Catering to your aircraft in Mošnov.
Mošnov sits at 844 ft on an open plain where January fog can hold a departure on the apron. We pack Moravian dishes, crew meals and cold boards for Ostrava so the galley is ready whenever the slot finally opens.
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 Moravian-Silesian Region eats from the hill farms, the coal-town canteens and the Beskydy foothills, and a private jet menu for Mošnov can borrow all of it. Svíčková, the sirloin in root-vegetable cream sauce, travels well if the sauce goes in its own pot and the dumplings are sliced cold for re-plating. Guláš, thick and paprika-red, holds in a sealed container and reheats in a galley oven without drying out.
For an inflight menu built around local specialities, we add Silesian poppy-seed pastries, smoked meats from Beskydy producers and Olomouc cheese, the pungent tvarůžky, packed sealed and apart from other food. Private jet food from this region also means pickled sausage, fresh rye bread and sheep cheese from the mountain farms, served cold on a board. Moravian wine from the south of the region suits a cold board and fits the cabin temperature.
Nothing here needs a chef on board: every dish for Ostrava arrives labelled by seat, with its service instruction written on the lid.
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.
Winter fog on the plain around Mošnov decides more departures from LKMT than any schedule, and the catering has to survive a long wait on the apron. Our private jet catering for Ostrava is cooked and packed by former VIP flight attendants, so a business aviation catering order reads like your own galley card. Inflight catering here leans on Moravian cooking, in-flight catering for the crew stays separate and labelled, and cabin crew meals are ordered the same way as the guest trays. Aviation catering for executive jet catering clients and diplomatic flight catering are handled with the same discretion.
Business jet catering at Mošnov is built around what a corporate jet galley can heat and hold. Corporate jet catering for a Moravian-Silesian client usually means a private jet chef and a bespoke menu, often VIP flight catering for a short sector. Charter flight catering is the same kitchen with a different manifest, and luxury inflight catering at Ostrava leans on regional dishes.
Government flight catering at Ostrava is planned with protocol. Head of state flight catering means the menu is cleared before it is cooked, the packing is sealed and the names are not on the labels. VIP aviation catering and state visit aircraft catering at Mošnov follow the same quiet routine.
At Mošnov the allergen most often hiding in local cooking is gluten: dumplings, breadcrumbed cheese and flour-thickened sauces are standard. Kosher and halal meals are packed sealed in their own box with the certificate, vegan and gluten free trays are cooked on a separate board, and allergen free orders are labelled by seat. Kids meals and other special meals are agreed with your crew 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.
Crew meals at Ostrava are ordered on request and invoiced like the rest of the order, never assumed. Flight crew meals can be crew meal boxes for a quick eat between sectors or a plated lunch if the rotation allows. Pilot meals and cockpit meals are packed one-handed: no sauce to spill, no bone to pick. We can send different meals for pilots, so captain and first officer do not share a dish. Crew catering for a long fog delay is a hot course and something cold to keep.
At Leoš Janáček Airport, the handling agent opens the apron gate and we hand over the order there. FBO catering, catering delivery to the FBO and ground handling catering all use the same route through the general aviation terminal; handling agent catering is arranged with the slot.
Galley catering for a larger aircraft at Mošnov depends on the door height and whether a high loader is needed. We pack trolleys and containers for airside catering delivery and plan aircraft provisioning around your type. Tell us the aircraft and the galley, and the load is built to fit.
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.
Mošnov handles general aviation alongside scheduled traffic, and its FBO services and ground handling services are straightforward. Airport catering for a business aviation hub of this size means one handover point and a clear plan.
The field at 844 ft serves the industry of the region, so inflight catering and in-flight catering orders often follow factory visits and trade fairs. Aviation catering and business aviation catering run alongside executive jet catering, diplomatic flight catering for official visits, and cabin crew meals for the crew on the day.
Food entering Czech territory from outside the EU is checked by customs, with limits on animal products. Loading local catering at LKMT keeps the galley compliant for the onward sector.
Average rating from the cabin crew and pilots we cater for.
“Our priority at OSR was a charcuterie board and fresh bread for 12 passengers, with a tight boarding window shaping the service plan. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. Our brief for private jet meals was met with a sensible plan for catering handover. We checked the fruit plates against the same summary, keeping the cabin team and the handling contact aligned.”
“Timing and organisation mattered at Leoš Janáček Airport Ostrava, where our order of poached fish with steamed rice for 5 people involved a short ground stop. For our team, the strongest part of their private jet menu was how they handled meal organisation. The Galley Girls gave us an update on the sauces before the handover, which helped us organise the cabin checks. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Food presentation mattered to our 10 guests, but a tight boarding window also had to be considered when organising a selection of petits fours and sandwiches at LKMT. I want a private jet chef to understand catering handover, and this order gave us a useful starting point. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. That left time to check the salads properly before the passengers were ready for the next part of the service.”
Costs in Ostrava move with what you choose: smoked Beskydy ham and Olomouc cheese sit at one end, a seated Moravian dinner at the other. The fog season adds a hot course or two, and we put every line on the quote.
Lead time depends on who is flying. A delegation brings protocol, translation of dietary cards and sometimes security checks of the food; a business traveller brings only a headcount. Order as early as you can; last-minute orders are handled.
Customs at LKMT depend on where you come from. EU arrivals are simple; arrivals from outside face limits on meat and dairy. Fog diversions in the cold season can shift an aircraft into a different customs situation, so confirm early. Food we load here is already compliant.
On a delegation or government flight, passengers often bring their own food, and the aircraft can usually carry it, but airport rules and EU customs still apply. We can store and re-plate it with our own dishes, packed separately. Tell us what is arriving.
No, catering is not part of a private jet charter. Fog at Mošnov can stretch a day, and the extra meals are added to a separate catering invoice, not to the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
