Catering to your aircraft in Gornji Humac.
Brač Airport, 1,776 ft up on the plateau above Gornji Humac, sees its busiest flying in summer, mostly light jets and turboprops with small galleys. We cook for those galleys and hand the order over at the FBO or the aircraft, ordered 24/7 by phone or email.
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.
Split-Dalmatia County gives a private jet menu for Brač Airport its own character: olive oil from the island groves, Brač-style cheese, pršut cut thin, and fish from the Adriatic. Dalmatia's kitchen is built for a warm cabin: little cream, plenty of oil, herbs, lemon, grilled fish and lamb. Our local specialities travel in two groups. Cold private jet platters, such as pršut with figs, island cheese and marinated anchovies, are packed to sit in the drawer until you plate them. Hot items for the inflight menu, like peka-style lamb or black risotto, are cooked to finish in a small galley oven with the sauce kept apart.
Private jet food at Brač (LDSB) follows the island: Dalmatian olive oil, wild herbs, goat and sheep cheese, fresh Adriatic fish, and the lamb the plateau is known for. For Split-Dalmatia County flights we plate gourmet inflight meals that suit a short sector and a warm cabin: grilled fish, vitanje-style lamb, blitva greens with potato, a cold seafood salad. Private jet platters of cured ham and cheese, and private jet snacks such as almonds, dried figs and rozata, round out an inflight menu that tells the guest where the aircraft landed. Local specialities are packed for the galley you have, not the galley you wish for.
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.
Brač Airport sits at 1,776 ft on the plateau above Gornji Humac, and the summer Dalmatian traffic that lands on its one runway is mostly light jets and turboprops with small galleys. Private jet catering here is built around those galleys: cold plates that travel well, one hot dish that finishes in a small oven, everything labelled by seat. Inflight catering, in-flight catering and aviation catering orders for LDSB are coordinated with your handling agent and handed over at the FBO or the aircraft, with business aviation catering and executive jet catering menus written around the local larder. Diplomatic flight catering and cabin crew meals follow the same route, ordered and invoiced like the rest.
At Gornji Humac, a corporate or charter flight is rarely a long sit-down: guests want something light, local and easy to plate. Our private jet chef writes a bespoke menu for business jet catering, corporate jet catering, VIP flight catering and charter flight catering, with luxury inflight catering touches such as Adriatic fish and island cheese.
Government flight catering at LDSB is discreet and cleared before it is cooked. Head of state flight catering and VIP aviation catering run through the protocol office, with a named team and full traceability. State visit aircraft catering for Brač is planned around who is on board, what has been cleared and how it reaches the aircraft.
Special meals at Brač are a procedure, not a label. Dalmatian cooking leans on fish, shellfish, nuts, dairy and oil, so we check where allergens hide in a traditional dish before anything is packed. Kosher, halal, vegan, gluten free, allergen free and kids meals are cooked on separate boards, sealed, and marked by seat number so the tray you hand to a guest is the tray that was written for 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.
A Brač turnaround leaves little time to sit, so crew meals need to be eaten standing. We pack flight crew meals and pilot meals in labelled crew meal boxes, and we can write different meals for pilots when operator policy asks for it. Cockpit meals travel apart from guest trays. Crew catering is on request, ordered and invoiced like the rest, and cabin crew meals are boxed to match.
At LDSB, the catering follows the handling agent: FBO catering is dropped at the general aviation terminal or taken out to the aircraft, depending on the slot. Catering delivery to the FBO and ground handling catering are agreed beforehand, and handling agent catering is arranged around airside access.
Aircraft type decides how the order arrives at LDSB. A light jet or turboprop on the Brač apron takes boxes by hand through a small door, while a larger cabin may need a high loader, which we plan with your handling agent before the slot. Galley catering is cooked for the galley the aircraft actually has, airside catering delivery follows the handling agent's access, and aircraft provisioning is confirmed against the tail and the seat plan so nothing arrives that the galley cannot hold.
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.
LDSB is a small island airfield used mainly for private and seasonal flights. Airport catering follows the summer rhythm, and the general aviation terminal handles most movements.
Island charter drives the work at Brač: inflight catering and in-flight catering for summer rotations, aviation catering for operators, business aviation catering for corporate trips and executive jet catering for owners. Diplomatic flight catering and cabin crew meals can be added. As a small business aviation hub, it relies on FBO services and ground handling services coordinated by the handling agent.
Customs at LDSB mostly concern aircraft arriving from outside the EU: meat and dairy from abroad may not stay on board. Food cooked in Croatia and delivered airside is simple to handle, and the handling agent clarifies anything else.
Average rating from the cabin crew and pilots we cater for.
“Choosing a light pasta dish with grilled vegetables for 5 people at BWK was straightforward; the challenge was making it work with a late menu amendment. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. It was useful to see the sauces listed separately when checking how much space the complete order would require. I want a private jet catering company to understand crew briefing, and this order gave us a useful starting point.”
“An order of a cheese board and savoury canapés for 2 people at Brač Airport had to be organised around an evening cabin service. I needed the sauces checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“A request for a light pasta dish with grilled vegetables, 8 passengers, and an evening cabin service: that was our brief for the departure at LDSB. My search for "private jet catering near me" led to a practical conversation about catering handover. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
Private jet catering cost for an official flight at LDSB depends on what the protocol office signs off. Premium seafood and lamb push a menu up; a cold platter sits lower. We write a menu around the delegation, quote it per menu rather than per tray, and invoice it on its own, apart from the aircraft.
Lead time at Brač is shaped by customs more than by the kitchen. Because Dalmatian produce is bought on the island or the coast, an order for a Croatian departure is straightforward. A non-EU inbound with its own provisions raises import questions about meat, cheese and fresh produce, and we sort those out with your handling agent. Last-minute requests are handled.
On a small island airfield, airside access is a short list of people, and the handling agent controls it. Customs clearance for the aircraft runs through that same agent, and our delivery is slotted into it. Locally prepared private jet catering is handed over plane-side or at the FBO without extra paperwork on our side.
Bringing your own food is possible, though customs on a flight from outside the EU can remove animal products. For a special meal request at Brač, ordering is safer: kosher and halal meals stay sealed, allergen free and gluten free meals are prepared apart, and kids meals are plated simply. Marked by seat, sealed until the guest opens it.
Is catering part of a charter into Gornji Humac? No, it sits apart from the aircraft price and is invoiced separately. What changes the order is the galley: a turboprop or light jet at LDSB wants cold plates and a single oven-finished dish, a bigger aircraft can take a plated hot service. We ask for the tail first.
Tail, pax and diets — a flight attendant takes it from there, day or night.
