Which FBOs at Brussels Airport (BRU/EBBR) do you deliver to?

We deliver to the executive terminal and to aircraft parked on the main apron at Brussels Airport, coordinating handover with your handling agent or FBO as specified in your flight plan. Inflight catering at EBBR is transferred airside under seal, with temperature logs provided on request. If you're using a specific FBO or prefer delivery direct to the aircraft steps, confirm the location when you place the order and we'll schedule the run accordingly.

What is the shortest notice you can typically accept at Brussels Airport?

Same-day orders are typically possible when confirmed before mid-morning, though availability tightens during peak departure windows and on weekends. For departures requiring specialised dietary menus, rare proteins, or high-loader service, we recommend ordering the evening before to allow time for sourcing and galley packing. If your slot moves or catering needs change after the order closes, contact us directly—we'll confirm what can be adjusted within the departure timeline.

Can you accommodate specific dietary and allergen requirements?

Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus as part of standard private jet catering service at Brussels Airport. Every dish is labelled with allergen content—wheat, dairy, tree nuts, shellfish, egg—and packed separately when cross-contamination is a concern. If a passenger carries an EpiPen or requires strict avoidance protocols, note that in the order and we'll confirm ingredient traceability and dedicated prep-line handling before the flight departs.

Do you offer high-loader service at Brussels Airport?

High-loader service is available where the aircraft type and ground handling setup allow, confirmed at the time of order. For larger cabins with galley access above wing level—Bombardier Global series, Gulfstream G650, and similar—we coordinate with your handling agent to arrange scissor-lift or truck-mounted delivery direct to the galley door. Aviation catering at EBBR for smaller aircraft is delivered to the steps and loaded by cabin crew. If high-loader capability matters to your operation, specify the aircraft type and parking stand when you order so we can verify equipment availability with the FBO.

How do I place an order for a flight departing Brussels Airport (BRU/EBBR)?

Email your departure details—date, slot time, aircraft type, passenger count, and any dietary requirements—to the contact provided on this site, or call if your timeline is tight. We'll confirm menu options suited to your sector length, galley capacity, and service style, then send a costed proposal. Once approved, the order enters production in Zaventem and is delivered airside under seal, timed to your fuelling or pre-flight brief. For repeat operations at Brussels Airport, we can establish standing menu templates and streamline the approval process.

Private jet catering · Zaventem

Private Jet Catering at Brussels Airport (EBBR / BRU), Zaventem

BRU (IATA) · EBBR (ICAO)

Prepared to order, delivered airside

During turnaround, you no longer chase allergen lists or re-plate last-minute changes—private jet catering for BRU in Zaventem is delivered airside with galley-ready trays, crew notes, and temperature logs you can file without a second check.

Order now →See the menu →

Private jet catering at Brussels Airport (BRU/EBBR)

Chef Mikkel Fontaine, private jet chef covering Brussels Airport

Your chef here

Chef Mikkel Fontaine — private aircraft catering at Brussels Airport

Brussels Airport operates under slot coordination—delays compound fast. Chef Mikkel Fontaine times production to absorb a moving departure without reheating twice. He answers directly when you brief the PAX count and galley limits, writes the menu to what the market offers that week, and ensures the delivery reaches your handling agent within the window you set. Allergen labelling is literal, not interpreted. If a delegation menu requires confidence over complexity, he builds it that way.

Cooked for your slot, packed for your galley.

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Background

Chef Mikkel Fontaine, Private Jet Menu Specialist, crafts wellness-led aviation cuisine designed for optimal long-haul cabin stability. His balanced approach features nourishing proteins, vibrant salads, and meticulously tailored dietary menus, with signature creations including his acclaimed truffle vegetable tart and buckwheat breakfast bowl.

How to order flight catering for BRU departures

If the slot moves, the delivery moves with it. Production is timed against the departure list, and the lead time you should allow is typically twenty-four hours for a full order, less for standard configurations. A late menu change is absorbed where the ingredient is already prepped. To order private jet catering for a BRU departure, you send the PAX count, galley type, and any allergen flags; you receive a private jet catering quote within two hours. The crew no longer checks allergen labels by hand—every item is marked. Delivery runs are synchronised with your handling agent's schedule.

The Zaventem production kitchen — private jet catering near Brussels Airport

The Zaventem kitchen

Jet catering Zaventem — kitchen to cabin

Forty minutes before wheels-up, you no longer need to chase suppliers or re-plate in the galley. The kitchen preparing your business aviation catering for BRU handles allergen documentation, galley-fit plating, and cold-chain integrity before the van leaves the dock. Each order is cooked to your departure slot, sealed after plating in temperature-controlled facilities, and labelled with full allergen protocol—no guesswork on board. Pâtisserie, garde-manger, and hot posts work the same day you fly, so your crew boards knowing the count, the diet sheet, and the configuration match what was briefed. Private jet catering at Brussels Airport is timed against your slot, documented at every handover, and delivered airside with the seals you expect.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Brussels Airport

You can order breakfast trays, cold plates that hold across a six-hour leg, hot mains that reheat in a standard galley oven, and crew meals on the same order. Portioning is per seat. Every item carries literal allergen labelling—dairy, gluten, shellfish, nuts—so your cabin crew reads it at a glance. Cold service is packed to travel; hot service is packed to reheat without loss of texture. You brief the galley fit and refrigeration limits for your aircraft type, and the kitchen portions accordingly.

