Catering to your aircraft in Chengdu (Shuangliu).
At Chengdu Shuangliu the day starts with mist and ends with long evening slots for business jets. We prepare local and international dishes for the crew and the cabin, delivered to 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.
Chengdu is the capital of Sichuan Province, and the local table is built on the flavours people fly in for: mapo tofu, dan dan noodles, twice-cooked pork, steamed fish with pickled chilli, and sweet-and-sour dishes with a gentle heat. A private jet menu for Chengdu starts from there and then adapts it to what a galley can hold.
Our inflight menu leans on local specialities that travel well: cold sliced beef in chilli oil, bang bang chicken, pickled vegetables, cold noodles with sesame sauce. Hot dishes go sealed with the sauce apart so they can be re-plated in the oven. Private jet food from this region is often more about balance than heat, so we offer mild and strong versions of the same plate.
Sichuan Province is also tea country, and the nearby highlands supply the jasmine and green teas that suit a morning departure. For guests who want something familiar, we pair the local specialities with western dishes, fruit and pastry, so the menu works whether the passengers are first-time visitors or regulars.
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.
Chengdu Shuangliu sits at 1,625 ft in the Sichuan basin, where humid air and low cloud shape many a business-aviation day. Private jet catering here means food that survives a galley with no kitchen: inflight catering built around Sichuan produce, aviation catering that respects Chinese import rules, and business aviation catering for executive jet catering and diplomatic flight catering trips. Cabin crew meals are packed separately from the guest service.
A business jet landing at Chengdu usually has a short stay and a clear brief. Business jet catering and corporate jet catering here mix Sichuan dishes with lighter options. For VIP flight catering and charter flight catering, our private jet chef writes a bespoke menu, and luxury inflight catering comes with plating notes for your crew.
For official visits into Sichuan, we prepare government flight catering with documented sourcing. Head of state flight catering is kept separate from other orders, VIP aviation catering follows security rules, and state visit aircraft catering is delivered to the aircraft with a named contact.
A child on the manifest changes the plan at Chengdu Shuangliu: spice is the first thing we remove, then we check the sauces, the nuts and the oils. Kosher, halal, vegan, gluten free, allergen free and kids meals are each a procedure written for the cuisine here, where soy, peanut and sesame sit in many dishes. Special meals are packed on a separate board, marked by seat number only, and sealed so the galley can serve them without a mix-up.
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 meals are available on request at Chengdu and are invoiced like the rest of the order. Flight crew meals, pilot meals and crew catering are packed apart from the guest food. Cockpit meals are easy to eat with one hand, crew meal boxes are labelled by seat, and we can supply different meals for pilots when the operator asks, with cabin crew meals boxed separately.
We deliver to the FBO at ZUUU and coordinate with your handling agent for the ramp. FBO catering is booked against the slot, catering delivery to the general aviation terminal is confirmed in advance, and ground handling catering and handling agent catering stay on one clear thread.
At ZUUU the aircraft type decides how we load. A large cabin may need a high loader at the door, while a light jet takes trolleys and boxes by hand. We plan galley catering around the oven and drawers you actually have, and airside catering delivery follows the handling agent's access rules. Aircraft provisioning is confirmed against the type, the tail and the headcount before anything is packed.
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.
Chengdu Shuangliu is western China's main gateway, a busy airport catering hub for scheduled traffic with a general aviation side for business aircraft. FBO services and ground handling services are available for visiting jets.
As a business aviation hub, Chengdu welcomes executive jet catering and business aviation catering orders for owners and charter clients. Inflight catering and in-flight catering are adapted to the aircraft, aviation catering follows the handling agent's access, diplomatic flight catering is cleared by protocol, and cabin crew meals are packed separately.
Food entering China is inspected, and many imported animal products are not allowed. At Chengdu we plan menus from local ingredients and advise on removing leftovers before arrival or departure.
Average rating from the cabin crew and pilots we cater for.
“Choosing smoked salmon bagels and sliced fruit for 3 people at Chengdu Shuangliu International Airport was straightforward; the challenge was making it work with a short ground stop. I would discuss private jet meals with them again, especially when packing arrangement needs careful coordination. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Keeping the galley organised at ZUUU meant planning vegetable tartlets and a dessert selection for 12 guests with several individual meal preferences in mind. For private jet menu, that attention to meal organisation made the order noticeably easier to manage. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“My order at CTU covered a light pasta dish with grilled vegetables for 6 guests, with a practical service plan needed because of a late menu amendment. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. There was no need to reconstruct the canapés quantities from several messages during the final departure checks. I want a private jet chef to understand meal organisation, and this order gave us a useful starting point.”
The cost depends on dishes, headcount and season. Sichuan produce is plentiful, while imports face China's customs limits, so local menus tend to be the practical choice. We quote each order on its own.
For the way back out of ZUUU, send the return details with your arrival order. Last-minute orders are handled day or night, but a return menu planned with the inbound is easier to match to the produce.
A short positioning flight does not exempt you from customs. At Chengdu, food entering or leaving the aircraft is checked, and we recommend minimal loading and local sourcing.
Bringing food on a delegation flight into CTU is allowed in principle, but customs and security make it simpler to order here with a clear paper trail.
Catering sits apart from the charter contract. At ZUUU, a tight turnaround or a late slot changes how the food is packed, but it is still a separate order with its own invoice.
Tail, pax and diets — a flight attendant takes it from there, day or night.
