Which FBOs at Sion Airport (SIR/LSGS) do you deliver to?

We coordinate inflight catering at LSGS through the handling agent managing your flight, typically the on-site FBO or ground services operator. Delivery is confirmed airside, either to the FBO facility or directly to your aircraft stand, depending on apron access and your departure slot. Contact us with your handler details and we'll arrange the handover.

What is the shortest notice you can typically accept at Sion Airport?

Lead time depends on your departure slot, menu complexity and the airport's PPR schedule. Same-day orders are feasible when kitchen capacity and the Geneva–Sion transfer window align, but we confirm availability case-by-case. For high-season or early-morning departures, advance notice improves reliability and menu flexibility.

Can you accommodate specific dietary and allergen requirements?

Yes. Every private jet catering order is built to your passenger manifest, with dedicated prep for vegan, gluten-free, kosher, halal and allergen-exclusion menus. All items are labelled, sealed and documented for crew reference. Notify us of requirements at the time of booking so sourcing and kitchen workflow can be adjusted accordingly.

Do you offer high-loader service at Sion Airport?

High-loader access for aviation catering at LSGS is arranged through your handling agent and confirmed at the time of order, subject to equipment availability and apron layout. Not all operators at Sion maintain year-round high-loader capability, so we verify logistics during the booking process and coordinate with ground staff to ensure safe, compliant loading for larger cabin types.

How do I place an order for a flight departing Sion Airport (SIR/LSGS)?

Contact us with your departure time, passenger count, dietary requirements and handling agent details. We'll propose a menu suited to your sector length and galley capacity, confirm pricing and coordinate delivery with the FBO or ramp team managing your flight. Orders are finalised once we have PPR confirmation and access clearance for the scheduled slot.

Private jet catering · Sion

Private Jet Catering at Sion Airport (LSGS / SIR), Sion

SIR (IATA) · LSGS (ICAO)

Prepared to order, delivered airside

When the weather window closes fast, private jet catering for SIR needs to move faster. Orders prepared in a dedicated kitchen, delivered airside to Sion on your revised schedule—cold-chain controlled, crew-briefed, ready before pushback.

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Private jet catering at Sion Airport (SIR/LSGS)

Chef Ayana Sharma, private jet chef covering Sion Airport

Your chef here

Chef Ayana Sharma — Geneva to Sion

Sixteen delegation seats or a single principal — Chef Ayana Sharma prepares both with the same discipline. Government and executive travel demand protocol: no names are recorded beyond the operations log, the manifest is never discussed, and the handover is discreet. Chef Sharma writes each menu to the flight profile you provide, labels every allergen, and briefs the lead attendant on galley workflow before the catering leaves for SIR. You work with one person, and that person stays accountable through boarding.

Cooked for your slot, packed for your galley.

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Background

Chef Ayana Sharma brings Nordic culinary traditions to high-altitude dining, crafting refined menus built around cured fish, seasonal root vegetables, and meticulously balanced flavours. Her signature truffle vegetable tart with smoked aubergine mezze exemplifies her commitment to dishes that travel beautifully while maintaining their elegance.

How the sector runs at SIR

Slot coordination at Sion Airport tightens during peak morning and late-afternoon departures; catering runs are sequenced around those windows. To order private jet catering for a flight leaving SIR, allow twelve hours lead time for a standard menu, eighteen for diet-specific or allergen-controlled requests. A private jet catering quote is issued within two hours of your enquiry and includes crew meals if needed. Late changes are absorbed where production has not yet started; once the order is packed, substitution becomes a new run.

The Sion production kitchen — private jet catering near Sion Airport

The Sion kitchen

Jet catering Sion — kitchen to cabin

When the departure slot is tight and your flight plan is PPR-controlled, the kitchen preparing your order for SIR works to the same operational tempo you do. Private aviation catering here is timed against your departure window: proteins are seared, vegetables are trimmed, and plating begins only when your ETA is confirmed. Each dish is sealed immediately after assembly, then held in dedicated cold rooms until handover. Temperature is logged at every stage, and every label carries documented allergen protocol—because your crew needs facts, not assurances. If the catering brief changes two hours before push, the kitchen adapts: menu substitutions are cleared, dietary requirements are cross-checked, and inflight catering for your passengers is replated and resealed to the revised count. Sion Airport demands precision; the facility supporting it delivers exactly that.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Sion Airport

You can order breakfast trays that hold through a three-hour sector, cold plates sealed and labelled for service without reheating, mains portioned for galley oven finish, and crew meals packed separately on the same delivery. Every item carries ingredient and allergen detail. Menus are written per seat count, with oven time and holding temperature noted where relevant, so the cabin crew knows exactly what they are working with once the door is closed.

