Catering to your aircraft in Altay.
A cold morning at 2,460 ft, a business jet waiting at ZWAT, a crew who need real food. We pack Altay lamb, naan and honey for the galley you have, labelled by seat.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
The private jet menu for Altay starts with what the Altai grazes and brews. Local specialities of Xinjiang Autonomous Region travel well: lamb from the northern pastures, hand-pulled noodles, dairy from Kazakh herding families, and honey. Our private jet platters are cut by passenger, so nothing needs knife work in the galley. The inflight menu keeps the lamb in its sauce apart and finishes in the oven, while cold boards of cheese, cured meat, nuts and fruit wait in the drawer. Gourmet inflight meals and private jet snacks, from dried fruit to baked flatbread, round out private jet food that still tastes of Altay once the aircraft is at altitude.
Xinjiang Autonomous Region has a table of its own, and Altay is its northern edge. For a private jet menu here we draw on Kazakh and Han traditions: slow-cooked lamb, laghman noodles, fresh-baked naan, yoghurt and cheese from the Altai herds, and honey from the mountain valleys. Each of these local specialities is packed for a galley with a single oven. Private jet platters come sliced and chilled, gourmet inflight meals come with the sauce in its own pot, and private jet snacks, such as nuts, dried apricots and small pastries, ride in the seat-back pocket. It is inflight menu thinking applied to a very regional kitchen.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
At 2,460 ft on the high plateau of northern Xinjiang, Altay Xuedu is a quiet field where a business jet can be the only movement on the apron. Private jet catering for ZWAT is written by former VIP flight attendants: cabin crew meals and guest dishes labelled by seat, local lamb and dairy from the Altai on the menu. Whether it is executive jet catering for a ski charter, diplomatic flight catering for an official visit or business aviation catering for a tour group, you order by phone or email, day or night.
Business jet catering at Altay is mostly corporate and executive flights in for the Kanas and ski season. Corporate jet catering and VIP flight catering follow the same brief: tell us the galley and the guest list. Charter flight catering, luxury inflight catering and a private jet chef writing a bespoke menu are all ordered by phone or email. A bespoke menu at ZWAT leans on Altai lamb and dairy.
When an official delegation lands at Altay Xuedu, the menu is agreed with protocol first. Government flight catering, head of state flight catering and state visit aircraft catering are handled by a small, named team, and VIP aviation catering keeps ingredients traceable and labelling discreet.
Special meals at Altay run on a procedure, not a label. Halal is the local default for much of the cooking, so halal lamb is simple to source, while kosher is a separate sealed meal. Vegan, gluten free and allergen free dishes are cooked apart from lamb and wheat noodles, which is where cross-contact hides in this kitchen. Kids meals are plain, small and easy to eat on a ski charter.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
With the aircraft waiting at ZWAT and duty time running, crew meals are the order people forget. Cockpit meals, flight crew meals and pilot meals are on request, billed as normal. Crew catering arrives in crew meal boxes marked CREW, and different meals for pilots keep captain and first officer on separate dishes. If the cabin crew meals should arrive with the guest trays, say so when you book and they go in one box.
On the Altay apron, FBO catering reaches the aircraft by way of the FBO or the general aviation terminal, whichever your flight is parked at. Your handling agent decides who may drive airside, so catering delivery to the FBO is agreed with that agent before the slot. Ground handling catering and handling agent catering then run to the departure you give us, and the boxes are passed up at the cabin door.
At Altay Xuedu a small or mid-size business jet is loaded by hand at the aircraft door, and a larger type may call for a high loader. Galley catering is sized to the galley itself: how many ovens, how much drawer space, what the type can chill. Airside catering delivery is arranged with your handling agent, and aircraft provisioning at ZWAT starts with tell us the type, so we pack for its door height and its galley.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Altay Xuedu is the airport catering gateway to the Altai in far northern Xinjiang, with general aviation using a modest terminal and a single runway at 2,460 ft. FBO services are limited and ground handling services depend on your agent.
Altay is a seasonal business aviation hub: ski charters in winter, tour flights to the Kanas lakes in summer. Inflight catering and in-flight catering for these flights are written around the aircraft; aviation catering and business aviation catering follow the same brief. Executive jet catering suits the longer stays, diplomatic flight catering the official visits, and cabin crew meals the waiting crews.
China controls food imports tightly, especially meat and dairy, so what leaves the aircraft at Altay is a question for your handling agent. We cook locally and keep imported items to what the order truly needs.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 11 guests, but two separate meal services also had to be considered when organising a cold lunch with cheese and fruit at AAT. My search for "private jet catering near me" led to a practical conversation about final order confirmation. The Galley Girls labelled the starters in line with our brief, so the cabin team could identify the relevant portions quickly. Keeping the side dishes identifiable helped the colleague taking over service understand the order without another long explanation.”
“Choosing grilled salmon with a lemon dressing for 7 people at Altay Xuedu Airport was straightforward; the challenge was making it work with a short ground stop. Our brief for private jet catering menu was met with a sensible plan for catering handover. The confirmation from The Galley Girls showed the main courses clearly enough for us to check the planned service quantities. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require.”
“Between cabin checks at ZWAT, I coordinated poached fish with steamed rice for 5 guests and explained our concerns about an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the canapés had been grouped. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks. With private aviation catering, careful attention to storage requirements matters as much to our crew as the menu itself.”
Pricing starts from one local product: a braised Altai lamb dish costs more than a flatbread and yoghurt plate. Private jet catering at ZWAT is priced per menu, with delivery to the aircraft invoiced as part of the order.
When the weather window is uncertain, tell us the earliest and latest departure and we build the order around both. Altay is a small field, so a clear slot helps; last-minute orders are handled.
Customs depends on where the aircraft comes from. For a flight in from abroad, tell us the origin and the agent confirms what can stay on board; locally cooked meals normally pass without issue.
Yes, in principle. But if the number of guests shifts the night before, a catering order can follow it and a box from home cannot. Check your operator's policy and local import rules.
No. Whatever the contract says about the aircraft and crew, food is not part of the charter: it is ordered and invoiced on a separate line. With crew duty time running while the aircraft waits on the ground, it is worth planning the crew order at the same moment.
Tail, pax and diets — a flight attendant takes it from there, day or night.
