Catering to your aircraft in Irkutsk.
UIII sees business jets heading for Baikal, Mongolia and the Far East. We prepare the galley order for the aircraft you fly, ready for your handling agent.
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.
Irkutsk Oblast gives a private jet menu its character: the lake, the taiga and the Trans-Siberian table. Our inflight menu for Irkutsk starts with omul, the Baikal whitefish, smoked or salted, which travels well as a cold starter on private jet platters. Private jet food from the region also means pelmeni, cedar nut desserts, wild berry preserves and lingonberry or sea buckthorn drinks, all local specialities that we adapt to the galley you actually have.
Think of the Irkutsk private jet menu as lake, forest and rye. Gourmet inflight meals can be built around Baikal omul, Siberian pelmeni, game from the taiga, and cedar nut sweets served with tea. Private jet snacks from Irkutsk Oblast include dried berries, nuts and smoked fish. These local specialities are plated cold or finished in the oven, with sauces apart, so your crew can serve a regional private jet menu without improvising.
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.
At Irkutsk International, the aircraft often arrives from or departs toward Lake Baikal, the Far East or Mongolia, and the galley brief changes with each. Private jet catering here means local fish, cedar nut sweets and dishes that survive a cold ramp. Aviation catering for business aviation catering clients, executive jet catering for owners and diplomatic flight catering for official visits are all ordered the same way, and cabin crew meals ride along on request.
A typical business jet catering brief at Irkutsk comes from corporate jet catering clients flying a Challenger or Global to Baikal. VIP flight catering and charter flight catering follow the same pattern: cold plates for a short stop, hot dishes for a long one. A private jet chef writes a bespoke menu around omul and taiga produce, and luxury inflight catering stays simple enough to plate from one drawer.
State aircraft landing at UIII need catering that fits protocol. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a named team, sealed labeling and quiet handover at the apron.
In Irkutsk the allergen risks sit in familiar places: sour cream and butter in the pelmeni, nut oils in the pastry, fish stock in the broth. Kosher, halal, vegan and gluten free requests, as well as special meals, allergen free trays and kids meals, are handled as a procedure with a separate board and a separate box, marked by seat number, so the galley never mixes them up.
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.
When the aircraft waits at UIII on a cold night, the crew needs something hot in hand. Crew meals for the flight deck are a catalogue item: you ask for them, we cook them, and they appear on the same invoice as the rest of the order. Flight crew meals and pilot meals travel as crew meal boxes with a CREW label, kept away from guest trays. For cockpit meals we can send different meals for pilots, so captain and first officer never eat the same dish. Crew catering for the cabin side, including cabin crew meals, goes in the same request.
FBO catering at Irkutsk is handed over at the aircraft or to the general aviation terminal. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering at UIII follows the apron schedule so handling agent catering reaches the door on your slot.
Galley catering at UIII depends on the aircraft: a Challenger or Global needs a low-door handover, while a larger VIP airliner may require a high loader. We coordinate airside catering delivery with your handling agent so aircraft provisioning matches the door height and the galley layout, and cold items stay cold on the winter ramp.
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.
UIII is the main airport of Irkutsk Oblast, sitting at 1,675 ft. General aviation traffic parks away from the scheduled terminal flows, and airport catering for those flights reaches the aircraft through FBO services and ground handling services rather than through the passenger building.
IKT works as a business aviation hub for eastern Siberia, and general aviation here follows the seasons. Inflight catering and in-flight catering lean on berries and cold fish in summer, on hearty hot dishes in winter. We supply aviation catering and business aviation catering for charter crews, executive jet catering for owners, diplomatic flight catering for official visits, and cabin crew meals and crew meals when asked.
Russian customs checks food that arrives from abroad, so anything imported must be declared. General aviation crews avoid the question by loading locally prepared meals, which we pack sealed and hand to the handling agent for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Irkutsk International Airport, I coordinated smoked salmon bagels and sliced fruit for 8 guests and explained our concerns about several individual meal preferences. The Galley Girls talked through the quantities of crew provisions with us before confirmation, rather than leaving us to guess the portions. When comparing aviation catering companies, I would look closely at galley preparation after this experience. We also checked the sandwiches before approval, which helped avoid a second round of questions later in the preparation.”
“Having 6 guests request a light pasta dish with grilled vegetables at UIII meant planning the portions carefully while accounting for different crew meal preferences. For flight catering, that attention to portion planning made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Service planning came first at IKT, with 3 passengers choosing vegetable tartlets and a dessert selection and different crew meal preferences influencing our preparation. This experience of flight catering services gave us a useful reference for managing storage requirements on another departure. After a final adjustment to the breakfast portions, The Galley Girls gave us one revised order summary to work from. The starters remained as originally requested, which was reassuring when we checked the latest version with operations.”
It depends on the departure slot and how long the turnaround leaves the galley to work. A tight slot at UIII points to cold platters and boxed crew meals, which cost less than a hot multi-course service, while smoked omul or venison raise the total. Every item is priced on its own line.
If the aircraft flies back out of Irkutsk, you can order the return leg here for the way home. Seasonal products such as berries or game simply swap in or out, and last-minute orders are handled.
Irkutsk handles international arrivals, so customs rules apply to food brought in from abroad. Ordering locally sidesteps that, and a passenger count that changes at the last minute only means adding portions to the same order.
Outside food can draw questions from customs, so many crews order on the spot. A single local product, such as lingonberry compote beside venison, lifts a plain menu with no import paperwork.
No. The charter price stays with the operator, and catering is ordered from us and billed separately. For a night departure or an early morning slot, expect cold trays and sealed hot dishes ready for the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
