Catering to your aircraft in Kopitnari.
A western Georgian field, a handling agent, and a galley to restock: that is a normal day at KUT. We write the menu for it and deliver at the FBO.
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.
Imereti is the heart of western Georgia, and a private jet menu for UGKO leans on what the region does best: sulguni and Imeretian cheese, warm khachapuri, walnut-based sauces, pkhali, fresh tarragon and basil. An inflight menu built from local specialities has to survive the drawer, so cheese breads travel hot from the oven, while pkhali and tomato-cucumber salads travel chilled.
Private jet food from Kopitnari is honest and herb-driven. Local specialities such as satsivi, lobio and Imeretian cheese bread suit Imereti well, and the sauces are packed apart so the plates re-plate cleanly in the galley. The private jet menu changes with the season: spring herbs, summer tomatoes, autumn walnuts and pomegranate.
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.
David the Builder Kutaisi International sits on the Imereti plain in western Georgia, and a business jet arriving at UGKO usually needs a galley restocked from local produce. Private jet catering here means Imereti cheese, walnut sauces and fresh herbs, cooked, packed and handed over at the FBO. Inflight catering for the return leg is ordered together with the arrival, and aviation catering for a diplomatic flight catering brief follows protocol. Business aviation catering and executive jet catering both run through the same handover, and cabin crew meals are boxed separately. In-flight catering for the trip home is confirmed before you leave.
For Kutaisi arrivals, corporate jet catering and business jet catering start from the type. VIP flight catering and charter flight catering use the same bespoke menu, and a private jet chef adapts it. Luxury inflight catering stays plain and precise.
Government flight catering at David the Builder Kutaisi International follows protocol. Head of state flight catering and VIP aviation catering are cleared before cooking, and state visit aircraft catering is traceable and discreet.
Georgian cuisine hides walnut in sauces and dairy in breads, so at UGKO every dietary request is handled as a procedure, not a label. Kosher, halal, vegan, gluten free, allergen free and kids meals are boxed apart, sealed, and marked by seat number. Tell us which special meals your guests need and we rework the Imereti dishes around them.
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.
Ask for crew meals at UGKO and we pack flight crew meals and pilot meals apart from the guest trays. Crew catering comes as sealed crew meal boxes, cockpit meals are easy to eat in a seat, and different meals for pilots are available on request.
At KUT we run FBO catering through your handling agent: ground handling catering and catering delivery to the FBO at the general aviation terminal are arranged together, and handling agent catering stays coordinated.
Larger aircraft at Kutaisi need a high loader for galley catering, and airside catering delivery is arranged with your handling agent. We plan aircraft provisioning around the door height of your type, so trolleys and boxes reach the galley without delay at the apron.
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.
UGKO is Georgia's main western airport, with general aviation traffic and FBO services. Airport catering here pairs with ground handling services, and a small business aviation hub grows around it.
Business aviation catering and executive jet catering arrive at Kutaisi in spring and autumn. Inflight catering, in-flight catering and aviation catering for diplomatic flight catering and cabin crew meals are all arranged by phone or email.
Georgian customs restrict some animal products, so import food rules shape what we pack for UGKO arrivals. We tell you which items clear and pack the rest for your destination.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at UGKO: a small galley worktop, alongside a request for roasted chicken and seasonal vegetables for 2 passengers. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the desserts at a glance instead of lifting lids just to establish what belonged to each service. Our brief for business aviation catering was met with a sensible plan for written menu details.”
“Choosing poached fish with steamed rice for 5 people at KUT was straightforward; the challenge was making it work with a late menu amendment. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly. I would discuss jet catering with them again, especially when catering handover needs careful coordination.”
“Food presentation mattered to our 8 guests, but a revised passenger count also had to be considered when organising a selection of petits fours and sandwiches at David the Builder Kutaisi International Airport. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. For VIP flight catering, that attention to packing arrangement made the order noticeably easier to manage. We left the starters stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Our quote starts from the galley. A turboprop and a large-cabin jet need different trays, so pricing for private jet catering at UGKO is built menu by menu.
Short answer on lead time at Kopitnari: send the slot when you have it and update it when weather changes. We adjust and last-minute orders are handled.
A return-leg order from UGKO is handled with customs in view: sealed packaging, clear labels, and a menu that travels across borders without trouble.
Customs and galley space decide what you can bring. For night slots at Kopitnari, we recommend sealed, chilled items that survive the wait.
Is catering part of a charter into KUT? No. It is a separate order, billed apart. We work with the handling agent so the delivery clears airside smoothly.
Tail, pax and diets — a flight attendant takes it from there, day or night.
