Ukko’s Signature Strength: Privately Owned, Certified Inflight Kitchens : French Riviera and Paris

Unlike many aviation catering coordinators or brokers who outsource production to unknown suppliers, Ukko proudly owns and operates its own inflight catering kitchens in France. This unique model allows us to maintain full control over quality, food safety, and presentation — from ingredient selection to the final onboard delivery.

Owning our kitchens means every dish, every ingredient, and every delivery is managed under Ukko’s direct supervision, without intermediaries or hidden subcontractors. Our chefs, trained in fine dining and aviation gastronomy, work exclusively within Ukko’s facilities, following precise procedures that meet and exceed European HACCP and ISCC sanitary standards.

This vertical integration gives Ukko clients something rare in private aviation:authentic accountability and unmatched consistency — every meal is prepared in-house, by our team, with traceability at every stage.

Aviation-Grade Culinary Production: Where Gastronomy Meets Precision

Ukko’s expertise spans the most prestigious business aviation airports in France, including:

• Nice Côte d’Azur (LFMN)

• Cannes Mandelieu (LFMD)

• Marseille Provence (LFML)

• Toulon-Hyères (LFTH)

• Paris Le Bourget (LFPB)

• Paris Charles de Gaulle (LFPG)

• Paris Orly (LFPO)

Our coordination teams in Nice and Paris work together to deliver one standard of service nationwide, ensuring continuity, quality, and absolute discretion from kitchen to cabin.

Ukko’s kitchens were designed specifically for private jet operations, integrating the latest refrigeration systems, traceability software, and cold-chain management tools. Every production area is optimized for aviation packaging, onboard reheating compatibility, and galley storage constraints.

Our culinary team works daily with executive chefs, flight attendants, and crew planners to design menus that not only delight the senses but also perform flawlessly at altitude. From Paris to the French Riviera, each kitchen follows identical preparation standards, guaranteeing a unified Ukko experience wherever you fly.

Our production process includes:

• Strict temperature control and continuous cold-chain monitoring

• Ingredient sourcing from certified French and Italian suppliers

• Custom packaging designed for aircraft ovens and chillers

• Final verification by Ukko’s quality and operations supervisors

• Real-time coordination with FBOs for on-time ramp delivery

Every meal that leaves a Ukko kitchen has been checked, sealed, and certified according to our in-house quality protocol.

Why Owning Our Kitchens Matters

Owning and operating our own kitchens gives Ukko an undeniable edge in an industry dominated by intermediaries and resellers.

When clients place an order with Ukko, they know exactly where and how their food is made. There are no third-party kitchens, no anonymous suppliers, and no hidden margins — just transparent, reliable, and certified inflight catering directly managed by our experts.

The Benefits for Operators and Crews:

1. Uncompromised Quality Control – Every menu is produced in-house under Ukko’s direct supervision.

2. Food Safety & Traceability – Complete HACCP compliance, from raw ingredients to onboard packaging.

3. Operational Efficiency – Shorter lead times, faster adaptation to last-minute changes, and guaranteed punctuality.

4. Consistency Across France – The same quality standard whether departing from Nice, Cannes, or Paris.

5. Culinary Creativity – Our chefs innovate continuously, blending fine dining techniques with aviation requirements.

6. Transparency & Trust – No outsourcing, no hidden commissions — just integrity and excellence in every order.

For flight attendants, dispatchers, and VVIP passengers, this means a tangible difference in taste, freshness, and presentation — a true fine-dining experience above the clouds.

From Nice to Paris: The Heart of Ukko’s Culinary Network

Our flagship kitchen in Nice serves as the operational core for the French Riviera, handling daily orders for Nice Côte d’Azur (LFMN), Cannes Mandelieu (LFMD), and Toulon-Hyères (LFTH).In Paris, our production unit supports Le Bourget (LFPB), Charles de Gaulle (LFPG), and Orly (LFPO), ensuring the same culinary precision for departures from the capital.

This dual infrastructure allows Ukko to maintain:

• Nationwide coverage for private jets across France

• Redundant logistics during peak events (Monaco GP, Cannes Film Festival, summer charters)

• Rapid dispatch capacity for last-minute or overnight orders

• Guaranteed freshness and quality control, even under tight operational windows

Ukko’s kitchens are not just production sites — they are culinary laboratories dedicated to the art of inflight dining, combining French gastronomy with aviation engineering.

Ukko: Where Ownership Equals Excellence

In private aviation, precision is everything — and so is trust.By owning our kitchens, Ukko eliminates the uncertainty that often surrounds outsourced inflight catering. Our clients benefit from direct communication, transparent pricing, and total reliability, supported by a team that understands both culinary finesse and aviation logistics.

With Ukko, your inflight catering isn’t “arranged.” It’s crafted, controlled, and delivered by us — from our kitchen to your aircraft.

Because for Ukko, owning the process means owning the quality.And quality, in private aviation, is everything.