Catering to your aircraft in Venezia (VE).
Venice Marco Polo sits at seven feet above sea level on the edge of the lagoon, and its apron sees a steady flow of business jets in the Biennale and Film Festival seasons. We cook and pack for the galley you actually have, and hand it over at 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 Veneto table is built on the lagoon and the plain, and a private jet menu for Venice Marco Polo borrows from both. Local specialities travel better than people expect: baccala mantecato is served cold on small crostini, sarde in saor keeps its sweet-sour onions for a full sector, and risi e bisi arrives in a sealed tin that goes into the oven as it is.
For a private jet food order out of Venezia, we pick what the galley can finish: moleche in season, tiramisu in individual cups, Asiago and Montasio cut and wrapped by passenger. An inflight menu in the Veneto leans on radicchio di Treviso, white asparagus from Bassano in spring, and cicchetti sized for one hand. Everything is labelled with the seat number, never with the guest's name.
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.
At seven feet of elevation, with the lagoon on one side and the Veneto plain on the other, Venice Marco Polo asks for a menu that holds in humid air. Private jet catering here starts with seafood that stays cold and polenta that stays soft. Our inflight catering is packed by former VIP flight attendants, and in-flight catering for Venezia follows the same rule: what leaves the drawer is ready to plate. Aviation catering for LIPZ covers business aviation catering for corporate crews, executive jet catering for charter operators, and diplomatic flight catering for state visits. Cabin crew meals are ordered with the trip, on request and invoiced like the rest.
Business jet catering at Venice Marco Polo usually serves a corporate or charter group heading to the Biennale or the Film Festival. Corporate jet catering follows the seat plan; VIP flight catering is written around the guest. A private jet chef builds a bespoke menu from the Veneto market, and luxury inflight catering for charter flight catering stays within what the galley can finish.
State visit aircraft catering into Venezia is agreed with the protocol office, not the kitchen. For head of state flight catering, government flight catering and VIP aviation catering, we name the team, label by seat and keep the invoice separate.
Venice Marco Polo crews get a special meals procedure, not a label. Kosher and halal are packed sealed and plated by the cabin. Vegan and gluten free plates leave out the local bread and fried batter, and allergen free meals are prepared on a separate board. Kids meals come as small portions with plain pasta and no sauce on the pasta.
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 LIPZ, crew meals are ordered with the trip, on request and invoiced as one more line. We pack flight crew meals and pilot meals in boxes you can eat with one hand: a cold lunch for the cockpit, a hot option for the cabin. Crew catering follows the rotation, and cockpit meals are labelled CREW so they never go on a guest tray. If the captain and first officer need different meals for pilots, we pack two, and the crew meal boxes are marked.
We arrange catering delivery to the FBO with your handling agent. At the general aviation terminal, FBO catering is checked at the gate, and ground handling catering is passed to the agent at the aircraft. Handling agent catering is confirmed before the slot.
Venice Marco Polo handles anything from a light jet to a widebody, and the aircraft type decides the loading. Galley catering starts with the type: door height, galley layout, whether a high loader is needed. Airside catering delivery to a Gulfstream is a trolley at the door; to a larger aircraft it can be a lift. Aircraft provisioning at LIPZ is confirmed with the handling agent before the slot.
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.
Venice Marco Polo is a major airport on the Veneto coast, with a general aviation ramp serving business jets. Airport catering for private aircraft is arranged with the handling agent; the airport sits at seven feet of elevation beside the lagoon.
Venice is a business aviation hub during the Biennale and Film Festival. Inflight catering and in-flight catering are arranged for incoming and outgoing legs, aviation catering and business aviation catering are adapted to the aircraft type, and executive jet catering and diplomatic flight catering follow the passenger profile. Cabin crew meals are ordered on request. General aviation, FBO services and ground handling services all play their part.
Italy applies EU rules on imported meat and dairy, and customs at VCE may inspect catering arriving from outside the EU. We pack sealed and labelled, with a list for the handling agent, so the order passes cleanly.
Average rating from the cabin crew and pilots we cater for.
“On this departure from Venice Marco Polo Airport, 4 passengers had chosen roasted chicken and seasonal vegetables, and a tight boarding window needed to be reflected in the order. Our handling contact received the order details from The Galley Girls, including how the sauces had been grouped. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise. This experience of in flight catering gave us a useful reference for managing catering handover on another departure.”
“Keeping the galley organised at LIPZ meant planning a mezze selection with flatbreads for 12 guests with limited fridge space in mind. The Galley Girls updated the sauces in the written order and sent back a confirmation that clearly showed our amendments. The side dishes remained as originally requested, which was reassuring when we checked the latest version with operations. I appreciated the emphasis on crew briefing throughout the inflight catering services arrangements.”
“The 5 passenger portions of roasted vegetable bowls with separate dressings were the easy part; managing a family lunch request at VCE took more planning. The Galley Girls suggested divided catering boxes for the breakfast portions, and that choice worked well with our storage arrangement. I want an inflight catering company to understand meal organisation, and this order gave us a useful starting point. Separating the starters from the first service items helped us avoid opening boxes we did not yet need.”
There is no way to quote Venice without the menu. A long leg with two services from LIPZ might mean scallop crudo, a branzino and a tiramisu, and each line is priced on its own. The crew meals are a separate line on the same invoice.
For LIPZ, a good lead time is whatever lets us confirm the seasonal produce: white asparagus in spring, radicchio in winter, moleche when they run. The season decides what is on the menu. Last-minute orders are handled with what is available.
Meat and dairy from outside the EU face restrictions at Italian customs. Crews with limited duty time should not carry their own provisions in. We deliver local catering sealed at the aircraft, with the invoice attached.
Bringing food to Venice Marco Polo is possible within EU rules. If the flight is a short reposition with an empty cabin, a light crew meal is easy to arrange locally and avoids carrying anything through customs.
Charters into VCE do not include food as part of the contract. The galley is the constraint: small aircraft, small oven, simple menu; larger aircraft, more options. We cook and invoice separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
