Catering to your aircraft in Jieyang (Rongcheng).
Jieyang's flights leave with tea on the jumpseat and a menu that tastes of Chaoshan. We pack crew-first catering for SWA, with the details written for whoever serves it, and we hand it over at the aircraft.
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.
Guangdong Province has one of the most recognisable food cultures in China, and Jieyang belongs to the Chaoshan side of it, where Teochew cooking leans on fresh seafood, slow braising and very little oil. A private jet menu for Jieyang starts there. The inflight menu we write for ZGOW favours what travels: lu shui goose sliced and packed with its sauce in a separate pot, cold crab and prawn plates kept chilled, steamed fish that gets re-plated at the last minute.
Private jet food at Jieyang Chaoshan International is local specialities first: oyster omelette in its crisp form, fish balls, beef meatball soup carried with the broth sealed apart, rice noodles, preserved vegetable. Tea belongs on the tray too, because Chaoshan gongfu tea is a ritual here and guests notice when it is missing. We describe each dish the way it ships in a galley, hot, cold or sauce on the side, so the crew never has to guess in Guangdong Province or anywhere else.
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.
Jieyang Chaoshan International sits in the Chaoshan region of eastern Guangdong, and the food that crews ask for here is Teochew: braised goose, oyster omelette, beef hotpot, tea. Private jet catering at ZGOW means translating that table into trays that survive a galley drawer. We pack inflight catering and in-flight catering for every cabin, plus cabin crew meals for the people serving it. Aviation catering for business aviation catering, executive jet catering and diplomatic flight catering all follow the same brief: tell us the tail and the slot.
Business jet catering at Jieyang is usually a short brief with strong local flavour. Corporate jet catering for Teochew-speaking guests leans on seafood and goose; VIP flight catering adds a plated finish; charter flight catering needs easy-to-serve trays; luxury inflight catering means a seated plan and a chilled drawer. A private jet chef can write a bespoke menu around what the Chaoshan market has that week.
Government flight catering at Jieyang follows protocol: a named team, traceable sourcing, no extra voices. Head of state flight catering for a visit to Guangdong is cleared before anything is cooked. VIP aviation catering keeps labelling discreet, and state visit aircraft catering is packed to be opened only by the crew.
Dietary requests at Jieyang need a plan for the local kitchen: Teochew cooking uses shellfish paste, fish sauce, peanut oil and soy in places a guest will not expect. Tell us if you need kosher, halal, vegan, gluten free, allergen free, kids meals or any other special meals, and we write the menu around those items, packed in a separate box, sealed, 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 Jieyang are on request and invoiced like the rest of the order. Flight crew meals packed for a day of sectors, pilot meals that can be eaten one-handed in the cockpit, crew catering that keeps hot items hot, cockpit meals with no sauce to spill, crew meal boxes marked CREW, and different meals for pilots when operator policy asks for it. Cabin crew meals are boxed and marked separately.
At Jieyang, FBO catering is about getting through the right door. Catering delivery to the FBO is agreed with your slot, the general aviation terminal handles access, ground handling catering follows the agent's instructions, and handling agent catering means one contact per trip.
For wide-body and large business jets at ZGOW, galley catering is staged for the aircraft's own door height and galley layout. We coordinate airside catering delivery with the handling agent so aircraft provisioning arrives on a high loader when the type needs one, and by hand cart when it does not.
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.
Jieyang Chaoshan International opened in 2011 and serves the Chaoshan region of eastern Guangdong. Airport catering here is shaped by mostly commercial traffic, so private jet catering is planned around the general aviation arrangements and the handling agent. Ask about FBO services and ground handling services early, because they decide which door the trays go through at ZGOW.
ZGOW is not a large business aviation hub, which suits a careful order. Inflight catering is built to the galley, in-flight catering for longer legs travels in sealed trays, aviation catering is staged for the handling agent, business aviation catering and executive jet catering share one brief, diplomatic flight catering gets protocol, and cabin crew meals and crew meals are labelled CREW. Ground handling services and FBO services on the field stay modest, so the brief names who meets the aircraft.
China controls what food can be brought on or off aircraft, especially meat, dairy and fresh produce. For Jieyang, local sourcing avoids most issues, and the handling agent can confirm the current rules before your flight. Whatever FBO services or ground handling services are in play at SWA, the order is cleared with them before anything is packed.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at ZGOW, with 5 passengers choosing mini sandwiches and individual desserts and a changing departure schedule influencing our preparation. We discussed the dimensions before confirming; The Galley Girls grouped the fruit plates into shallow trays that were easy to handle. The starters were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I would discuss flight catering services with them again, especially when catering handover needs careful coordination.”
“The cabin briefing at SWA included 11 passenger meals, a request for roasted vegetable bowls with separate dressings, and instructions addressing different crew meal preferences. The Galley Girls kept the salads separate from the finishing elements, which gave us control over the final presentation. I appreciated the emphasis on catering handover throughout the airline catering arrangements. The fruit plates stayed together in one group, so another crew member could follow the same plating sequence.”
“What impressed me at Jieyang Chaoshan International Airport was how a request for prawn salad and small fruit plates was handled despite a tight boarding window. I would discuss crew meals with them again, especially when final order confirmation needs careful coordination. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
Private jet catering cost at SWA is built line by line. An early morning departure with congee and fruit sits at one end, a multi-course Teochew dinner at the other. We send the quote with each item listed so you can adjust before confirming.
The simplest way to keep lead time short is a menu built from items that are easy to source in Guangdong. Two services on board means two packing steps, so tell us the plan and we handle the rest, including late changes.
China is strict about food coming in with the aircraft. A special meal for a child, a halal guest or an allergen case is best prepared on the ground at Jieyang, so nothing needs to clear customs separately.
Bringing food from outside is possible, but customs may stop it on arrival. At ZGOW we prefer local products such as lu shui goose, because they arrive fresh and sealed, with nothing to clear.
The aircraft price does not cover meals. At SWA you order catering separately, and in summer we watch the weather window with you, since a delayed slot changes what should be cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
