Our Blog

Sushi and sashimi on a private jet: which styles travel best, from sashimi and nigiri to maki and chirashi, how the cold chain keeps every piece fresh from kitchen to cabin, how to present and time the service, sushi etiquette, and allergens such as gluten in soy sauce. Examples from Chubu Centrair (RJGG / NGO), Osaka Kansai (RJBB / KIX), Tokyo Haneda (RJTT / HND), Teterboro (KTEB / TEB) and Paris Le Bourget (LFPB / LBG), with FBO details and FAQs for crews.

Inflight catering food safety for private jets: the chilled, frozen, reheating and hot-holding ranges crews should know, how the cold chain runs from kitchen to galley, reheating on board, long flights and multi-leg days, allergen labels and HACCP principles, with Amsterdam (EHAM / AMS), Vienna (LOWW / VIE), Madrid (LEMD / MAD), Paris (LFPB / LBG) and Nice (LFMN / NCE), every FBO, planeside delivery from our own kitchens in Paris and Nice and reheating cards for every hot dis

Nice APU rules and galley catering: ground power and APU restrictions at Nice (LFMN / NCE) shape how a private jet galley is used on the ramp. Learn how to plan hot meals, chilled items and planeside delivery from our own Nice kitchen, with Nice FBOs, Riviera events and tips for Madrid (LEMD / MAD), Geneva (LSGG / GVA) and Cannes (LFMD / CEQ). Global Diners serves 2,500+ airports. Halal, kosher and alcohol-free menus on request. One team, one menu, every airport. Order at ord