Catering to your aircraft in Sumqayit.
UBBI is a below-sea-level field on the Caspian shore, used by business jets and the occasional state aircraft. We cook locally and pack for your galley, then deliver to the aircraft through your handling agent.
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.
Sumqayit sits on the Caspian shore of the Absheron peninsula, and the region's private jet menu leans on what that coast and the Azerbaijani table actually offer. Our inflight menu for Nasosnaya starts with local specialities that travel well: plov with saffron rice, dolma wrapped in vine leaves, lamb kebab and Caspian fish. Each one is described for a galley, not a restaurant. Private jet platters carry cold cuts, white cheese, fresh herbs, pomegranate and fig; gourmet inflight meals take the hot dishes, packed so the oven finishes them; private jet snacks cover dried fruit, nuts, pakhlava and tea with jam. Private jet food from the Absheron region is mostly about what survives a drawer, so we pack accordingly and label each box by seat number.
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.
Nasosnaya Air Base, UBBI, lies at -13 ft elevation on the Absheron coast of Sumqayit, so the day starts with a field that is literally below sea level. Private jet catering here is shaped by a Caspian climate that swings from damp winter to dry summer heat. We cook for the galley you have: inflight catering for business jets, aviation catering for charter legs, executive jet catering for owners' trips, and business aviation catering for operators. For state visits we also handle diplomatic flight catering, and for crews, cabin crew meals boxed and marked with seat numbers.
At UBBI, corporate jet catering and business jet catering are built around the aircraft. For VIP flight catering we plan hot dishes if there is an oven; charter flight catering often goes cold. Luxury inflight catering uses Caspian fish and herbs, and a private jet chef writes a bespoke menu that fits the drawer and the slot in Sumqayit.
For UBBI, head of state flight catering is a procedure, not a label: traceability, named staff, sealed boxes. Government flight catering for delegations and state visit aircraft catering share the same discipline, and VIP aviation catering is handed over to the protocol office through the handling agent.
Special meals at Nasosnaya follow the local kitchen: halal is routine in Azerbaijan, and kosher is packed sealed and unopened for your oven. Vegan and gluten free plates avoid the usual hidden flour in plov crusts and dolma fillings, and allergen free meals are boxed separately, marked by seat number. Kids meals stay plain and mild, built around rice, chicken and fruit.
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.
On a Nasosnaya turnaround, crew meals are a separate line on the order, on request and invoiced. Flight crew meals travel in labelled crew meal boxes; pilot meals and cockpit meals avoid sauces that spill, and crew catering stays light. Different meals for pilots are packed apart when the operator wants captain and first officer to eat differently.
FBO catering at UBBI is handed over at the aircraft by arrangement with the handling agent. Catering delivery to the FBO is planned around your slot and the general aviation terminal's access rules, with ground handling catering coordinated so the right person opens the right door. Handling agent catering stays one contact from order to handover.
Galley catering at UBBI depends on the aircraft type: a light jet takes a small boxed load through the door, a heavier type may need a high loader at the stairs. We plan airside catering delivery with your handling agent around the aircraft and its galley, so aircraft provisioning arrives at the right door, in the right order.
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.
UBBI, Nasosnaya, is a coastal airfield at -13 ft elevation on the Absheron shore. For general aviation it offers a quiet apron, and FBO services and ground handling services are arranged through your handling agent. Airport catering here is planned around that apron and the aircraft that parks on it.
Business aviation catering at Nasosnaya follows events and the Baku rotation. Inflight catering and in-flight catering for light and midsize jets, aviation catering for state flights, executive jet catering for owner trips and diplomatic flight catering for official visits all start from one brief. Cabin crew meals and crew meals are boxed for the turnaround. UBBI works as a business aviation hub for the Absheron area, and airport catering is ordered the same way for each of these flights.
Customs in Azerbaijan watch fresh imports, meat and dairy above all. Airport catering prepared locally and sealed at Nasosnaya moves through the handover without the hold-up that foreign produce can meet.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Nasosnaya Air Base, I coordinated fresh fruit and breakfast pastries for 7 guests and explained our concerns about a late menu amendment. With in-flight catering services, careful attention to packing arrangement matters as much to our crew as the menu itself. I gave The Galley Girls our storage brief and asked for the main courses to arrive in shallow trays. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“I wanted smoked salmon bagels and sliced fruit for 8 guests at Nasosnaya Air Base, packed sensibly for a cabin team dealing with a short ground stop. With aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at UBBI, where 5 guests expected a cheese board and savoury canapés despite a revised passenger count. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation. The order made aviation catering services feel manageable because the catering handover had been considered beforehand.”
Pricing is by menu and quantity. Adding two guests to a plov and dolma service at Nasosnaya adds those two plates; trimming back removes them. We confirm the total before the slot.
It depends on the aircraft type and its galley. A light jet with no oven needs cold or sealed dishes, which are simple here; larger types with ovens allow hot plov. Last-minute orders are handled.
Meat, dairy and fresh produce are the items inspectors watch. Ours are cooked and sealed locally, so a changing headcount does not complicate the handover.
The galley is the limit: no oven means cold plates only. Customs may stop fresh imports, so most operators order locally for UBBI.
Not as a rule. Catering at Nasosnaya is its own order, invoiced on its own. A late change from five to eight guests only changes the trays we pack for your FBO.
Tail, pax and diets — a flight attendant takes it from there, day or night.
