Catering to your aircraft in Nanjing.
ZSNJ runs on business trips to the Yangtze delta and VIP visits to Nanjing. The galley is usually small, so we pack food that finishes in one oven.
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.
Nanjing sits on the Yangtze in Jiangsu Province, and the private jet menu at Nanjing Lukou follows the river and the season. Salted duck is the city's signature: it is served cold, which makes it a natural for an inflight menu because it needs no galley work at all. Soup dumplings are the opposite case, packed in steam trays that go straight into the oven.
Private jet food with local specialities from Jiangsu Province works best when each dish is chosen for how it travels. Braised lion's head meatballs hold their sauce, which we pack apart. Hairy crab in autumn arrives cooked and cleaned, with ginger vinegar in its own pot. We build private jet platters from cold Huaiyang dishes, gourmet inflight meals from the braised and steamed repertoire, and private jet snacks from sesame biscuits and tea eggs.
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.
Jiangsu Province gives Nanjing Lukou International (ZSNJ) a menu most airports cannot match: freshwater fish, bamboo shoots, duck cured in the Nanjing style. Private jet catering from former VIP flight attendants means these dishes are plated for a galley, not a dining room. Business aviation catering at NKG covers executive jet catering, diplomatic flight catering and cabin crew meals, all on request and invoiced like the rest of the order.
A typical business jet catering order from Nanjing Lukou is a short brief: four to eight passengers, a light or midsize aircraft, a cold Huaiyang plate and one hot course. Corporate jet catering here favours dishes that travel dry: sliced duck, bamboo shoots, tofu. For VIP flight catering and charter flight catering the private jet chef writes a bespoke menu around the cabin, and luxury inflight catering adds crab in season.
When a delegation lands at ZSNJ, government flight catering starts with the protocol office, not the kitchen. Head of state flight catering follows a cleared menu, state visit aircraft catering a sealed chain of custody, and VIP aviation catering a discreet, named team on the ramp.
Special meals at Nanjing Lukou are a procedure adapted to Jiangsu cooking, not a label. Soy sauce carries wheat, rice noodles often share a wok with egg, and stock is usually pork, so for kosher, halal, vegan, gluten free and allergen free orders we cook separately, in separate pans, and seal each tray with its seat number. Kids meals are milder and sweeter than the adult dishes, and we adapt them to whichever Huaiyang plate the family chose.
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 on request at ZSNJ: flight crew meals ordered alongside the passenger menu, pilot meals kept apart and labelled, and crew catering that suits a long wait on the ground. Cockpit meals are easy to eat in the seat, crew meal boxes carry the role on the lid, and different meals for pilots are prepared on request.
FBO catering at Nanjing Lukou is handed over at the general aviation terminal or at the aircraft, on your slot. Catering delivery to the FBO goes through your handling agent, who arranges airside access. Ground handling catering is simple when the tail number and slot are confirmed, and handling agent catering stays on one invoice.
At ZSNJ the aircraft type decides how the galley catering reaches the cabin. A light jet takes trays by hand through the door, while a large-cabin aircraft or a head of state widebody needs a high loader at the stairs. Airside catering delivery at Nanjing Lukou is coordinated with your handling agent before the slot, and aircraft provisioning follows the galley you actually have: oven count, drawer space, chiller.
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.
ZSNJ, also known as NKG, is Nanjing's main airport and an important gateway to Jiangsu. Airport catering for private flights uses the general aviation terminal, where FBO services and ground handling services are arranged through your handling agent.
ZSNJ is a business aviation hub for Jiangsu, handling light jets and large-cabin aircraft. Inflight catering and in-flight catering are tailored to the aircraft, aviation catering and business aviation catering to the season, executive jet catering to the guest list, diplomatic flight catering to protocol, and cabin crew meals to the duty plan.
China regulates food entering the country, especially meat, dairy and fresh produce, and Nanjing Lukou customs applies those rules to aircraft stores. Catering prepared locally is the simpler route: it is sealed and handed over under your handling agent's supervision. Confirm any special requirements with the agent before the slot.
Average rating from the cabin crew and pilots we cater for.
“Our priority at ZSNJ was yoghurt pots and fresh berries for 11 passengers, with a revised passenger count shaping the service plan. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. Our brief for private jet catering menu was met with a sensible plan for written menu details. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“We kept the passenger brief simple at NKG: smoked salmon bagels and sliced fruit for 5 guests, organised with a small galley worktop in mind. The cabin service sequence stood out more than any sales pitch about private aviation catering. Instead of asking us to improvise, The Galley Girls explained how the desserts could be arranged during service. We could finish the snack boxes as each guest was ready, rather than laying everything out at once.”
“Choosing vegetable tartlets and a dessert selection for 11 people at Nanjing Lukou International Airport was straightforward; the challenge was making it work with a late menu amendment. The order made business jet catering feel manageable because the cabin service sequence had been considered beforehand. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling.”
Start from one local product: crab changes the total more than anything else on a ZSNJ order. Salted duck, soup dumplings and braised dishes are cheaper by comparison, and the quote reflects exactly what you pick.
Winter fog at ZSNJ can hold a departure without warning. We plan the lead time around that: order early if you can, order late if you must, and tell us when the slot changes.
Customs treats inbound and outbound catering differently in China. Locally prepared food collected at the FBO raises few questions, while foreign-sourced items may be held. The handling agent confirms what applies for your tail.
Passengers sometimes arrive with a guest more or a guest fewer. Food brought through ZSNJ customs is fixed in quantity, so we recommend keeping a flexible local order and treating your own supplies as extras.
No. Catering is not part of a private jet charter: it is ordered separately and invoiced like any other item. If the aircraft waits at ZSNJ while passengers visit Jiangsu, add crew catering for the wait, on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
