Catering to your aircraft in Wrocław.
Corporate turboprops and light jets set the pace at Copernicus Wrocław, and the galleys are small. We cook Polish dishes for those galleys and pack them for the crew to re-plate, with crew meals boxed apart.
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.
A private jet menu for Wrocław starts with what the Lower Silesian Voivodeship actually puts on a table: pierogi, żurek in a rye bread bowl, duck with apples, and cold plates of smoked fish and cured meats. Local specialities travel differently in a galley, so each one is packed for its own ending: oven, sauce apart or served chilled.
For an inflight menu out of EPWR we lean on the Silesian table: pierogi in several fillings, gołąbki, potato pancakes and Silesian dumplings. Private jet food from this region is hearty, so it is portioned for a seat, not a table. Cakes such as makowiec and sernik suit a cabin where nobody wants cutlery drama.
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.
A Lower Silesian morning at EPWR often starts with a corporate turboprop or a light jet bound for the industrial parks around Wrocław, and the galley behind it is small. Private jet catering here is built for that galley: Polish dishes cooked and packed so the crew only has to re-plate. Inflight catering for the cabin, crew meals for the flight deck, and aviation catering for the odd diplomatic flight catering request are all ordered through one phone call or email. In-flight catering for longer legs is packed to survive a cold apron, and cabin crew meals are boxed and labelled apart from the passenger trays. Executive jet catering at Wrocław follows the type of aircraft first and the menu second, and business aviation catering requests are handled day or night.
Business jet catering at EPWR often means a corporate team flying a short leg out of the Lower Silesian industrial belt. Corporate jet catering here covers breakfast trays, VIP flight catering for client trips, and charter flight catering for visiting groups. Our private jet chef writes a bespoke menu around the type of aircraft, and luxury inflight catering stays plated for the galley you actually have.
When an official aircraft lands at EPWR, the order starts with the protocol office. Government flight catering and head of state flight catering are sealed and traceable, VIP aviation catering is handled by a named team, and state visit aircraft catering is delivered with minimal contact.
Special meals for Wrocław are handled as a procedure built on Polish cooking, where flour, dairy, nuts and hidden stock are the usual allergen traps. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and sealed apart, tied to a seat number on the diet card.
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 EPWR the crew often has a tight turn, so crew meals travel in sturdy crew meal boxes. Pilot meals and flight crew meals are on request and billed like any line of the order, cockpit meals are easy to eat in a seat, crew catering stays apart from guest trays, and different meals for pilots are available when policy requires it.
Airside access at EPWR requires security passes and sometimes an escort, so FBO catering is planned with your agent. Catering delivery to the FBO and the general aviation terminal is the usual route, with ground handling catering and handling agent catering confirmed in advance.
At EPWR the aircraft type decides how the order reaches the cabin: a turboprop or a light jet means a short step and a small galley, a larger business jet or a VIP widebody may need a high loader and a longer tray run. Galley catering is planned around the galley you have, with airside catering delivery coordinated through your handling agent, and aircraft provisioning confirmed once we know the type.
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.
EPWR is Wrocław's airport, at 404 ft in Lower Silesia. Airport catering and FBO services for visiting aircraft run alongside the scheduled traffic, and the general aviation side is set up for business and private flights, with ground handling services booked through your handling agent.
Wrocław works as a business aviation hub for the Lower Silesian industrial region, so inflight catering, in-flight catering and aviation catering orders tend to follow corporate schedules. Business aviation catering and executive jet catering fit short trips, while diplomatic flight catering and cabin crew meals are handled on request.
Poland applies EU food-import rules, so food arriving from outside the Union may be checked or refused on the apron. Ordering locally avoids that question: the FBO and the ground handling services team receive everything in one go, and the galley is stocked from a Polish kitchen.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at EPWR, we needed grilled salmon with a lemon dressing divided into 7 portions suitable for a short ground stop. I want a private jet chef to understand final order confirmation, and this order gave us a useful starting point. The snack boxes came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the main courses in their planned storage area without first having to reorganise all the catering boxes.”
“Breakfast was already sorted; at WRO, the next request was roasted chicken and seasonal vegetables for 7 guests, with different crew meal preferences to work around. I would discuss in flight catering with them again, especially when portion planning needs careful coordination. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The fruit plates were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Keeping the galley organised at Copernicus Wrocław Airport meant planning mushroom risotto and a green salad for 11 guests with a family lunch request in mind. We described our serving sequence to The Galley Girls and asked for the main courses to be packed accordingly. Our colleague could take over the canapés without asking where every component had been placed during preparation. For inflight catering services, that attention to crew briefing made the order noticeably easier to manage.”
For a repositioning leg into EPWR with nobody in the cabin, the order is often just a few crew meal boxes and some water. That is cheap compared with a six-seat dinner. How much private jet catering costs at Wrocław depends on dishes, seat count and packaging, and we quote per menu.
Lead time at Copernicus Wrocław is shaped by how many ovens and drawers your galley has. A small galley means a simpler menu and an easier order. Last-minute orders are handled, day or night.
If a guest needs a kosher, halal, allergen free or child meal, ordering it locally means the customs question mostly disappears. We cook the special meal in Poland, seal it, label it by seat, and hand it over at the FBO.
Whether you can bring food depends on your handling agent and who holds airside access that day. Imported food may be inspected, and delivery is simpler when the order arrives through the FBO from a local kitchen.
Not part of a charter, no. You order catering for Wrocław yourself, and it is invoiced like any order. Poland's customs and food-import rules favour food prepared in the country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
