Catering to your aircraft in Pendik.
Sabiha Gökçen sits on the Asian side of Istanbul at 312 ft, a busy field where business jets share the apron with scheduled traffic. We cook and pack for the galley you actually have, so your crew re-plates Turkish breakfast, mezze and grilled fish without improvising.
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.
Istanbul's Asian shore has its own table, and Pendik sits right on it. Crew meals here are usually built from what a flight deck can eat one-handed: a lamb pide cut in portions, rice with chickpeas, a boxed salad with the dressing apart. Ordered on request and invoiced with the rest of the trip.
The private jet menu for Istanbul Sabiha Gökçen leans on local specialities: Turkish breakfast with white cheese, olives, honey and kaymak, then sea bass or grilled köfte for lunch. Each dish is chosen for how it survives a galley with a small oven, and the inflight menu is built around that.
Private jet food from İstanbul Province travels well when it is picked for it: cold mezze, stuffed vine leaves, börek that is baked at departure, baklava layered dry so it stays crisp at altitude. We pack the sauces, yoghurt and lemon apart so nothing softens before service.
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.
Pendik is where many Istanbul-bound crews land when the European side is congested, and the request is often the same: something Turkish, halal-ready, easy to serve. Our private jet catering for Sabiha Gökçen covers business aviation catering for corporate flights, executive jet catering for owners who want a proper breakfast on departure, and diplomatic flight catering where protocol approves the menu first. Cabin crew meals are ordered separately and invoiced like the rest.
A corporate flight into Pendik usually arrives with a short brief, and the aircraft shapes the rest. Our private jet chef builds a bespoke menu for business jet catering, plans corporate jet catering around the galley, and handles charter flight catering for groups that change plans. VIP flight catering and luxury inflight catering follow the same seat-numbered packing.
For a state visit, the menu is approved by protocol, not the chef. Government flight catering and head of state flight catering at Sabiha Gökçen are packed under traceability rules, delivered by a small named team. State visit aircraft catering and VIP aviation catering follow the same discreet route.
Special meals at SAW start in the kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed on a separate board and sealed. Turkish bread and börek carry wheat almost everywhere, so a gluten-free guest gets a dish designed without it, labelled with the seat number.
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 Sabiha Gökçen are an on-request service, ordered with the trip and invoiced like any other line. Flight crew meals are packed in boxes marked CREW, kept apart from guest trays. Pilot meals can differ for captain and first officer, and cockpit meals are built to be eaten one-handed: a lamb pide wedge, rice, a boxed salad. Crew catering and crew meal boxes follow the operator's policy, and different meals for pilots are a standard request, not an exception.
FBO catering at Sabiha Gökçen is handed over at the general aviation terminal, with the handling agent opening the door. Catering delivery to the FBO is planned around your slot, and ground handling catering follows the apron rules. Handling agent catering is coordinated before the order is packed.
Here at Sabiha Gökçen, the aircraft type sets how galley catering is loaded. A light jet takes a few boxes by hand; a larger business jet may need a high loader and a cleared airside route. Airside catering delivery is coordinated with the handling agent, and aircraft provisioning follows the galley plan you send.
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.
Airport catering at SAW works around a field shared with scheduled traffic. General aviation operates beside it, FBO services handle the private flights, and ground handling services cover the apron. A business aviation hub for Istanbul's Asian shore.
LTFJ is a business aviation hub for Istanbul's Asian shore, used by crews who avoid the European side's congestion. Inflight catering and in-flight catering for the leg east, aviation catering for corporate flights, business aviation catering for owners and executive jet catering for charters all start here. Diplomatic flight catering passes through protocol, and cabin crew meals are ordered separately.
Turkey applies its own food import rules: meat and dairy entering from abroad can be held at customs, while food loaded locally leaves without issue. We source in Istanbul, so the galley stays clear.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LTFJ, our 5 guests wanted a light pasta dish with grilled vegetables, organised sensibly around an evening cabin service. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. Our brief for crew meals was met with a sensible plan for galley preparation. I found the side dishes without searching through every box, a small detail that mattered during the final cabin checks.”
“It was the packing plan I cared about at SAW, with 8 servings of herb chicken with a quinoa salad and several individual meal preferences to consider. For FBO catering, that attention to final order confirmation made the order noticeably easier to manage. I asked The Galley Girls for the side dishes in sealed meal containers, with garnishes supplied separately for plating on board. It made a difference to have the starters ready without cluttering the galley work area during preparation.”
“Our priority at Istanbul Sabiha Gökçen International Airport was vegetarian wraps and colourful salads for 3 passengers, with limited fridge space shaping the service plan. The written menu details stood out more than any sales pitch about airport catering. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The desserts were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
Seasonal fish in autumn and spring lamb are the clearest levers on cost at LTFJ. A cold platter of mezze and cheese is cheaper than grilled sea bass, and a special-meal request adds its own line.
If the leg is long enough for two meals, flag it. We split the order into a first and a second service, each labelled by seat; last-minute orders are handled at Sabiha Gökçen.
Customs at SAW depends on direction: food loaded here is straightforward, food arriving on a non-EU sector may be removed. We pack with that in mind for night and early departures.
Guests can bring their own food, but allergens and customs are theirs to manage. A larger galley takes more variety; a smaller one needs simple dishes, packed apart.
No. Catering is not part of a charter into LTFJ: it is ordered separately and invoiced on its own, whether the turnaround is long or short. Send the tail and the slot, and the food goes to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
