Catering to your aircraft in Van.
At 5,480 ft the air at Van Ferit Melen is thin and cold, and the galley feels it. We pack for that: Van breakfast boards, hot dishes that finish in your oven and crew meals for the sector.
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.
Van Province is known first for its breakfast: Van kahvaltisi arrives as a spread of kaymak with honey, otlu peynir (the local herbed cheese), olives, tomatoes, eggs and warm bread. For a private jet menu out of Van, we turn that spread into private jet platters that travel cold and re-plate in the galley without losing their shape. The inflight menu keeps the cheese and kaymak chilled, the honey in small pots and the bread wrapped for the oven. Private jet food from Van Province also includes lake fish from Lake Van, the inci kefal, which is a protected freshwater species with seasonal limits, so we confirm availability and offer a trout or sea bream alternative when it is not on the market. These local specialities give gourmet inflight meals a clear sense of place, and private jet snacks follow the same line: dried apricots, walnuts, pistachio and fruit leather from the region.
A private jet menu for Van begins with the plateau itself: high pasture, dairy and honey. Local specialities such as kaymak, otlu peynir and village butter anchor the cold side, while the hot side leans on lamb, bulgur and slow-cooked stews that take a galley oven well. Van Province also gives us lake fish, though the inci kefal is protected and seasonal, so the inflight menu carries a substitute when it is off the market. Private jet food here is built around gourmet inflight meals that respect the altitude: richer sauces served apart, salads kept crisp, bread wrapped. For private jet snacks we pack nuts, dried fruit and sesame sweets, and private jet platters are assembled for sharing across the cabin, with each Van Province item labelled 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.
Van Ferit Melen sits at 5,480 ft above sea level, and a galley loaded here has to cope with thin, cold, dry air as well as the usual rotation. Private jet catering for LTCI is packed for that: breakfast boards, cold platters and hot dishes that finish in your own oven. Whether you call it inflight catering, in-flight catering or aviation catering, the brief is the same for business aviation catering and executive jet catering here. The same team handles diplomatic flight catering and cabin crew meals for every sector out of VAN.
Out of Van, the typical brief is a short group of executives and a breakfast or late meal. We handle business jet catering and corporate jet catering from LTCI, VIP flight catering for the owner's guests and charter flight catering for visiting groups. A private jet chef builds a bespoke menu, and luxury inflight catering uses Van Province products.
Government flight catering at Van Ferit Melen is handled with discretion and traceability. For head of state flight catering and VIP aviation catering, menus are cleared with the delegation before cooking, labels carry seat numbers only, and the team stays small and named. State visit aircraft catering at LTCI is handed over sealed at the aircraft.
Van Province cooking leans heavily on dairy, wheat and nuts, so allergen handling starts in the kitchen: kaymak, cheese, bulgur and walnut all turn up in dishes where you would not expect them. We prepare kosher, halal, vegan, gluten free and allergen free special meals on separate boards and in sealed boxes, and kids meals follow the same labelling by 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.
At LTCI, crew meals are a separate line on the order, charged like everything else. Flight crew meals, pilot meals and cockpit meals are packed apart from the guest trays, in crew meal boxes marked CREW. Crew catering can give different meals for pilots, and cabin crew meals travel in the same delivery.
FBO catering at Van Ferit Melen is handed over where your aircraft stands. Catering delivery to the FBO goes through the general aviation terminal and your handling agent, who coordinates ground handling catering and escorts it airside. Handling agent catering at LTCI is arranged around your slot.
Aircraft type decides how a galley is loaded at Van Ferit Melen. Larger cabins may need a high loader at the door, while a light jet takes the trolleys by hand. We confirm the door height and the galley layout in advance, then pack to match. Galley catering is prepared for the aircraft, and airside catering delivery is made through your handling agent, who escorts it to the apron. Aircraft provisioning at Van follows the same checks as anywhere else.
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.
LTCI is the main airport for Van Province, standing on a high plateau near Lake Van. General aviation is handled through a dedicated terminal, and FBO services and ground handling services are available for visiting business jets. Airport catering is delivered to the apron.
Business aviation hub traffic at Van is modest but steady: executive jets, charter flights and delegation arrivals. Inflight catering, in-flight catering and aviation catering follow your sector, from business aviation catering to executive jet catering. Diplomatic flight catering and cabin crew meals are packed the same way.
Turkish customs rules govern what food may enter or leave on international sectors, especially dairy, meat and fish. We check them for your destination. For domestic sectors within Turkey the rules are simpler, and orders are packed accordingly.
Average rating from the cabin crew and pilots we cater for.
“Having 4 guests request herb chicken with a quinoa salad at VAN meant planning the portions carefully while accounting for an evening cabin service. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the crew provisions to the request before moving on to the remaining departure tasks. For our team, the strongest part of their aviation catering services was how they handled crew briefing.”
“Good preparation made the difference at Van Ferit Melen Airport, where 8 guests expected a charcuterie board and fresh bread despite a revised passenger count. The fruit plates from The Galley Girls were organised around the cabin plan, with the later service items kept apart. I want an aviation catering company to understand written menu details, and this order gave us a useful starting point. We left the canapés stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Service planning came first at LTCI, with 11 passengers choosing a selection of petits fours and sandwiches and limited fridge space influencing our preparation. When comparing aviation catering companies, I would look closely at crew briefing after this experience. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. The quantities of desserts matched our service plan, leaving us comfortable with the order before the final briefing.”
Two services on a long leg usually means a breakfast board or mezze first, then a hot dish later. The cost of private jet catering from LTCI comes from those choices: kaymak and cheese are modest, a protected lake fish substitute or lamb costs more. We quote per menu after you send the sectors.
Lead time here is about matching the kitchen to your slot. For an early departure from LTCI we prepare in advance and hand over to your handling agent at the FBO. Late changes are handled, and you can reach us day or night.
Turkey applies food import rules on arrival, and your aircraft type shapes what is practical to carry. A compact galley means careful choices: kaymak and cheese stay chilled, hot dishes finish in a single oven. We check the customs side for your destination.
Many crews do bring their own, and customs in Turkey applies to animal products and fresh produce. On a short turnaround at LTCI, a ready-labelled box from us saves galley work. Tell us the slot and we pack to fit it.
Not in a private jet charter, and not for a delegation either: food is a separate order, billed separately. We handle government and protocol flights with named staff, traceable products and sealed delivery to the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
