Catering to your aircraft in Moscow.
Vnukovo sits on the south-west side of Moscow and handles a good share of the capital's government and business traffic, with winter operations that shape every departure. We cook and pack the galley and the crew dishes, and hand them over through your 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.
Moscow's table is built for cold weather, and it travels well in a galley. The private jet menu for Vnukovo leans on soups that reheat cleanly, pelmeni packed raw or cooked as you prefer, and dishes that keep their shape in a drawer. The inflight menu also carries blini with sour cream and smoked fish packed apart, so nothing goes soft.
Private jet food from the Moscow region keeps the pantry of the country in view: black bread, cured fish, pickles, buckwheat, and sturgeon or salmon caviar served chilled and re-plated at altitude. These local specialities are packed with the sauce apart, the garnish in a separate pot, and the seat number on the lid.
For the Moscow (city) region, we adapt the classics to a galley with one oven: beef stroganoff with mashed potato packed separately, borscht in sealed pots, syrniki for a breakfast departure. Every dish carries its service label, because the person at the oven should never have to guess.
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.
Vnukovo is the airport Moscow uses for state arrivals, and the ramp behaves accordingly. Private jet catering here means menus cleared before they are cooked, trays marked by seat, and a delivery that follows the handling agent's slot. Inflight catering, in-flight catering and aviation catering at UUWW are written for the person opening the drawer: the flight attendant. Business aviation catering, executive jet catering and diplomatic flight catering all start from the same brief, and cabin crew meals ride on the same order.
Business jet catering at Vnukovo starts with who is flying and what the galley can do. Corporate jet catering for Moscow executives leans on hot courses that hold, while charter flight catering for visiting groups needs menus agreed before the slot. VIP flight catering and luxury inflight catering follow the same method, with a private jet chef writing a bespoke menu around the guests and the aircraft.
State arrivals at Vnukovo are among the busiest in Moscow, and government flight catering is planned around them. Head of state flight catering and VIP aviation catering mean traceable ingredients, a fixed team and no names on the trays. State visit aircraft catering is cleared with protocol before the kitchen starts.
On a manifest with a child aboard, the special meals come before the main menu. Kosher, halal, vegan, gluten free and allergen free meals are packed in sealed, labelled boxes, apart from the guest trays, with kids meals sized and marked so nobody opens the wrong tray. Moscow's kitchen hides allergens in pastry, sour cream and stock, so we say where and write it on the lid.
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.
On a long Moscow rotation, crew meals are what keeps the flight deck going. Flight crew meals and pilot meals at UUWW are ordered with the trip, packed in crew meal boxes marked CREW and invoiced like the rest of the order. Cockpit meals can be different for the captain and the first officer when your operator's policy asks for it, so different meals for pilots is a line on the order, not a favour. Crew catering stays separate from the guest trays so nobody opens the wrong box.
FBO catering at Vnukovo means catering delivery to the FBO that handles your aircraft, whichever terminal you use. Vnukovo has a general aviation terminal with its own access, and ground handling catering is coordinated with your handling agent so airside delivery matches the slot. Handling agent catering is agreed before the aircraft arrives.
Vnukovo sees everything from light jets to widebodies, and the aircraft decides the loading. Galley catering for a large cabin means a high loader at the door; for a light jet it means a carry-on at the stairs. We confirm the type and the door before airside catering delivery, so aircraft provisioning matches the galley you have, not the one on the brochure.
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.
Airport catering at Vnukovo serves a mix of state, business and general aviation. The general aviation side includes FBO services and ground handling services for private jets, and the airport works as a business aviation hub for south-west Moscow. Winter operations, including de-icing, shape how orders are planned.
Inflight catering and in-flight catering at Vnukovo cover a wide range, from short hops to long legs east. Aviation catering and business aviation catering here suit operators and flight departments, while executive jet catering and diplomatic flight catering serve protocol-driven trips. Cabin crew meals can be added to any order.
Russia applies strict import rules to animal products and fresh produce, so food crossing the border can be held or discarded. Locally sourced catering at Vnukovo avoids that: it is bought, packed and delivered inside the country, through the FBO. Leftovers from abroad should not be assumed cleared.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at UUWW, where our order of a mezze selection with flatbreads for 2 people involved a tight boarding window. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround. When comparing private jet catering companies, I would look closely at packing arrangement after this experience.”
“Our priority at VKO was a mezze selection with flatbreads for 11 passengers, with several individual meal preferences shaping the service plan. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. My search for "private jet catering near me" led to a practical conversation about crew briefing. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“The 3 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a family lunch request at Vnukovo International Airport took more planning. For private jet catering menu, that attention to portion planning made the order noticeably easier to manage. The crew provisions came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
Take a short repositioning leg: no guests, a crew of four, two sandwiches each. That order is small. Compare it with a Moscow charter carrying a protocol delegation: caviar, hot courses, special meals. The cost of private jet catering moves with that difference, and we show it on the quote.
Duty time decides it. A crew that cannot afford to wait needs a menu that is simple to pack and simple to load, and we plan the order that way. Last-minute orders are handled at Vnukovo; the earlier you tell us the slot, the wider the choice.
Think of customs as a reason to buy locally. A snow delay at Vnukovo can leave aircraft waiting, and a customs hold on imported food makes it worse. Catering packed in Moscow is delivered through the FBO already cleared; imported food needs its own check.
Yes, within customs rules, though a long leg changes the answer. Two services mean two sets of trays and two reheats, and personal food rarely fits that routine. We prefer to pack each service apart so the galley is never improvising.
Not part of it. Charter pricing leaves catering out, so food is a separate order with its own invoice. At Vnukovo the length of the turnaround shapes the menu: a short turn gets a simpler order, a long one allows hot courses.
Tail, pax and diets — a flight attendant takes it from there, day or night.
