Catering to your aircraft in Moscow.
Chkalovskiy handles business jets year round, and winter decides the menu. Warm pelmeni, sealed borscht and cold zakuski boards, packed for crew who serve from a drawer.
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.
Moscow Oblast cooking is built for cold: dense, savoury, served warm, and it travels well in a galley. A private jet menu for Chkalovskiy starts from that, with local specialities such as beef stroganoff, pelmeni, blini with smoked salmon and red caviar, and rye bread. The inflight menu keeps sauces in their own pots so a dish can be re-plated at altitude without going flat.
Private jet food out of UUMU leans on what Russian tables do best: cured fish, pickles, buckwheat, sour cream, black bread. These local specialities fill our private jet platters, which hold well on a cold ramp and in a small galley. Gourmet inflight meals follow the same logic, and private jet snacks include sushki, dried fruit, nuts and small pastries. For {Region} Moscow Oblast guests, the inflight menu can also lean on dairy and forest mushrooms.
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.
Chkalovskiy sits on the Moscow Oblast side of the capital's business aviation traffic, and a tray planned for UUMU has to cope with frost on the apron and a galley that may have no oven at all. Private jet catering here means choosing dishes that survive the cold ramp and a re-plate at altitude. The same kitchen covers inflight catering and in-flight catering for charters, aviation catering for operators, and business aviation catering for corporate departments. Executive jet catering and diplomatic flight catering follow the same packing logic, and cabin crew meals are boxed separately by seat number.
Corporate jet catering departing Moscow Oblast tends to be built around a meeting schedule: breakfast boxes, then a light lunch. Business jet catering from UUMU can be plated for six in the drawer. VIP flight catering and luxury inflight catering use a private jet chef for a bespoke menu, and charter flight catering gets the operator's own seat plan.
State visit aircraft catering for Moscow Oblast starts with the protocol office, not the kitchen. Head of state flight catering and government flight catering share a sealed, traceable process, and VIP aviation catering stays quiet and confidential.
Special meals at Chkalovskiy follow a procedure, not a label. Russian cooking uses sour cream, butter, wheat flour and nuts widely, so allergen free plates are cooked on a separate board and boxed apart. Kosher, halal, vegan, gluten free and kids meals are ordered with the tail and the seat plan, and each box carries a seat number so nothing is mixed up in the drawer.
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 Chkalovskiy a rotation crew often has little time on the ground. Crew meals, flight crew meals and pilot meals are an on-request line, invoiced as usual. Crew catering uses crew meal boxes, cockpit meals eat well from one hand, and different meals for pilots avoid the same dish for captain and first officer. Cabin crew meals are boxed separately.
FBO catering at Chkalovskiy is handed over at the aircraft through your handling agent. Catering delivery to the FBO is arranged against the slot, and the general aviation terminal is where the boxes are checked. Ground handling catering and handling agent catering stay with the same person.
At UUMU the tail number settles how boxes get aboard. Galley catering for a large VIP airliner is loaded airside with a high loader, while a light jet takes boxes by hand through the door. We plan aircraft provisioning from the tail and the galley layout, and the handling agent coordinates airside catering delivery on the apron.
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.
UUMU is a working military-origin airfield in Moscow Oblast that also serves general aviation. FBO services and ground handling services are the entry point for crews, and airport catering is planned around them.
As a business aviation hub, Chkalovskiy sees aviation catering for corporate departments, business aviation catering for charters, and executive jet catering for owners. Inflight catering, in-flight catering, diplomatic flight catering and cabin crew meals are all arranged with the tail and slot.
Russia restricts the import of some foods, so catering for UUMU is cooked locally and sealed. Customs rules mainly affect food brought from abroad, which is why we plan the order on the ground and hand it to the FBO.
Average rating from the cabin crew and pilots we cater for.
“Having 9 guests request chicken skewers with a couscous salad at UUMU meant planning the portions carefully while accounting for an evening cabin service. The Galley Girls talked through the quantities of sauces with us before confirmation, rather than leaving us to guess the portions. It was useful to see the main courses listed separately when checking how much space the complete order would require. With private jet catering services, careful attention to storage requirements matters as much to our crew as the menu itself.”
“What impressed me at CKL was how a request for mushroom risotto and a green salad was handled despite an evening cabin service. I gave The Galley Girls our storage brief and asked for the sandwiches to arrive in stackable containers. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Good preparation made the difference at Chkalovskiy Air Base, where 7 guests expected herb chicken with a quinoa salad despite a small galley worktop. When comparing private jet catering companies, I would look closely at galley preparation after this experience. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
Customs rules in Russia shape the bill: local ingredients are simpler to plan than imported cheeses or fresh seafood. A UUMU order for six with pelmeni and stroganoff costs far less than one with sturgeon and champagne pairings.
Lead time is mostly about access passes at the apron, which the handling agent organises. We take late changes and same-day orders.
Russian customs mostly concern food carried in from abroad. A special meal made here, whether allergen free, kids or vegan, avoids that entirely and arrives sealed with a seat number.
On smaller aircraft the drawer is the limit. Bringing food from abroad adds a customs question; ordering from us avoids it.
Repositioning does not change it: catering is ordered separately and invoiced separately. Many operators order nothing but crew meals when the cabin is empty.
Tail, pax and diets — a flight attendant takes it from there, day or night.
