Catering to your aircraft in Camp Douglas.
Volk Field is a Guard installation in central Wisconsin, so a business jet here is arranged ahead and handed over airside. We cook and pack private jet catering for KVOK, labelled by seat and ready for your galley.
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.
Camp Douglas sits in central Wisconsin, in the Driftless fringe and cranberry marsh country, and the private jet menu for Volk Field leans on what the dairy state does best. Wisconsin cheddar, cheese curds and aged Gruyere-style wheels travel well in a galley, so they make the backbone of our private jet platters. An inflight menu here also reads seasonal: cranberries from the Wisconsin Rapids marshes in autumn, sweet corn and tomatoes in late summer, maple in spring. We treat these as local specialities and pack each with its constraint written down: the curds stay chilled and squeaky, the brats go in the oven, the mustard comes apart. Private jet food from this region is honest and a little rustic, so we plate it carefully. Expect gourmet inflight meals built from those ingredients, plus private jet snacks like cheese crisps, dried cranberries and smoked fish, ready for the drawer.
Wisconsin is the region that shapes every private jet menu we write for Volk Field. Think of the supper-club tradition: a relish tray, an old fashioned, a Friday fish fry. We translate that into a private jet menu for the galley, with beer-battered cod kept crisp by a separate pot of tartar, and potato pancakes that finish in the oven. The inflight menu also draws on Door County cherries and Lake Superior whitefish when the season allows. These local specialities of Camp Douglas and the wider Wisconsin countryside make good private jet food because most of them are meant to be eaten simply. Gourmet inflight meals, private jet platters of cheese and cured meat, and private jet snacks like cheese curds and cherry bars are packed per seat, with the service note on the lid.
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.
Volk Field sits on a Wisconsin Air National Guard installation outside Camp Douglas, and a business jet landing at KVOK is a guest on a military airfield, so access is arranged before wheels touch down. Private jet catering here is built around that: one handover point, airside, coordinated with your handling agent. We write the menu like cabin crew would, because we were cabin crew. For the galley that means inflight catering that survives a drawer and a small oven, in-flight catering for tight turnarounds, and aviation catering labelled by seat. Business aviation catering and executive jet catering for Volk Field follow the same rule, and diplomatic flight catering gets protocol checked first. Cabin crew meals are ordered on request, invoiced like the rest.
A business jet into Camp Douglas is usually a small party on a short leg, so business jet catering at Volk Field stays simple: a cheese platter, a hot main and breakfast for the return. Corporate jet catering and VIP flight catering follow the brief, charter flight catering is cooked for the type, and luxury inflight catering shows in the detail. Our private jet chef writes a bespoke menu around the galley you have.
Volk Field is a military installation, so government flight catering here runs alongside base access rules. Head of state flight catering and VIP aviation catering are cleared by protocol before we cook anything. For a state visit aircraft catering order, the team stays small, named and discreet, and labels carry seat numbers only.
Special meals at Volk Field start with the local kitchen: Wisconsin cooking is heavy on dairy, flour and beer, so that is where allergens hide. Kosher, halal, vegan, gluten free and allergen free meals are packed apart from the guest trays, on a separate board and in a sealed box, with the dietary card on the lid. Kids meals follow the same labelling by seat, so nobody opens the wrong tray.
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.
When the guests have gone, crew meals are what the day runs on. We pack flight crew meals and pilot meals for KVOK on request, as crew catering sized to the leg, with cockpit meals that eat easily in a seat. Crew meal boxes are labelled by role, and different meals for pilots are available so the cockpit has options. All of it is invoiced as part of the order.
The handover at KVOK goes through the FBO, with your handling agent arranging airside access. We follow FBO catering practice: catering delivery to the FBO on your slot, ground handling catering coordinated by phone, and the general aviation terminal confirmed in advance. Handling agent catering is simply a named contact on the apron.
Most traffic at KVOK is business jets and military aircraft, so galley catering is usually carried aboard through the door rather than raised by lift. For a larger aircraft, we agree airside catering delivery with your handling agent: the type decides the door height and whether a high loader is needed. Aircraft provisioning at Volk Field is planned around the galley you actually have, which sets what we cook and how it is packed.
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.
KVOK serves the Wisconsin Air National Guard's combat readiness training centre, and civil visits are by prior approval. It is a long runway in rolling central Wisconsin farmland, rather than a busy general aviation terminal.
Volk Field is not a public airport in the usual sense: it is a business aviation hub only by arrangement. Inflight catering, in-flight catering and aviation catering orders are placed through your handling agent. Business aviation catering and executive jet catering here follow the same plane-side routine as at any airport catering stop, general aviation or not. Diplomatic flight catering is cleared by protocol, and cabin crew meals are on request. FBO services and ground handling services are coordinated case by case.
Volk Field is not normally a port of entry, so international arrivals into the United States usually clear customs elsewhere first. US agriculture rules restrict certain foreign fresh foods, which affects what is left on board. Catering we load here is local, so the galley starts clean.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of fresh fruit and breakfast pastries were the easy part; managing an evening cabin service at KVOK took more planning. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. My main takeaway from this inflight catering order was the practical approach to meal organisation.”
“Packing smoked salmon bagels and sliced fruit for 4 passengers at VOK needed careful thought, especially given two separate meal services. The Galley Girls grouped the starters by service, which was more useful to us than simply receiving a list of dishes. We left the crew provisions stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their in-flight catering was how they handled final order confirmation.”
“What impressed me at Volk Field was how a request for vegetable tartlets and a dessert selection was handled despite a short ground stop. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. I appreciated the emphasis on catering handover throughout the vip inflight catering arrangements. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation.”
Prices vary by menu, not by airport. A walleye dinner for six costs more than a cheese and cranberry platter, whether you land at Volk Field or elsewhere. Your handling agent organises access, and we quote and invoice the catering on its own line.
Repositioning to Volk Field with an empty cabin keeps the order small. What makes it easy here is a narrow request: crew boxes, a few snacks, nothing that needs the galley oven. We still take late requests, and we confirm the handover point with your handling agent.
Customs at Volk Field is rarely the issue; most international flights clear at another US port first. For a two-service long leg we cook, pack and label for the aircraft, and any foreign-origin food remaining on board follows the usual US import rules.
If the headcount moves late, personal food brought aboard can make the labelling messy, and customs and agriculture rules still apply to foreign items. We would rather adjust the order for Camp Douglas than have you improvise.
No. On a delegation flight into KVOK, meals sit outside the private jet charter contract: you order them separately and they are invoiced on their own. We work with the protocol office on allergens, restrictions and seat-number labelling.
Tail, pax and diets — a flight attendant takes it from there, day or night.
