Catering to your aircraft in Skiathos.
Skiathos Island National is a small island apron that fills up in summer, and we pack for that. Private jet catering at LGSK is written by former VIP flight attendants, built around Aegean seafood and island produce, and handed over at the FBO or 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.
Skiathos belongs to the Sporades, in Thessaly, and the private jet menu for Skiathos Island National leans on what the island and the Thessaly mainland actually produce. The inflight menu starts from the sea: grilled sea bream, prawn saganaki, sea bass carpaccio, each packed to survive a galley with one oven. Private jet food here also means island produce: Skiathos fig, Pelion honey, kasseri and graviera, tomatoes with real summer weight.
Local specialities travel differently from one another, and we pack them accordingly. Stuffed vine leaves and tzatziki go cold in their own pots; lamb kleftiko comes ready for the oven, and the sauce stays apart. Private jet platters of Greek cheeses, cold cuts and seasonal fruit suit a short hop out of Thessaly, while gourmet inflight meals such as sea bream with lemon potatoes suit a longer leg. Private jet snacks are simple: almonds, pistachios from Aegina, honey-glazed sesame bars.
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.
Before anything else at LGSK comes the island itself: a small airport on Skiathos, busy in summer with business aviation that stays on the apron only for the turn. We write private jet catering for that rhythm, with in-flight catering packed for a tight galley and labelled for whoever re-plates it. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same rule here, and cabin crew meals are packed as separate boxes that never mix with passenger trays.
Corporate jet catering at Skiathos begins with the aircraft: how many seats, what oven, what drawer. Business jet catering for a weekend in the Sporades differs from a week-long charter flight catering order. Our private jet chef writes a bespoke menu, and VIP flight catering at LGSK is packed to match, with luxury inflight catering reserved for guests who ask for it.
When a delegation lands at Skiathos, the order comes through protocol, not through the kitchen. State visit aircraft catering is packed sealed, labelled by seat and handed to the handling agent. Government flight catering, head of state flight catering and VIP aviation catering all stay discreet, with names kept off the labels.
Special meals at Skiathos are written against the local kitchen: Greek cooking leans on feta, filo and nuts, so allergen free means sealed boxes, separate boards and a label per seat. Kosher and halal plates are packed in their own sealed containers, vegan dishes lean on the island's vegetables and legumes, and gluten free replaces filo with rice or potato. Kids meals stay simple and mild, and every box carries only a seat number.
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.
For the crew on a Skiathos turn, we pack crew meals as separate boxes: flight crew meals with a hot dish and a cold one, pilot meals with different meals for pilots when the operator asks, and cockpit meals that need no cutlery. Crew catering is on request and invoiced like the rest; crew meal boxes are marked CREW, and cabin crew meals sit in their own bag.
At LGSK, FBO catering is handed over at the general aviation terminal or at the aircraft, on your slot. We coordinate with your handling agent for ground handling catering and airside access, and catering delivery to the FBO is labelled by seat. Handling agent catering runs day and night.
Skiathos is a small airport, and the aircraft type decides how galley catering arrives. A light jet is loaded by hand through the main door; a larger cabin may call for a high loader, arranged through your handling agent. We pack for the galley you describe, and airside catering delivery is handled at the apron by the FBO. Aircraft provisioning follows your slot, not our schedule, and last-minute orders are handled.
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.
Skiathos Island National is a small island airport serving the Sporades, in Thessaly, and airport catering here is shaped by summer traffic. General aviation uses the same apron as scheduled flights, so FBO services and ground handling services are organised around the season. The terminal is compact, and the apron is a short walk from the gate.
Skiathos is a seasonal business aviation hub for the Sporades. Inflight catering for charters peaks in summer; in-flight catering for owners flying their own jets stays steady. Aviation catering and business aviation catering are written for a short runway and a small galley. Executive jet catering and diplomatic flight catering are handled the same way as any order, and cabin crew meals are packed separately.
Import rules for food at Skiathos follow Greek and EU customs. Fish, vegetables and baked goods travel easily; cured meats and dairy from outside the EU may be held. Tell us the origin and the next stop, and we pack to match.
Average rating from the cabin crew and pilots we cater for.
“On this departure from JSI, 5 passengers had chosen a cold lunch with cheese and fruit, and different crew meal preferences needed to be reflected in the order. The Galley Girls confirmed the handover contact and identified the canapés, making the catering delivery easier for our team to track. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks. The final order confirmation stood out more than any sales pitch about jet catering.”
“An order of smoked salmon bagels and sliced fruit for 3 people at Skiathos Island National Airport had to be organised around an evening cabin service. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. This experience of VIP flight catering gave us a useful reference for managing meal organisation on another departure.”
“With limited fridge space to consider at LGSK, we needed a practical way to serve vegetable tartlets and a dessert selection to 10 passengers. The sauces supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Our brief for charter flight catering was met with a sensible plan for storage requirements. Keeping the canapés identifiable helped the colleague taking over service understand the order without another long explanation.”
Think in dishes, not in trays. If you ask for langoustine on the Skiathos menu, the order grows; if you stay with graviera, tomatoes and fresh fruit, it stays light. Tell us the seats, the style and one product you want to see, and we write you a quote on that basis.
At LGSK a late change to the guest count is common in summer. Call or email at any hour, since we answer 24/7, and we update the menu. Last-minute orders are handled; items such as sea bream and prawns are the ones we check first.
Food bought and packed here for the leg home must clear the arrival rules. Tell us where you land and we reshape the menu: fish and vegetables travel easily, dairy and cured meats may not. Your handling agent can confirm the paperwork.
Food brought from elsewhere is a risk on a short turn: wrong temperature, no label, nowhere to stow. We would rather build the menu to your slot and deliver it plane-side, labelled by seat and ready to plate.
No, food is outside a charter into Skiathos. We quote the menu by itself. On a long leg, we prepare a lighter first service and a fuller second one, so the cabin does not run short of anything on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
