Catering to your aircraft in Moscow.
The test-flight heritage of Zhukovsky International gives UUBW an unusually long runway and a quiet apron. For the crew, that means a tidy handover at the FBO and a galley order built around the type you fly, with private jet catering from Moscow cooked for your oven and drawers.
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 Oblast eats from a cold-climate pantry, and a private jet menu for UUBW leans on it. Zhukovsky International crews who order private jet food here tend to ask for something Russian that survives a drawer: the Moscow Oblast table is built around rye, pickles, smoked fish, dairy and root vegetables, and those travel well. Our local specialities are cooked in Moscow and packed for the galley, with the sauce in its own pot and the cold items marked.
A private jet menu for Zhukovsky (ZIA) can open with blini and smoked salmon, move to a beef stroganoff or pelmeni as the hot course, and close with syrniki. This is an inflight menu that respects the oven you have: a pie reheats, a soup travels in a sealed container, a salad stays chilled. We pack private jet platters for the cabin, gourmet inflight meals for the main service, and private jet snacks for the turn. Private jet food in Moscow Oblast is kept honest: local specialities, named, with the contraint of each written on the lid.
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.
Zhukovsky International sits on a long concrete runway built for test flights, and a business jet arriving at UUBW rarely needs more than a galley brief. Private jet catering for Moscow Oblast starts with that brief: aircraft type, headcount, who eats what. We cook and pack for the galley you have, and an experienced inflight catering team writes the labels the way a flight attendant reads them. In-flight catering for a winter departure differs from a July one, so say so when you order. Our aviation catering for ZIA also covers business aviation catering for corporate charters, executive jet catering for owner flights and diplomatic flight catering when protocol is involved, while cabin crew meals are ordered with the trip.
Corporate trips from UUBW often fly with a small party and a demanding brief. For business jet catering we cook and pack to the galley you have, whether the order is corporate jet catering for a board meeting or VIP flight catering for a guest list. Charter flight catering is the same order with the same invoice, a private jet chef can write a bespoke menu, and luxury inflight catering is a plated course on request.
Delegations leaving Moscow Oblast need discretion. We handle government flight catering with a short list of people on the order, head of state flight catering sealed and labelled, VIP aviation catering written to the brief and state visit aircraft catering approved by the protocol office before the kitchen starts.
Special meals at Zhukovsky International start with the Moscow kitchen, not a label. Dumplings, sauces and pastry can hide milk, egg, wheat and nut, so allergen free meals are cooked and boxed on their own, with the seat number on the lid. Kosher, halal, vegan, gluten free and kids meals are available on request and written up beside the main service, so a passenger tray is never opened by mistake.
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 UUBW we pack crew meals separately from the guest trays. Flight crew meals, pilot meals and crew catering are ordered with the flight, cockpit meals are boxed to be eaten at the seat, crew meal boxes are labelled CREW, and different meals for pilots are available on request. They are a catalogue item, on request and invoiced.
UUBW work goes through the FBO. We offer FBO catering with catering delivery to the FBO, or a handover to your handling agent. A general aviation terminal handover works the same way, and ground handling catering needs only the tail and the slot. Handling agent catering is checked against airside access.
A larger aircraft at Zhukovsky changes the chargeload. Galley catering for a widebody or VIP-configured airliner is staged for airside catering delivery by high loader, and the handling agent opens the door on your slot. We plan aircraft provisioning around the type: how many carts, which drawers, which oven. Tell us the tail and we confirm what fits before cooking begins.
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.
UUBW began as an aircraft test field and today serves Moscow as an airport for general aviation. Airport catering is handed over through FBO services and ground handling services, with the terminal handling arrivals and the apron kept orderly.
Zhukovsky works as a business aviation hub for charters and corporate flights, and executive jet catering is the usual brief. Inflight catering and in-flight catering both mean the same thing here: food cooked for the galley. Aviation catering, business aviation catering and diplomatic flight catering all follow the same order, and cabin crew meals are added on request.
Russian customs treat food for the aircraft as provisions, and imported products can be questioned. We cook in Moscow Oblast from domestic produce where possible, so that the order moves through the handling agent without delay. Ask your agent about seals and paperwork for departure.
Average rating from the cabin crew and pilots we cater for.
“Small packing details became important at Zhukovsky International Airport: our 10 passengers wanted a light pasta dish with grilled vegetables, and we had a family lunch request. I want a private jet chef to understand portion planning, and this order gave us a useful starting point. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. We could distinguish the main courses at a glance instead of lifting lids just to establish what belonged to each service.”
“Our priority at UUBW was smoked salmon bagels and sliced fruit for 6 passengers, with different crew meal preferences shaping the service plan. With in flight catering, careful attention to written menu details matters as much to our crew as the menu itself. I needed the crew provisions checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The note about the sandwiches was easy to spot, and we could brief the rest of the team quickly.”
“Choosing a cheese board and savoury canapés for 8 people at ZIA was straightforward; the challenge was making it work with a changing departure schedule. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks. The order made inflight catering services feel manageable because the catering handover had been considered beforehand.”
Pricing for a state delegation is never flat. How much does private jet catering cost on an official flight from Moscow Oblast? The answer starts with the guest list: protocol approval, separate boxes for security staff and a plated menu all shape the figure. We quote per menu after the brief.
A short brief is workable if the menu stays local. Customs rules in Russia restrict some imported foods, so lead time grows when a request depends on an overseas product. Last-minute orders are handled, and we steer you to the local equivalent if one fits.
At Zhukovsky the handling agent opens the door between landside and airside, and customs questions go through them. Catering for the aircraft is handed over at the FBO or to your agent, who clears it and accompanies it to the aircraft. Ask the agent whether food needs sealing or paperwork for departure, and we label accordingly.
Passengers sometimes arrive with their own food at UUBW. Can you bring food? Yes, but customs may ask and the crew has no control over how it was prepared. For a child meal, a kosher tray or a nut-free plate, ordering through us means a sealed box with a name-free label and the crew knows exactly what it contains.
Charter pricing and food are separate. Is catering part of a charter on a larger aircraft at Zhukovsky? No. The type tells us how large the galley is and how many meals fit, but the order is placed with us and invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
