Catering to your aircraft in Kemerovo.
Kemerovo at 863 feet, coal country, cold ramp. Business flights from KEJ need food that survives frost and a short walk to the apron, boxed by seat and ready for the oven aboard.
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.
Kemerovo Oblast is Kuzbass, and the table here is Siberian before it is anything else. A private jet menu for Kemerovo draws on pelmeni, cedar pine nuts, cedar honey, wild berries from the taiga and smoked river fish, all local specialities that suit a galley. Our private jet platters for the Kemerovo Oblast lean on cold smoked fish, rye bread and pickles, with berry compote for dessert. Gourmet inflight meals add braised beef or pelmeni in broth that finish in the oven. An inflight menu for UNEE can include private jet snacks such as pine nuts, dried berries and cedar honey sticks. Private jet food for a long Siberian leg should be hearty and warm, since passengers coming off a cold ramp ask for it. Every dish is boxed, labelled by seat and packed for the aircraft's galley.
Think of Kemerovo and you think coal, but the kitchen of the region is the taiga: pine nuts, honey, lingonberry, cranberry, freshwater fish and venison from the foothills. A private jet menu for Kemerovo reflects that, with local specialities set against a short, dependable base of grilled chicken, buckwheat and vegetables. The inflight menu for UNEE splits into cold plates, built as private jet platters, and hot dishes that go into the oven aboard. Gourmet inflight meals in this region favour pelmeni, shchi and fish pie, all of which re-plate well. Private jet snacks, such as nut mixes, cedar honey, dried fruit and rye crackers, keep for a long leg. Private jet food from Kuzbass travels best when the sauce rides apart. Kemerovo is the name on every box.
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.
Alexei Leonov Kemerovo International sits at 863 ft on the Kuzbass plateau, and winter here sets the menu before anything else does. Private jet catering at UNEE means cold-weather dishes that survive a frosty ramp and a galley with one small oven, with the rest marked for re-plating. Inflight catering for Kemerovo is written around the aircraft type, the headcount and the slot, and the same applies to in-flight catering for a longer leg east or west. Aviation catering and business aviation catering are what we cook and pack here, executive jet catering included, and diplomatic flight catering is handled through protocol, never the kitchen. Cabin crew meals can be added on request to any order.
Out of Kemerovo the flights are often corporate and long. Our private jet chef drafts a bespoke menu for each trip, whether it is business jet catering for four or corporate jet catering for a delegation; VIP flight catering, charter flight catering and luxury inflight catering all draw on the same Siberian pantry.
For state visits to Kuzbass, the order is shaped by security and clearance. Government flight catering and head of state flight catering at KEJ pass through a named team; VIP aviation catering and state visit aircraft catering are packed sealed and handed over as the protocol office directs.
At Kemerovo the food is heavy on dairy, wheat and fish, so allergens hide in dumpling dough, in broth and in rye bread. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are worked out with the kitchen before cooking starts, boxed and marked for the seat, never left to a label alone. Tell us the restriction, the tail and the headcount, and we adapt the local menu around it.
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.
Kemerovo rotations are long, and the cockpit eats between tasks. Crew meals and flight crew meals arrive as labelled crew meal boxes; pilot meals and cockpit meals are packed apart, with different meals for pilots when policy requires. Crew catering at UNEE is added on request and invoiced like any other order.
At UNEE we deliver to the FBO or the aircraft through your handling agent. FBO catering arrives at the general aviation terminal packed by seat; ground handling catering and handling agent catering are coordinated for airside access. Catering delivery to the FBO stays plane-side, whatever the weather.
Aircraft type decides how the food reaches the cabin at UNEE. For a larger cabin, galley catering is brought airside and passed to the crew by a high loader, which matters when the sill is high and the ramp is icy. Airside catering delivery at Kemerovo is coordinated with your handling agent for access and timing. Aircraft provisioning for a smaller jet uses the door and stairs instead, with trolleys packed in the order they are needed.
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.
Alexei Leonov Kemerovo International is the main airport of Kuzbass, named after the cosmonaut who made the first spacewalk. It handles scheduled and general aviation flights, and the business aviation traffic is shaped by mining and industry in the region.
Kemerovo is a working business aviation hub rather than a resort. Inflight catering and in-flight catering here are built for cold ramps; aviation catering and business aviation catering follow the aircraft type. Executive jet catering, diplomatic flight catering and cabin crew meals are each ordered separately and invoiced as such. Airport catering is a plane-side service, with FBO services and ground handling services coordinated for the slot. General aviation here is shaped by winter.
Food entering Russia is checked by customs, and animal products are treated with caution. Locally packed meals leaving from UNEE avoid most of that; we note the rules of your destination on the order.
Average rating from the cabin crew and pilots we cater for.
“Despite an evening cabin service, we wanted the 8 guests at UNEE to enjoy chicken skewers with a couscous salad without a complicated cabin service. The Galley Girls labelled the snack boxes in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the breakfast portions identifiable helped the colleague taking over service understand the order without another long explanation. For our team, the strongest part of their private aviation catering was how they handled final order confirmation.”
“Food presentation mattered to our 2 guests, but several individual meal preferences also had to be considered when organising vegetarian wraps and colourful salads at KEJ. Instead of asking us to improvise, The Galley Girls explained how the crew provisions could be arranged during service. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. With business jet catering, careful attention to crew briefing matters as much to our crew as the menu itself.”
“Working around a short ground stop at Alexei Leonov Kemerovo International Airport, I asked for mushroom risotto and a green salad in portions appropriate for our 4 passengers. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. With business aviation catering, careful attention to cabin service sequence matters as much to our crew as the menu itself. We left the desserts stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Cost comes down to what you load into the galley. For a two-service leg from Kemerovo, we list each course, each portion and the packing, then you see what the total is. Cedar honey desserts cost less than a plated beef course; the difference shows on the quote.
Lead time at KEJ is mostly a slot question. Give us the departure window and how long the aircraft stays, and we plan the delivery around it. Orders placed late in the day are handled as well.
Russian import rules apply to food that arrives from abroad, so a return leg ordered from Kemerovo is usually cleaner when it is bought and packed locally. Order the way-back meals here, sealed and labelled, and they leave with the aircraft without a customs question at the destination coming first.
Own food can come aboard, but a shifting headcount is easier with a flexible order. We build in extra portions of dishes that hold, such as cold plates and pelmeni, so the count can grow or shrink without waste.
Not in a private jet charter: catering stays a separate order. For a flight into Kemerovo, we can build the menu around something local, such as cedar honey, pine nuts or lingonberries, and bill it with the order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
