Catering to your aircraft in Erzincan.
Erzincan sits at 3,783 ft, so cold mornings shape the galley: we cook, pack and label for your aircraft and hand it over 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.
Erzincan Province lies on the upper Euphrates plain, ringed by mountains, and its table is built on dairy, honey and dried fruit. A private jet menu for Erzincan can lean on tulum cheese, aged in a goatskin and sold across the province, which travels well and needs no cooking. Erzincan tulum is a crumbly, salty cheese that suits a breakfast board and a cold plate at altitude.
On an inflight menu, local specialities from Erzincan Province keep things simple: walnuts, pekmez, mountain honey, and lamb dishes from the east of Turkey. Private jet food from this region is robust: dishes that hold through a long cold-weather wait and re-plate cleanly. The sauce travels apart, the bread in its own wrap, and the board is portioned by seat.
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.
Erzincan sits on a high plateau at 3,783 ft, and the cold air changes what a galley can hold on a winter morning. Private jet catering at LTCD is built around that: trays cooked for the oven you have, packed by former VIP flight attendants. Inflight catering and in-flight catering orders are handed over at the FBO or by your handling agent. Aviation catering for business aviation catering sectors, executive jet catering legs and diplomatic flight catering movements follows the same rule, and cabin crew meals come on request.
Business jet catering at Erzincan means a short brief: type, seats, galley. Corporate jet catering and VIP flight catering run on the same plan as charter flight catering, with luxury inflight catering and a private jet chef writing a bespoke menu around the local table.
When a delegation lands at LTCD, discretion comes first. Government flight catering, head of state flight catering and state visit aircraft catering are planned through the protocol office, and VIP aviation catering is packed and labelled only by seat.
Erzincan's cooking is dairy-led, so allergen checks start with the cheese, yoghurt and butter that appear in many local dishes. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are planned from the passenger's card, packed in their own sealed box and labelled by seat number, never by name. Halal is the default for most local lamb dishes; kosher needs a separate supply line and is arranged for the trip.
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.
At LTCD the winter mornings are cold and the terminal is quiet, so crews eat what they can hold. Crew meals are on request: add them when you send the trip, and they are ordered and invoiced like the rest. Flight crew meals and cockpit meals come in crew meal boxes that open with one hand, and crew catering for the cabin follows the same line, including cabin crew meals. Pilot meals can be split so the captain and first officer get different meals for pilots, as the operator's policy asks, each box marked by seat.
Tell your handling agent the slot and we come to the apron. FBO catering, catering delivery to the FBO and ground handling catering are all arranged around the general aviation terminal, with handling agent catering confirmed beforehand.
Galley catering at Erzincan follows the aircraft type: a light jet takes trays through the main door, a larger cabin may need a high loader at the door. Airside catering delivery is coordinated with your handling agent, and aircraft provisioning is planned around the height of the door sill and the size of the galley, with carts and boxes packed to match what the aircraft actually holds.
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.
Erzincan Airport serves eastern Turkey from a plateau at 3,783 ft, and airport catering here is tied to the cold season and the quiet terminal. General aviation traffic is light, so FBO services and ground handling services are straightforward.
Few flights file LTCD as a business aviation hub, so each trip is planned individually. Inflight catering and in-flight catering, aviation catering for executive jet catering and business aviation catering, plus diplomatic flight catering and cabin crew meals, are written to the aircraft.
Turkish customs apply to food carried across the border, especially animal products. At Erzincan, ask your handling agent what may leave the aircraft, and order locally so the question rarely comes up.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at LTCD: our 9 passengers wanted herb chicken with a quinoa salad, and we had a short ground stop. We changed the quantities of salads, and The Galley Girls reflected the request in the final packing list. The note about the snack boxes was easy to spot, and we could brief the rest of the team quickly. My main takeaway from this private jet meals order was the practical approach to galley preparation.”
“Packing a mezze selection with flatbreads for 11 passengers at ERC needed careful thought, especially given several individual meal preferences. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. The canapés stayed together in one group, so another crew member could follow the same plating sequence. With private jet menu, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“My order at Erzincan Airport covered vegetarian wraps and colourful salads for 12 guests, with a practical service plan needed because of a family lunch request. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Imagine a breakfast leg out of LTCD: tulum cheese, dried apricots and walnut bread cost very little to source locally, while a bespoke plated lamb dish costs more. The quote is built by menu line, not by flat tray, and agreed before the slot.
Lead time is best understood by category: standard local menus are the simplest, special meals need the most care. We handle last-minute requests and tell you straight away if a diet cannot be met on short notice.
Two meals on a long sector mean leftover food, and leftover food means customs questions. In Turkey, plan to leave opened animal products on board; sealed local items we supply do not raise the same issue.
You can carry your own food, but customs on arrival may ask about meat and dairy, and an early slot leaves little room for questions. A tray prepared locally avoids the issue entirely.
The galley of the aircraft shapes the order more than the charter contract. A larger cabin takes more courses; a light jet takes a lean, cold-led menu. In either case catering is its own order with its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
