Catering to your aircraft in Beijing.
Beijing Capital International runs on early banks and a winter-summer swing, and a private jet catering order for ZBAA is packed for a cold apron or a hot one. We cook in Beijing and hand over sealed to the crew, leaving the galley ready for the first leg.
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.
Beijing is a city with a long table, and a private jet menu for ZBAA can draw on it without turning the galley into a kitchen. The local specialities travel in two ways: cold, as a board of cured and pickled plates with sauces apart, or hot, sealed and re-plated from the oven. An inflight menu built around Beijing Municipality starts with dumplings, which hold well, and ends with pastry and fruit that need no cooking at all.
Private jet food from Beijing leans on what the capital does best: roast duck carved and boxed with pancakes, sesame flatbread, hand-pulled noodles in a separate pot, and northern-style lamb. These local specialities are cooked in Beijing and packed to the galley you actually have, so the private jet menu for PEK reads as local without asking the crew to improvise. Tea service and seasonal fruit complete an inflight menu that suits a Beijing departure.
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.
Beijing Capital International sits at 116 feet on a flat northern-China plain, where winter cold and summer haze decide how a catering order is packed, and private jet catering here is built for that: sealed hot items, chilled boards and a galley plan agreed before the slot. For the cabin crew who work these rotations, inflight catering, in-flight catering and aviation catering at ZBAA mean the same thing: food that survives the apron and re-plates cleanly. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all handled by former VIP flight attendants who know the drawer and the oven.
For business jet catering at PEK, a corporate jet catering brief usually means a small cabin and a short galley: a chilled board, one hot course and fruit. VIP flight catering and charter flight catering for Beijing come with a private jet chef who builds a bespoke menu around the passengers and the aircraft, and luxury inflight catering is just that menu done carefully.
Government flight catering for Beijing is arranged around protocol first. Head of state flight catering and state visit aircraft catering at ZBAA are cleared through the right office before anything is cooked, and VIP aviation catering is handled by a named team with quiet, traceable delivery to the aircraft.
Beijing cooking hides allergens in places a menu does not show: peanut and sesame oils, soy and wheat in nearly every sauce, shellfish paste in dumpling fillings. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are therefore cooked on a separate board and sealed in their own box, marked by seat number, so nobody opens the wrong tray.
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.
Crew catering at PEK is built for a wait on the ground: crew meals in labelled boxes, cockpit meals that can be eaten with one hand, and different meals for pilots on request. Flight crew meals, pilot meals and crew meal boxes are all ordered and invoiced like the rest of the catering order, and cabin crew meals are packed separately.
FBO catering at ZBAA is handed over at the FBO, through the handling agent, at the general aviation terminal. Catering delivery to the FBO is arranged around your slot, and ground handling catering and handling agent catering follow the same chain so the food reaches the aircraft sealed.
Larger aircraft at ZBAA are loaded by high loader at the handling agent's direction, and the galley catering follows the type: carts for a widebody, boxes and insulated bags for a bizjet. We pack for the door height and the galley you have, and airside catering delivery is coordinated with your ground handler so aircraft provisioning matches the aircraft rather than the menu.
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.
Beijing Capital International is one of the busiest airports anywhere, and airport catering for business aviation at ZBAA is organised around a general aviation terminal on the field. As a business aviation hub for northern China, PEK handles its private traffic through FBO services and ground handling services that sit apart from the main passenger terminals, so general aviation orders are sealed, labelled and handed over through the handling agent.
What sets PEK apart in business aviation is the rhythm of the seasons: cold winter mornings and hazy summer afternoons shape how a hot course is packed. Inflight catering and in-flight catering for the aircraft are cooked in Beijing and handed over sealed, while aviation catering, business aviation catering, executive jet catering and diplomatic flight catering follow the same method. Cabin crew meals and crew meals travel in their own labelled boxes. As a business aviation hub, ZBAA relies on FBO services and ground handling services working from one agreed plan, so the galley is ready before the first leg.
China controls food import tightly, so catering for ZBAA is best cooked locally. Customs can hold animal and plant products, and the clearest route is food made in Beijing and handed over sealed. FBO services and ground handling services follow the same line at this business aviation hub: we plan the menu around the rules before anything is cooked, and the handling agent receives the boxes plane-side.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 2 guests, but a late menu amendment also had to be considered when organising chicken skewers with a couscous salad at Beijing Capital International Airport. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. It was useful to see the starters listed separately when checking how much space the complete order would require. I would discuss private jet catering with them again, especially when packing arrangement needs careful coordination.”
“With a revised passenger count to consider at ZBAA, we needed a practical way to serve beef fillet with roasted potatoes to 5 passengers. The side dishes came from The Galley Girls in shallow trays, with a packing list that matched the contents. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need. The portion planning stood out more than any sales pitch about private jet catering services.”
“Despite several individual meal preferences, we wanted the 3 guests at PEK to enjoy beef fillet with roasted potatoes without a complicated cabin service. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. I want a private jet catering company to understand packing arrangement, and this order gave us a useful starting point. The salads were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Prices at Beijing follow the ingredients. Duck and lamb are priced differently from vegetable buns and rice, and special meals for a kosher or halal passenger are quoted as their own line. We send the quote by email or confirm it by phone.
At PEK the lead time is simple when the slot is known and the menu is seasonal. Customs is the part that needs care, and we plan around it; last-minute orders are handled and the line is open day and night.
Customs in China means plan around what you can import. A late change in passenger numbers is absorbed by cooking in Beijing, with the handling agent receiving the sealed boxes.
If you wonder can you bring food to Beijing, the answer is that restricted items may be held at customs. Crew who wait on the ground between legs are better served by fresh meals delivered plane-side.
A charter into ZBAA does not include catering. You order it separately, we invoice it on its own, and Chinese customs rules are handled by cooking in Beijing.
Tail, pax and diets — a flight attendant takes it from there, day or night.
