Catering to your aircraft in St. Petersburg.
Pulkovo runs on weather and daylight, from midsummer glow to winter holds on the apron. Our former VIP flight attendants pack for your galley, and your FBO or handling agent receives the order at the aircraft.
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 local table at Pulkovo starts with the Baltic and the Neva. A private jet menu for St. Petersburg leans on cured and smoked fish, rye bread, dill, beetroot and sour cream, which is what private jet food here looks like when it is done properly. Our private jet platters carry herring, smoked salmon, cold cuts and pickles, chilled and ready to re-plate. Gourmet inflight meals include beef stroganov and pelmeni with the sauce apart, built for an oven galley. Private jet snacks are blini, rye crisps, cheese and berries.
Local specialities in Saint Petersburg (city) are northern and simple, which suits a galley. Our inflight menu takes herring under a fur coat, smoked fish, buckwheat kasha, pelmeni and cloudberry desserts. Private jet platters keep the cold plates cold, gourmet inflight meals finish in the oven, and private jet snacks cover the sit-and-wait stretch. Every private jet menu for St. Petersburg is written for the aircraft's real galley, with allergens separated and labelled by seat.
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.
Pulkovo sits at 78 ft in the Neva lowlands, where June nights never fully darken and January brings de-icing holds that stretch a turnaround. Private jet catering for ULLI is built around that rhythm: inflight catering that survives a delay, in-flight catering packed for a cold apron, aviation catering for business aviation catering sorties, executive jet catering for delegations, diplomatic flight catering protocols and cabin crew meals boxed for a long wait. All of it goes to your FBO or handling agent.
For corporate and charter flights through ULLI, the brief is usually small and precise. Business jet catering, corporate jet catering and charter flight catering follow the aircraft's real galley, while VIP flight catering and luxury inflight catering rely on a private jet chef and a bespoke menu from St. Petersburg ingredients.
When a delegation lands at ULLI, state visit aircraft catering is agreed with the protocol office, not just the kitchen. Government flight catering and head of state flight catering use a small named team, and VIP aviation catering stays discreet from order to door.
Special meals at Pulkovo are a procedure shaped by the local kitchen, where allergens hide in sour cream, rye, smoked fish and stock-based soups. Kosher, halal, vegan, gluten free and allergen free plates are cooked and packed separately, sealed, and labelled by seat rather than by name. Kids meals are simple and mild. Send the dietary codes with the tail and slot, and special meals are matched to the galley you actually fly.
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 Pulkovo are on request, ordered and invoiced like any other item. Flight crew meals and pilot meals are packed for a jumpseat or a cockpit shelf, as cockpit meals that can be eaten with one hand. Crew catering comes as crew meal boxes marked CREW, with different meals for pilots when the operator's policy asks for it, and cabin crew meals in the same delivery.
At LED, your order meets the aircraft through the FBO or your handling agent. FBO catering and catering delivery to the FBO follow your slot, while the general aviation terminal, ground handling catering and handling agent catering share one coordinated handover.
A wide-body on the Pulkovo apron changes the delivery: galley catering for a large cabin goes up by high loader, so airside catering delivery is agreed with your handling agent against the aircraft's door height. For aircraft provisioning on a bizjet, a van and a crew member at the door are enough. The door height of the aircraft on the stand decides which loader comes out.
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.
Pulkovo (ULLI) sits at 78 ft in the Neva lowlands and handles heavy winter operations alongside busy white-night summers. General aviation moves through its own terminal, and FBO services and ground handling services are coordinated around the apron. Airport catering for a private jet here is planned around the same handling agent who meets the aircraft.
Pulkovo is a business aviation hub where charters and corporate jets share one busy field. Inflight catering, in-flight catering and aviation catering for business aviation catering sorties all need the same care at the apron, as does executive jet catering for a delegation or diplomatic flight catering under protocol. Cabin crew meals and crew meals close the order, and airport catering for them follows the same handover as the guest trays.
Russian customs rules on food import are strict for meat, dairy and fish, and what is found on board can be inspected or removed. Airport catering packed locally for Pulkovo avoids most declarations, and your handling agent confirms what the aircraft may already carry before the order is built.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at LED meant planning avocado toast components and breakfast fruit for 10 guests with different crew meal preferences in mind. We discussed the dimensions before confirming; The Galley Girls grouped the main courses into individual containers that were easy to handle. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need. My main takeaway from this aviation catering order was the practical approach to final order confirmation.”
“With a small galley worktop to consider at Pulkovo Airport, we needed a practical way to serve chicken skewers with a couscous salad to 5 passengers. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. Our brief for aviation catering services was met with a sensible plan for storage requirements. Keeping the sandwiches aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“Passenger preferences led us to a light pasta dish with grilled vegetables at ULLI; 3 portions were needed, with limited fridge space factored into preparation. I want an aviation catering company to understand packing arrangement, and this order gave us a useful starting point. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
A sealed halal main with its own tray and labels costs more than rye, butter and smoked fish for six. That difference is how the cost of private jet catering at LED is built: item by item, with crew meals and special meals priced on their own lines, and every figure shown before you confirm.
The aircraft decides how smooth it is. A wide-body with two ovens takes a hot menu easily, a midsize with one oven needs the plates planned around it, and a light jet with no oven gets a cold service. Last-minute orders at LED are handled, and the galley you fly shapes the lead time more than anything else.
An empty cabin still carries a galley, and Russian customs can inspect or discard food left from a previous country. Ordering locally packed catering at Pulkovo avoids that question, because nothing on board has crossed a border with you.
When duty time and a long wait on the apron look likely, can you bring food of your own? You can, but customs may ask about it. Crew meals ordered with the flight arrive in boxes marked CREW, packed to be eaten from a jumpseat, and leave nothing to declare.
No. Is catering part of a charter into St. Petersburg? The charter price covers the aircraft, and catering is its own order with its own invoice. With winter weather and white-night schedules often moving departures at LED, we build the order around your confirmed slot.
Tail, pax and diets — a flight attendant takes it from there, day or night.
