Catering to your aircraft in Brno.
Most flights into LKTB are light or midsize jets on a trade-fair or Grand Prix rotation. We write the order around that aircraft and its galley, and the crew gets the same attention as the cabin.
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.
The South Moravian Region gives a private jet menu plenty to work with: lamb and venison from the wine hills, carp in season, soft cheeses, and pastry that holds up in a drawer. Brno private jet food is packed to be finished in the aircraft galley, not cooked at altitude, so each local speciality has a service note: oven, sauce apart, chilled, or re-plated cold.
For a guest who wants the region on the plate, gourmet inflight meals can be built around Moravian wine pairings, with private jet platters for the table and private jet snacks for the crew rest between sectors. The inflight menu for BRQ is written order by order, because local specialities change with the season and the harvest.
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.
If your trip touches BRQ, the aircraft is most likely a light or midsize jet on a fair-week rotation, and the galley is small. Private jet catering at Brno-Tuřany is cooked and labelled for that galley, from aviation catering for the cabin to business aviation catering for the flight deck. Executive jet catering and diplomatic flight catering requests are handled the same way, by order and by seat.
Business jet catering and corporate jet catering at Brno-Tuřany is usually a trade-fair brief: four to six passengers, a morning arrival, an evening departure. VIP flight catering and charter flight catering follow the same rules, and luxury inflight catering for BRQ is built around Moravian produce. A private jet chef writes a bespoke menu that fits the galley the aircraft actually has.
When a state or official delegation uses Brno-Tuřany, the order comes through the protocol office and not the kitchen. Government flight catering, head of state flight catering and state visit aircraft catering are all handled quietly, with VIP aviation catering at the aircraft and no guest names on any label.
Special meals at Brno-Tuřany start with where allergens hide in Czech cooking: flour-thickened sauces, dumplings, breadcrumb coatings and dairy in the cream sauces. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and packed in a separate box, and the box carries the seat number and the restriction.
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 crew waiting at BRQ on a long duty day usually wants a hot meal and a cold one. Crew meals, flight crew meals and pilot meals are prepared on request, crew catering is invoiced as part of the same order, and crew meal boxes keep cockpit meals apart from the cabin. Different meals for pilots are supported, and cabin crew meals travel in their own box.
At LKTB the order reaches the aircraft through the FBO and the handling agent. FBO catering, ground handling catering and handling agent catering all run through the general aviation terminal, and catering delivery to the FBO is agreed before your slot, not at the gate.
Brno-Tuřany mostly sees light and midsize jets, so the loading is simple. Most traffic is light and midsize jets with a small galley and a door you reach by hand, so galley catering arrives in boxes sized for the drawer. If a larger aircraft comes in for a fair or an event, airside catering delivery and aircraft provisioning change with it, and your handling agent arranges the high loader.
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.
LKTB serves the city of Brno and the surrounding wine region, and its general aviation apron takes business aviation alongside scheduled and charter traffic. Airport catering for private jets is simple to arrange here because the apron is compact and the handling agent knows each tail.
Business aviation at Brno-Tuřany peaks with the trade fairs and the motorsport calendar. Inflight catering, in-flight catering and aviation catering all follow that cycle, and business aviation catering for the fairs is ordered by tail and slot. Executive jet catering suits the light jets that dominate, diplomatic flight catering is cleared through protocol, and cabin crew meals are boxed apart. The airport works as a small business aviation hub with FBO services and ground handling services.
Czech and EU rules govern what can stay aboard at BRQ: non-EU arrivals should expect questions on animal products, and intra-EU flights are simpler. The handling agent tells you what to remove, and the catering order is built to fit what is allowed.
Average rating from the cabin crew and pilots we cater for.
“With limited fridge space to consider at Brno-Tuřany Airport, we needed a practical way to serve roasted chicken and seasonal vegetables to 7 passengers. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service. With flight catering, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Between cabin checks at LKTB, I coordinated beef fillet with roasted potatoes for 10 guests and explained our concerns about different crew meal preferences. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations. My main takeaway from this flight catering services order was the practical approach to galley preparation.”
“Keeping the galley organised at BRQ meant planning a cheese board and savoury canapés for 6 guests with a tight boarding window in mind. We discussed the dimensions before confirming; The Galley Girls grouped the crew provisions into separate meal boxes that were easy to handle. Our brief for airline catering was met with a sensible plan for meal organisation. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
A long crew duty day on the ground at Brno-Tuřany usually adds crew boxes to the order rather than changing the guest menu. Each menu, Moravian or otherwise, is priced by dish and by cover, so a cheese board and a svíčková dinner sit at very different points.
Lead time here depends on what makes the order simple: a fixed slot, a menu without seasonal products, and a galley we already know. A night departure from BRQ is planned around the slot, and last-minute requests are taken.
Waiting on the ground makes a customs question more annoying, not more complicated. Food brought from non-EU origin may have to be disposed of, and the cleanest route is to order uplift locally for BRQ.
Carrying your own food on a private jet is allowed by most operators, but the operator decides. For an early departure from Brno, the practical advantage of ordering is that nothing needs to be bought, stored or kept cold overnight.
Whoever books the flight usually orders the food as well: a broker, a flight department or a passenger assistant. For a charter at Brno, catering is a separate line, and crew meals sit on it if the crew will wait.
Tail, pax and diets — a flight attendant takes it from there, day or night.
