Catering to your aircraft in Tomsk.
Tomsk Kamov handles a quiet, steady flow of business flights, and each order here is written for the cabin that lands. Catering by former VIP flight attendants, ready at the FBO.
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.
Tomsk Oblast cooking comes from taiga and river: Siberian cedar nuts, wild mushrooms, freshwater fish, game, cranberries and lingonberries. For a private jet menu out of Tomsk, we keep what holds its texture in a galley drawer and leave behind what only works straight from a pan.
The inflight menu here leans on pelmeni, smoked and cured river fish, mushroom pies and berry desserts, grouped into private jet platters that suit a small cabin. Private jet food from this region needs a decision on each dish: oven, sauce apart, or served chilled. Local specialities stay honest when the headcount is small and the galley is smaller.
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.
Tomsk Kamov sits at 597 ft on the Siberian plain, and January air changes how every tray is packed before it leaves the kitchen. Private jet catering for UNTT is written around that cold: sealed lids, nothing left standing on the ramp. We also handle inflight catering, in-flight catering and aviation catering for the galley you actually have, from business aviation catering and executive jet catering to diplomatic flight catering and cabin crew meals.
Business jet catering at Tomsk Kamov usually starts from a short brief: how many on board, which galley, how many services. Corporate jet catering for visiting delegations and VIP flight catering for charter flight catering teams share the same kitchen. Luxury inflight catering here means a private jet chef writing a bespoke menu around cedar nut, river fish and local berries.
Government flight catering at Tomsk follows protocol: menus cleared in advance, a named team and no names on the packaging. Head of state flight catering and VIP aviation catering use the same discipline. State visit aircraft catering is checked item by item.
Vegan menus in Tomsk start with local produce: buckwheat, cedar nuts, mushrooms, cabbage, beetroot and berries. Kosher, halal, gluten free and allergen free meals are written as special meals with their own labelling, and kids meals are handled the same way. Watch for hidden dairy and wheat: pelmeni, pirozhki and sour cream appear in many traditional dishes, so they are checked line by line.
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 flight deck at UNTT, crew meals are a request line on the order, billed together with the passenger menu. Flight crew meals can be hot or cold, boxed for the flight deck. Pilot meals and cockpit meals are packed to be eaten one-handed at altitude, and crew catering is labelled CREW. Crew meal boxes can carry different meals for pilots when the operator's policy asks for it, and cabin crew meals are packed on their own.
FBO catering at Tomsk Kamov means catering delivery to the FBO, on your slot. The general aviation terminal is where we meet your handling agent. Ground handling catering and handling agent catering follow the same access rules the agent has on the apron.
Aviation catering at Tomsk Kamov depends on the aircraft: a light jet takes trays through the main door, while a larger cabin may need the galley catering loaded in a set sequence. Airside catering delivery follows the handling agent's access rules. Aircraft provisioning at UNTT is planned around door height, the galley layout and the cold ramp, so sealed containers go in first.
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.
UNTT, also filed as TOF, is Tomsk's gateway for general aviation, a small business aviation hub on the Siberian plain. The airport catering we provide sits alongside the FBO services and ground handling services already working the apron, and fits a field where winter conditions shape every ramp operation.
The mix at TOF ranges from academic delegations to private owners, and the FBO services on the field are sized to match. Inflight catering, in-flight catering and aviation catering are built for each cabin. Business aviation catering and executive jet catering share one menu process, and diplomatic flight catering and cabin crew meals follow the same standard. Crew meals are ordered for the flight deck as a separate line. As a business aviation hub, Tomsk rewards a brief that arrives with the aircraft type and the slot.
Food entering Russia is subject to import rules covering meat, dairy and fresh produce, and the ground handling services at the terminal clear what comes aboard. Ordering catering in Tomsk avoids carrying food across the border, and the FBO services team sees sealed, labelled boxes rather than loose provisions.
Average rating from the cabin crew and pilots we cater for.
“Choosing a charcuterie board and fresh bread for 7 people at UNTT was straightforward; the challenge was making it work with several individual meal preferences. I appreciated the emphasis on final order confirmation throughout the FBO catering arrangements. The Galley Girls used a readable packing list for the salads, which helped when two colleagues checked the order together. The crew provisions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Menu approval at TOF covered a cheese board and savoury canapés for 11 guests, leaving us to organise the service around a tight boarding window. The order made airport catering feel manageable because the storage requirements had been considered beforehand. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into sealed meal containers that were easy to handle. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“With two separate meal services to consider at Tomsk Kamov Airport, we needed a practical way to serve vegetarian wraps and colourful salads to 11 passengers. Our request to The Galley Girls focused on the breakfast portions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the crew provisions listed separately when checking how much space the complete order would require. I would discuss inflight catering with them again, especially when meal organisation needs careful coordination.”
Think of the cost as the sum of dishes: a boxed lunch for pilots sits well below a plated multi-course dinner. Tomsk's seasonal produce, including cedar nuts and wild berries, shifts a quote more than the location does.
Ordering from Tomsk is easiest with the aircraft type and menu plan in hand. A two-service leg changes how dishes are labelled and stacked. We handle late changes and last-minute orders, day or night.
Russia restricts some meat, dairy and plant products across the border, which matters if you plan to bring your own provisions. Ordering in Tomsk sidesteps it. The slot and the turnaround decide how much time the handling agent has to check what comes aboard.
Many crews carry some of their own provisions. On a return leg out of Tomsk, ordering here is cleaner: the meals are packed, labelled and ready for the galley, with no border rules to manage.
Charter into TOF does not bring catering with it. Food is ordered on request and invoiced like any other order, which makes late headcount changes easy to absorb.
Tail, pax and diets — a flight attendant takes it from there, day or night.
