From morning departures to late turnarounds, private jet catering at LECU Madrid adapts to your cabin layout—individual trays, plated service, or family-style platters prepared in a dedicated kitchen and delivered airside.
Every allergen is labelled before it leaves—your crew does not chase the detail by hand. Chef Chloe Inoue cooks each order to the slot you file, adjusts for galley limits per aircraft type, and answers directly when the brief changes. Portioning, reheating times, and stowage fit are written into the delivery note. If a passenger restriction comes in late, the menu is reworked and the revised build delivered on the same run.
Chef Chloe Inoue, Executive Private Jet Chef, masters Middle Eastern luxury cuisine refined for high-altitude journeys. Her specialty lies in fragrant grains, charcoal-kissed proteins, and sophisticated sharing plates, crowned by her signature truffle vegetable tart featuring carefully composed market selections.
If the slot moves, the production schedule adjusts to meet it. Most departures from LECU cluster mid-morning and late afternoon; the kitchen times its runs accordingly. To order private jet catering, allow twenty-four hours for a full build; shorter lead times are workable for simpler menus or repeat orders. A private jet catering quote is returned within two hours of your first message. Portioning follows seat count and galley fit: individual trays for quick service, platters for longer flights where the crew has time to plate.
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Hours before your departure slot, the kitchen preparing your order begins portioning your inflight catering to match the cabin layout you've confirmed. Private aviation catering at LECU is timed around individual tray service, family-style platters, or pre-set trolley formats—whatever your aircraft galley can accommodate. Each meal is plated in a dedicated facility with separate cold rooms for proteins, dairy, and ready-to-serve items. Pâtisserie and garde-manger posts work in parallel, sealing portions immediately after assembly to preserve temperature and texture. Every label carries documented allergen protocol and reheating instructions tailored to your equipment.
You can order breakfast trays ready at first light, cold plates that hold across a four-hour leg, mains that reheat in a standard galley oven, and crew meals on the same ticket. Every item carries literal allergen labelling. Portioning follows your seat count; if the cabin reconfigures, the order adjusts to match. The menu is written as it will be served, with reheating instructions where they matter.
Served cold, holds four hours without refrigeration, contains sulphites in the vinegar.
Reheats in a galley oven at 160°C for twelve minutes, holds texture across reheating.
Travels at cabin temperature, contains tree nuts and gluten, portion-cut for individual service.
Three of the dishes the Madrid-Cuatro Vientos 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.
No re-plating at the FBO—your order arrives portioned, labelled, and ready to stow. Badged drivers deliver airside in temperature-controlled vehicles, handing over at the ramp or at your FBO as you nominate. VIP flight catering and charter flight catering are prepared in the same run, timed to your slot. For larger cabins, high loader access is confirmed at the time of order where available. Cold chain is maintained door to door, and the crew receives one contact number for any change up to wheels-up.
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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 FITUR opens in mid-January and ARCO follows in mid-February, private jet catering demand around Madrid rises sharply. Cuatro Vientos sees increased charter movements as delegates position in and out of the city, tightening PPR slots and compressing apron schedules. You'll notice stricter delivery windows, earlier order cut-offs, and potential delays in high-loader confirmation as ground equipment is shared across multiple departures. Plan your catering orders further in advance during these periods, confirm your handling agent early, and communicate any schedule changes promptly so we can adjust production timing and secure your preferred airside delivery slot without compromising quality or food safety.
During ARCO week, expect increased general aviation movements at Cuatro Vientos, with tighter apron availability and extended handling coordination times. Prior permission recommended as parking stands fill earlier than usual throughout the fair period.
Premium daytime demand
During FITUR week, you may encounter increased general aviation movements at Cuatro Vientos, with tighter apron positioning and extended handling coordination times as the airport accommodates visiting aircraft supporting the tourism fair.
Chilled displays hold steady when departures shift two or three hours—business aviation catering built around gel packs and active cooling rather than static ice. Charter flight catering orders for FITUR in January often see late-morning slots move to early afternoon; we recharge what needs it and swap proteins if hold time exceeds safe margin.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for LECU was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LECU. Fast replies, smooth ordering and reliable catering.”
We coordinate inflight catering at LECU with the FBO or handling agent confirmed on your flight plan. Delivery is arranged directly to the apron or planeside, depending on ramp access and slot timing. Confirm your handler's details when placing the order so we can synchronise airside clearance and handover procedures.
Lead time for private jet catering at LECU depends on menu complexity, ingredient availability, and current kitchen workload. Same-day orders are accommodated when production capacity allows, but we recommend advance notice to secure preferred items and coordinate delivery with your PPR slot. Contact us with your departure time for a realistic timeline.
Yes. Chef Chloe Inoue prepares private aircraft catering to match declared dietary needs—gluten-free, dairy-free, vegan, kosher-style, or allergen-exclusion menus—using separate prep areas and labelled packaging. Provide full passenger requirements when ordering, and we'll confirm feasibility and any ingredient substitutions before production begins.
High-loader service for aviation catering at LECU is arranged on request and confirmed at the time of order, subject to equipment availability on the apron. For smaller aircraft or planeside handover, standard ground delivery applies. Let us know your aircraft type and loading preference when you place the order, and we'll coordinate with your handling agent.
Contact us with your departure date, flight time, passenger count, and any dietary requirements. We'll propose a private jet catering menu suited to your route length and galley, confirm pricing and delivery timing, then coordinate directly with your FBO or handling agent at LECU to ensure airside handover aligns with your pre-flight schedule.
Send your flight brief now — the Madrid kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →