Catering to your aircraft in Oshkosh.
Oshkosh is lake air, brick terminals and light jets on the apron at 808 ft. Our job at KOSH is to put a clean, labelled order in the drawer, whichever week you fly.
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.
Wisconsin does not need dressing up. A private jet menu built around Oshkosh starts with the dairy: aged cheddar, fresh cheese curds, a board that travels cold and needs nothing from the galley. Private jet food from the Fox Valley also means bratwurst from a local butcher, which goes in the oven and out onto a plate with spicy mustard apart.
Lake Winnebago and the Great Lakes supply the fish: smoked whitefish and perch, packed chilled and served cold or crisped briefly in the galley oven. Our inflight menu for KOSH leans on these local specialities because they hold well at altitude.
For gourmet inflight meals we build private jet platters of cheese, cured meats and Door County cherries. Private jet snacks for the cabin are simple and regional: kettle popcorn with cheddar, pretzel bites, cherry bars. Everything is packed to be re-plated by one person in a small galley. Wisconsin, in summer, is also sweet corn and berries, which we use when they are in season and leave out when they are not.
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.
Wittman Regional sits at 808 ft in Winnebago County, and for fifty weeks a year its ramp is calm, a handful of corporate turboprops and light jets. Then the fly-in arrives and the apron fills. Private jet catering at KOSH has to work in both rhythms: the quiet Tuesday with four passengers to Chicago, and the July week when slots are tight and handling agents are stretched. Our inflight catering is cooked and packed for the galley you actually have, and our aviation catering for the Oshkosh corridor is built by former VIP flight attendants. Business aviation catering here leans on Wisconsin produce, and executive jet catering for owners flying in from out of state is briefed the same way. We also cover diplomatic flight catering on request, and cabin crew meals are ordered with the trip. For in-flight catering with a Midwestern accent, send us the tail and the slot.
A Wisconsin corporate leg is often a day trip to Oshkosh with a return the same evening. Business jet catering here means a private jet chef building a bespoke menu around a small galley, with corporate jet catering for the principal and luxury inflight catering touches such as local cherries. VIP flight catering and charter flight catering are briefed in the same way.
Government flight catering at Oshkosh is rare and handled with care: head of state flight catering and state visit aircraft catering start with a protocol check, then a named team. VIP aviation catering means sealed trays, traceable ingredients and no names on labels.
At Oshkosh, dairy is the allergen to watch: cheese hides in sauces, breading and pastry that look innocent on a plate. Kosher, halal, vegan, gluten free and other special meals are cooked and packed on a separate board and in a separate box, sealed and marked by seat number. Allergen free orders and kids meals follow the same procedure, with each tray set apart from the guest trays.
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 Oshkosh is simple: crew meals on request, packed in crew meal boxes and marked CREW. Flight crew meals suit a long rotation, pilot meals suit a short turnaround, and cockpit meals are built to be eaten between checklists. If the policy says captain and first officer eat apart, different meals for pilots are packed separately. Cabin crew meals are added to the same invoice.
FBO catering at KOSH is handed over to the FBO or to your handling agent at the aircraft. Catering delivery to the FBO is arranged around your slot, and we coordinate with ground handling catering staff for access to the ramp. The general aviation terminal at Wittman Regional is small, so handling agent catering is usually a short conversation.
Most aircraft at KOSH are light and mid-size jets that load by hand through the cabin door, so galley catering is packed in carriers a single person can lift. When a larger aircraft is on the ramp, the type decides whether airside catering delivery needs a high loader or not, and we ask the handling agent. Aircraft provisioning at Wittman Regional is planned around the galley of that tail: drawer size, oven count, and where cold items can sit.
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.
Wittman Regional is a general aviation field at 808 ft in Oshkosh, Wisconsin, with a calm ramp most of the year. Airport catering here is a small-scale affair, and the FBO services on the field, together with the ground handling services behind them, know most tails by name.
Oshkosh is a business aviation hub with one odd week: in summer the fly-in turns the field into one of the busiest strips anywhere, and demand for inflight catering and in-flight catering climbs with it. Aviation catering and business aviation catering orders need an early brief that week, because FBO services and ground handling services are stretched thin. Executive jet catering for corporate arrivals, diplomatic flight catering for official visitors and cabin crew meals for long days are all ordered the usual way, and crew meals are on request and invoiced like the rest.
For arrivals from abroad, US agricultural rules apply to meat, dairy and fresh produce, and the food can be inspected or refused at the border. Ordering in Wisconsin sidesteps the question, and the sealed, labelled portions are handed over through the FBO services and ground handling services on the field, as the handling agent directs.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at OSH, we needed prawn salad and small fruit plates divided into 12 portions suitable for a revised passenger count. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on cabin service sequence throughout the private aviation catering arrangements.”
“With limited fridge space to consider at Wittman Regional Airport, we needed a practical way to serve prawn salad and small fruit plates to 12 passengers. Our request to The Galley Girls focused on the canapés, with enough detail to distinguish passenger portions from additional provisions. For business jet catering, that attention to meal organisation made the order noticeably easier to manage. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
“Rather than an elaborate service at KOSH, our 3 guests wanted a light pasta dish with grilled vegetables, organised sensibly around two separate meal services. For business aviation catering, that attention to meal organisation made the order noticeably easier to manage. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
Repositioning into KOSH with nobody in the cabin usually means a meal for the crew and perhaps a cold snack, so the order stays small. The price depends on what goes in the drawer: a crew box and a cheese plate cost less than a hot lunch for six, and each line is invoiced as ordered.
A leg with two services needs one menu that works as a hot first service and a cold second, and that brief is easier outside fly-in week, when slots at Wittman Regional are quiet. Last-minute orders are handled, so call whenever the plan firms up.
Customs only matters for meat, dairy and fresh produce arriving from outside the United States, so a domestic leg into Oshkosh raises no question. A shifting passenger count is handled by packing in portions: a late addition becomes one more sealed tray rather than a new order.
You can, but a protocol office on a delegation or government flight will usually want traceable sourcing, sealed trays and a named team, none of which outside food provides. We prepare it instead, and it is handed over at the aircraft without names on the labels.
No, catering is not part of the charter: it is ordered and invoiced separately, as its own line. A kosher or allergen request only adds detail, such as the certification, the ingredient list and a sealed box set apart from the other trays.
Tail, pax and diets — a flight attendant takes it from there, day or night.
