Catering to your aircraft in Chengdu (Jianyang).
At ZUTF the brief starts with the pepper: how much, for whom, and what stays in a separate pot. We cook, pack and label for your crew at Chengdu Tianfu.
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 Tianfu sits in Sichuan Province, and a private jet menu here is built around the local pantry: Sichuan peppercorn, doubanjiang chilli bean paste, pickled mustard greens, rabbit, river fish and the bamboo shoots of the Sichuan basin. Our local specialities are cooked and packed for a galley, not a restaurant.
An inflight menu for ZUTF has to respect how Sichuan food behaves at altitude: numbing and chilli heat is stronger in a dry cabin, so we write the spice level per passenger and keep chilli oil in a separate pot. Private jet food from Sichuan Province travels best as dan dan noodles with sauce apart, braised dishes that re-plate well, and cold bang bang chicken.
Sichuan Province gives the private jet menu at Tianfu its character: mapo tofu, twice-cooked pork, kung pao chicken and fish in pickled chilli broth. We also keep milder options, congee, steamed buns, tea-smoked duck, for guests who cannot take the pepper. Local specialities are packed for the galley you actually have.
A private jet menu at Chengdu Tianfu can lean on Sichuan's teahouse culture too: jasmine tea service, dim sum style small plates, sweet rice cakes and fresh fruit from the basin. Inflight menu items are labelled by seat and by heat level, and private jet food that does not reheat well travels cold and is re-plated on board.
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.
Tianfu sits on the Jianyang plateau at 1,440 ft, and its business aviation traffic arrives with Sichuan on the menu: numbing pepper, chilli oil, bamboo shoots. Our private jet catering is built by former VIP flight attendants who know what survives a galley with one small oven. Whether you order inflight catering for a short hop or in-flight catering for a long sector, we pack to your aircraft type. Business aviation catering for executive jet catering clients, diplomatic flight catering for state movements, and cabin crew meals on request, all handed over at the FBO or your handling agent.
Business jet catering at Chengdu Tianfu is shaped by the cabin: a corporate jet catering order for six may ask for mild Sichuan plates, while VIP flight catering for a delegation wants a full tasting menu. Charter flight catering and luxury inflight catering at ZUTF are written by a private jet chef who adapts the bespoke menu to the galley, with the heat level written per seat.
Government flight catering at Chengdu Tianfu is cleared by protocol before any cooking starts. Head of state flight catering and VIP aviation catering orders are handled by a named team, with traceable sourcing and discreet handover. State visit aircraft catering follows the same rule: the menu is approved first, the kitchen second.
Dietary requests at Tianfu come with a Sichuan complication: chilli oil, pork lard and peanut oil sit in dishes that look innocent. Each special meal is cooked on a separate board and packed in its own box, with allergens declared before cooking. Kosher, halal, vegan, gluten free, allergen free and kids meals are all ordered as special meals, marked by seat number.
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 at Chengdu Tianfu are ordered on request and invoiced like the rest. Flight crew meals are packed in labelled boxes, and pilot meals are cooked apart from the guest trays. Our crew catering gives captain and first officer different meals for pilots when operator policy asks, and cockpit meals are packed to eat one-handed. Crew meal boxes carry a seat or role label only, and cabin crew meals eat last and fastest.
At Chengdu Tianfu, FBO catering depends on security passes and an airside escort, so we agree the handover point early with your handling agent. Catering delivery to the FBO or straight to the aircraft is possible; the general aviation terminal is the usual meeting point. Ground handling catering and handling agent catering are one flow, with crew meals boxed separately.
At Tianfu the aircraft type decides how galley catering reaches the cabin: a large-cabin jet may need a high loader for airside catering delivery, while a light jet takes boxes by hand. Tell us the type and we plan aircraft provisioning around the door height, the galley position and your handling agent's equipment.
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.
Airport catering at Tianfu serves a modern greenfield airport on the Jianyang plateau, opened as Chengdu's second international gateway. General aviation traffic has its own terminal and FBO services, and ground handling services are arranged through your handling agent.
Tianfu works as a business aviation hub for western China, with inflight catering and in-flight catering ordered for flights to Europe, the Middle East and across Asia. Aviation catering for business aviation catering clients, executive jet catering for owners' flights, diplomatic flight catering for state movements and cabin crew meals on request all go through one order.
Chinese customs restrict imports of meat, dairy and fresh produce, so inbound food may be removed on arrival. Catering uplifted at Tianfu for the outbound leg avoids that problem; tell us the next sector and we plan the packing.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at TFU, where 2 guests expected a light pasta dish with grilled vegetables despite a late menu amendment. I wanted clear identification on the crew provisions; The Galley Girls made the packing arrangement easy to compare with the order. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“Despite a late menu amendment, we wanted the 8 guests at Chengdu Tianfu International Airport to enjoy poached fish with steamed rice without a complicated cabin service. When comparing inflight catering companies, I would look closely at catering handover after this experience. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
“One detail shaped our order at ZUTF: different crew meal preferences, alongside a request for prawn salad and small fruit plates for 12 passengers. With in-flight catering services, careful attention to crew briefing matters as much to our crew as the menu itself. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
Ask us for private jet catering cost with the aircraft type in hand: a long-range jet can carry a plated tasting menu, a light jet carries boxes. Chengdu produce in season changes the quote too. Send the brief and we price each dish separately.
Orders for a night departure from Tianfu are routine: we agree the handover point with the FBO and cook to your slot. Last-minute requests are handled; what helps most is the tail, the slot and any special meal list.
With two meal services on a long leg, leftovers are the issue: on arrival into China, opened or surplus food is usually disposed of under customs rules. We pack tight to the headcount so waste stays small, and your handling agent manages declarations.
You can bring food, but customs rules on meat and dairy apply and your crew carries the responsibility for allergens. For a kosher or halal order, we source and seal to the standard asked and hand it over at the FBO, labelled by seat.
Catering is a separate order from a charter into Chengdu, with its own invoice. A local ingredient like Sichuan pepper can shape the menu if you ask; otherwise we build around the aircraft's galley.
Tail, pax and diets — a flight attendant takes it from there, day or night.
