Private Jet Catering: How It Works On Board

Private jet catering at a glance

Here is how on-board dining actually works, from ordering to service.

Who prepares the meals on a private jet?

Three sources, depending on the airport and the request. Specialist in-flight caterers (LSG Sky Chefs, Dnata and their VIP equivalents) design bespoke menus, packaged for the aircraft's constraints, and coordinate delivery with the terminal. Local restaurants, recommended by the business-aviation terminal, prepare your favourite dishes when the request targets a specific table. On the very largest aircraft, an on-board chef can even cook in flight on exceptional request.

The logistics are precise: the order goes out 24 to 48 hours before the flight, dishes are prepared as close to departure as possible, transported in refrigerated containers kept below 4 °C, delivered to the terminal 60 to 90 minutes before boarding, then installed on board by the crew.

What can be ordered, from a simple board to an exceptional menu

Typical requests range from a charcuterie or crudité board to fillet steak, truffle risotto or a seafood tower. Highly personal requests are common: a personalised birthday cake, a childhood dish, a specific brand of product on every flight. As long as the product is available locally, it can be on board.

As for budget: standard catering is included in the charter; bespoke requests are billed extra, from a few hundred euros to around €2,000 per leg for elaborate requests, according to industry estimates (see our article on reading a charter quote).

The physical limit: the galley

Everything depends on the galley. On a very light jet or a light jet, equipment is often limited to a warming oven or convection oven: dishes are prepared on the ground, kept cold and reheated, and service stays simple and informal. On a midsize or super-midsize, the galley expands. On a heavy jet or an ultra-long-range aircraft, a full galley allows proper plating, often with a flight attendant serving.

A connoisseur's detail: at altitude, pressurisation and dry air dull taste and smell, which is why in-flight caterers season more assertively and favour dishes that reheat well. It is also why tomatoes and umami-rich dishes work so well in the air.

Diets, allergies and special occasions

Kosher, halal, vegan, vegetarian, gluten-free, dairy-free, severe allergies: everything is accommodated, provided it is specified at booking. Certified requests (kosher in particular) require specific sourcing, hence the 72-hour deadline recommended for complex cases. Birthdays, proposals, business dinners: flowers, table settings and themed menus are coordinated in advance, with the crew briefed on every detail.

How we compose your on-board dining

Only one thing is asked of you: tell us your wishes and constraints. From there, our teams handle everything:

• We place the order: menus, wines and specific requests, sent to the caterer or restaurant suited to your departure airport.
• We check feasibility: galley equipment of the selected aircraft, flight time, service sequence.
• We coordinate delivery: timing with the terminal, cold chain, installation on board before you arrive.

This is the added value of an independent charter broker: we organise the flight that suits you, as part of your private jet charter. Our concierge service composes the most specific requests with you. For your bottles, see also our article on alcohol on board a private jet.

Private jet charter with IBC Aviation:

Our teams advise you on the private jet best suited to your itinerary and requirements, and organise your trip to or from your destination. Available 24/7:

• France: +33 1 41 69 88 88
• Switzerland: +41 22 880 28 88
• Dubai: +971 55 303 5161
• Bangkok: +66 81 808 2866
• Email: contact@ibc-aviation.com

Frequently asked questions

Is catering included in the price of a private jet?

Standard catering (snacks, nibbles, drinks) is generally included in the charter. Bespoke requests (specific menus, vintages, restaurant dishes) are billed extra: according to industry estimates, from a few hundred euros to around €2,000 per leg for elaborate requests.

Can you order a specific dish or restaurant on board?

Yes. You can order a specific dish, a menu from a local restaurant or a very personal request (a birthday cake, a product from a given brand). If the product is available locally, it can be delivered on board. Orders are ideally placed 24 to 48 hours before the flight.

How far in advance should catering be ordered?

Allow 24 to 48 hours before departure for a standard request, and 72 hours for complex or certified requests, such as a kosher menu. Dishes are delivered to the aircraft 60 to 90 minutes before boarding, in a controlled cold chain.

Are dietary requirements and allergies accommodated?

Yes: kosher, halal, vegan, vegetarian, gluten-free, dairy-free and allergies are accommodated, provided they are specified at booking. Certified requests require specific sourcing and a longer lead time; we confirm feasibility with the caterer before the flight.

Is there someone to serve the meals on board?

It depends on the aircraft: on smaller jets, service is simple and informal, with dishes prepared on the ground. On large-cabin and ultra-long-range aircraft, a flight attendant plates and serves the dishes. On exceptional request, a chef can even cook on board the very largest aircraft.

Does altitude change the taste of food?

Yes: cabin pressurisation and dry air dull taste and smell. That is why in-flight caterers season more assertively and favour dishes that reheat well and are rich in umami, such as tomatoes. Menus are designed to stay flavourful in flight.