Your inflight catering in Ghedi (BS) is prepared to order at a purpose-equipped kitchen, delivered under temperature control and handed over airside with full traceability for every departure from Ghedi Air Base.
Government and head-of-state departures from Ghedi Air Base are handled with the discretion the assignment requires. Chef Hao Nasser prepares each order with the understanding that passenger names remain confidential, that delegation volumes may change an hour before departure, and that the handover must be secured at every step. Menus are built to the same standard as commercial VIP work: labelled by seat where requested, packed to withstand inspection, and delivered on time. The kitchen coordinates directly with your security detail and handling agent, and Chef Hao Nasser remains your single point of contact throughout.
Chef Hao Nasser brings Italian regional traditions to high-altitude dining, specializing in hand-finished pasta and carefully composed antipasti designed for long-haul stability. His signature truffle vegetable tart with olive oil potato terrine exemplifies his refined approach to family-style cuisine crafted for the skies.
Packed in insulated carriers with gel packs where required, your order is built around the realities of Ghedi Air Base: a military field with PPR procedures, slot discipline, and controlled apron access. Lead time for a departure from LIPL is typically twenty-four hours; shorter notice is accommodated where the production schedule allows. You order private jet catering by email or phone, stating departure time, passenger count, and any dietary restrictions. A private jet catering quote is returned within two hours. Late changes are absorbed up to the delivery run, briefed against your aircraft's oven and refrigeration capacity.
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Your private jet catering for Ghedi Air Base is prepared at a fully licensed kitchen in Ferno equipped with walk-in cold rooms, dedicated pasta stations and a pastry bench where glazes are applied hours before departure. Production runs are scheduled around your confirmed departure slot, with hot components cooked to order, cooled under controlled conditions and sealed for transport. Cold antipasti are dressed and portioned on the morning of your flight; breakfast baskets are assembled with fresh bakery products collected at first light. Every dish is labelled with allergen information, packed in tamper-evident containers and logged for cold-chain traceability. The kitchen operates seven days a week, with capacity to handle same-day orders when timing and product availability allow, and every menu is tailored to your passenger brief and the anticipated flight duration out of LIPL.
You may order breakfast from first light, cold plates that hold across a six-hour leg, mains that reheat in a galley oven, and crew meals on the same ticket. Portioning is per seat; allergen labelling is literal and printed on every container. Hot dishes travel in foil trays sized to standard ovens, with reheating instructions included. Cold service includes dressings and condiments packed separately. Desserts and pastries are boxed to prevent damage during loading.
Served cold, holds four hours without refrigeration, contains mustard in the dressing.
Reheats in a convection oven at 160°C for twelve minutes, contains dairy and celery.
Served at cabin temperature, holds six hours, contains gluten, egg, and dairy.
Three of the dishes the Ghedi Air Base 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.
Your order is delivered airside at Ghedi Air Base, badged access confirmed, handover at the FBO or ramp-side at the aircraft door. VIP flight catering and charter flight catering run on the same schedule, timed to your departure slot. For wide-body and large-cabin aircraft, high loader capability is confirmed at the time of order where available, serving galley doors at height. Government flights receive the same protocol: discreet handover, confidential manifest handling, delegation volumes packed and labelled separately, security of the transfer maintained throughout.
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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.
When Salone del Mobile convenes in April and Milan Fashion Week unfolds twice a year in late February and late September, private aircraft movements through Ghedi Air Base rise sharply as passengers positioning to and from Milan seek alternatives to congested primary airports. Apron slots tighten, prior-permission requests take longer to process and handling agents manage overlapping turnarounds under compressed schedules. High-loader availability becomes contested, delivery windows narrow and catering orders benefit from earlier placement to secure kitchen capacity and airside coordination. Your inflight catering for these peak weeks is managed with the same standards, but advanced notice ensures every component arrives on time and your crew receives full support during high-tempo operations.
During Design Week, expect increased military activity at Ghedi Air Base that may affect civilian slot availability and handling coordination. Prior permission remains mandatory; confirm PPR well ahead and liaise closely with base operations for any schedule changes.
High design-industry demand
Ghedi Air Base maintains military operations during Fashion Week; civil traffic remains restricted. You should expect standard PPR requirements and limited handling availability, with no significant change to apron access or slot procedures for authorized movements.
Fashion industry delegations bring stylists, PR teams, and buyers on the same manifest—rarely just principals. That breadth drives private jet catering orders with multiple dietary requirements and tighter turnaround windows. We map crew meals and cabin service around your block time, not the other way round.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for LIPL was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LIPL. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at LIPL directly to your aircraft or to the handling agent you've nominated, following the access and coordination protocols required by base operations. Ghedi Air Base does not host commercial FBO facilities in the conventional sense; all airside deliveries are arranged through prior permission and cleared with military and civil authorities on the day of your flight.
Same-day orders are possible when kitchen capacity, product availability and airside access align with your departure slot. Timing depends on the complexity of your menu, the number of passengers and the coordination required with base operations. Advance notice improves reliability, particularly during periods of high charter activity or when your brief includes dietary restrictions that require specialist sourcing.
Yes. Every menu is tailored to the dietary profiles you provide—gluten-free, lactose-free, vegan, low-sodium, allergen-exclusion and religious observance are all managed through ingredient substitution, separate preparation areas and individual labelling. Detail your requirements when you place the order, and the kitchen will confirm feasibility and any necessary adjustments before production begins.
High-loader capability for aviation catering at LIPL is available where the delivery vehicle is equipped with a lifting platform and apron conditions permit its deployment. Availability is confirmed when you place your order, based on aircraft type, door height and the operational constraints communicated by your handling agent and base operations on the day of departure.
Contact the team with your departure date, estimated off-blocks time, passenger count, dietary requirements and any specific menu requests. You'll receive a tailored proposal with pricing, delivery timing and confirmation of airside access arrangements. Once approved, the order moves into production and the delivery is coordinated with your handling agent and flight crew to meet your departure schedule at Ghedi Air Base.
Send your flight brief now — the Ghedi (BS) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →