Catering to your aircraft in Dikson.
At Dikson, the ramp is cold, the days are long or dark, and the turnaround is short. We cook and seal private jet catering that stays good between our hands and your galley, for crews landing at UODD on the Kara Sea.
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.
The Taymyr coast does not offer a market, it offers a larder: smoked omul, salted muksun, reindeer, cloudberries and cedar nuts from further south in Krasnoyarsk Krai. Our private jet menu for Dikson leans on these local specialities because they keep, travel and reheat honestly. An inflight menu here favours cured and smoked fish, stroganina-style frozen slices served chilled, and reindeer that finishes in the aircraft oven. Private jet food at DKS is chosen for cold ramps: no salad that wilts in minutes of exposure, no sauce that splits. We pack private jet platters for the cabin, gourmet inflight meals for the main service and private jet snacks for the long polar legs. Krasnoyarsk Krai produce is limited in winter, so we say what is in season and what is not.
Dikson is a Kara Sea port with an airfield, and the Krasnoyarsk Krai table is built on Arctic fish, wild game and berries. A private jet menu for this airport can include omul pâté, muksun carpaccio, reindeer medallions and a cloudberry finish. Our inflight menu notes tell the flight attendant what goes in the oven, what stays chilled and what is re-plated cold. Local specialities are only used when they are reliably sourced; otherwise we substitute and tell you. Private jet food for Dikson is packed in insulated cases so the ramp temperature does not decide the dish. Private jet platters, gourmet inflight meals and private jet snacks are all labelled by seat and restriction.
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.
Dikson Airport sits on the Kara Sea shore of the Taymyr Peninsula, where a ramp can be -30 °C in February and the sun never sets in July. Private jet catering here is planned around frost, not around fashion: sealed containers, nothing that freezes in the hold, and an inflight menu that survives a cold apron. Our inflight catering team, all former VIP flight attendants, packs for the galley you actually have. Aviation catering for UODD is ordered like anywhere else, and business aviation catering arrives at the FBO ready for the crew. Executive jet catering and diplomatic flight catering follow the same discipline, and cabin crew meals are available on request.
A typical business jet catering brief at Dikson is a research, mining or Arctic expedition charter: four to eight passengers, a light or midsize aircraft, a small galley. Corporate jet catering here means compact plates, one hot item and a bespoke menu that survives an unheated vehicle. VIP flight catering, charter flight catering and luxury inflight catering all follow the same method, and a private jet chef adapts to what the cabin can hold.
Government flight catering at Dikson serves officials and delegations on northern programmes. Head of state flight catering follows protocol: a named team, a menu cleared before anything is cooked, sealed traceable packs. VIP aviation catering and state visit aircraft catering are quiet by design, with no names on labels, only seat numbers.
Special meals at Dikson are a procedure, not a label. Kosher and halal requests are planned early because sourcing in the Krasnoyarsk Krai north is thin; we use sealed, certified packs and tell you if a dish cannot be guaranteed. Vegan and gluten free meals are built around buckwheat, root vegetables and mushrooms, which this cuisine handles well. Allergen free meals are boxed separately from guest trays, with fish and nuts clearly flagged since both are everywhere in local cooking. Kids meals are simple and mild, packed with seat numbers only.
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.
Crew meals at Dikson are on request, ordered with the flight and invoiced like any other line. Flight crew meals are boxed for a cold apron and a short ground stop. Pilot meals are built to eat with one hand, and cockpit meals are packed separately from guest trays. Crew catering can include different meals for pilots when the operator's policy asks for it, and crew meal boxes carry the CREW label so nobody opens a passenger tray by mistake.
Catering is handed over at the FBO or the general aviation terminal at Dikson, or at the foot of the aircraft when your handling agent clears it. FBO catering and catering delivery to the FBO are the same order; ground handling catering and handling agent catering are coordinated with whoever holds the apron. Give us the tail and the slot.
Dikson takes mostly light and mid-size business aircraft, and the aircraft type decides how galley catering is loaded: door height, whether a high loader is needed, and how much space the galley really has. Airside catering delivery is arranged through your handling agent, who controls apron access. For larger government or long-range aircraft, aircraft provisioning is sized to the galley and the carts it holds. Tell us the type and the galley layout and we build the order around them.
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.
UODD serves one of the northernmost settlements in Russia. Airport catering is not available on the field, so everything arrives packed. General aviation traffic uses the FBO services and ground handling services provided locally, and the apron is small enough that every movement is planned.
Dikson is not a business aviation hub in the usual sense: traffic is seasonal and mission-driven. Business aviation catering here covers expedition charters, ministry flights and corporate teams. Inflight catering and in-flight catering are sealed for Arctic handling. Aviation catering for executive jet catering and diplomatic flight catering is identical in method, and cabin crew meals are on request.
Dikson is a Russian border-controlled airfield, and food crossing into the country is subject to Russian veterinary and customs rules, especially for meat, fish and dairy. Menus built on domestic produce avoid delays. We label contents and can provide an ingredient sheet for inspection.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at DKS: our 2 passengers wanted smoked salmon bagels and sliced fruit, and we had different crew meal preferences. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. I would discuss inflight catering services with them again, especially when catering handover needs careful coordination. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
“Service planning came first at Dikson Airport, with 9 passengers choosing chicken skewers with a couscous salad and a small galley worktop influencing our preparation. I want an inflight catering company to understand written menu details, and this order gave us a useful starting point. The Galley Girls talked through the quantities of salads with us before confirmation, rather than leaving us to guess the portions. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
“One detail shaped our order at UODD: a small galley worktop, alongside a request for a seafood starter and warm vegetable sides for 5 passengers. When comparing inflight catering companies, I would look closely at portion planning after this experience. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the desserts identifiable helped the colleague taking over service understand the order without another long explanation.”
A head-of-delegation flight is quoted menu by menu, not tray by tray. At Dikson the drivers are sourcing of local fish, the number of dietary variants and insulated packing for the apron. Crew meals are optional and billed as a separate line. Send your requirements by email and we answer with a clear figure.
Customs sets the pace more than cooking does. Food brought in from outside Russia needs documents; food sourced inside the country does not. We build the menu from local supply first and flag anything that needs extra clearance. Short-notice orders are handled, with a straight answer on what we can do.
Customs inspection of catering is possible on international legs. Sealed, labelled packs with an ingredient sheet make it quick. Your handling agent arranges airside entry; we coordinate with them directly.
Yes to both. Passengers can bring their own food, though imported animal products may be held at customs. We prepare special meals separately: kosher and halal sealed, allergen free boxed apart, child meals marked with the seat only.
The aircraft decides the menu more than the charter does. Catering at Dikson is ordered on its own and billed on its own. A small galley takes cold plates and one hot item; a big one can handle a full service.
Tail, pax and diets — a flight attendant takes it from there, day or night.
