Private jet catering — one chef, one contact, every leg.
One kitchen per sector. One chef you can name. Prepared to order and delivered to your aircraft at the time you set.
Three steps to wheels-up
Search by name or IATA code.
One kitchen serves your sector's airports.
Send your flight brief. Your kitchen confirms.
Private jet catering for every kind of departure
Three kinds of mission, one kitchen and one chef behind all of them. What changes is the cabin you are feeding, the hour you leave, and what the airport allows on the day.
Everyday cabin service built around the principal. Your chef keeps the menu between rotations, so preferences do not need restating. The flight deck eats from the same kitchen, boxed apart from the cabin trays, and dietary requirements are documented at the kitchen rather than passed on verbally.
See the service →Protocol-aware catering for official travel, handled discreetly. Sourcing is documented, loads are sealed and labelled per leg, and one point of contact stays with the rotation from the first message to the aircraft door — the same person, not a duty desk.
See the service →On-site service and in-flight provisioning on a single order, from a dozen covers to a wide-body turnaround. Hangar receptions and group movements are handled at volume, with high-loader access where the airport allows it, confirmed when you order.
See the service →Private jet catering at every airport we cover
One kitchen per sector, one chef you can name.
Inflight catering for every kind of flight
Private jet catering, crew meals, VIP and charter departures, and government rotations — cooked by the kitchen that covers your airport, and delivered to your slot rather than to a schedule of ours.
Crew meals on the same order
Crew trays are cooked in the kitchen that covers your airport, by the chef who cooks the cabin service, then boxed and labelled apart from it.
- Separate portions, separate labels
- Pilot meals split across the flight deck
- Allergens written out in plain words
Business aviation catering, one contact
You brief one person for the whole fleet, and that person stays with the rotation from your first message to the aircraft door.
- Which airports you can count on
- What each one allows on the day
- High-loader access confirmed, not assumed
VIP flight catering and charter
A private departure, an official flight and an unscheduled rotation ask three different things of the same kitchen.
- VIP — what the principal ate last time
- Official — protocol, documented sourcing
- Charter — short notice, galley-ready
Ordering, lead time and quotes
Order straight from the menu, or describe the flight and let the kitchen build it. A private jet catering quote comes back priced per item, allergens on every line.
- Typically within 30 minutes
- Airport, aircraft, slot, seat count
- Late changes are part of the week
The sector kitchens behind your flights
Business aviation catering, built for your galley
On your slot, and on the one that replaces it
Private aviation catering for operations teams
If you order for a fleet rather than for a single flight, the work is coordination before it is cooking. This is what we take off your desk.
One contact, every airport we cover
The same person takes the order wherever you land, and stays with it across the rotation. No supplier list to maintain, no brief to repeat at each stop, one thread to search when something needs checking.
Coverage, kitchen by kitchen
Each airport page names the chef who cooks for that sector and states what is workable there. You can check before you commit rather than after, and tell your client what is possible in the same call.
Wide-body loads
A wide-body turnaround is a volume problem before it is a menu problem: how many trolleys, which door, and who receives them. High-loader access is arranged where the airport allows it — confirmed at the time of order, never assumed in advance.
A reply typically within 30 minutes
Send the aircraft, the airport and the departure time. We confirm what is possible, and say plainly what is not, so you are not left holding an open question with a slot approaching.
What crews tell us
“The plating notes matched my galley exactly. Service was effortless.”
“Ordered at 6am for an 11am wheels-up. It was at the FBO at 9:40.”
“Same chef every rotation. He knows the aircraft and the client by now.”