Catering to your aircraft in Khmelnytskyi.
Landing at UKLH, you want the galley ready for the departing leg. Our team of former VIP flight attendants packs Podillia dishes for your aircraft and delivers to 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.
Khmelnytskyi Oblast is the heart of Podillia, a region of black-earth farmland, orchards and small river towns, and it shapes the private jet menu we build for UKLH. The inflight menu leans on what the region does well: varenyky with potato or cherry, borscht, deruny, holubtsi and smoked pork or farmer cheese from local producers. These local specialities are cooked and packed so they travel as private jet food should, with sauces kept apart and garnish added on board.
For private jet platters we pair cold cuts, soft cheeses and pickled vegetables with rye bread, and for gourmet inflight meals we finish hot dishes in the aircraft oven. Private jet snacks follow the season: Podillia apples, walnuts, honey cakes and dried fruit. Whatever the Khmelnytskyi Oblast kitchen offers at the time, the private jet menu is written for your galley, your passengers and your slot, not copied from a template.
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.
Khmelnytskyi Airport sits at 1,150 ft in the rolling farmland of Podillia, and a flight into UKLH usually means a galley that has to be stocked on the ground before anyone comes aboard. Private jet catering here is built around that: dishes cooked and packed for your aircraft's galley, delivered to the FBO or your handling agent. The same inflight catering and in-flight catering service runs at every airport we cover, and we can shape aviation catering, business aviation catering and executive jet catering around the trip. Diplomatic flight catering is available on request, as are cabin crew meals for the flight deck and cabin.
Business jet catering at Khmelnytskyi tends to serve regional corporate trips and charter flights through western Ukraine. Corporate jet catering here covers VIP flight catering, charter flight catering and luxury inflight catering, and a private jet chef can write a bespoke menu around your passengers and your galley.
Government flight catering at Khmelnytskyi is run through protocol: a named team, traceable ingredients and discretion. Head of state flight catering and VIP aviation catering follow the same route as any order, and state visit aircraft catering is cleared before cooking begins.
Special meals at Khmelnytskyi are handled as a procedure built around the local kitchen, where the allergen risks sit in the details: wheat flour in dumplings and breadings, dairy in sour cream and farmer cheese, nuts in honey cakes and sauces. Kosher, halal, vegan, gluten free and allergen free dishes are cooked and packed separately, marked by seat number, and kids meals follow the same route. Tell us the restriction when you order and we write the plate around it, never a standard dish with something removed.
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 UKLH the crew often turn quickly, so crew meals are packed to eat easily. Flight crew meals and pilot meals are ordered on request and billed like any other item. Crew catering comes in crew meal boxes, cockpit meals can be hot or cold, and different meals for pilots avoid the same dish for both seats.
FBO catering at Khmelnytskyi is delivered to the FBO and passed on to your handling agent for the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering all go through the general aviation terminal, so someone is there when the door opens.
Aircraft type decides how catering gets loaded at UKLH. A light jet or midsize cabin is usually loaded by hand at the door, while a larger cabin may need a high loader to reach the galley level. Galley catering is packed for what your aircraft carries, whether that is a single oven or a full galley, and airside catering delivery is coordinated with your handling agent so aircraft provisioning matches the door and the apron. Once we know whether it is a light jet or a larger cabin, we pack and stage the load to suit the door and the galley.
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.
Khmelnytskyi Airport serves the city and the wider oblast in western Ukraine. For general aviation it is a small field: FBO services and ground handling services are arranged through the general aviation terminal, and airport catering for your aircraft follows the same route as the handover at the apron. It is a regional stop rather than a business aviation hub, which keeps the ground side simple.
Business aviation into Khmelnytskyi is about regional access to Podillia, and we supply inflight catering and in-flight catering for those flights, with airport catering handed over at the aircraft. Business aviation catering, aviation catering and executive jet catering are all available, along with diplomatic flight catering and cabin crew meals when requested; crew meals are ordered on request and invoiced like the rest of the order.
Ukraine applies national customs and veterinary rules to food entering the country, and your handling agent can confirm how they apply to your flight. Airport catering prepared locally for Khmelnytskyi avoids most of the paperwork, because nothing has to be imported before it reaches the galley.
Average rating from the cabin crew and pilots we cater for.
“The 6 passenger portions of a mezze selection with flatbreads were the easy part; managing limited fridge space at HMJ took more planning. The confirmation from The Galley Girls showed the breakfast portions clearly enough for us to check the planned service quantities. It was useful to see the sandwiches listed separately when checking how much space the complete order would require. With private jet food, careful attention to packing arrangement matters as much to our crew as the menu itself.”
“Despite a tight boarding window, we wanted the 5 guests at Khmelnytskyi Airport to enjoy fresh fruit and breakfast pastries without a complicated cabin service. Our handling contact received the order details from The Galley Girls, including how the main courses had been grouped. Knowing where the snack boxes were packed meant the crew could begin the relevant checks as soon as the order arrived. My main takeaway from this private jet meals order was the practical approach to galley preparation.”
“Having 6 guests request chicken skewers with a couscous salad at UKLH meant planning the portions carefully while accounting for a revised passenger count. We changed the quantities of fruit plates, and The Galley Girls reflected the request in the final packing list. This experience of private jet menu gave us a useful reference for managing cabin service sequence on another departure. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Tell us the passenger count and the departure slot at UKLH and we price from there. A tight turnaround tends to favour platters and cold plates, while a longer ground time opens up hot service. Either way, private jet catering is quoted per order and invoiced like any other.
Lead time here is mostly a question of products. A Podillia item such as fresh river fish or seasonal berries is simple to arrange when we know early, and last-minute orders are handled with whatever the market has that day.
Ukraine controls food imports, so what you bring on board may not be allowed to stay. Ordering local catering for HMJ keeps it simple: fresh dishes in sealed packaging, ready for the galley, with no import paperwork from the passenger side.
You can bring your own food, subject to customs rules, but the aircraft type limits what is practical. A small galley has little space for trays and no way to reheat, so catering from us is packed to fit it exactly.
No, catering is a separate order from the charter and is invoiced separately. For HMJ, where weather windows in the colder months can move a slot, we confirm timing with you and adjust delivery as needed.
Tail, pax and diets — a flight attendant takes it from there, day or night.
