Catering to your aircraft in Gyumri.
Gyumri sits on a high plateau, and in winter the apron at Shirak International holds frost long after the sun is up. We pack for that ramp: trays that stay sealed, crew boxes you can eat in the jumpseat, everything handed over at the aircraft.
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.
Shirak Province eats like a cold place: soup, grain, cheese, smoked and grilled meat. When we write a private jet menu for Gyumri, we start there and ask what survives a frozen ramp and a small galley.
Lavash is baked daily in the region and keeps well wrapped. Tolma, cheese plates with local herbs, lentil and bulgur salads and grilled lamb are all comfortable cold or reheated once. Gata and ponchik close the inflight menu without needing a plate.
Local specialities are labelled the way a flight attendant reads them: seat number, restriction, reheat or serve cold. Private jet food from Gyumri stays honest, regional and easy to re-plate.
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.
Shirak International stands at 5,000 ft on the Shirak plateau, and the cold you meet on the ramp in January is the first thing we plan around. Private jet catering at UDSG is packed for that air: sealed, labelled by seat, handed to your handling agent. The same kitchen covers inflight catering and in-flight catering for tech stops, aviation catering for charters, and business aviation catering for operators who fly Yerevan and Gyumri in the same week. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals ride in their own box.
Business jet catering at Gyumri is a winter brief more often than not: frost on the ramp, a short ground time, a cabin of four to eight. Corporate jet catering here is packed for a galley that is usually one oven and a drawer. VIP flight catering, charter flight catering and luxury inflight catering follow the same rule, with a private jet chef writing a bespoke menu from the local table.
Government flight catering at Gyumri is cleared by protocol before the kitchen starts. Head of state flight catering, VIP aviation catering and state visit aircraft catering are written to a named list, traced item by item, and handed over by a small team with discretion. The menu is shorter than you expect and checked twice.
Gyumri's cuisine hides allergens in familiar places: walnuts in sauces and fillings, wheat in lavash and bulgur, dairy in almost every soup. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are boxed apart, sealed and marked by seat number, so nothing is opened by mistake.
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.
A frozen ramp at Gyumri changes what the flight deck wants to eat: something hot, sealed, and manageable with one hand. Crew meals are a request you place and we invoice with the rest of the order. Flight crew meals and cockpit meals travel as boxed portions, and different meals for pilots, one dish for the captain and another for the first officer, are written on the order when your operator's policy asks for it. Crew catering for the cabin is labelled CREW and packed apart from guest trays, with crew meal boxes and pilot meals that hold until the last sector is done.
FBO catering at UDSG is a handover through your handling agent at the general aviation terminal. Catering delivery to the FBO is coordinated with ground handling catering rules: who opens the gate, which door, which slot. Handling agent catering means we work to their instructions, not around them.
Aircraft type decides how the load goes on at UDSG. Light jets are served by hand through the door; larger cabins may need a high loader and more space on the apron. Galley catering is sized to the oven and drawers you have, and airside catering delivery goes through your handling agent for aircraft provisioning. Tell us the tail and we pack accordingly.
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.
Shirak International is Armenia's second airport, in Gyumri, the northern city of Shirak Province. Airport catering here is mainly business and general aviation: charters, positioning flights and visitors on a cold plateau. It is a small field with a long runway and little traffic, which makes planning simple.
Business aviation hub is a big word for Gyumri, but general aviation here is real: executives, tour charters, diplomatic visits. Inflight catering, in-flight catering and aviation catering are ordered for tech stops and turnarounds; business aviation catering, executive jet catering and diplomatic flight catering for longer trips. Cabin crew meals are packed apart. FBO services and ground handling services are small and personal.
Customs in Armenia look hardest at meat, dairy and plant material coming in. If your aircraft arrives with food from abroad, expect questions; if it loads at UDSG, it does not. We pack local, list ingredients on each box, and the handling agent helps with paperwork.
Average rating from the cabin crew and pilots we cater for.
“The 3 passenger portions of prawn salad and small fruit plates were the easy part; managing a short ground stop at Shirak International Airport took more planning. For flight catering, that attention to final order confirmation made the order noticeably easier to manage. The sauces came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. The crew provisions were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Working around a short ground stop at UDSG, I asked for a cold lunch with cheese and fruit in portions appropriate for our 3 passengers. I asked The Galley Girls for the desserts in individual containers, with garnishes supplied separately for plating on board. It made a difference to have the sandwiches ready without cluttering the galley work area during preparation. This experience of flight catering services gave us a useful reference for managing galley preparation on another departure.”
“With a late menu amendment to consider at LWN, we needed a practical way to serve a cold lunch with cheese and fruit to 11 passengers. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. This experience of airline catering gave us a useful reference for managing galley preparation on another departure.”
Ask what you want to serve first. A cold plate of cured meat and lavash costs a fraction of grilled lamb with sides, and Gyumri's weather window decides how fresh the rest can be. How much does private jet catering cost? We tell you per menu once you send the departure.
Lead time depends on what you order and on crew hours. A plain cold board is easy to add late; a special diet or a khorovats lunch needs a little more notice. Tell us the slot and the duty limit and we work back from them. Last-minute orders are handled.
Armenia applies import rules to animal products, and an empty positioning flight in changes nothing. Local lavash, cheese and cured meat are already inside the system. We note ingredients on every box so inspection is simple.
Aircraft type is the limit. On a light jet, food from outside competes for drawer space and for the single oven; on a heavier aircraft there is room. Customs and handling agent rules also apply. We prefer to build the load around the galley.
The charter does not include food. Kosher, halal, vegan, allergen free or child meals are requests you place with us and we invoice separately. The earlier you give the restrictions, the safer the tray.
Tail, pax and diets — a flight attendant takes it from there, day or night.
