Catering to your aircraft in Nowy Dwór Mazowiecki.
EPMO is an old military airfield turned business-friendly airport, and a bizjet arriving at Warsaw Modlin needs food that finishes easily in a small galley. We cook for the tail, pack for the seat plan and hand 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.
Masovian Voivodeship cooking is farm cooking: root vegetables, pork, rye bread, dill, sour cream and the orchards of the Vistula valley. A private jet menu built around Warsaw Modlin starts with those products, because they travel well and they read as local to a passenger landing at Nowy Dwór Mazowiecki. Our inflight menu for EPMO leans on dishes a galley can finish without a chef: pierogi that go in the oven, sauces kept apart, cold plates that come out of the drawer already dressed.
Private jet food for Warsaw Modlin is easiest when it follows the Polish table. Local specialities such as pierogi, żurek in a sealed pot, golonka sliced for service, sernik and smoked fish from the northern lakes all pack cleanly. We pack private jet platters for sharing at altitude, gourmet inflight meals for a plated dinner, and private jet snacks for the leg back. Whatever the Masovian Voivodeship kitchen offers that week, it is wrapped and labelled for re-plating at the aircraft.
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.
Warsaw Modlin sits on flat Masovian farmland beside the Narew, a former military field that now handles bizjet traffic as well as low-cost schedules, and private jet catering here is planned around the galley of whatever tail you bring. Our team of former VIP flight attendants cooks and packs for that galley, whether the order is inflight catering for a corporate shuttle, aviation catering for a charter, or cabin crew meals for a long duty day. Business aviation catering at EPMO is handed to the FBO or your handling agent at the aircraft, with executive jet catering menus adapted to the season, and diplomatic flight catering cleared by protocol before anything is cooked.
A corporate jet landing at Warsaw Modlin often carries a small team with fixed tastes and a tight galley. Business jet catering from us follows that: corporate jet catering for the working lunch, charter flight catering for visitors who want something Polish, VIP flight catering for owners, luxury inflight catering for celebratory flights. Our private jet chef writes a bespoke menu around the aircraft type and the season.
For an official flight at Warsaw Modlin, the food is arranged through the protocol office, not the kitchen. Government flight catering means named staff and sealed packing; head of state flight catering adds checks; VIP aviation catering keeps confidentiality; state visit aircraft catering is delivered airside to the tail and the team.
Dietary orders at Warsaw Modlin are a procedure adapted to Polish cooking, where the risks are specific: flour in the roux of most soups, nuts in the cakes, dairy hidden in mashed potato, and pork fat in what looks vegetarian. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked and packed separately from the rest of the order, in sealed boxes marked by seat number and restriction, so special meals reach the cabin with the same care as every other tray.
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.
For a rotation through Modlin, crew meals are something you ask for, and they appear on the invoice alongside the guest food. Flight crew meals are packed for the duty day, pilot meals are built to be eaten one-handed, and crew catering can be hot or cold, boxed or plated. Cockpit meals stay separate from guest trays, crew meal boxes are labelled CREW, different meals for pilots can be arranged when policy asks for it, and cabin crew meals follow the same logic.
At EPMO, the handover happens at the aircraft or at the general aviation terminal, depending on how your FBO works. FBO catering is booked with the tail and slot; catering delivery to the FBO is arranged with the handling agent; ground handling catering and handling agent catering follow the same chain.
Galley catering for a wide-body at EPMO depends on the door height and the apron position, so tell us the type and we plan airside catering delivery around it. A bizjet loads from the cabin door by hand, while a large airliner-based VIP aircraft may need a high loader arranged through your handling agent. Aircraft provisioning at Warsaw Modlin is coordinated with the FBO so the carts, the trolleys and the ovens match the galley layout of your tail.
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.
EPMO sits on flat farmland beside the Narew, with a long runway inherited from its military past. It is a working general aviation option for travellers heading to Warsaw, and airport catering at Modlin fits that profile: FBO services and ground handling services here are straightforward, and food is handed over through them.
Business aviation at Warsaw Modlin ranges from bizjet shuttles to ad hoc charters. Inflight catering for these flights is planned around the galley, and in-flight catering for a quick turnaround is usually cold. Aviation catering and business aviation catering from us run the same way, executive jet catering for owner trips adapts to the menu, diplomatic flight catering is cleared by protocol, cabin crew meals are ordered separately, and Modlin works as a business aviation hub for the region. Your FBO services contact and the ground handling services team see the same order we do.
At EPMO, the practical customs rule is on food arriving from outside the EU: meat and dairy are restricted, and fruit may be checked. Food cooked and loaded in Poland for departure is not affected, so ordering locally simplifies the paperwork for your handling agent, and the FBO services and ground handling services teams have nothing extra to clear.
Average rating from the cabin crew and pilots we cater for.
“The 10 passenger portions of mushroom risotto and a green salad were the easy part; managing a tight boarding window at WMI took more planning. I gave The Galley Girls our storage brief and asked for the main courses to arrive in stackable containers. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I would discuss crew meals with them again, especially when storage requirements needs careful coordination.”
“An order of smoked salmon bagels and sliced fruit for 6 people at Warsaw Modlin Airport had to be organised around a family lunch request. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly. With FBO catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Between cabin checks at EPMO, I coordinated avocado toast components and breakfast fruit for 11 guests and explained our concerns about a revised passenger count. I asked The Galley Girls to review the crew provisions quantities against the passenger brief, and the proposed portions made sense. I would discuss airport catering with them again, especially when storage requirements needs careful coordination. There was enough information about the sauces to brief the crew without making assumptions about what had been ordered.”
Price a delegation flight from EPMO by listing the dishes first. Pierogi and golonka for a working lunch cost less than duck breast and smoked trout, and a head-of-state style order adds checks and sealed packing. We quote per menu, invoice separately from the aircraft, and answer on the phone day or night.
What helps most on an early slot at EPMO is a short brief: tail type, galley equipment, seat plan. Customs are straightforward when the order is simple, and seasonal products such as spring asparagus or autumn mushrooms are easy to plan around. Last-minute orders are handled, day or night.
For a menu at EPMO built around local products, customs mainly matter on what the aircraft brings in. Sausages, smoked cheeses and cakes bought locally are handled within EU rules and sealed with their labels. If you carry anything from outside Poland, tell us in advance and we adapt the order.
Yes, passengers or crew can carry their own food, but with a count that moves, it is easier to order extra portions and have them labelled by seat. At Warsaw Modlin we pack surplus cold dishes that keep, and add hot boxes on request. Customs rules apply to anything carried in from outside the EU.
Not part of a charter, no. The catering for a return from Nowy Dwór Mazowiecki is a separate order, quoted and invoiced like the first. If you want the same menu on the way back, say so; if you want something different, we adapt it to the galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
