Catering to your aircraft in Chios Island.
Chios Island National is a small Aegean terminal where summer charter traffic and quiet winter weeks change the order completely. We cook for the crew at LGHI, with mastic, citrus and fresh fish from the island, and hand it to your FBO.
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.
Chios is known for one product the rest of the world cannot copy: mastic, the resin from the southern villages, used in sweets, liqueur and savoury sauces. A private jet menu for Chios Island National can use it in a chilled pudding or a spoon sweet that travels without trouble in the drawer. The North Aegean also gives you tangerines and citrus from the Kampos orchards, olive oil, local goat cheese and sun-dried tomatoes, which is the base of any inflight menu we write for LGHI.
Seafood does the rest of the work. Octopus, sardines, gavros and Kardamyla-style fish are cooked or cured, then packed so the galley only has to finish them. Our private jet food for Chios leans on local specialities: Greek salad with island capers, fava, stuffed vine leaves, and a spoon sweet for the end. Private jet platters of cheese and cured meats work for a short turnaround. Gourmet inflight meals and private jet snacks, such as nuts, dried figs and rusks, suit crews flying on to the Aegean islands. {Region} produce shapes every private jet menu we write here.
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.
The apron at Chios Island National is small, the island is Greek through and through, and a galley loaded here usually flies on to somewhere with fewer shops. Private jet catering at LGHI follows that logic: mastic, citrus and Aegean fish packed for the drawer and the oven you actually have. Inflight catering and in-flight catering orders for JKH are cooked to the aircraft type, and aviation catering for business aviation catering flights stays discreet. Executive jet catering, diplomatic flight catering and cabin crew meals all go through the same order, handed to your FBO or handling agent.
The typical flight at JKH is a light or midsize jet coming in for the Aegean season. Business jet catering is a cold lunch or a hot dish that finishes in the oven, and corporate jet catering and charter flight catering use the same menu. A private jet chef can build a bespoke menu, and VIP flight catering and luxury inflight catering for guests stay discreet.
When an official delegation lands at JKH, the menu is cleared first and the kitchen follows. State visit aircraft catering and head of state flight catering run through a small named team. Government flight catering and VIP aviation catering are packed sealed and delivered to your handling agent.
Island cooking hides allergens in places a menu does not show: sesame in the breads, nuts in the sweets, shellfish in the fish stews. For kosher, halal, vegan, gluten free and allergen free orders to Chios, we separate the board and the box, keep the cook for each special meal apart, and mark the lid by seat number. Kids meals and other special meals are adapted from the Greek table rather than replaced by something imported.
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.
On a long wait at JKH, crew catering is simple: a boxed plate marked CREW, ordered with the flight and invoiced with it. Crew meals, flight crew meals and pilot meals are packed for the cockpit, and cockpit meals can be eaten without cutlery. Different meals for pilots are packed in separate crew meal boxes, on request.
At Chios Island National, FBO catering is handed over at the general aviation terminal or at the aircraft, through your handling agent. Catering delivery to the FBO at LGHI follows your slot, and ground handling catering is coordinated with the people on the apron. Handling agent catering is one call, and the same team confirms the handover.
At Chios Island National the aircraft type decides how the galley is loaded: a light jet takes a single cart or a few boxes through the door, a larger cabin may need a high loader from the handling agent. Galley catering for LGHI is packed to your galley layout, with airside catering delivery coordinated through the FBO or handling agent. Aircraft provisioning follows the tail you give us, and our team loads in the order your crew re-plates.
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.
Chios Island National Airport (LGHI, IATA JKH) serves the North Aegean island of Chios and handles a small share of general aviation alongside scheduled flights. Airport catering here is simple and local, and the FBO is the usual point of handover.
Chios is a seasonal stop for owners, charter groups and Aegean island hoppers. Inflight catering and in-flight catering here lean on seafood and citrus, and aviation catering for business aviation catering flights is packed for small galleys. Executive jet catering, diplomatic flight catering and cabin crew meals go through the same order, and the business aviation hub role is modest but steady, with FBO services and ground handling services at hand.
Customs at Chios Island National apply EU food rules, so meat and dairy brought from outside the union are restricted. In practice, a menu cooked on the island avoids the paperwork. Ask your handling agent at JKH before carrying food in.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at Chios Island National Airport: a cold lunch with cheese and fruit for 5 guests, organised with two separate meal services in mind. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. With private jet menu, careful attention to storage requirements matters as much to our crew as the menu itself.”
“On this departure from LGHI, 6 passengers had chosen a breakfast basket with individual preserves, and a revised passenger count needed to be reflected in the order. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. I want a private jet chef to understand crew briefing, and this order gave us a useful starting point. It was useful to see the canapés listed separately when checking how much space the complete order would require.”
“Having 9 guests request a light pasta dish with grilled vegetables at JKH meant planning the portions carefully while accounting for a tight boarding window. For in flight catering, that attention to meal organisation made the order noticeably easier to manage. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
A morning slot with a short stop usually produces a lighter order, and that tends to cost less. At LGHI, we have seen a full lunch with oven dishes cost roughly twice a chilled platter service for the same cabin. The slot and the turnaround decide which one you need.
When your sector has two services, tell us early which one is hot. At LGHI, that lets us choose between local fish and a dish that survives the oven. We handle late changes and last-minute orders, by phone or email, day or night.
Customs at Chios Island National follow the EU. In the summer window, departures cluster and the ground team has less time for inspections, so a locally prepared order keeps things simple. Ask your handling agent about food carried from outside the EU.
On a long wait at Chios Island National, crews often prefer food they did not have to carry. We pack crew meals and pilot meals on request, billed with the order. Check customs rules before bringing animal products.
The answer is no: a charter, even a short positioning leg with no guests, does not include food. At Chios, you send us the tail and the slot, and we quote the meals separately. A private jet charter operator can add it for you.
Tail, pax and diets — a flight attendant takes it from there, day or night.
