Catering to your aircraft in Jasionka.
Jasionka sits at 693 ft in the Subcarpathian hills, and its apron takes state and delegation traffic alongside business jets. We cook and pack for the galley you actually have, and hand it over at the aircraft through your FBO or handling agent. A change of headcount on the day is something we absorb.
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.
Podkarpacie is a cooking region of the hills and the San valley, and a private jet menu at Rzeszów-Jasionka can lean on it honestly. Smoked sheep cheese, oscypek-style, travels well as a grilled starter or a cold board item; we pack it with cranberry on the side so nothing weeps through the drawer.
Pierogi are the obvious local specialities, and the version that survives a galley is the baked or pan-finished one, not the boiled. We send them with the filling named (potato and quark, sauerkraut and mushroom, or sweet cheese) so the flight attendant is never guessing at seat 4.
An inflight menu for EPRZ can also be built from forest mushrooms in autumn, apples and plums from the orchards, and barszcz with uszka packed in a sealed flask. Private jet food from this region is rustic by nature; we plate it clean and keep the sauces apart. Everything in Subcarpathian Voivodeship cooking comes down to what is in season, so the menu moves with the calendar.
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.
Rzeszów-Jasionka is a single-runway airfield in Podkarpacie, and private jet catering here follows what the region grows and cures: smoked sheep cheese, forest mushrooms, apples from the orchards. Crew-run, we pack inflight catering for the galley in front of you, with the headcount on the seat plan. In-flight catering for delegations is cleared with the handling agent before anything is cooked. Aviation catering at EPRZ also covers cabin crew meals, packed separately from guest trays.
Business jet catering at Rzeszów-Jasionka is built around the aircraft that lands. Corporate jet catering for a light jet is lidded boxes and a cold course; VIP flight catering for a larger cabin can carry hot courses. Charter flight catering is written against the seat plan. Luxury inflight catering uses Podkarpacie produce, and a private jet chef writes the bespoke menu around the galley you have.
Government flight catering at Jasionka is shaped by protocol, because the airport handles delegation traffic. Head of state flight catering and VIP aviation catering are cleared by the protocol office first. For state visit aircraft catering we keep a named team, discreet labelling and a traceable box per seat.
Special meals at Jasionka start from what the local kitchen hides: wheat in the dumplings, dairy in the smoked cheese, egg in the noodle. Kosher, halal, vegan, gluten free and allergen free requests are each cooked on a separate board and boxed apart from the guest trays. Kids meals are written onto the same seat plan. Vegan service uses Subcarpathian produce, such as mushroom barley, beetroot and orchard fruit, rather than a substituted version of a meat course.
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.
Crews on a Jasionka turn often work a long rotation with little ground time, so crew meals are ordered with the flight, on request, and invoiced like the rest of the order. Flight crew meals are labelled CREW and packed in crew meal boxes that open one-handed. Pilot meals and cockpit meals can be two different dishes: different meals for pilots mean captain and first officer never share one, and a barszcz flask or a baked pierogi box are the usual EPRZ choices. Crew catering is boxed apart from the guest trays so nobody opens the wrong tray, and the lids are sealed against the apron wind.
On the Jasionka apron the FBO or handling agent decides which gate the van uses. We send them the tail and the slot; FBO catering is then delivered to the aircraft, with the general aviation terminal as the meeting point. Catering delivery to the FBO, ground handling catering and handling agent catering all follow the same chain.
Aircraft type decides how galley catering is loaded at Rzeszów-Jasionka. A light jet takes a trolley at the door; a large cabin or a government widebody may need a high loader on the apron. Airside catering delivery is agreed with the handling agent, and aircraft provisioning is planned against the galley on the type, not the menu. Tell us the tail and we confirm the door height and the loading method.
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.
EPRZ, at 693 ft, is a regional hub that carries unusual weight in business aviation. Airport catering serves the general aviation traffic through the terminal, and FBO services and ground handling services are arranged with the handling agent. For a business aviation hub of this size, a clear order saves the crew trouble on the apron.
Rzeszów-Jasionka draws business traffic from aerospace, manufacturing and logistics firms in the region, and delegation flights use it often. Inflight catering and in-flight catering here run on short orders and local produce. Aviation catering, business aviation catering and executive jet catering are tailored to the aircraft type. Diplomatic flight catering follows protocol, and cabin crew meals are packed apart from the guest trays.
Poland is in the EU and the Schengen area, so flights from inside Schengen face fewer formalities than arrivals from outside. Food imports follow EU rules: meat and dairy from non-EU origin are restricted. Ordering local catering avoids the question, and the handling agent advises on customs for each arrival.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but a small galley worktop also had to be considered when organising a mezze selection with flatbreads at EPRZ. Our handling contact received the order details from The Galley Girls, including how the crew provisions had been grouped. The cabin team could match the canapés to the request before moving on to the remaining departure tasks. For our team, the strongest part of their private jet catering services was how they handled packing arrangement.”
“On this departure from RZE, 6 passengers had chosen beef fillet with roasted potatoes, and an evening cabin service needed to be reflected in the order. I needed the breakfast portions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“The 3 passenger portions of a light pasta dish with grilled vegetables were the easy part; managing a small galley worktop at Rzeszów-Jasionka Airport took more planning. When comparing private jet catering companies, I would look closely at written menu details after this experience. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. Keeping the canapés aside until service helped preserve the presentation while we dealt with the boarding tasks.”
Cost at Rzeszów-Jasionka tracks what the aircraft can serve. A light jet gets lidded boxes and a cold course; a larger cabin can take baked pierogi and a duck breast with sauce apart. Seasonal items such as wild mushrooms or fresh berries move the price too. We agree it per menu before the slot, not at the apron.
For kosher, halal, allergen free or a child's meal, the lead time depends on what has to be sourced and sealed. Tell us the restriction as early as you know it; a kosher box arrives sealed and is opened only by the passenger. Last-minute orders are handled, but a sealed kosher meal is the item we most prefer to know about first.
Airside access decides the delivery, so the handling agent is our first call. At Rzeszów-Jasionka they confirm who meets the van, which door of the FBO is used and whether the load is checked. Customs rules are the handling agent's concern first, ours second.
Poland follows EU food-import rules, which are strict on meat and milk from non-EU origin. Sealed bakery and some fruit are easier. At Jasionka, ordering local avoids the question and gives the galley Subcarpathian dishes you could not carry in.
No, a government flight does not change this: the charter contract does not carry the meals. For a delegation into Jasionka, we agree the menu with the protocol contact, then pack by seat number and invoice separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
