Catering to your aircraft in Novokuznetsk.
At 1,024 ft in the Kuzbass basin, UNWW sees cold ramps for much of the year. Our trays are packed in insulated cases and handed to your handling agent for the walk to the cabin.
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.
Kemerovo Oblast is Kuzbass: coal, steel and taiga. The local specialities that travel well in a galley come from the forest and the river. A private jet menu for Novokuznetsk can build on pelmeni, Siberian dumplings that re-plate from a hot box without losing shape, and on smoked whitefish and sturgeon from Siberian rivers, served cold on a board. Cedar nuts go into desserts and granola for private jet snacks. Wild berry preserves from lingonberry and cranberry sit beside blini on an inflight menu. Private jet food here also means game: venison and elk, braised and packed with the sauce apart, tend to suit cold-weather flights. Private jet platters of cured meats, pickled mushrooms and salted cucumbers keep well at altitude. Gourmet inflight meals can pair a clear fish soup like ukha with black bread. All local specialities of Kemerovo Oblast are cooked, packed and labelled for your galley, whether it has an oven or only a drawer.
In Novokuznetsk the table is Siberian. Private jet food starts with pelmeni, with meat or with fish, a dish that holds well from kitchen to cabin and finishes in the oven. An inflight menu can add smoked fish, tender pickled mushrooms and rye bread, all of which survive a cold ramp. Cedar nuts, honey from the Altai foothills and wild berries from the taiga turn into private jet snacks and light desserts. For a private jet menu with more weight, venison or beef stroganoff travels with its sauce apart. Private jet platters lean on cold cuts, cheeses and salted vegetables, while gourmet inflight meals can include a clear ukha fish soup in a sealed pot. These local specialities, from Kemerovo Oblast, are packed for your galley rather than for a restaurant table.
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.
Spichenkovo sits at 1,024 ft in the Kuzbass basin, where January ramps run far below freezing and every tray has to be packed for a cold walk from vehicle to cabin. Private jet catering for Novokuznetsk is built around that: sealed hot boxes, chilled platters, Siberian produce, delivered to your handling agent. Inflight catering here leans on what the region actually grows and smokes, and in-flight catering for a winter departure means insulated cases and dishes that survive a long taxi. Aviation catering for UNWW is written by former VIP flight attendants who know your galley. Business aviation catering for coal-sector and regional charters, executive jet catering for visiting delegations, diplomatic flight catering when protocol asks, and cabin crew meals on request all run through one phone call.
A typical business jet brief at Spichenkovo comes from coal and steel sector executives or regional charter groups. Business jet catering and corporate jet catering here favours substantial, warming dishes: VIP flight catering built on braised game, charter flight catering with cold boards for a quick turn, and luxury inflight catering with Siberian smoked fish. Our private jet chef writes a bespoke menu around your galley.
On a Spichenkovo state movement, government flight catering starts with the protocol office's sign-off on the menu, and head of state flight catering follows the same route; no one lights a burner before that. VIP aviation catering runs with a named team, traceable ingredients and discreet handover. State visit aircraft catering is arranged with the handling agent and the delegation's office.
Kosher, halal, vegan, gluten free, allergen free and kids meals are handled as a procedure, not a promise. In Novokuznetsk the hidden allergen is usually in dumpling dough, in rye bread and in the cedar nuts used in desserts, so those dishes are cooked on a separate board and packed in a sealed box marked by seat number. Special meals for religious or medical needs are briefed with your tail and passenger list.
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 a crew turning at UNWW, crew meals are a separate line on the order, never bundled. Flight crew meals and pilot meals travel in crew meal boxes, cockpit meals are packed apart from guest trays, and crew catering is labelled by seat. Different meals for pilots can be arranged on request. Cabin crew meals follow the same hand-over at the aircraft.
FBO catering at Spichenkovo means catering delivery to the FBO and handover at the aircraft. Your handling agent controls airside access, and we coordinate with the general aviation terminal so ground handling catering arrives at the right apron spot. Handling agent catering is arranged with the tail and slot.
What goes up the stairs or onto a lift at Spichenkovo depends on the type of aircraft in front of you. A light or midsize jet takes its trays through the door by hand, while a larger cabin may need a high loader, and your handling agent confirms what is on the ramp. Galley catering is packed for the galley you actually have, oven or drawer only, and airside catering delivery follows the apron access your handling agent arranges. Aircraft provisioning for a cold-weather departure includes insulated cases so dishes keep their temperature across the 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.
UNWW sits at 1,024 ft and serves the industrial south of Kemerovo Oblast. It is a modest business aviation hub, where airport catering concentrates on cold-weather dishes and general aviation flights, and where FBO services and ground handling services carry the trays to the apron.
Business aviation catering at Novokuznetsk follows the weather: frost in winter, heat and dust in summer. Inflight catering and in-flight catering adapt to each, aviation catering stays in sealed packs, executive jet catering serves corporate visits, diplomatic flight catering is cleared by protocol, and cabin crew meals and crew meals are ordered with the rest, with ground handling services meeting the aircraft.
Customs rules in Russia can restrict food brought in from abroad, so catering for UNWW is cooked locally. On an international arrival, plan the order around clearance; trays are sealed and labelled, and your ground handling services agent sees them through.
Average rating from the cabin crew and pilots we cater for.
“I wanted a charcuterie board and fresh bread for 6 guests at NOZ, packed sensibly for a cabin team dealing with a family lunch request. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the canapés against the same summary, keeping the cabin team and the handling contact aligned. This experience of inflight catering services gave us a useful reference for managing cabin service sequence on another departure.”
“The 7 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a revised passenger count at Spichenkovo Airport took more planning. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want an inflight catering company to understand storage requirements, and this order gave us a useful starting point.”
“Getting poached fish with steamed rice ready for 3 guests at UNWW required an order that accounted for a small galley worktop. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. When comparing inflight catering companies, I would look closely at written menu details after this experience. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
Ask what moves the price: pelmeni and blini keep it modest, venison and sturgeon raise it, and a complex airside access setup adds handling costs billed by the agent. We quote the catering line clearly so you can compare it to what the FBO bills separately.
Kosher, halal, allergen-free and child meals at Novokuznetsk are easiest when the request arrives with the passenger list. Certified products may come from further away, so earlier is smoother, and last-minute requests are still handled with what we can source.
On an international leg, customs may check any catering on board. Our trays are sealed and labelled, which helps inspection, and a galley with an oven can take hot dishes while a drawer-only galley takes cold plates.
A repositioning flight with no guests rarely needs a full menu; sealed snacks you carry are fine, while fresh produce from outside may be taken at customs. We offer crew meals on request, packed in labelled boxes.
A charter into Novokuznetsk covers the aircraft; catering is a separate order with its own invoice. If crew duty time stretches because of weather or delays, crew meals are available on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
