For charter operators managing multiple legs through CGN, private jet catering is streamlined: one contact, one order across your fleet, and high loader capability where available at Cologne Bonn Airport in Köln (Cologne).
Early Monday morning, when the first business departures file out of CGN, Tobias Muller is already plating cold service and timing hot mains for galley reheating. He cooks each order to the brief you send, labels every container for allergen clarity, and keeps one phone line open for late changes. His kitchen handles breakfast trays for six-seat turboprops and multicourse service for large cabins on the same production schedule, and he answers directly when your crew needs oven instructions or a substitute ingredient confirmed before departure.
Muller seals cold preparations in numbered glass jars, each fitted with a time-stamped label indicating assembly date and optimal serving window. Warm components travel in double-walled stainless containers that hold temperature without drying. The chef portions every terrine and salad to cabin count, eliminating mid-flight plating decisions and preserving the integrity of vinaigrettes and garnishes through turbulence and delay.
When you order private jet catering for multiple aircraft or a mixed fleet, one contact manages the entire schedule: crew meals for positioning legs, VIP service for the principal cabin, charter service for group departures from Cologne Bonn Airport. Lead time is typically twenty-four hours; tighter windows are absorbed where the kitchen schedule allows. Each private jet catering quote reflects your brief, your passenger count, and the galley configuration of the aircraft type you file. Updates are accepted until the order enters final packing, and your crew is briefed on reheating steps and refrigeration limits.
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For operations teams managing charter fleets, business aviation catering at CGN consolidates your supplier contact into one order across multiple aircraft types. The kitchen preparing your order maintains dedicated cold rooms, documented allergen protocols on every label, and same-day production capacity timed against your departure slot. Pâtisserie and garde-manger posts handle everything from plated entrées to sealed dessert service, with cold-chain control through final handover. High loader capability is available where your aircraft configuration requires it. Private jet catering is delivered airside in temperature-controlled transport, meeting the slot you confirm.
You may order breakfast trays for an early departure from CGN, cold lunch plates that hold across a four-hour leg, hot mains packed for galley reheating, and crew meals on the same manifest. Portioning is set per seat, and every item carries ingredient and allergen information written in plain language. The kitchen prepares to your brief, adjusts for dietary restrictions, and labels each container for stowage and service sequence.
Served cold, holds four hours under refrigeration, contains fish, gluten, and dairy.
Reheats in a galley oven at 160°C for twelve minutes, contains celery.
Served at cabin temperature or warmed briefly, contains gluten, dairy, and egg.
Three of the dishes the Cologne Bonn Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Packed in insulated carriers and labelled for galley stowage, your order is driven airside by badged personnel and handed over at the FBO you nominate or directly at the aircraft door. VIP flight catering and charter flight catering are delivered on the same timed run, coordinated with your slot and fuelling schedule. For large cabins departing CGN, high loader access is confirmed at the time of order where available. Each delivery is temperature-monitored from kitchen to ramp, and your crew receives a packing list that matches the manifest you approved.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
Your planning window tightens during Frankfurt Book Fair in October, tulip season from April to early May, and King's Day in late April—when charter volumes lift and the apron at Cologne Bonn Airport fills with positioning flights, group charters and owner-operated aircraft. PPR slots become harder to secure, high-loader availability requires earlier confirmation, and delivery runs must navigate congested airside access. If you're coordinating private jet catering for departures during these weeks, submit your brief as early as possible: menus, passenger count and any allergen restrictions. Early orders allow us to block kitchen capacity, confirm sourcing and schedule delivery to match your slot, even when the General Aviation Terminal is running at peak throughput.
During Frankfurt Book Fair week, you should expect increased business aviation movements at Cologne Bonn as an alternative gateway, with tighter apron availability and extended handling coordination times, particularly for same-day turnarounds.
Corporate catering demand
Tulip season generates moderate leisure traffic through Cologne Bonn, particularly from Dutch originating flights. Expect slightly increased apron activity and extended handling coordination times; advance PPR remains advisable for non-scheduled slots during peak weekend periods.
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.
King's Day in the Netherlands generates moderate spillover traffic at Cologne Bonn Airport as positioning flights increase for Amsterdam-bound passengers. Expect tighter apron slots and extended FBO turnaround times during the event week; advance PPR recommended for non-scheduled operations.
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.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for EDDK was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via EDDK. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at EDDK to all FBOs and handling agents on the apron, including Hahnair, MHS Aviation and Aero Handling. Delivery is coordinated with your nominated handler, and handover is signed by the receiving crew or ground staff to maintain cold-chain traceability. See the FBOs and handling agents at Cologne Bonn Airport →
Lead time depends on menu complexity, dietary requirements and the time of your departure slot. For straightforward briefs—cold plates, breakfast trays—same-day orders are often workable when confirmed early in the morning. Multi-course hot menus and allergen-controlled preparation require longer notice. Contact us with your slot, and we'll confirm what's achievable for your specific departure from Cologne Bonn Airport.
Yes. Every menu is tailored to the passenger brief you provide: gluten-free, dairy-free, nut-free, vegan, kosher-style or other restrictions. Ingredients are separated during prep, and each tray is labelled with allergen information. Substitutions are confirmed in writing before final plating, so cabin crew and passengers have full transparency.
High-loader capability for aviation catering at EDDK is available where confirmed at the time of order, depending on apron access, FBO coordination and the size of your aircraft. When planeside positioning allows it, the service enables direct galley loading, reducing manual handling and keeping the cold chain secure. Confirm your requirements when you place the order, and we'll advise availability for your specific departure slot.
Contact us with your departure slot, passenger count, dietary requirements and preferred menu style. We'll confirm availability, propose dishes suited to your sector length and galley configuration, and provide a detailed brief including portioning, allergen labels and delivery timing. Orders are logged, prepared in the Frankfurt am Main kitchen and delivered airside under temperature control to your nominated FBO or directly to the aircraft.
Send your flight brief now — the Köln (Cologne) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →