Catering to your aircraft in Neryungri.
Neryungri flights run on short days and long nights, and Chulman's apron is rarely warm. Our former VIP flight attendants cook, pack and label for that, with crew meals beside the guest trays.
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.
Chulman's menu starts with the cold. Sakha (Yakutia) Republic cooking is built on fish and game that thrive in freezing rivers: muksun, omul and whitefish served as stroganina, thin curls of frozen fish eaten with salt and pepper. In-flight catering here leans on that local identity, so a private jet menu for Neryungri can open with a stroganina plate, followed by reindeer, horse meat or beef pelmeni in broth. A Yakutian inflight menu can also include cloudberry, lingonberry and cowberry preserves, a rye bread, and kuerchekh, the whipped cream-and-berry dessert. Local specialities travel in a galley in a particular way: stroganina stays chilled and cut by passenger, hot dishes finish in the oven, and the sauces go in their own pots. For private jet food in Neryungri, we write the Sakha (Yakutia) Republic's ingredients into a menu built for the galley, not for the dining room.
Neryungri is a coal-mining city, and the plates reflect cold and distance rather than excess. Private jet food for Chulman draws on the Sakha (Yakutia) Republic's rivers and taiga: whitefish and omul, reindeer, wild berries. A private jet menu here can carry local specialities such as stroganina, a plate of shaved frozen fish, and a hot course of reindeer or beef pelmeni. The inflight menu stays practical: cold plates are chilled and portioned by seat, hot dishes are finished in the oven, and sauces ride apart. We pack all of this for the galley on the tail number you send us, with the Neryungri region as the thread running through the menu.
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.
Chulman sits at 2,812 ft in the Sakha (Yakutia) Republic, where a January departure from Neryungri is an exercise in keeping food from freezing on the apron. Private jet catering here is packed for that cold, for the cabin crew meals that follow the passengers' trays, and for a handover at the FBO. For corporate and executive jet catering, in-flight catering and general inflight catering, we cook, pack and label for the galley you actually have, and the same applies to diplomatic flight catering and business aviation catering on request. Aviation catering at UELL is ordered by phone or email, 24/7.
Business jet catering at Chulman is usually a short brief for a mining or energy delegation: a cold board, one hot course, a drawer of snacks. Corporate jet catering and VIP flight catering follow the same logic, and a private jet chef writes a bespoke menu around the galley, with charter flight catering and luxury inflight catering written to match the tail.
Official flights into Neryungri are rare, and each one is briefed by hand. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering share one rule: the menu is cleared by protocol before the kitchen starts, and the boxes are sealed.
Dietary orders at Chulman run as a procedure, not a promise. Kosher, halal, vegan, gluten free and allergen free meals are cooked and sealed separately from the Yakutian fish and meat that dominate the local kitchen, because there is little else on the shelf and cross-contact is the real risk. Kids meals and other special meals are handled the same way: a sealed, numbered box for each seat, marked by the restriction, and plated only when the passenger asks.
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.
On a cold Neryungri turnaround, the crew eats last and fastest, so crew meals are boxed and labelled. Flight crew meals and pilot meals are packed for the jumpseat, crew catering is ordered with the flight, cockpit meals travel apart from the guest food, crew meal boxes carry no names, and different meals for pilots can be written on request.
The handover happens where the aircraft is: through the FBO, with the handling agent opening the apron. FBO catering, catering delivery to the FBO, the general aviation terminal, ground handling catering and handling agent catering are all coordinated on one call.
A wide-body or large corporate aircraft at Chulman is provisioned with galley catering brought to the aircraft by high loader, so the trolleys and boxes reach the door at the right height without being carried across ice. Airside catering delivery at UELL works through your handling agent, who clears the vehicle onto the apron, and aircraft provisioning for a larger tail follows the galley plan you send: ovens, drawer space and chiller capacity decide how much is cooked and how much is delivered cold.
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.
Chulman is the airport for Neryungri, a coal-mining city in the Sakha (Yakutia) Republic, with the field sitting at 2,812 ft. General aviation here serves delegations, mining executives and charters, and airport catering is built around those flights. FBO services and ground handling services are what open the apron, and Neryungri works as a small business aviation hub for the southern Yakutian coalfield.
Neryungri's business aviation is seasonal and practical: executive jet catering for mining delegations, diplomatic flight catering for rare official visits, and inflight catering, in-flight catering and aviation catering packed for the cold. Business aviation catering and cabin crew meals are ordered together with the flight.
Food entering Russia on an aircraft is subject to customs rules, with meat, fish and dairy the sensitive categories. For Chulman, local catering sidesteps import questions: the food is cooked in-country and handed over at the aircraft, so the FBO services and ground handling services at this business aviation hub only need to clear the vehicle onto the apron, not a border declaration.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating mushroom risotto and a green salad for 11 passengers at Chulman Airport, I needed an arrangement that considered an evening cabin service. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The order made inflight catering feel manageable because the crew briefing had been considered beforehand. The canapés were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Service planning came first at UELL, with 5 passengers choosing roasted vegetable bowls with separate dressings and a small galley worktop influencing our preparation. Our brief for in-flight catering was met with a sensible plan for cabin service sequence. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
“I wanted mini sandwiches and individual desserts for 3 guests at NER, packed sensibly for a cabin team dealing with two separate meal services. With vip inflight catering, careful attention to packing arrangement matters as much to our crew as the menu itself. The Galley Girls suggested stackable containers for the snack boxes, and that choice worked well with our storage arrangement. The canapés were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
Pricing for private jet catering at Neryungri comes from what is on the plate. Wild Yakutian fish or game is dearer than a simple grill or salad, and we show it line by line, so you can swap one item and watch the total move.
Slots at Chulman can land at odd hours in winter, and the lead time is shaped by that. A departure before dawn or after dark is briefed the same way as a midday one: slot, tail, headcount, and we do the rest, including last-minute changes.
Customs for a government or delegation flight at Chulman are handled by your handling agent, and food is declared as part of the cabin stores. We label every box by seat and menu, so an inspector can check without opening more than necessary.
Customs rules for food entering Russia are strict, particularly on animal products. At Neryungri the simplest route is local catering: it never crosses a border and the handover is at the aircraft.
Not part of a charter: catering is booked and billed apart. For UELL, the handling agent is the key contact, because airside access decides where and when we can reach the tail.
Tail, pax and diets — a flight attendant takes it from there, day or night.