Smoked trout with fennel, dill, and horseradish cream

Served cold, holds four hours under refrigeration, contains fish and dairy, plated or portioned as required.

Braised lamb shoulder with flageolet beans and rosemary jus

Reheats in twenty minutes at 160°C, holds texture across the sector, contains no common allergens.

Almond and pear tart with crème anglaise

Served at cabin temperature, travels well, contains gluten, dairy, egg, and tree nuts.

Three of the dishes the Sion Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.

See the full menu →

Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at SIR

Ramp delivery and handling at Sion Airport

The Sion kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at SIR

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Airside delivery at Sion Airport

Confidentiality is non-negotiable for state and executive travel — the manifest stays sealed, and the handover is logged but never discussed. VIP flight catering and charter flight catering for SIR are prepared in the same cold-chain facility and delivered in temperature-controlled vehicles with badged airside access. Your FBO confirms the slot; we deliver to the aircraft door or to the handling agent you nominate, timed against fuelling and pre-flight. High loader capability is confirmed at the time of order where the apron and galley door height require it.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Sion Airport

Handover points

FBOs and handling agents at Sion 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.

Signature Aviation
Alpine Jet Service
Alpark SA
Address
Chemin Lambien 12, 1950 Sion, Switzerland

Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.

Inflight catering — Switzerland

Flight catering at SIR shaped by the season

Your handling agent coordinates the arrival window; the catering follows that timeline. Seasonal produce determines what holds well in a galley and what travels cold: asparagus and soft herbs in spring, stone fruit through summer, root vegetables as autumn turns. The private jet menu changes every few weeks to reflect what the market gives, and the inflight menu is written with reheat instructions and declared allergens on every item. Crews receive a briefing sheet listing oven times, holding temperatures, and plating notes before departure from SIR.

Request catering

Private jet concierge — Sion

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

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One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Private jet catering during Sion's high season

Sion Airport sees concentrated demand from mid-January through late March, driven by the World Economic Forum in nearby Davos and the St. Moritz winter season, with a secondary peak in April during Watches & Wonders. PPR slots tighten, apron capacity fills early and handling agents prioritise aircraft with confirmed catering and fuel orders. Lead times shrink and high-loader availability becomes less predictable. If you're coordinating private plane catering into these windows, confirm your order as soon as your slot is approved—kitchen production and transfer logistics are sequenced around a crowded departure schedule, and late requests compete with already committed capacity.

Watches & Wonders

AprilNearby · GenevaHeavy demand

On the field

During Watches & Wonders week, you'll face increased apron congestion and mandatory PPR at Sion, with tighter handling coordination and limited parking availability due to elevated business aviation traffic serving the Geneva region.

What we do about it

Watches & Wonders triggers concentrated departures in April — typically eight to twelve business aviation catering orders within a three-hour window. That volume requires prep the day before: cold platters staged, hot courses timed to individual ETDs, and VIP flight catering packed per tail number so handover at the ramp stays fast even when six crews arrive nearly back-to-back.

World Economic Forum (Davos, nearby)

mid to late JanuaryNearby · ZurichHeavy demand

On the field

During the forum period, Sion operates under strict PPR with significantly reduced slot availability and extended apron saturation. Expect longer handling turnarounds and limited parking windows due to high business aviation traffic serving the event.

What we do about it

Delegations moving through Zurich during the World Economic Forum period require business aviation catering that holds through staggered departure windows—sealed boxes and plated formats remain stable when slots shift. We build private jet catering and crew meals around your revised ETA, not the original brief, so service quality stays intact even when ramp access compresses mid to late January.

St. Moritz winter season (nearby)

December to MarchNearby · ZurichBusier than usual

On the field

During the winter season, Sion operates under strict slot coordination and mandatory PPR due to St. Moritz traffic. Expect limited apron availability, extended handling times, and FBO saturation during peak morning and evening departure windows.

What we do about it

Resort-bound passengers rarely shift timing, so December and January private jet catering orders arrive firm and early. February onward sees tighter lead times as charter flight catering requests layer onto a committed schedule—hot meals and specialist dietary requests need 48 hours minimum, crew meals remain possible same-day through March.

Periods shift year to year — confirm the date with us when you order.

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What Flight Attendants Say

★★★★★

“Ordering catering in for SIR / LSGS was simple. Great communication and excellent quality.”

Lucas G. · VIP Flight Attendant

★★★★★

“We regularly operate in via LSGS. Fast replies, smooth ordering and reliable service.”

Sophie M. · Charter Operations

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