Catering to your aircraft in Balice.
Fog on the Balice plateau decides plenty of departures at Kraków John Paul II International, so the galley here is packed for a delay as well as the plan. We cook and pack for the crew who serve, and hand over via 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.
Lesser Poland has a table of its own, and a private jet menu for Balice can draw on it without fuss. Local specialities travel well in a galley when they are chosen with care: pierogi packed sealed for the oven, żurek in a lidded pot, obwarzanek krakowski for a snack tray. An inflight menu built here keeps the smoked sheep cheese oscypek for a cold board, with cranberry on the side. Private jet food from the region is honest and rich, so we balance it with a lighter plate for the same service, and the gourmet inflight meals that result stay simple to re-plate from the drawer.
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.
Kraków John Paul II International sits at 791 feet on the Balice plateau, and winter fog there decides more departures than any slot sheet. Private jet catering for EPKK has to be planned around that: a galley stocked for a delay as much as for the plan. Inflight catering here leans on Lesser Poland produce, and in-flight catering for a long leg east or west is packed to be re-plated from the drawer. Aviation catering and business aviation catering for the FBO follow your aircraft type, executive jet catering and diplomatic flight catering are cleared against protocol first, and cabin crew meals ride with the guest order.
A typical business jet catering order at Kraków is a corporate rotation or a charter flight catering request for a small group heading east or west. Corporate jet catering and VIP flight catering here are planned around the galley of the aircraft; luxury inflight catering is a private jet chef's menu, not a fixed list. We write a bespoke menu around guests, season and slot.
Government flight catering and head of state flight catering at Kraków are handled through protocol first, kitchen second. VIP aviation catering means a named team, traceable ingredients and discretion. State visit aircraft catering is cleared against the protocol office's requirements before anything is cooked.
At Kraków the local kitchen leans on dairy, wheat and pork, so dietary meals here are planned around where those hide: the sour cream in the soup, the flour in the dumpling, the lard in the pan. Kosher, halal, vegan and gluten free plates are cooked and boxed on their own board; allergen free orders get a sealed box marked by seat. Special meals and kids meals travel the same way, written on the cards your crew carries.
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.
Waiting out fog at Balice, a crew wants a hot meal, not a cold sandwich. Crew meals are on request and invoiced as part of your order. Flight crew meals, pilot meals and cockpit meals are packed in labelled crew meal boxes; crew catering for a longer duty day adds a second box. Different meals for pilots are available when operator policy asks. Cabin crew meals are a separate line.
Your handling agent at Balice meets the order at the FBO and takes it airside. FBO catering here is simple: catering delivery to the FBO against your slot, via the general aviation terminal, with ground handling catering arranged to match. We give the handling agent catering instructions in writing.
For wide-body and larger executive aircraft at Balice, galley catering follows the type: door height, whether a high loader is needed, and how much the galley will hold. We confirm the aircraft with you first, then plan airside catering delivery and aircraft provisioning around the apron arrangement and your handling agent.
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.
Kraków John Paul II International Airport at Balice is the second-busiest airport in Poland and a gateway to Lesser Poland. Airport catering here serves business aviation alongside the terminal, with general aviation traffic sharing the field. It sits in the Lesser Poland Voivodeship.
Kraków is a modest business aviation hub, busiest around conferences, ski weeks and summer city breaks. Inflight catering and in-flight catering for these flights lean on Lesser Poland produce; aviation catering and business aviation catering follow the aircraft. Executive jet catering suits a short corporate hop, diplomatic flight catering gets a protocol check, and cabin crew meals ride with the guest order. FBO services and ground handling services here run in step with general aviation.
Poland follows EU rules on food import: flights from within the EU are easy, flights from outside restrict meat and dairy, and unused catering from an extra-EU flight stays on the ground. We check the origin before packing.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at KRK covered yoghurt pots and fresh berries for 4 guests, leaving us to organise the service around limited fridge space. The order made VIP flight catering feel manageable because the crew briefing had been considered beforehand. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“Before our guests boarded at Kraków John Paul II International Airport, we needed chicken skewers with a couscous salad divided into 2 portions suitable for a short ground stop. This experience of charter flight catering gave us a useful reference for managing galley preparation on another departure. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Packing vegetable tartlets and a dessert selection for 6 passengers at EPKK needed careful thought, especially given an evening cabin service. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made private jet food feel manageable because the catering handover had been considered beforehand.”
Slot first, menu second. A tight turnaround at Kraków favours a cold board and a lighter box; a long layover favours oven dishes and costs more. Pierogi cost less than duck, and winter fog can change how many meals you need. We quote the menu agreed with you, then invoice it like any order.
A long leg out of Balice with two services is packed in two stages, so the first hot course does not crowd the second cold one. Lead time here is mostly the slot and the customs check on any imported item; last-minute orders are handled and priced like the rest.
Poland applies EU food import rules at Kraków. If you arrive from outside the EU, products of animal origin are limited and unused catering stays on the ground. In winter fog can reshape departures at KRK, so we advise packing for a delay.
Yes, you can bring food, but on a day where duty time runs long and the fog holds the departure, crew meals packed by us are easier to manage. They are on request, invoiced as an order, boxed and labelled CREW. Customs rules for non-EU food still apply at EPKK.
No. Catering is not part of the charter: it is ordered separately and invoiced on its own. For an empty cabin flying into KRK, a single crew box is often enough, on request. Tell us the aircraft type and the slot and we confirm what is needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
