Catering to your aircraft in Bijie.
Bijie is a plateau airport in Guizhou Province, and departures follow the weather. Catering made by former VIP flight attendants reaches your aircraft through the FBO.
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.
Guizhou is the kind of region that rewards a private jet menu with real character: sour and spicy, fermented, built on chilli, pickled vegetables and rice. Our local specialities for Bijie are cooked and packed for the galley, so an inflight menu from ZUBJ can carry Guizhou on its own terms.
Private jet food here starts with the dishes the province is known for. Sour fish soup is packed with the broth separate, spicy chicken goes in a sealed tray, and Guizhou rice noodles travel chilled for re-plating. Private jet platters and gourmet inflight meals are composed from these local specialities, while private jet snacks lean on dried tofu, pickled radish and roasted nuts from the region.
For passengers who prefer milder food, we keep a Western and mild-Chinese inflight menu alongside the Guizhou dishes. Guizhou Province is strong on tea and mountain vegetables, so the lighter private jet menu from Bijie uses both.
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.
A plateau airfield at 4,751 ft, in the hills of Guizhou Province: that is the setting for private jet catering at Bijie Feixiong (ZUBJ / BFJ). We cook and pack for your galley and deliver to the FBO or handling agent. Inflight catering and in-flight catering for this airport lean on Guizhou produce, and aviation catering respects Chinese import rules. Business aviation catering, executive jet catering and diplomatic flight catering are written trip by trip, and cabin crew meals are available on request.
Most business flights through ZUBJ carry a small group, so business jet catering stays simple. Corporate jet catering, VIP flight catering and charter flight catering are specified by type and seat plan. Luxury inflight catering from a private jet chef means a bespoke menu with a few Guizhou dishes rather than a long list.
For official flights using ZUBJ, government flight catering is cleared with protocol first. Head of state flight catering, VIP aviation catering and state visit aircraft catering run on a small, named team and a sealed chain of custody.
Special meals at Bijie Feixiong need attention to a Guizhou kitchen, where chilli, fermented bean paste, peanuts and shared woks are common. Kosher, halal, vegan, gluten free and allergen free requests are handled as a procedure: separate prep, separate packing, sealed and marked by seat. Kids meals are milder, with the chilli taken out entirely.
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.
On a Bijie rotation the crew eats between legs, so crew meals are ordered with the trip and billed on the invoice. Flight crew meals and pilot meals are cooked fresh, crew catering is packed in crew meal boxes, and cockpit meals are kept apart from passenger trays. Different meals for pilots are available, and cabin crew meals are part of the same request.
Your handling agent and the FBO decide how a tray gets to the aircraft at ZUBJ. FBO catering, catering delivery to the FBO and ground handling catering run through the general aviation terminal, with handling agent catering coordinated before your slot.
At ZUBJ the aircraft type decides how galley catering goes out: door height, whether a high loader is needed, and what the galley can hold. Airside catering delivery and aircraft provisioning are agreed with the handling agent before the slot, so the carts reach the aircraft as planned.
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.
Bijie Feixiong is an airport on the Guizhou plateau, and airport catering here follows the terrain: cool, often damp air, and a field that rises above 4,700 ft. General aviation traffic is modest, and FBO services and ground handling services keep a small footprint.
For business aviation at Bijie, a private jet arrives with a small party and a short turnaround. Inflight catering and in-flight catering are packed to suit; aviation catering and business aviation catering for ZUBJ stay modest. Executive jet catering and diplomatic flight catering are planned around the local galley, and cabin crew meals are ordered with the trip. Treat the field as a quiet business aviation hub.
Chinese customs inspect food brought in on international flights, and animal products are the most restricted. In practice, catering at ZUBJ is sourced locally, with leftover foreign provisions subject to disposal.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at BFJ meant planning a cold lunch with cheese and fruit for 2 guests with a small galley worktop in mind. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the breakfast portions listed separately when checking how much space the complete order would require. My main takeaway from this inflight catering services order was the practical approach to cabin service sequence.”
“Passenger preferences led us to vegetable tartlets and a dessert selection at Bijie Feixiong Airport; 10 portions were needed, with an evening cabin service factored into preparation. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
“It was the packing plan I cared about at ZUBJ, with 4 servings of herb chicken with a quinoa salad and a short ground stop to consider. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. When comparing inflight catering companies, I would look closely at catering handover after this experience. There was no need to reconstruct the salads quantities from several messages during the final departure checks.”
A dietary request is the clearest driver of cost here: it means separate ingredients, separate preparation and its own sealed packing. Send the codes with the headcount and we quote the whole order together.
Adding a regional dish, say sour soup or spicy chicken, is routine here. Give us the airport, the tail and the handover slot, and we plan around them; late changes are handled.
Chinese import rules restrict fresh food carried in from other countries, which is why we cook in country. On the plateau the weather season, with fog and low cloud, can move departures, and your catering moves with the slot.
Bringing your own food is possible in principle, yet airside entry at Bijie runs through the handling agent, and anything from abroad can be stopped at customs. We deliver through the same channel, which keeps access simple.
Catering stays outside the charter contract, so a last-minute change in passengers is something you tell us rather than your charter operator. We update the order and bill it as it ends up.
Tail, pax and diets — a flight attendant takes it from there, day or night.
