Catering to your aircraft in Rhodes.
Rhodes runs on seasonal charter traffic, and the galley has to keep up with a hot apron. We cook for former VIP flight attendants' standards: a brief for the aircraft, packed to be re-plated at altitude and passed to your FBO for LGRP.
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.
Rhodes private jet food starts from the Dodecanese pantry: thyme honey, soutzoukakia, pitaroudia chickpea fritters, fresh octopus, caper leaves from the island hillsides. The private jet menu for the South Aegean is short and local, and the inflight menu changes with the catch. Local specialities are packed for your galley, not for a restaurant table.
For a Rhodes departure, private jet platters carry cured meats, feta, tomatoes, dolmades and warm pita, and gourmet inflight meals offer lamb kleftiko or grilled sea bass. Private jet snacks are sesame bars, marinated olives and almonds. These local specialities of the South Aegean are labelled for service: oven, sauce apart, chilled, re-plate cold.
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.
Summer at Rhodes means a ramp full of charter arrivals from May to October, and a galley that has to cope with heat on the apron. Private jet catering for LGRP is built around that: cold plates that travel well, hot dishes that finish in your oven, all passed to the aircraft through your FBO or handling agent. The same brief covers inflight catering, in-flight catering and aviation catering for the Dodecanese, from business aviation catering on light jets to executive jet catering for a full cabin, plus diplomatic flight catering when a delegation lands and cabin crew meals boxed separately.
For a corporate rotation through Rhodes, the aircraft is often a midsize cabin with a compact galley. We write a bespoke menu around it, with a private jet chef available for larger parties. Business jet catering, corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering all work from the same brief.
Government flight catering at Rhodes serves delegations and official visits that use LGRP as an island gateway. Head of state flight catering and VIP aviation catering are planned through the protocol contact, with a traceable menu and a small named team. State visit aircraft catering is cleared before cooking and handed over discreetly at the aircraft.
At Rhodes the allergens hide in familiar places: sesame in the pasteli and tahini, tree nuts in the baklava, shellfish in the seafood mezze, dairy in the feta and yoghurt sauces. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board, boxed apart and labelled by seat number, so the island menu stays workable for every guest.
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 Rhodes, the crew side of the trip is a request of its own: crew meals are added when you ask for them and billed on the same invoice as the guest food. Flight crew meals and pilot meals are packed separately from guest trays, cockpit meals are made to be eaten with one hand, and crew catering can include different meals for pilots. Crew meal boxes carry a CREW label, and cabin crew meals are boxed apart.
FBO catering at Rhodes means we hand your order to the FBO or your handling agent, who take it to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering all follow that route from the general aviation terminal; tell us who the agent is when you book.
Rhodes sees everything from light jets to a wide-body VIP charter, and the type decides the loading. A large cabin may need a high loader, while a light jet takes a hand-carried box up the steps. For galley catering we ask the aircraft type and the galley layout, then plan airside catering delivery and aircraft provisioning with your handling agent so the right door and equipment are ready at Diagoras.
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.
Rhodes International Airport serves both scheduled and general traffic, and the business aviation side sits apart from the main terminal. Airport catering for business jets here is handed over at the apron, so the planning stays simple once the handler and tail are known.
Rhodes works as a business aviation hub for island and yacht-season travel, with general aviation parking and FBO services close to the ramp. Ground handling services are arranged by the agent. Inflight catering, in-flight catering, aviation catering, business aviation catering and executive jet catering all reach the aircraft this way, and diplomatic flight catering and cabin crew meals are planned in advance.
Greece follows EU rules for food entering and leaving aircraft: animal products from outside the EU are restricted and waste is controlled. For Rhodes that means ordering locally is the simplest option, with sealed, labelled food and a list of contents for the gate.
Average rating from the cabin crew and pilots we cater for.
“Choosing chicken skewers with a couscous salad for 5 people at Rhodes International Airport "Diagoras" was straightforward; the challenge was making it work with two separate meal services. The Galley Girls prepared the canapés for assembly in the galley, with the accompanying elements easy to locate. Keeping the starters aside until service helped preserve the presentation while we dealt with the boarding tasks. I appreciated the emphasis on crew briefing throughout the charter flight catering arrangements.”
“Good preparation made the difference at LGRP, where 4 guests expected a seafood starter and warm vegetable sides despite a tight boarding window. I needed the fruit plates checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. With private jet food, careful attention to storage requirements matters as much to our crew as the menu itself. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“The 9 passenger portions of avocado toast components and breakfast fruit were the easy part; managing a revised passenger count at RHO took more planning. I appreciated the emphasis on cabin service sequence throughout the private jet meals arrangements. I wanted clear identification on the sandwiches; The Galley Girls made the packing arrangement easy to compare with the order. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
Think of the cabin first: how many seats, how much oven space, how many covers. A private jet catering order for a six-seat jet in May reads differently from a full cabin in August, and the quote reflects each menu line. Lamb and seafood weigh more than salads and pita.
Name the restriction first: nut, shellfish, gluten, kosher, halal. That decides the lead time more than the airport does. We cook it separately, box it apart and label it by seat. Last-minute orders are handled, and we say so if something cannot be sourced.
Customs questions at LGRP come down to who holds the airside pass. We hand the order to your handling agent or the FBO, who take it through to the aircraft. Sealed packaging and a clear label make the inspection simple.
Yes you can carry food, but Greek customs treat meat, cheese and fresh produce from non-EU origin strictly. We suggest a local order, which comes with a content list and is packed sealed for the officer at the gate.
A delegation arriving at Diagoras still orders catering apart from the charter. The aircraft contract does not cover meals. Send seat plan, diets and protocol constraints, and we plan a menu, with traceable sourcing, for hand-over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
