Catering to your aircraft in Paros.
A Cycladic runway, a dry wind and fish bought that morning: this is how the day starts at LGPA. We pack the galley for your aircraft and deliver to the 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.
The South Aegean has a short list of ingredients and they are all good: capers from the dry slopes, sun-dried tomatoes, barley rusks, and the island's cheeses. Paros adds its own marathopita, a fennel pie, and local honey. A private jet menu for Paros is built from these, because they travel well and say where you landed. Our inflight menu leans on local specialities such as fava, grilled octopus, fresh sea bream and gavros marinated in vinegar. For private jet food, we pack the delicate things chilled and the grilled things to finish in the galley oven. Private jet platters carry cheese, cured meats and rusks. Gourmet inflight meals follow, and private jet snacks, such as nuts, dried figs and honey bars, sit in the drawer for the crew. We handle local specialities from South Aegean as full components, never as a garnish.
Paros is a Cycladic island, and the South Aegean table is simple on purpose: olive oil, lemon, oregano, capers and fish that was in the water that morning. From those few ingredients we write the private jet menu for Paros. The inflight menu can hold a Greek salad built for a tray, grilled octopus, marathopita and island cheeses such as the soft kopanisti. Private jet food from this region should survive a drawer, so the salads travel with dressing apart. Private jet platters are cut by passenger, gourmet inflight meals are packed for a galley oven, and private jet snacks (almonds, dried figs, rusks) go to the crew. Local specialities of the South Aegean are what passengers remember from the flight.
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.
Paros National sits on a Cycladic island where the summer calendar decides everything, and private jet catering here is built around that season: cold Aegean plates, fish that has to be bought the same morning, and a galley that rarely has more than a drawer. Inflight catering for Paros is packed for the aircraft you actually fly and handed over at the FBO. Aviation catering, business aviation catering and executive jet catering all run on the same order, and diplomatic flight catering is handled by a named team. Cabin crew meals are ordered with the trip, and the same ordering applies from LGPA to PAS.
Flying into Paros National, the brief is rarely long. Business jet catering for an owner on a weekend, corporate jet catering for a small team and VIP flight catering for guests on a yacht stay all work from one order. Charter flight catering fits the same pattern. Our private jet chef builds a bespoke menu, and luxury inflight catering follows the season: octopus in June, sea bream in August.
Government flight catering at Paros is rare but real, since the island hosts summer visits. Head of state flight catering is cleared by protocol before any dish is cooked. VIP aviation catering and state visit aircraft catering follow the same discreet path, with a named team and traceable ingredients.
Island cooking leans on feta, filo and olive oil, so the allergen map on Paros is specific: dairy and wheat sit in half the traditional pies, fish and shellfish share a prep line with salads. Kosher, halal, vegan, gluten free and allergen free meals, as well as kids meals, are cooked as separate special meals on their own board and sealed in their own box, marked by seat number and restriction. Vegan is simple here, since fava, gigantes and horta are already plant dishes.
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 LGPA the crew often waits on the apron in the heat, so crew meals are cold and easy to hold. Flight crew meals can be built into the same order, pilot meals are separate dishes, and crew catering is marked by seat. Cockpit meals travel in crew meal boxes, and different meals for pilots are packed apart. All on request, invoiced like any order.
FBO catering at Paros National is delivered to the aircraft through the handling agent. Catering delivery to the FBO is coordinated with the general aviation terminal, and ground handling catering follows the apron rules of LGPA. Handling agent catering is simple: you give us the tail and the slot, and the handover is made plane-side.
Most movements at Paros are small aircraft, so galley catering is usually carried to the door by hand, but a larger cabin changes the plan. Tell us the type and we plan airside catering delivery around the door height, with a high loader where the airframe needs one. Aircraft provisioning at LGPA stays a short walk across the apron, and the galley decides how much is plated and how much stays in trays.
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.
Paros National Airport is a small Cycladic airfield on the island of Paros, serving light aircraft and the occasional business jet. Airport catering here follows the pattern of Greek island terminals: seasonal, compact and quick to reach from the apron.
Business aviation hub is too grand for Paros, but the island is a seasonal stop for private flights. Inflight catering and in-flight catering here lean on fish and cold plates. Aviation catering and business aviation catering are rarely about volume. Executive jet catering for a family, diplomatic flight catering for a summer visit and cabin crew meals for the turn are the usual jobs. General aviation and FBO services are straightforward, and ground handling services are small and personal.
Greece is in the EU, so flights from the rest of the bloc land without food import checks. For flights from outside the EU, meat and dairy may be restricted at arrival, and customs can ask for the origin of fresh products. We plan the menu around the destination of the next leg.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 6 guests, but a tight boarding window also had to be considered when organising chicken skewers with a couscous salad at LGPA. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. My main takeaway from this private aviation catering order was the practical approach to catering handover. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
“Working around a tight boarding window at PAS, I asked for roasted chicken and seasonal vegetables in portions appropriate for our 10 passengers. The order made business jet catering feel manageable because the final order confirmation had been considered beforehand. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the salads was easy to spot, and we could brief the rest of the team quickly.”
“Keeping the galley organised at Paros National Airport meant planning avocado toast components and breakfast fruit for 2 guests with a late menu amendment in mind. Our brief for business aviation catering was met with a sensible plan for cabin service sequence. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
Delegation flights to Paros usually combine a hot main for the principals with cold plates for the staff, and each line is priced separately. Local fish carries the seasonal premium, while pies and salads do not. We confirm the price once the protocol office clears the menu.
Slots at Paros National tend to be tight in July and August, so the earlier the brief, the calmer the handover. Even so, last-minute orders are handled, and a night departure is no problem for a kitchen that works 24/7.
Local products like kopanisti or caper leaves pass without issue on a flight inside Europe. For a flight to outside the EU, customs at arrival may restrict fresh dairy and meat, so tell us the next stop and we pack for it.
Passengers sometimes carry a favourite dish aboard, which is fine. When the count shifts late, though, a kitchen that portions per seat adapts faster than a single shared dish. Phone or email us with the new number.
Not included in a charter, no: food is ordered apart and invoiced on its own. A return leg ordered from Paros gets its own menu, which can mirror or contrast with the outbound one.
Tail, pax and diets — a flight attendant takes it from there, day or night.
