Catering to your aircraft in Strezhevoy.
Frozen ramp, small aircraft, passengers heading to oil sites in Tomsk Oblast: that is the traffic at Strezhevoy. We pack hot and cold apart, labelled by seat, and hand it to 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.
Strezhevoy belongs to Tomsk Oblast, on the Ob river in West Siberian taiga, and the table here is built from what that land gives: river fish such as sterlet, whitefish and nelma, cedar pine nuts, cranberries and lingonberries, wild mushrooms, and game like elk or venison. A private jet menu for Strezhevoy draws on these local specialities, and an inflight menu keeps them recognisable once they have travelled in a galley.
Private jet food at UNSS can be as simple as pelmeni with the sour cream apart, or a cold board of smoked and salted whitefish with pickles and rye. Private jet platters carry cured fish, mushrooms and berries; gourmet inflight meals take a braised game dish that finishes in the oven; private jet snacks are cedar nuts, dried berries and honey cake. The Tomsk Oblast list changes with the season, so we confirm what is in at the time of ordering.
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.
Strezhevoy sits in the oil country of Tomsk Oblast, where the Ob taiga turns to frozen ground for much of the year and charter flights arrive for shift changes and field visits. For private jet catering at UNSS, we cook and pack for the galley you actually fly with, and hand it over at the FBO or to your handling agent. Inflight catering here leans on what the region produces, and in-flight catering for a winter departure is packed against the cold on the apron. Our aviation catering is written by former VIP flight attendants, so business aviation catering for an executive jet comes labelled by seat, and executive jet catering for a delegation stays discreet. Diplomatic flight catering is cleared before anything is cooked, and cabin crew meals are ordered with the trip.
Executives landing at UNSS usually travel light and want a plate that tastes of the region. Business jet catering and corporate jet catering here start with the galley you have. VIP flight catering and charter flight catering come as a bespoke menu written by a private jet chef, and luxury inflight catering leans on Siberian game, fish and berries.
When an official delegation lands at UNSS, the menu is agreed with the protocol office, then cooked and sealed. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same discreet procedure, with a named contact.
Strezhevoy cooking leans on dairy, wheat dough and smoked or salted fish, so allergens hide in pelmeni, sour cream and cured items before anywhere else. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure: separate board, separate box, marked by seat number, and we check the local ingredients with you before anything is cooked.
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 UNSS the crew eats between legs, often at the aircraft. Crew meals are a separate order, flight crew meals arrive in sealed boxes, and pilot meals are packed so captain and first officer need not share a dish. Crew catering comes labelled CREW, cockpit meals can be eaten without cutlery, crew meal boxes are easy to stow, and different meals for pilots are available on request.
FBO catering at Strezhevoy means your food arrives at the general aviation terminal or at the apron, passed to your handling agent for loading. Catering delivery to the FBO is arranged around your slot, and ground handling catering follows the airport's access rules. Handling agent catering is simple when we have the tail and the slot.
For galley catering at UNSS, the aircraft type decides how the food is loaded: a light jet takes boxes through the cabin door, a larger regional aircraft may need airside catering delivery with a high loader. Tell us the type and galley, and we plan aircraft provisioning around the equipment that exists on the ground, with your handling agent.
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.
Strezhevoy Airport serves the town in Tomsk Oblast and is a working field for oil-sector traffic and charter flights. Airport catering here is planned around winter conditions, and general aviation is the main use of the apron for visiting business aircraft.
Inflight catering and in-flight catering at Strezhevoy are shaped by the cold: items travel sealed and sauces apart. Aviation catering and business aviation catering are briefed by aircraft type, executive jet catering suits corporate crews, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered with the trip. The field works as a business aviation hub for the region, with FBO services and ground handling services on request.
Russia applies strict rules on food imports, and customs on arrival and departure can restrict fresh meat, dairy and plant products. For orders at UNSS, we pack sealed, labelled items and tell you what to leave off if the next country has its own limits.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at UNSS, we needed a seafood starter and warm vegetable sides divided into 12 portions suitable for a family lunch request. I asked The Galley Girls for the starters in stackable containers, with garnishes supplied separately for plating on board. It made a difference to have the desserts ready without cluttering the galley work area during preparation. The order made private jet food feel manageable because the meal organisation had been considered beforehand.”
“Service planning came first at SWT, with 3 passengers choosing roasted vegetable bowls with separate dressings and a changing departure schedule influencing our preparation. We changed the quantities of sandwiches, and The Galley Girls reflected the request in the final packing list. For our team, the strongest part of their private jet meals was how they handled storage requirements. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Several practical details needed attention at Strezhevoy Airport, with a cheese board and savoury canapés requested for 10 guests and different crew meal preferences to accommodate. This experience of private jet menu gave us a useful reference for managing packing arrangement on another departure. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in separate meal boxes. The side dishes were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
A flight that needs two services carries more packed items and more labelling, so private jet catering for it costs more than a single light box. At UNSS, ask for the menu you want and we price it line by line, then invoice it as its own order.
Short turnarounds simplify decisions: fewer last-minute changes, one clean handover to the handling agent. We build the lead time backwards from your slot at Strezhevoy, and orders placed late are still taken.
Plan the return at the same time as the outbound. Customs differs by country, so we ask where you are going and pack accordingly. Items in sealed, labelled boxes cross more easily than loose ones.
The aircraft can carry food you bring, as long as customs allows it. If the count changes late, call or email and we resize the order for Strezhevoy.
Catering sits as its own order, billed separately from the charter. Tell us the local product you want and we confirm its availability at Strezhevoy.
Tail, pax and diets — a flight attendant takes it from there, day or night.
