Catering to your aircraft in Shanghai (Pudong).
Pudong is a flat, humid airfield where a rainy ramp is part of the job, and trays are packed for that. We cook and label for crew at ZSPD, then hand over through your FBO or handling agent.
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.
Shanghai's table is the reason a private jet menu for Pudong rarely looks like a generic list. Local specialities here are sweet-savoury, braised, steamed and delicate, which makes them a real test for inflight menu design: red-braised pork belly holds its gloss and reheats well, while soup dumplings need a steamer basket and a careful re-plate in the cabin.
Private jet food built around Shanghai starts with the Yangtze delta pantry: river fish, hairy crab in autumn, bamboo shoots in spring, Jiangnan greens and rice. Our private jet menu for the Shanghai Municipality keeps broths in sealed pots, noodles apart from sauce, and cold dishes plated flat for the drawer. Every dish in the inflight menu is chosen for how it behaves after a long climb, not just how it tastes on the ground.
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.
Before anything is cooked for PVG, the first question is where the aircraft is going next, because Shanghai trays are built either for a long westbound leg or for a quick turn back to the region. Private jet catering at Pudong then follows the galley: oven, no oven, drawer space. Our former VIP flight attendants write inflight catering and in-flight catering menus that re-plate in the cabin without fuss. Aviation catering and business aviation catering at ZSPD are delivered airside through your FBO or handling agent. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: ordered on request and invoiced like the rest.
Executives departing Shanghai Pudong tend to want a few good plates and no fuss. Business jet catering and corporate jet catering at ZSPD fit that, with a private jet chef who builds a bespoke menu for your cabin. VIP flight catering, charter flight catering and luxury inflight catering all follow the seat plan and the galley, never a generic list.
Government flight catering into Shanghai Pudong starts with protocol, not with the menu. For head of state flight catering and VIP aviation catering, the guest list, restrictions and traceability are cleared before anything is cooked. State visit aircraft catering is handled by a named team and delivered quietly through your handling agent.
Shanghai cooking hides allergens in places a menu will not tell you: soy and wheat in nearly every braise, shrimp paste and fish sauce in stocks, sesame oil in cold dishes, peanuts in sweet pastes. For kosher, halal, vegan, gluten free, allergen free and kids meals at Pudong, we cook the special meals in a separate lane with their own utensils, seal the box and number it by seat. The restriction card travels with the tray, so the cabin crew never has to guess.
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 PVG are on request, ordered with the flight and invoiced like the rest. Flight crew meals, pilot meals and crew catering are packed for the turn, with cockpit meals sealed to be eaten one-handed. Crew meal boxes are labelled CREW, and different meals for pilots can be arranged so captain and first officer do not share a dish. Cabin crew meals follow the same rule at Shanghai Pudong.
FBO catering at ZSPD is handed over where your aircraft is, through the FBO or your handling agent. Catering delivery to the FBO, and onward to the stand, is coordinated with ground handling catering staff, so nothing is left at the general aviation terminal by mistake. Handling agent catering is simple when the tail and slot are clear.
At ZSPD the aircraft type decides the delivery: a light jet takes a van and a hand-carry, while a large-cabin or VIP-configured widebody needs a high loader at the door. Galley catering is packed to the galley of the tail, with carts, drawers and ovens specified in advance. We coordinate airside catering delivery through your handling agent and ground handler, and we confirm aircraft provisioning against the gate or stand allocation, so the trays reach the cabin sealed and in order.
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 Shanghai Pudong supports one of China's two main international gateways, with a general aviation presence beside the commercial traffic. FBO services and ground handling services here are structured around the apron and the stand. The airport sits at 13 ft above sea level on the Yangtze delta.
Shanghai Pudong acts as a business aviation hub for the Yangtze delta. Business aviation catering here covers executive jet catering for delegations, diplomatic flight catering with protocol clearance, and cabin crew meals on request. Inflight catering, in-flight catering and aviation catering all follow the aircraft type and season, from spring bamboo shoots to autumn hairy crab.
China regulates food imports tightly, so we cook from local ingredients at Pudong to avoid customs delays. Meat and dairy arriving from abroad are restricted, and cooked, sealed food is simpler than fresh produce. If you are flying onward, we also consider the destination's rules.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at PVG: we had 7 passengers expecting a light pasta dish with grilled vegetables and were working around a small galley worktop. The order made private jet meals feel manageable because the packing arrangement had been considered beforehand. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
“The cabin briefing at Shanghai Pudong International Airport included 9 passenger meals, a request for fresh fruit and breakfast pastries, and instructions addressing a tight boarding window. The Galley Girls suggested compact food boxes for the snack boxes, and that choice worked well with our storage arrangement. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes. The order made private jet menu feel manageable because the final order confirmation had been considered beforehand.”
“One detail shaped our order at ZSPD: several individual meal preferences, alongside a request for avocado toast components and breakfast fruit for 4 passengers. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. I want a private jet chef to understand catering handover, and this order gave us a useful starting point.”
Waiting on the ground changes what we pack. If your crew sits at PVG for many hours, we may add a hot meal on top of the passenger trays, which moves the number. Premium seasonal items such as hairy crab raise it; a simple Shanghai noodle lunch lowers it. Tell us the type, the guests and the plan, and we quote private jet catering line by line.
China regulates food imports tightly, and Pudong is no exception. We cook with domestic produce so nothing waits in a customs queue, which keeps the lead time workable. Give us the flight details as soon as they are firm; last-minute orders are handled on a shorter, local menu.
A return leg ordered from Pudong crosses a second border. China's departure rules are simple for cooked food, but the arrival country may restrict meat, dairy, eggs or fresh fruit. Tell us where the aircraft is landing and we build the return menu around that.
Yes, but with care. On a short repositioning flight with an empty cabin, the crew may carry their own meals. Chinese customs still apply to what enters or leaves, so cooked, sealed food is simpler than fresh produce. We can supply crew meal boxes if you prefer not to handle it yourselves.
For a delegation or head-of-state style movement, catering sits outside the charter contract. It is ordered and invoiced as a separate line. We ask for the manifest and protocol requirements first, then write the menu to them.
Tail, pax and diets — a flight attendant takes it from there, day or night.
