Catering to your aircraft in Motygino.
Motygino is a quiet gravel-and-concrete field in the Angara taiga, and flights here follow the season. We pack private jet catering for your galley at MJY, plus crew meals, handed over via 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.
Krasnoyarsk Krai gives a private jet menu at Motygino a clear regional voice. The Angara and the surrounding taiga supply whitefish and grayling, smoked or cured; the forest supplies cranberries, lingonberries, cloudberries and pine nuts. Siberian pelmeni, filled with beef, pork or game, are the dish people ask for first, and they travel well frozen or par-cooked. Our inflight menu for Motygino uses them as the hot course, with the sauce in its own pot. For Motygino and the wider Krasnoyarsk Krai, local specialities are not decoration but what keeps a cabin interested on a long trip. The private jet food we pack is described the way a flight attendant needs it: what is chilled, what goes in the oven, what is re-plated cold. Private jet platters of smoked fish, cured meats, rye and pickles open the service, while gourmet inflight meals such as game stew or baked fish follow. Private jet snacks lean on pine nuts, dried berries and dark chocolate.
In Motygino, Krasnoyarsk Krai, the table follows the seasons. Summer means berries, mushrooms and river fish; winter means preserved forest produce, smoked meat and hearty soups. We build the private jet menu around those local specialities, writing each line so the galley crew knows how it finishes: oven, sauce apart, chilled, re-plated cold. The inflight menu for MJY might open with a platter of cold-smoked whitefish and cured venison, move to pelmeni or baked fish, and close with a lingonberry dessert. Private jet platters, gourmet inflight meals and private jet snacks all draw on the same pantry: rye bread, pine nuts, cranberries, honey. The private jet food stays honest to Siberia; it does not pretend to be Moscow or Milan.
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.
Motygino sits on the Angara in Krasnoyarsk Krai, 538 feet above sea level, in taiga country where winter closes the river and summer opens it to charters. Private jet catering at MJY is built around that: dishes that tolerate a cold apron, a galley that may have no oven, and a handover agreed with your handling agent. We also supply inflight catering and in-flight catering for the longer legs out of Siberia, plus aviation catering and business aviation catering briefs for corporate trips. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same routine as at every other airport: ordered by you, invoiced like the rest.
Business jet catering at Motygino starts with who is flying. A corporate jet catering order for a mining party differs from a VIP flight catering brief for a regional governor. Charter flight catering is common for hunting groups, and a private jet chef writes a bespoke menu around the galley, the season and the headcount. Luxury inflight catering here means smoked river fish and dark rye rather than imported canapes.
When an official flight uses Motygino, we treat the order as a protocol matter. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all come with sealed boxes, a confirmed contact and confidentiality. We cook only after the menu is approved.
Dietary requests at Motygino are handled as a procedure, not a promise on a label. Special meals are cooked and packed separately: kosher, halal, vegan, gluten free, allergen free and kids meals, each in its own box with the seat number. In Siberian cooking the hidden risks are flour in sauces and soups, sour cream and butter in nearly everything, and nuts in desserts; we read the dish rather than the menu name. Tell us the restriction and the seat, and the kitchen builds around it.
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 MJY, the crew eats last and fastest, so crew meals are built for that. Flight crew meals and pilot meals are on request and invoiced with the rest of the order. Our crew catering uses sealed crew meal boxes marked for the flight deck, with cockpit meals that need no cutlery and different meals for pilots when the operator's policy asks for it. Cabin crew meals are labelled CREW and kept apart.
FBO catering at Motygino is delivered to the general aviation terminal or straight to your handling agent. Catering delivery to the FBO is arranged with ground handling catering rules in mind: access, escort, apron etiquette. Handling agent catering means the boxes are handed over at the aircraft on the agreed slot, with a named contact on our side.
Aircraft at Motygino are mostly light and mid-size, so galley catering is usually carried aboard through the door by hand, with no high loader needed. If a larger type comes in, we flag the loading method with your handling agent in advance. Airside catering delivery at MJY follows the apron rules of the field: the cart or boxes go through the FBO or handling agent, then to the aircraft. Aircraft provisioning is described to match the galley you have: oven or no oven, drawer space, chilled storage.
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.
Motygino Airport lies in Krasnoyarsk Krai on the Angara, at 538 feet, and it is general aviation in the plainest sense: small aircraft and charters are the practical way into this part of Siberia. FBO services and ground handling services here are modest and local, so airport catering for a private jet is agreed with the handling agent before the slot. As a business aviation hub it is tiny, but forestry, mining and hunting parties keep it in use.
What shapes Motygino for business aviation is work and weather: forestry crews, mining parties and hunting groups fly in, and the river and the taiga set the calendar. FBO services are limited, so we plan each order around the handling agent's apron routine. Inflight catering and in-flight catering lean on river fish, game and berries. Aviation catering and business aviation catering briefs are written around the galley you actually have, and executive jet catering follows the same logic. Diplomatic flight catering is rare here but possible, and cabin crew meals and crew meals can be added to any order on request.
For flights leaving Motygino, Russian customs and the destination's import rules both apply. Smoked fish, cured venison and dairy must be declared, and sealed, labelled boxes with a contents list make inspection easier. Ground handling services at a general aviation field like this one can usually brief you on paperwork, so ask before the slot. As a small business aviation hub, Motygino leaves little room for improvisation once the aircraft is on the apron.
Average rating from the cabin crew and pilots we cater for.
“The 8 passenger portions of a mezze selection with flatbreads were the easy part; managing an evening cabin service at MJY took more planning. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. The galley preparation stood out more than any sales pitch about private jet food. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
“Getting a breakfast basket with individual preserves ready for 2 guests at Motygino Airport required an order that accounted for a tight boarding window. Our brief for private jet meals was met with a sensible plan for storage requirements. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. Keeping the fruit plates aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Breakfast was already sorted; at Motygino Airport, the next request was poached fish with steamed rice for 2 guests, with two separate meal services to work around. The galley preparation stood out more than any sales pitch about private jet menu. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
A reposition out of Motygino with no passengers still needs food for the flight deck. We price per menu, so a pilot-only order is simply a short invoice. Cold dishes cost less than oven dishes, and seasonal produce such as cloudberries costs more than frozen.
If the stay stretches, we can add a second hot course to the same order. Lead time depends on the produce available; river fish and berries follow the season. We handle last-minute orders and confirm what is on offer.
Customs rules in Russia are strict on animal products, which matters because smoked fish and cured venison are exactly what we pack. When a weather window opens at Motygino, the plan is already ready: sealed boxes, seat numbers, a list of contents. Check the destination country's rules too.
Yes, but customs may question animal products and the galley may lack space. On a long leg from MJY, two services mean two plans; we build them so nothing has to be improvised mid-flight.
The charter price does not include meals. Catering at Motygino is ordered like any other service, and a quick turn is easy to handle if the slot is agreed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
