Catering to your aircraft in Kerkyra (Corfu).
Summer at CFU means full slots and warm weather. Our crew cook, label and pack for your galley, and your handling agent receives it at the aircraft.
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.
Corfu's table is Ionian rather than purely Greek: Venetian sofrito, spicy pastitsada, bourdeto fish stew, kumquat from the island's orchards and graviera or kefalotyri on the cheese board. A private jet menu for Corfu starts from that pantry. Local specialities travel differently in a galley: the stews and sofrito go hot in a sealed tray, the kumquat sweet and the cheeses go cold. An inflight menu built here carries private jet food that tastes of the island without needing a kitchen on board. Ask for Ionian Islands produce and we keep the plates simple enough for a small oven.
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.
Corfu's single runway runs along the lagoon, and a summer Saturday brings a steady line of charters onto its small apron. Private jet catering at Corfu Ioannis Kapodistrias (LGKR / CFU) is shaped by that season: cold Ionian plates, sealed boxes and a galley that rarely has more than a small oven. Inflight catering here leans on island produce, and in-flight catering for the way out is ordered the same day as the arrival. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering all follow one brief, with cabin crew meals boxed apart from the guest trays.
Business jet catering at Corfu Ioannis Kapodistrias is built around short island hops and guests who arrive from the villas. Corporate jet catering, VIP flight catering and charter flight catering all follow one brief. Luxury inflight catering is written by a private jet chef as a bespoke menu: cold Ionian plates for the afternoon, a hot course for the evening.
Government flight catering at Corfu starts with protocol, not with the kitchen. Head of state flight catering needs cleared menus and sealed trays; VIP aviation catering adds traceability, and state visit aircraft catering is handled with a named team.
At Corfu the dietary menu meets a Greek kitchen: dairy, nuts and wheat are everywhere, so each tray is built separately. Kosher, halal, vegan, gluten free, special meals, allergen free dishes and kids meals are packed in sealed boxes marked by seat number, apart from the other trays.
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.
At Corfu the crew eats between legs, so crew meals are on request and billed separately. We pack flight crew meals, pilot meals and cockpit meals in labelled crew meal boxes, with different meals for pilots when policy requires. Crew catering is a line on the same order.
FBO catering at Corfu is delivered to the general aviation terminal and passed on to your handling agent. Catering delivery to the FBO follows the slot you give; ground handling catering and handling agent catering are coordinated so the trays reach the aircraft intact.
A high loader is rarely needed for business jets at Corfu, but larger aircraft on a summer rotation can change the plan. Galley catering is matched to the galley on that tail, and airside catering delivery is agreed with your handling agent. Aircraft provisioning for a bigger cabin means more trolleys and a clear loading order at the door.
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.
LGKR serves the Ionian Islands, and airport catering for private flights fits around the seasonal peak of holiday traffic. The terminal is compact, and the general aviation side is easy to read.
Corfu is a seasonal business aviation hub for the Ionian Islands. General aviation and FBO services work around charter peaks; ground handling services are arranged by your agent. Inflight catering, in-flight catering, aviation catering and business aviation catering orders here suit executive jet catering and diplomatic flight catering alike, with cabin crew meals packed separately.
Customs at Corfu follow EU practice. Food brought from outside may be declined, so ordering locally avoids the issue; we flag anything your next destination may not accept.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Corfu Ioannis Kapodistrias International Airport, where 7 guests expected a light pasta dish with grilled vegetables despite several individual meal preferences. The Galley Girls suggested individual containers for the side dishes, and that choice worked well with our storage arrangement. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation. When comparing private jet catering companies, I would look closely at catering handover after this experience.”
“Working around limited fridge space at LGKR, I asked for herb chicken with a quinoa salad in portions appropriate for our 8 passengers. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. My search for "private jet catering near me" led to a practical conversation about catering handover. The note about the side dishes was easy to spot, and we could brief the rest of the team quickly.”
“My order at CFU covered a seafood starter and warm vegetable sides for 5 guests, with a practical service plan needed because of two separate meal services. The order made private jet catering menu feel manageable because the galley preparation had been considered beforehand. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Delegation flights change the price through paperwork as much as food. Cleared menus, separate crew boxes and traceability all go into one quote, built per menu for Corfu.
The question is slot, not clock. Early morning and night departures at Corfu are normal for charters in season, and last-minute orders are handled with whatever the market has that day.
Customs at Corfu follow EU practice. Island produce such as bergamot or kumquat is not restricted for catering, and we flag anything your destination may refuse.
Yes, subject to customs and the FBO's rules. A change in headcount at the last minute is why we pack individually: another seat means another box, not a new menu.
Charter and catering are separate orders. A return leg from LGKR can be ordered together with the arrival, but it still appears as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
