Catering to your aircraft in Yeysk.
A small field on the Azov coast, with light jets and short sectors. Our job is a plate that survives the drawer and the oven, handed to your handling agent at Yeysk.
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.
Krasnodar Krai is one of the great food regions of Russia, and Yeysk sits on its Azov shore. A private jet menu for Yeysk Airport starts with what the water and the black earth give: Azov sea fish such as pelengas and sea bass, river-style fish soup, tomatoes and peppers from Kuban fields, and apricots, melon and watermelon in high summer. These are the local specialities we cook and pack for the inflight menu, built as private jet food that holds up in a small galley.
Fish is the first thing to plan: smoked or cured Azov fish travels well as a cold plate, while hot fish needs a sauce kept apart so the fillet is not overcooked on re-plating. From the Kuban side come borscht, vareniki, stuffed peppers and grilled lamb. Bread and pastry are baked in the region; honey and sunflower oil are staples. Our local specialities are sorted by how they travel: hot in the oven, cold on the drawer, sauces in their own pots, so the crew re-plates the private jet menu without improvising in {Region}.
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.
Yeysk Airport sits on a flat, low spit of land between the Sea of Azov and the Kuban steppe, and the table that comes off it is a seaside one: fish, melon, tomatoes in July. Private jet catering here follows that, packed for the galley you actually have and handed to your handling agent on the apron. Inflight catering, in-flight catering and aviation catering for this field all start from the same question: what survives a short sector and a cold drawer. Business aviation catering and executive jet catering orders are built to the tail; diplomatic flight catering goes through a separate protocol path; cabin crew meals are ordered on request and invoiced like the rest.
Who flies into EIK? Mostly owners and corporate departments on short hops from Moscow-region airports and holiday trips to the coast. Our private jet chef builds a bespoke menu for business jet catering, with corporate jet catering and VIP flight catering tailored to the aircraft, and luxury inflight catering and charter flight catering simplified for small galleys.
When an official flight uses EIK, the menu is cleared first, then produced. Government flight catering, head of state flight catering and state visit aircraft catering rely on traceability and quiet delivery, and VIP aviation catering means the same standard whether the cabin holds two or ten.
Special meals at Yeysk need a short conversation about the kitchen, not a label. Fish and dairy are everywhere on a Kuban menu, so allergen free plates are cooked and boxed on a separate board and marked by seat number. Kosher, halal, vegan and gluten free meals are handled by request and handed over sealed; kids meals follow the same route with simple plates the cabin can re-heat from the drawer.
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 short turnaround at EIK, the crew eats last. We offer crew meals by request, with flight crew meals and crew catering built to be eaten fast, pilot meals and cockpit meals kept simple, and crew meal boxes labelled by role. Different meals for pilots are prepared separately, as many operators require.
The handover at EIK happens where your handling agent decides: general aviation terminal, FBO desk or the aircraft itself. We run FBO catering and catering delivery to the FBO the same way each time, with ground handling catering paperwork ready, and handling agent catering confirmed before the slot.
Whether the trays go up through the main door or need a lift at the apron depends on what is parked at EIK that day. A light jet takes trays through the main door, while a larger cabin may need a high loader at the apron. Tell us the type and the galley and we plan galley catering around it: airside catering delivery through your handling agent, aircraft provisioning matched to the oven and drawers on board, sealed and labelled so the crew can load in one pass.
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.
Yeysk Airport serves the Azov coast of Krasnodar Krai, a seasonal destination with summer traffic and a quieter winter. Airport catering here is built around general aviation, FBO services and ground handling services, with a modest business aviation hub character.
Business aviation at Yeysk is dominated by summer. Private jet catering, inflight catering and in-flight catering peak with the beach season, aviation catering and business aviation catering adapt to short sectors, executive jet catering favours light menus, diplomatic flight catering is rare but possible, and cabin crew meals are ordered on request.
Russian customs control food that crosses the border, so local sourcing makes ordering at EIK simpler. Imported items need documentation, and fresh meat, dairy and produce may be checked. We explain the rules for each order and tell you what can travel with the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Our priority at EIK was smoked salmon bagels and sliced fruit for 11 passengers, with a family lunch request shaping the service plan. Our brief for VIP flight catering was met with a sensible plan for meal organisation. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the breakfast portions quantities from several messages during the final departure checks.”
“Service planning came first at Yeysk Airport, with 5 passengers choosing vegetable tartlets and a dessert selection and different crew meal preferences influencing our preparation. This experience of charter flight catering gave us a useful reference for managing crew briefing on another departure. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. The cabin team could match the starters to the request before moving on to the remaining departure tasks.”
“Keeping the galley organised at Yeysk Airport meant planning herb chicken with a quinoa salad for 9 guests with different crew meal preferences in mind. The Galley Girls labelled the fruit plates in line with our brief, so the cabin team could identify the relevant portions quickly. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks. I appreciated the emphasis on portion planning throughout the private jet food arrangements.”
Customs rules in this country push most orders toward local produce, which is also what sells best here. So how much does private jet catering cost out of Yeysk? It follows the choice: Kuban vegetables and bread stay modest, smoked Azov fish and shellfish-style plates climb. An imported item adds paperwork and cost; we flag that before you commit.
What makes an order easy at Yeysk? A clear line to your handling agent and a stand that is confirmed. That is the real lead time question here. We pass the details on, the apron access is cleared in advance, and a late addition is still accepted.
A special-meal request is easier when it is made inside the country. Russian customs control imported foods, so kosher, halal, vegan or child meals prepared locally and sealed need no border step. If you want an imported brand, say so and we check what is allowed.
Bringing your own food is allowed in most cases, but think about storage and temperature. A small business jet galley has few cold spots; carrying fish or dairy without a plan is risky. We can store, label and chill what you bring as part of the order.
No, the charter contract does not carry catering. A short empty leg into EIK is a good example: the cabin is bare, the crew need a simple meal, and that is a separate small order. We keep it simple, sealed and labelled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
