Catering to your aircraft in Baku.
Baku sits at 10 ft, on the Caspian shore, and the wind that gives the city its name decides more departures than any slot. We cook and pack for the galley you have, and the crew gets the labels, the sauces apart and the seat numbers.
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.
Azerbaijani cuisine travels better than most, if you pack it for a galley. Plov is the national dish: saffron rice crowned with a lavash crust, served with dried fruit, chestnuts and lamb kept apart so the grains stay separate. We pack it for the oven and the sauce goes in its own pot. Dolma, in vine leaves or cabbage, holds in a drawer and reheats evenly, and our private jet menu for Baku lists them with the yoghurt and garlic sauce on the side.
From the Caspian comes sturgeon and kutum, grilled or smoked and boxed chilled for re-plating cold. For an inflight menu built around local specialities, pakhlava from Baku bakeries and shekerbura round off a service with tea in the traditional armudu glass shape, supplied for your trays. Private jet food from Absheron is fresh in summer: tomatoes, herbs, cheeses, qutab flatbreads. {Region} produce shifts with the season, so we adjust the order to what the market has that week.
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.
Runway 17/35 at UBBB sees Formula 1 weekends, state visits and Caspian oil-and-gas shuttles, and each brings a different galley brief. Private jet catering here means plov that holds its rice, sturgeon that stays cold, and pakhlava that survives the drawer. Inflight catering and in-flight catering orders are packed with labelled seats, while aviation catering for business aviation catering flights is handled with handover at the FBO. Executive jet catering for heads of delegation, diplomatic flight catering for protocol-heavy rotations and cabin crew meals are all planned around your tail.
Business jet catering at Baku follows the brief of the rotation: oil-and-gas charters from the Caspian, corporate jet catering for visiting executives and VIP flight catering for Formula 1 weekends. Charter flight catering for UBBB leans on luxury inflight catering with local produce, a private jet chef who writes a bespoke menu around saffron, pomegranate and Caspian fish, and labels by seat for the galley you have.
Government flight catering at Baku runs through protocol: menu cleared, ingredients listed, trays sealed, a named team. Head of state flight catering and VIP aviation catering for state visit aircraft catering at UBBB follow the same discipline, with halal and local dishes checked in advance and discretion on the ramp.
Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure, not a label. Baku cuisine hides allergens in places you may not expect: walnuts in sauces and pakhlava, wheat in lavash crust on plov, dairy in qatiq yoghurt dressings. We separate boards, boxes and utensils, mark each tray by seat and restriction, and list ingredients on the card.
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 meals at Baku are on request and invoiced like the rest of the order. A pilot on a short Caspian rotation wants something that fits one hand: qutab, plov in a lidded box, a grilled kebab wrap. Flight crew meals and cockpit meals are boxed separately, pilot meals can be different for captain and first officer if the operator asks, and crew meal boxes are marked CREW so no one opens a guest tray. Crew catering for diplomatic rotations follows the same labelling, with different meals for pilots on request.
FBO catering at Baku means a handover at the aircraft, arranged with your handling agent. Catering delivery to the FBO is booked against your slot, and ground handling catering for the general aviation terminal at UBBB is coordinated so the right door opens for the right boxes. Handling agent catering stays on the same schedule as your departure.
UBBB sees everything from light jets to widebody VIP transports, and the aircraft decides how the order is handled. Galley catering for a widebody means a high loader at the door and carts with seals; for a light jet it is boxes that fit a drawer. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning is planned around the door height and galley layout of your tail.
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.
Baku's airport sits at 10 ft above sea level and handles a wide mix of traffic. Airport catering here supports general aviation, with FBO services and ground handling services organised around the apron. The city's role in Caspian energy makes GYD a business aviation hub for the region.
Baku is a business aviation hub with seasonal peaks around Formula 1 and energy-sector meetings. Inflight catering and in-flight catering for aviation catering orders are planned around the apron and the wind. Business aviation catering and executive jet catering for oil-sector charters sit alongside diplomatic flight catering for delegations, and cabin crew meals follow the same labelling.
Azerbaijan restricts imports of meat, dairy and fresh produce, so food from other countries can be inspected or removed on arrival. Local catering avoids the issue, and waste from international flights is handled under airport rules, which your handling agent can confirm.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at UBBB: we had 12 passengers expecting a mezze selection with flatbreads and were working around limited fridge space. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. We left the main courses stored until needed, which kept the first service manageable and reduced unnecessary handling. The order made private jet menu feel manageable because the crew briefing had been considered beforehand.”
“Several practical details needed attention at GYD, with poached fish with steamed rice requested for 9 guests and a tight boarding window to accommodate. Our request to The Galley Girls focused on the snack boxes, with enough detail to distinguish passenger portions from additional provisions. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“A request for a charcuterie board and fresh bread, 11 passengers, and a changing departure schedule: that was our brief for the departure at Heydar Aliyev International Airport. Our brief for in flight catering was met with a sensible plan for packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the fruit plates could be arranged during service. We could finish the crew provisions as each guest was ready, rather than laying everything out at once.”
Costs depend on dishes, seat count and the weather window your departure sits in. For Baku, a delay due to wind means rebooking and re-plating; we agree the line items before the slot.
A government flight into UBBB has a fixed security process. We work with it: menu cleared, seals applied, handover at the FBO. Last-minute orders are handled.
Azerbaijani customs check imported food at arrival. A local order solves it, and we advise on what stays on board after a weather delay.
You may carry food, but customs may check it, and government flights usually need traceability. We supply sealed boxes with ingredient lists.
No: catering sits on its own invoice. For a Baku rotation, send the headcount and the slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
