Catering to your aircraft in Ezhou.
At ZHEC the ramp belongs to freighters, so a visiting business jet gets a quieter corner and a handover at the FBO. We pack Hubei dishes for your galley, and crew meals are available on request, invoiced with the rest.
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.
Hubei Province is built on the Yangtze and its lakes, and the private jet menu for Ezhou follows the water. The local specialities start with Wuchang fish, the bream that Hubei kitchens steam whole with ginger and scallion, and with Ezhou's own freshwater catch, which suits an inflight menu because steamed fish tolerates a re-plate well.
For private jet food from this region, the second pillar is the Hubei soup tradition: lotus root and pork rib soup, simmered for hours in a clay pot, travels sealed and finishes in the aircraft oven. Hot dry noodles, the Wuhan breakfast, are a favourite request from crews who know the province.
Our inflight menu for Hubei adds Mianyang three-steamed dishes, rice-flour pork, and sesame-paste noodles served chilled with the sauce apart. These are Hubei's local specialities at their most practical: robust, forgiving, and easy to portion by seat. The region label Hubei Province appears on the order so the galley card matches the dish.
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.
Ezhou Huahu International sits on the Yangtze plain in Hubei Province, and its apron is built around cargo freighters rather than passenger terminals, which shapes how private jet catering reaches a visiting business jet here. Inflight catering for ZHEC is packed for a galley that may have no oven at all, and handed to your FBO or handling agent. The same kitchen standards apply to in-flight catering, aviation catering and business aviation catering orders, whether the flight is a corporate hop or a quiet executive jet catering arrival. Diplomatic flight catering and cabin crew meals follow the same brief.
Business jet catering at EHU is usually a small, precise order: corporate jet catering for four to eight guests, VIP flight catering for an executive, charter flight catering for a one-night trip. A private jet chef writes a bespoke menu around Hubei river fish and what your galley can finish, and luxury inflight catering here means steamed bream, clean broths and crew meals sorted by seat.
For an official arrival at Ezhou, government flight catering follows the protocol office, not the kitchen. We provide head of state flight catering and VIP aviation catering with a small named team, and state visit aircraft catering is delivered to the aircraft with sealed, labelled trays.
Hubei cooking leans on sesame paste, peanut, soy and fish, so allergens hide in sauces and oils more than in the visible ingredients. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are built as a procedure in our kitchen: a separate board, a separate box, and a seat-number label rather than a name. Tell us the restriction and the seat, and we adapt the local dish or replace it.
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 cargo-hub apron the crew often wait with little to eat, so crew meals ordered ahead matter. Flight crew meals, pilot meals and cockpit meals are cooked for the galley, crew catering is invoiced as a normal line, and crew meal boxes are labelled by seat. We provide different meals for pilots when policy asks, and cabin crew meals ride apart from the guest trays.
Catering delivery to the FBO at ZHEC is coordinated with your handling agent, who opens the gate. FBO catering is received at the general aviation terminal or plane-side, and ground handling catering follows the airside permit. Handling agent catering details are confirmed on your slot.
Aircraft provisioning at ZHEC works around a cargo apron, so galley catering for a large business jet or VIP widebody is planned with your handling agent for airside catering delivery by high loader. Send the type and we confirm door height and loading approach before the slot, so the trolleys go in the way the galley expects.
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.
Ezhou Huahu International Airport, ZHEC or EHU, is a cargo-oriented hub in Hubei Province with limited passenger traffic. Airport catering here serves a small general aviation flow beside freighters, and as a business aviation hub in the making it relies on FBO services and ground handling services to receive visiting jets.
A visiting business jet at EHU shares a cargo ramp, so executive jet catering is arranged around freighter movements. Inflight catering, in-flight catering, aviation catering and business aviation catering orders go through the FBO, whose FBO services and ground handling services open the gate. Diplomatic flight catering, cabin crew meals and crew meals follow the same route.
Customs in China restrict many imported food categories, and Ezhou follows national rules. Because the FBO services and ground handling services here are built for freight, we cook with Hubei ingredients and keep food simple for a small business aviation hub, so nothing foreign needs declaring at the aircraft door.
Average rating from the cabin crew and pilots we cater for.
“The 4 passenger portions of vegetarian wraps and colourful salads were the easy part; managing two separate meal services at ZHEC took more planning. The Galley Girls updated the breakfast portions in the written order and sent back a confirmation that clearly showed our amendments. The note about the starters was easy to spot, and we could brief the rest of the team quickly. I want an inflight catering company to understand catering handover, and this order gave us a useful starting point.”
“On this departure from EHU, 4 passengers had chosen poached fish with steamed rice, and two separate meal services needed to be reflected in the order. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. When comparing inflight catering companies, I would look closely at crew briefing after this experience.”
“Despite different crew meal preferences, we wanted the 12 guests at Ezhou Huahu International Airport to enjoy herb chicken with a quinoa salad without a complicated cabin service. I asked The Galley Girls for the breakfast portions in stackable containers, with garnishes supplied separately for plating on board. For in-flight catering services, that attention to written menu details made the order noticeably easier to manage. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
With customs and food-import rules in China, the cheapest route is usually local: Wuchang bream, lotus root, rice and greens cost less to bring to the aircraft than imported cheeses or cured meats. Your quote reflects those choices, menu by menu.
Ordering the way back from EHU is easy: one call or email covers both legs. Last-minute requests are handled, and we adjust the return menu if your plans shift once you land.
On a short empty-cabin repositioning into EHU, customs mainly matter for food you carry in. Meals prepared in Hubei avoid that question, so the crew eats fresh local cooking instead of declaring foreign products.
Government and delegation flights usually have a protocol office reviewing the menu. If you bring food from abroad, customs at EHU may hold it; ordering Hubei-cooked dishes through us sidesteps that.
Charter and catering are separate orders. For a Ezhou departure, a long ground time gives us room, while a short turnaround means we plan tighter, always invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
