Catering to your aircraft in Amsterdam.
Schiphol sits eleven feet below sea level, and its apron works around fog banks, crosswinds off the North Sea and a slot system that runs tight. We cook, pack and label for your galley and hand over to your FBO or handling agent 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.
Noord-Holland gives a private jet menu its first line: North Sea herring, matured Gouda and Edam from the Alkmaar cheese market, smoked eel from the IJsselmeer, and bitterballen that need an oven and a pot of mustard apart. The inflight menu for Amsterdam leans on these local specialities because passengers flying out of Schiphol expect them.
Private jet food from Amsterdam travels well when you know the galley. Stroopwafels ride in sealed packs for the coffee, hollandse nieuwe herring is chilled and cut by the plate, and poffertjes are better ordered for the ground than for altitude. Local specialities of Noord-Holland, boxed and labelled by seat, are what we put on a private jet menu here.
In spring, asparagus from the Dutch fields and tulip-season trays set the private jet menu; in winter, erwtensoep and warm bread. Our inflight menu for Amsterdam follows what the season grows in Noord-Holland, packed for a galley with a drawer and a small oven.
Dutch food is mostly comfort, and that suits a cabin: kroketten, mini sandwiches with Gouda, Texel lamb for the main course. Private jet food built on these local specialities travels better than most, and Noord-Holland produce keeps the menu honest.
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.
Schiphol is one of the few Europe's hubs where a business jet shares taxiways with wide-body traffic, and that shapes every order. Private jet catering at Amsterdam is built around that reality: inflight catering packed for a galley with one oven, aviation catering that waits in the drawer, and business aviation catering marked by seat. For heads of delegation flying to The Hague, diplomatic flight catering follows protocol, and executive jet catering for a full cabin comes with cabin crew meals boxed separately.
Business jet catering at Schiphol starts with who flies and what the galley allows. Corporate jet catering for a board trip to Zurich is cold plates and a hot main; VIP flight catering for a family heading to the Alps asks for a private jet chef and a bespoke menu. Charter flight catering from Amsterdam and luxury inflight catering follow the seat plan, with every dish labelled for the cabin crew.
Government flight catering at Schiphol runs on protocol first and menu second. Head of state flight catering is cleared with the delegation's office, VIP aviation catering is traceable and discreet, and state visit aircraft catering is prepared by a named team. Amsterdam's role as diplomatic hub means these orders are planned carefully.
At Schiphol, halal and kosher are routine requests rather than exceptions, and we treat them as a procedure: separate board, separate box, card marked by seat. Vegan and gluten free plates leave Dutch dairy and wheat out of the pan, special meals travel sealed, allergen free orders are prepared apart, and kids meals are packed for small hands and a short tray table.
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.
Crew meals at Schiphol are ordered on request and invoiced like the rest of the trip. Flight crew meals are boxed for a turn between rotations, cockpit meals are one-hand food that survives a bumpy climb-out, and crew meal boxes are marked CREW so nobody mistakes them for a guest tray. Different meals for pilots are available when the operator's policy asks for it: captain and first officer get separate dishes, packed apart. Pilot meals and crew catering ride in the jumpseat bag until the seatbelt sign goes off.
FBO catering at Schiphol is delivered to the general aviation terminal and handed to your handling agent. Catering delivery to the FBO is coordinated for the slot you hold, ground handling catering follows the apron rules, and handling agent catering means one contact from kitchen to aircraft door.
Aircraft at EHAM range from light jets to wide-bodies, and galley catering follows the type. Airside catering delivery runs through the handling agent, and aircraft provisioning for a large cabin may need a high loader at the door. Tell us the tail and we pack to the galley you have.
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.
Amsterdam Schiphol is a major Dutch business aviation hub: airport catering here serves a very large commercial operation, yet general aviation has its own ramp and its own rhythm. FBO services and ground handling services run to a tight schedule, and a business jet shares the same airfield as the airlines, which is why a handover at the aircraft has to be agreed before the slot, not at the gate.
As a business aviation hub, EHAM fills up when the tulip season opens and the trade fairs begin. Inflight catering and in-flight catering orders climb with it, aviation catering has to match the slot you hold, business aviation catering follows the aircraft type, executive jet catering suits the long sectors out of Noord-Holland, and diplomatic flight catering supports the embassies and courts around The Hague. Cabin crew meals and crew meals go on the same order as the guest trays.
Schiphol is a business aviation hub inside the EU food-import regime, and Dutch customs apply it to private flights as to any other. Meat and dairy arriving from outside the EU are restricted, so the practical rule for your order is simple: load from a Dutch kitchen on the way out, and leave uneaten international trays for the licensed waste handlers.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at AMS: our 5 passengers wanted a seafood starter and warm vegetable sides, and we had different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the desserts had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. With private jet food, careful attention to catering handover matters as much to our crew as the menu itself.”
“Before our guests boarded at Amsterdam Airport Schiphol, we needed a breakfast basket with individual preserves divided into 2 portions suitable for a small galley worktop. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling. The order made private jet meals feel manageable because the galley preparation had been considered beforehand.”
“With a late menu amendment to consider at EHAM, we needed a practical way to serve chicken skewers with a couscous salad to 7 passengers. I wanted clear identification on the starters; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for private jet menu was met with a sensible plan for portion planning. I found the canapés without searching through every box, a small detail that mattered during the final cabin checks.”
The season at Schiphol decides more than the headcount. A stormy North Sea week pushes you toward robust hot dishes like lamb with potato gratin, while a clear spring departure suits chilled asparagus salad. How much private jet catering costs on this field depends on that choice: herring and aged Gouda for six sit very differently on the invoice from a full hot service, and seasonal produce moves the figure up or down.
The lead time at AMS depends on the galley, not on a rule: how many ovens, how many drawers, how many covers. A light jet on a tight tulip-season slot is easy to plan; a wide-body needs more space and a high loader at the door. Tell us the tail and the slot, and we confirm what is possible; last-minute orders are handled.
Dutch customs follow the EU regime: meat and dairy from outside the EU are restricted, and international catering waste must go to licensed contractors. For your galley that means loading locally on departure and leaving unused trays with the handling agent rather than carrying them onward.
Passengers often arrive with a wheel of Beemster cheese or a box of stroopwafels, and both are fine leaving Schiphol. Food coming in from a third country is where customs may ask questions, so keep it sealed and declared.
No. Is catering part of a charter? Not here: you order the meal service on its own and it is invoiced separately from the aircraft. Send the tail and your slot, and we hand over at the aircraft through your FBO or handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