Poached salmon with dill and cucumber

Served cold, holds four hours under refrigeration, contains fish and may contain traces of shellfish.

Braised beef with glazed carrots and thyme jus

Reheats in a convection oven at 160°C for twelve minutes, contains celery, no other declared allergens.

Dark chocolate tart with salted caramel

Served at cabin temperature, contains gluten, dairy, and egg, holds twenty-four hours once plated.

Three of the dishes the Brussels Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at BRU

Ramp delivery and handling at Brussels Airport

The Zaventem kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at BRU

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery at Brussels Airport

You do not chase the catering van across the apron. Badged drivers deliver directly to your FBO or ramp-side at the aircraft door, within the window you set. Temperature-controlled vehicles maintain the cold chain from kitchen to galley. VIP flight catering and charter flight catering both run on the same airside schedule, timed to your fuelling and pre-flight checks. For wide-body cabins, high loader access is confirmed at the time of order where available, serving galley doors at height. The handover is signed for, and your crew moves to boarding.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Brussels Airport

Handover points

FBOs and handling agents at Brussels Airport

We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.

Aviapartner Executive
Address
Ringweg 36C, B-1930 Zaventem, Belgium
ExecuJet Brussels

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Inflight catering — Belgium

Government flight catering at BRU

BRU handles government and head-of-state movements with protocol in mind. The manifest stays confidential, delegation volumes are confirmed at order, and the handover is discrete. Your private jet menu adapts to delegation size and dietary requirements without naming passengers. Security of the transfer is maintained throughout. What appears on the inflight menu reflects what the season permits: asparagus and early greens in spring, stone fruit and soft herbs through summer, root vegetables and game as autumn turns. Cold preparations hold across long legs; hot mains reheat in the galley without loss.

Request catering

Private jet concierge — Zaventem

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Peak weeks at Brussels Airport — King's Day, tulip season, Chantilly

Late April brings King's Day and the height of tulip season, filling the apron with charter flights bound for Amsterdam and Keukenhof—PPR slots tighten, ground handling queues lengthen, and catering delivery windows compress. By mid-June, the Prix de Diane at Chantilly pulls executive aircraft from across Europe, often with same-day turnarounds and galley restocking between legs. During these weeks, order lead times need to move forward by a day, high-loader availability becomes harder to confirm, and flight attendants should specify any service-time constraints when briefing the order. We schedule additional production capacity in Zaventem and run staggered delivery runs to keep pace with the departure flow, but the platform itself sets the tempo—your catering arrives on time only if the slot, the handling agent, and the airside access all align.

King's Day

late AprilNearby · AmsterdamBusier than usual

On the field

You may encounter increased handling delays and tighter slot availability during the King's Day period, as Brussels Airport experiences higher general aviation traffic from Netherlands-bound flights. Confirm PPR and apron positioning well in advance with your handler.

What we do about it

Street festivities leave no formal dining window, so private jet catering for King's Day in Amsterdam shifts to sealed formats that hold quality through schedule changes. Box meals and plated arrangements work better than buffet setups when departure slots move; charter flight catering orders cluster around late April, often placed earlier than usual to secure capacity.

Tulip season

April to early MayNearby · AmsterdamBusier than usual

On the field

You should expect increased business aviation traffic during tulip season as Brussels Airport sees a notable uptick in positioning flights and day-trip operations. Prior permission required slots tighten, and FBO apron space can reach near capacity during peak morning departures.

What we do about it

Leisure groups flying in for the tulip fields often order private jet catering for eight to twelve passengers per aircraft, with multiple departures clustering in the late-morning window. We produce business aviation catering runs in sequence rather than parallel—your crew meals and VIP flight catering move to ramp when your slot confirms, not before.

Prix de Diane, Chantilly

mid-JuneNearby · ChantillyBusier than usual

On the field

You may encounter increased traffic from positioning flights to nearby Paris-Le Bourget during the Prix de Diane week, though Brussels Airport itself typically maintains standard general aviation capacity and PPR processing times throughout the period.

What we do about it

Chilled champagne and lunch boxes board before the meeting, then multi-course requests for return legs once hospitality guests join owners—private jet catering volumes rise but cabin count stays moderate. Dietary coverage broadens: we typically coordinate three to five requirements per aircraft, and charter flight catering lead times tighten to same-day during mid-June.

Periods shift year to year — confirm the date with us when you order.

Request catering for Brussels Airport (BRU/EBBR) →

What Flight Attendants Say

★★★★★

“Ordering catering in for BRU / EBBR was simple. Great communication and excellent quality.”

Julia B. · VIP Flight Attendant

★★★★★

“We regularly operate in via BRU / EBBR. Fast replies, smooth ordering and reliable service.”

Leo D. · Charter Operations

Good to know