Private Jet Catering at Riga International Airport (EVRA / RIX), Riga
Orders close three hours before departure at RIX—typically enough time for revisions, menu adjustments, and same-day requests when the kitchen preparing your private jet catering in Riga receives confirmation early.
Cold-chain transport maintains 2–4 °C from kitchen to galley, monitored at every leg of the journey and logged on delivery. Jonas Schmidt prepares each order you place for Riga International Airport, writing the menu to seat count, dietary restriction, and the galley equipment installed in your aircraft type. He answers directly, adjusts for a late schedule change, and briefs your crew on reheating times and holding limits before the flight departs.
When a request arrives close to departure, Schmidt reconfigures the menu around components already prepared, substituting proteins or switching garnishes without altering the structure of service. The approach relies on a modular mise en place: sauces held separately, accompaniments that work across multiple proteins, and desserts portioned in advance. This flexibility ensures continuity of presentation even when the brief changes.
Twelve orders on a Thursday morning, three on a Sunday: the week at RIX follows the rhythm of business traffic, and production is timed against it. To order private jet catering, you provide the slot, the seat count, the galley specification, and any allergen restrictions; a private jet catering quote follows, typically within two hours. A change absorbed the evening before departure is straightforward; a same-day request is taken where the delivery window and your FBO access allow it, confirmed case by case.
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Jet catering Riga — Moscow kitchen capacity
Order windows close late at RIX—typically four hours before block time, and same-day adjustments are absorbed when the kitchen preparing your order can sequence them against the existing schedule. Private aviation catering here runs on a post-by-post model: garde-manger, hot station, and pâtisserie each time their prep to your departure slot, so a menu change or a PAX count revision can still flow through if raised early enough in the shift. Business aviation catering demands documented allergen protocol on every label, cold-chain control from plating through sealing, and same-day capacity held in dedicated cold rooms.
Private jet catering menu at Riga International Airport
You may order breakfast trays for an early departure, cold plates that hold across a four-hour leg without refrigeration, mains that reheat in a galley oven set to 180 °C, and crew meals on the same ticket. Every item is portioned to seat count, packed in single-service trays where galley space is limited, and labelled with literal allergen information: milk, egg, gluten, shellfish, nuts, sulphites. What cannot be served hot is designed to be served cold.
Served cold, holds four hours without refrigeration, contains fish and milk.
Reheats in a galley oven in eighteen minutes, contains milk and celery.
Served cold, stable for six hours, contains milk and egg.
Three of the dishes the Riga International 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.
Ramp delivery and handling at Riga International Airport
Airside delivery and handover at Riga International Airport
A high loader, confirmed at the time of order, reaches galley doors on large-cabin aircraft where ramp access allows. Badged drivers bring VIP flight catering and charter flight catering in temperature-controlled vehicles, delivering to your FBO or directly ramp-side at the time you set. The same vehicle serves owner flights, charter rotations, and crew meals on a single run. Cold chain is maintained door to door; handover is logged with the handling agent you nominate, and any last adjustment is made before the cabin door closes.
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FBOs and handling agents at Riga International 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.
- FBO Riga (FCG)
- Zone
- Business Aviation Center
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering timed to departure patterns at RIX
Beyond catering
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.
“Ordering catering in for RIX / EVRA was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via Riga International Airport (RIX). Fast replies, smooth ordering and reliable catering.”
Private jet catering at Riga International Airport — questions
We deliver inflight catering at EVRA to the main FBO handling facilities and directly to aircraft stands when your ground agent confirms airside access. Specific delivery points are coordinated with your handler at the time of order, as apron assignments vary by aircraft size and departure slot. See the FBOs and handling agents at Riga International Airport →
Same-day private jet catering is possible when the order reaches Chef Yoon's Moscow kitchen before morning production begins and your handler confirms the RIX slot and airside access within the transfer window. Longer notice always improves ingredient selection and scheduling reliability.
Yes. Every menu is tailored to the dietary profile and allergen restrictions you provide, with separate labelling for each passenger and crew member. Chef Yoon adjusts recipes and sourcing to meet vegan, gluten-free, kosher and other requirements, and your crew receives a written brief covering all substitutions and precautions.
High-loader access for wide-body and large-cabin aircraft is arranged through your handling agent where available and confirmed at the time of order. Aviation catering at EVRA for these aircraft types requires advance coordination, as equipment availability varies by season and apron schedule.
Share your departure slot, passenger count, dietary requirements and any galley constraints with us as early as possible. We coordinate with Chef Yoon's Moscow kitchen and your RIX handler to lock timing, confirm airside delivery and ensure every component is ready for your sector.
Ready for your next departure from Riga International Airport?
Send your flight brief now — the Riga kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →