Catering to your aircraft in Apapelgino.
At Pevek the ground is frozen for most of the year, so food arrives sealed, labelled by seat and ready for the drawer. We write the menu around fish, game and hardy produce for the crew in the galley.
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.
Chukotka Autonomous Okrug is a place where the menu is written by the sea and the permafrost. A private jet menu for Pevek starts with what the East Siberian Sea and the tundra provide: Arctic char, omul-style whitefish, smoked and salted fish, and venison from reindeer herders. Local specialities are strong, plain and cold-tolerant, which suits a galley fed from a frosty apron.
Private jet platters at Apapelgino lean on cured fish, reindeer terrine, pickled tundra berries and dark rye. Gourmet inflight meals can be a venison stew finished in your oven or a poached char with sauce apart. Private jet snacks are the practical end: dried fish strips, cloudberry preserves, nuts and hard cheeses that do not suffer in a cold hold.
Our inflight menu for Chukotka Autonomous Okrug avoids anything that wilts: no delicate leaves, no soft pastries that sweat. Private jet food here is hearty, labelled by seat, and packed with the cold in mind. Local specialities are described to the crew as they travel in a galley: what goes in the oven, what stays chilled, what gets re-plated cold.
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.
Pevek sits on the East Siberian Sea shore at eleven feet of elevation, and the frost on its apron decides how every tray is packed. Private jet catering here is built for a cold handover: sealed cold boxes, hot items in insulated carriers, and a menu that stays honest about what grows and swims in Chukotka. Inflight catering for this field leans on fish, venison and root vegetables rather than fragile salads. In-flight catering is passed to the FBO or your handling agent, never improvised at the steps. Aviation catering for the Apapelgino area is planned around the galley you actually have. Business aviation catering and executive jet catering both start from the aircraft type and the sector ahead. Diplomatic flight catering follows a protocol brief agreed beforehand, and cabin crew meals are ordered on request and invoiced like the rest.
Business jet catering at Pevek is usually a short brief: who is flying, how long the sector is, and what the oven can do. Corporate jet catering and VIP flight catering are built the same way, with charter flight catering and luxury inflight catering adding more courses when the cabin allows. A private jet chef writes a bespoke menu for UHMP around fish, venison and preserved berries.
Government flight catering at Pevek follows a protocol brief agreed before anything is cooked. Head of state flight catering needs traceable ingredients and a named team, while VIP aviation catering keeps everything discreet. State visit aircraft catering for UHMP is packed sealed and handed to the handling agent.
Special meals at Pevek are handled as a procedure, because the kitchen is built around fish, game and dairy-based sauces. Kosher, halal, vegan and gluten free requests are packed in separate sealed containers and marked by seat number. Allergen free meals are planned around fish and shellfish, the most likely cross-contact in this region, and kids meals are kept plain and mild.
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.
For the crew arriving at UHMP, crew meals are a separate line on the order: on request, invoiced normally. Flight crew meals and pilot meals are hearty, because the apron is cold. Crew catering can be hot or cold, cockpit meals travel in sealed trays, crew meal boxes are labelled by position, different meals for pilots are packed apart, and cabin crew meals are listed with the same detail.
Your handling agent at PWE receives the food. FBO catering, catering delivery to the FBO, and ground handling catering are all coordinated through the general aviation terminal, with the boxes carried to the aircraft door. Handling agent catering keeps everything sealed until it is in the galley.
Out on the frozen apron at UHMP, the aircraft you fly decides how galley catering goes aboard. A larger cabin may need a high loader for airside catering delivery, while a light jet is provisioned by hand through the main door. We confirm door height, galley position and aircraft provisioning with your handling agent beforehand, so the cold boxes and carriers go aboard in the order you will unpack 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.
Pevek is a small Arctic port on the East Siberian Sea, and its airport is the gateway for Chukotka's remote operations. Airport catering here is about reliable packing, not variety. General aviation is limited, FBO services are basic, and ground handling services depend on the day.
Business aviation hub is too grand a term for Pevek, but private jets do call here for mining, expedition and diplomatic sectors. Inflight catering, in-flight catering and aviation catering are planned around long onward legs. Business aviation catering and executive jet catering suit small cabins; diplomatic flight catering follows protocol, and cabin crew meals are on request.
Russian customs and veterinary rules govern food entering and leaving Pevek. Meat, fish and dairy are the points to watch, so we keep ingredient sheets with the boxes. Tell us the route and we flag what can travel before we cook.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to yoghurt pots and fresh berries at UHMP; 6 portions were needed, with a late menu amendment factored into preparation. For aviation catering, that attention to storage requirements made the order noticeably easier to manage. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Menu approval at PWE covered a seafood starter and warm vegetable sides for 12 guests, leaving us to organise the service around a revised passenger count. The storage requirements stood out more than any sales pitch about aviation catering services. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the fruit plates listed separately when checking how much space the complete order would require.”
“Despite a small galley worktop, we wanted the 12 guests at Pevek Airport to enjoy beef fillet with roasted potatoes without a complicated cabin service. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. I want an aviation catering company to understand meal organisation, and this order gave us a useful starting point.”
Prices for private jet catering from Pevek follow what you choose, not the distance. A long leg with two services simply means two menus, each quoted with its portions. Ask for an itemised quote, and we will show where the premium products and where the lighter ones sit.
Ask about lead time and we ask about your slot. The departure window at PWE decides whether the menu is mostly hot or cold, and the turnaround decides how it is handed over. Orders placed late are still taken.
Customs on a return leg is about what leaves and what arrives. Fish and venison from Chukotka may be restricted at some borders. We confirm the route first, then build a menu that clears both ends.
Can you bring food for more guests than planned? Yes. We pack by seat number, so adding or removing a guest changes only the relevant boxes, not the whole order. Your handling agent receives the revised list.
Is catering part of a charter? It is not; you request and pay for it separately. For a flight to PWE we like to put venison on the menu, braised and finished in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
