Catering to your aircraft in Yekaterinburg.
Koltsovo sits on the Sverdlovsk plateau at 764 ft, where January ramps are cold enough to freeze a fruit plate in a carrier left too long on the apron. We pack for that, and for the galley you actually have.
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.
Sverdlovsk Oblast cooks from the Urals' forest and river, and a private jet menu for Yekaterinburg can use that without turning heavy. Pelmeni are the region's signature: small dumplings, boiled or fried, which travel well as a hot course if the broth or butter goes apart. Pike-perch and whitefish from Ural lakes make a light inflight menu course, served cold or gently warmed.
Local specialities also include wild mushrooms, cranberries and lingonberries, pine nuts and Ural honey, which turn private jet food from generic into regional. Smoked fish and pickled vegetables suit a cold board. Where the cabin crew has a small oven, we pack pelmeni and pirozhki by seat, and keep rye bread, sour cream and dill separate so nothing goes soft before service.
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.
Yekaterinburg is the Urals' business capital, and private jet catering at Koltsovo follows its rhythm: mining and metals delegations, winter ramps, a customs file that matters. Inflight catering here is packed to survive cold carriers; in-flight catering for a Falcon differs from a Global. Aviation catering and business aviation catering orders ride on the type and the seat plan. Executive jet catering, diplomatic flight catering and cabin crew meals all follow the same logic: say who flies, we cook for the galley.
Business jet catering at Koltsovo is shaped by the people who fly here: mining and metals executives, corporate delegations, charter flight catering for Ural business. Corporate jet catering and VIP flight catering start with a brief. A private jet chef writes a bespoke menu around the seat plan, and luxury inflight catering stays simple on a cold day: a hot Ural pelmeni course, a cold fish board, nothing that wilts.
For state visit aircraft catering at Yekaterinburg, the protocol office signs off before the kitchen starts. Government flight catering and head of state flight catering are traced from ingredient to tray, and VIP aviation catering keeps a small, named team on every handover at Koltsovo.
Kosher, halal, vegan, gluten free and special meals at Koltsovo run as a procedure, not a label. Allergen free packing is built around local cuisine: dairy in dumplings and sour cream, wheat in rye and pirozhki, nuts in honey sweets. Kids meals are simple and sealed. Tell us restrictions by seat and the box is marked accordingly.
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 Ural ramp, crew catering is a plain question of what the pilots can eat between legs. Flight crew meals at USSS are a request like any other, added to the order and billed on it. We pack crew meal boxes labelled CREW, apart from the guest trays, and cockpit meals are built to be eaten one-handed, hot when the wait on the ground is long. Pilot meals can also be two separate plates: when the operator wants different meals for pilots, captain and first officer never share a dish. Tell us the headcount and any restriction by seat.
Catering delivery to the FBO at Yekaterinburg runs through the general aviation terminal and your handling agent. Ground handling catering is booked against the slot; FBO catering at USSS in winter means insulated carriers go straight from the vehicle to the door, and handling agent catering stays coordinated.
Galley catering for a large cabin at Koltsovo depends on the type: door height, whether a high loader is needed, and how the galley is laid out. Airside catering delivery runs through your handling agent, and aircraft provisioning is planned around the cold, so carriers stay insulated until the door opens.
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.
At 764 ft, USSS serves Yekaterinburg as a business aviation hub for the Urals. Airport catering for private flights uses the general aviation terminal, and ground handling services are arranged through your agent. FBO services handle departures and customs.
Koltsovo's business aviation traffic is heavy in winter, when metals and mining delegations fly in. Inflight catering, in-flight catering and aviation catering at the airport are planned around cold ramps. Business aviation catering and executive jet catering reflect corporate rhythm; diplomatic flight catering and cabin crew meals follow protocol.
Russian customs controls food entering the country, particularly meat, dairy and fresh produce. For flights into Koltsovo, we advise sourcing locally in Yekaterinburg to avoid declaration issues, and leftovers from abroad can be held at the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Packing poached fish with steamed rice for 8 passengers at SVX needed careful thought, especially given an evening cabin service. With in flight catering, careful attention to storage requirements matters as much to our crew as the menu itself. I needed the main courses checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“Between cabin checks at Koltsovo Airport, I coordinated vegetable tartlets and a dessert selection for 8 guests and explained our concerns about a short ground stop. For our team, the strongest part of their inflight catering services was how they handled storage requirements. We described our serving sequence to The Galley Girls and asked for the crew provisions to be packed accordingly. We left the sandwiches stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Keeping the galley organised at USSS meant planning avocado toast components and breakfast fruit for 5 guests with two separate meal services in mind. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. The sauces stayed together in one group, so another crew member could follow the same plating sequence. I want an inflight catering company to understand packing arrangement, and this order gave us a useful starting point.”
Private jet catering cost at Koltsovo is shaped by what the cabin asks for. An allergen free plate for one seat is a separate item, priced on its own, while a shared cold board is cheaper per head. Send the restrictions and the seat plan.
Galley size drives the plan at USSS. A small galley limits what can be hot, and that shapes how early we want the order. Last-minute orders are handled, and a simple cold menu is easiest to arrange.
For a repositioning flight into Yekaterinburg, customs applies to food in the galley. Declare what is on board, avoid imported animal products, and let us supply fresh local items to the aircraft.
Duty time at USSS often means waiting, and the question of bringing food becomes practical. Personal food is allowed within customs limits; for a proper hot meal, order crew meals ahead and collect them at the FBO.
Not part of the charter, no: catering is its own order, separately invoiced. In Yekaterinburg, seasonal weather can move a departure, so confirm the slot and we adjust delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
