Catering to your aircraft in Chirchik.
UZTC runs on slots and paperwork, so the catering has to arrive in order. Local dishes from Tashkent Region, packed for the galley you actually have, delivered to the FBO for Chirchik.
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.
Tashkent Region is orchard and market-garden country, and Chirchik sits in the middle of it. A private jet menu for Chirchik Air Base starts with what the season puts on the stalls: apricots and cherries in early summer, melons and grapes late in the season, pomegranates and persimmons in autumn. Local specialities are chosen for how they survive a galley. Plov is cooked, packed and re-plated; samsa goes in the oven; non, the round Uzbek bread, rides in a paper bag so the crust stays dry. An inflight menu built this way reads as local without asking the crew to cook. Private jet food from here leans on dried fruit, nuts and halva for the long leg out, and private jet platters of cold meats, cheese and cut melon for the short one. Gourmet inflight meals can follow the same logic, and private jet snacks are easy: pistachios, dried apricots, fresh fruit. A Chirchik order can stay simple, or turn into a full tasting of local specialities across the Tashkent Region table.
If you are flying into Chirchik, you are in Tashkent Region, and the kitchen follows the region's habits. The private jet menu here is built from things people in Uzbekistan actually eat at a table: plov with lamb and yellow carrot, lagman noodles, samsa from the tandoor, shashlik, fresh tomato and cucumber salad. For a galley with one oven, we choose what finishes there and what stays cold. For a galley with none, the inflight menu leans on private jet platters: cured meats, cheese, flatbread, cut fruit. Private jet food in this region is also about timing of the harvest, so a winter menu uses dried fruit and walnuts where July would use fresh apricots. Gourmet inflight meals and private jet snacks come from the same pantry. These are the local specialities we put in front of a crew, with a note for how each one finishes.
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.
Chirchik sits on the flat, irrigated plain north of Tashkent, in a region known for orchards and market gardens, and a galley loaded here can start from that produce. Private jet catering for UZTC is cooked and packed to the aircraft's galley, from a light jet with one oven to a larger cabin with none. Inflight catering, in-flight catering and business aviation catering all work from the same brief: type, slot, headcount. Aviation catering for executive jet catering and diplomatic flight catering is cleared before anything is cooked, and cabin crew meals ride on the same order.
At Chirchik, a typical business jet brief is a light or midsize jet with four to eight passengers, one oven or none. Business jet catering and corporate jet catering here lean on plov, samsa and cold platters. VIP flight catering and charter flight catering follow the same list, luxury inflight catering adds fish or a tasting menu, and our private jet chef can write a bespoke menu around the passengers.
When a state or diplomatic aircraft uses Chirchik, the order goes through a short protocol chain first. Government flight catering and head of state flight catering are handled by a small named team, VIP aviation catering is traceable, and state visit aircraft catering is delivered quietly to the aircraft.
Dietary requests are a procedure, not a label. In Uzbekistan the places to watch are nuts, sesame and dairy, which turn up in halva, sweets and sauces, and lamb fat, which is in many rice dishes. Kosher, halal, vegan and gluten free meals are cooked on a separate board and boxed apart, with the seat number on the lid. Special meals, allergen free dishes and kids meals follow the same route, and we confirm the ingredients with you before anything is cooked.
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.
For a crew on a short Chirchik turn, we pack crew meals that can be eaten one-handed. Flight crew meals and pilot meals come in labelled crew meal boxes, crew catering and cockpit meals sit apart from the passenger trays, and different meals for pilots are available on request, billed like any other item.
Your handling agent at UZTC opens the door and we hand over there. FBO catering and catering delivery to the FBO are set before the slot, general aviation terminal access is cleared in advance, and ground handling catering and handling agent catering run on one list.
Your type of aircraft sets how the order is loaded. A light jet at Chirchik takes boxes by hand through the door, a larger cabin may need a high loader, and the galley on board sets how much needs an oven and how much stays cold. Galley catering here is built for that galley: one oven, a drawer, or a full set of trolleys. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the same list from the 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.
UZTC is an air base first and a general aviation field second. Airport catering and FBO services are tied to a handling agent, ground handling services control airside access, and the apron is quiet outside scheduled slots.
Inflight catering at Chirchik is rare and planned. In-flight catering and aviation catering for business aviation catering orders are built around single slots. Executive jet catering and diplomatic flight catering go through protocol, and cabin crew meals ride on the same order. As a business aviation hub, it stays small.
Uzbekistan treats imported meat, dairy and fresh produce more strictly than bread, dried fruit or nuts. For Chirchik, the practical effect is that the galley should be loaded locally, labelled and listed, and anything brought from abroad should be declared to your handling agent before the aircraft is opened.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at UZTC, where 6 guests expected grilled salmon with a lemon dressing despite a tight boarding window. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. Knowing where the breakfast portions were packed meant the crew could begin the relevant checks as soon as the order arrived. With jet catering, careful attention to written menu details matters as much to our crew as the menu itself.”
“A request for a light pasta dish with grilled vegetables, 7 passengers, and a short ground stop: that was our brief for the departure at Chirchik Air Base. I wanted clear identification on the salads; The Galley Girls made the packing arrangement easy to compare with the order. With VIP flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
“Getting fresh fruit and breakfast pastries ready for 4 guests at Chirchik Air Base required an order that accounted for a short ground stop. With charter flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. Our colleague could take over the starters without asking where every component had been placed during preparation.”
Think of it as menu plus headcount plus season. A Chirchik order with seasonal fruit, bread, plov and a cold platter sits at one end; a tasting menu with imported fish sits at the other. We quote per menu and invoice like any order.
A return leg is simple to arrange when you tell us up front. Give us the tail, the slot at Chirchik and the headcount, and the way-back order is set alongside the outbound one. Last-minute orders are handled, and what drives the plan is the galley and the customs situation, not a calendar.
A night or early morning departure from Chirchik leaves less room to fix a problem at the apron. That is why we pack with the paperwork in mind: sealed trays, labels on the lid, and a list your handling agent can hand over. Uzbek customs treat fresh meat and dairy more strictly than bread or dried fruit.
Yes, but be ready for questions. The handling agent decides what comes through, and fresh items from outside Uzbekistan may be held at customs. If you want to avoid that, order from us and we deliver to the FBO with sealed, labelled boxes.
No, catering sits apart from the charter. A repositioning flight into Chirchik with nobody in the back is a good example: the charter price does not include a tray, and you add one only if you need it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
