise. Wisconsin cooking hides dairy and gluten in places you would not check: curds, beer batters, brat buns, cream-based soups. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately, sealed, and labelled by seat. Special meals and kids meals follow the same route, with the card tucked in the lid so the flight attendant knows which box is which.
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 KMDZ, the crew often eats last. Crew meals are a separate order, billed with the trip. Flight crew meals and pilot meals travel in their own labelled boxes; crew catering is cooked for the turnaround and packed so cockpit meals need no plate. Crew meal boxes are sealed, and different meals for pilots are available when policy requires.
FBO catering at Taylor County means catering delivery to the FBO, where the handling agent receives the order. The general aviation terminal is small, so ground handling catering is straightforward, and handling agent catering is coordinated before the aircraft taxis in.
Most aircraft into Medford are light and midsize jets, so galley catering arrives in coolers and boxes carried by hand, not on a platform. When a larger type comes through, airside catering delivery is arranged with the handling agent for the right door height. Aircraft provisioning is planned from the type and the galley you actually have: oven, drawer, chiller or none.
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.
Taylor County Airport is a small public field serving Medford and the surrounding Wisconsin counties. Airport catering here supports a general aviation ramp that handles light jets, turboprops and the occasional larger type.
Business aviation hub is a big phrase for a field this size, but KMDZ serves corporate flights, hunting charters and medical movements. Inflight catering, in-flight catering and aviation catering follow the season. Business aviation catering and executive jet catering are ordered like anywhere, diplomatic flight catering is cleared with protocol, and cabin crew meals are boxed separately. General aviation and FBO services shape the ramp, and ground handling services receive the order.
Within the United States, no customs check applies to food at Taylor County. If the aircraft continues abroad, the next country sets the rules on meat, cheese and fresh produce, and we advise what to keep sealed on the order.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at KMDZ included 4 passenger meals, a request for mini sandwiches and individual desserts, and instructions addressing a small galley worktop. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The canapés went straight to the right colleague instead of circulating between several people during the turnaround. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point.”
“Our priority at MDF was a selection of petits fours and sandwiches for 3 passengers, with several individual meal preferences shaping the service plan. The Galley Girls used a readable packing list for the side dishes, which helped when two colleagues checked the order together. When comparing aviation catering companies, I would look closely at final order confirmation after this experience. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation.”
“With a changing departure schedule to consider at Taylor County Airport, we needed a practical way to serve beef fillet with roasted potatoes to 4 passengers. The portion planning stood out more than any sales pitch about flight catering. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Pricing at KMDZ follows what the galley can do. An aircraft without an oven gets cold platters and sealed soups finished by hand; one with two ovens can take hot entrees. Ask us how much private jet catering costs for your type and we will give you a menu with prices, built around what your crew can actually serve.
Medford is not a field with a daily rush, so most orders come together around a trip plan. Seasonal peaks, like deer season or a summer lake weekend, are when lead time matters most. We keep the order flexible if departures move, and last-minute orders are handled.
For a domestic Wisconsin departure there is no customs step, but a return leg ordered from KMDZ may cross a border. Import rules on meat, cheese and fresh fruit vary by country, so we label what can travel and what must be left sealed.
Passengers are free to carry food. For a first-light departure from Taylor County, a pre-packed breakfast from home is convenient. We can add hot items to your order, keep the labels by seat, and fit them around what you bring.
A private jet charter into KMDZ does not include food. It is a separate order with its own invoice. The handling agent lets us airside, and we deliver to the aircraft, so the logistics are the same regardless of who chartered the jet.
Tail, pax and diets — a flight attendant takes it from there, day or night.
