Flight crew placing a same-day order to VBS in Montichiari (BS) can typically reach the kitchen by mid-morning; private jet catering is prepared in a dedicated facility and delivered airside on your schedule.
For aviation catering at VBS he works closely with a Brescia vegetable cooperative that supplies seasonal greens—radicchio in autumn, tender peas in spring—each chosen for structure that survives chilled holding and plating under cabin humidity. His truffle vegetable tart, built on a par-baked crust and layered with roasted root vegetables, travels intact across eight-hour sectors because every element is selected for its moisture content and starch behaviour when reheated. The olive oil potato terrine, pressed overnight and portioned cold, anchors long-haul menus departing VBS toward the Middle East and Asia, delivering flavour without sauce migration or presentation collapse.
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.
A cold plate, assembled in the early hours, travels in a refrigerated vehicle timed to arrive as the crew completes the preflight check. Orders are typically taken forty-eight hours ahead, though a same-day request can often be absorbed if the slot allows and the kitchen has capacity. To order private jet catering, send your departure time, passenger count, and any allergen or dietary restrictions; you receive a private jet catering quote within the hour, and a single point of contact from the first message to delivery.
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Flight crew coordinating through Montichiari (BS) typically work with order windows that close mid-morning for afternoon departures, though same-day requests are absorbed when the kitchen preparing your order has capacity on the production schedule. Business aviation catering at VBS is timed against your slot: plating begins once departure confirmation reaches the facility, sealing follows immediately after final assembly, and cold-chain control runs unbroken to airside handover. A last-minute dietary adjustment—lactose intolerance flagged two hours before pushback, shellfish removed from a galley load—goes straight to the garde-manger post and the new label carries updated allergen documentation. Private jet catering here depends on how early your handler confirms passenger count and any menu changes; the earlier the lock, the wider the margin for pâtisserie work or specialty protein sourcing.
Breakfast trays portioned to the seat count, cold plates that hold across a four-hour leg, mains packed with reheating instructions matched to the galley oven in your aircraft type, and crew meals delivered on the same order. Every container is labelled with its contents, preparation time, hold limit, and allergens—dairy, gluten, shellfish, nuts—written plainly, so the cabin crew briefing the passenger has the answer before the question is asked.
Served cold, holds four hours under refrigeration, contains fish and may contain celery.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy and gluten.
Served at cabin temperature, holds six hours, contains nuts, dairy, egg, and gluten.
Three of the dishes the Brescia Gabriele d'Annunzio 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.
When you handle multiple departures across the fleet, a single contact and a single order streamline the brief. VIP flight catering and charter flight catering are both prepared in the same facility and delivered on the same airside run. Badged drivers bring your order through security to your FBO or directly to the aircraft door, on the schedule you set. For large cabins, high loader capability is confirmed at the time of order, where available, serving galley doors at height without a ramp transfer.
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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.
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.
Salone del Mobile in April and Milan Fashion Week—late February and again in late September—bring sustained charter demand through VBS, tightening apron slots and lengthening ground-handling queues. PPR windows shorten, high-loader availability becomes contested, and fuel-truck sequencing can delay catering access by thirty minutes or more. If you're operating during these peaks, advance your order timing and confirm your handling agent's apron assignment early; we'll stage your private aircraft catering delivery to match the revised slot and ensure cold-chain integrity even when ground traffic extends your turnaround.
During Salone del Mobile, you should expect tighter slot coordination and increased apron congestion at Brescia Gabriele d'Annunzio Airport as operators redirect traffic from saturated Milan platforms, requiring advance PPR confirmation and extended handling lead times.
High design-industry demand
During Milan Fashion Week, you should anticipate increased apron congestion and extended handling coordination times at Brescia, as the platform absorbs overflow traffic from saturated Milanese fields. Prior permission recommended; allow extra margin for slot availability and FBO services.
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 VBS / LIPO was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via VBS / LIPO. Fast replies, smooth ordering and reliable catering.”
We deliver inflight catering at LIPO to the executive handling facilities on the eastern apron and can coordinate direct aircraft delivery when you're assigned a remote stand. Specific FBO access is confirmed when you place the order, based on your handling agent and slot assignment. See the FBOs and handling agents at Brescia Gabriele d'Annunzio Airport →
Notice requirements depend on the menu complexity, departure time and apron schedule. Early-morning departures and multi-course hot menus need longer lead times; simpler cold platters can often be arranged with shorter notice. We confirm feasibility as soon as you brief the flight details.
Yes. Every menu is tailored to the passenger brief you provide—gluten-free, dairy-free, vegan, low-FODMAP, or other medical and preference profiles. Ingredients are labelled, cross-contact is managed in prep, and all allergen information travels with the delivery manifest for your crew.
High-loader capability for aviation catering at LIPO is available where the handling agent can assign the equipment and the apron layout permits access. We coordinate with ground ops when you place the order and confirm availability based on the day's traffic and your aircraft parking position.
Contact us with your departure time, passenger count, any dietary requirements and aircraft type. We'll propose a menu suited to your sector length and galley capabilities, confirm the delivery window with your handling agent, and coordinate airside access to meet your scheduled pushback.
Send your flight brief now — the Montichiari (BS) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →