Catering to your aircraft in Shenzhen.
Humid summers and typhoon season set the rhythm at Shenzhen Bao'an, so we cook for a galley that may wait. Former VIP flight attendants pack Cantonese dishes labelled by seat for your crew.
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 cooking is built on freshness, and that is exactly what a private jet menu from Shenzhen has to protect. Our inflight menu draws on local specialities: steamed dim sum, Cantonese roast goose, wonton noodle soup, and clay-pot rice for those who want something warm.
Private jet food from this region travels in two ways. Roast meats slice cold for a platter; steamed items go into the oven and are re-plated on board. The sauces for soy chicken and char siu are packed apart so the skin stays dry.
Shenzhen sits in the Pearl River Delta, and fruit is a selling point: lychee, longan and mango in season, cut and chilled. The Guangdong Province pantry also gives us winter melon soup and congee for a gentle first course after a long flight.
For Chinese-speaking delegations we plate a proper table: tea service, shared dishes, a vegetable course and fruit to close. Local specialities of Guangdong are an easy sell, since passengers often ask for exactly this at altitude.
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.
Shenzhen Bao'an sits on the Pearl River estuary at 13 feet, and humid summer air decides what survives in a galley drawer here. Private jet catering at ZGSZ leans on Cantonese cooking that holds its shape, packed by former VIP flight attendants. Inflight catering for business aviation arrives at the FBO already labelled by seat, and in-flight catering for long Pacific legs follows the same logic. Aviation catering on this field also covers cabin crew meals and executive jet catering for delegations flying in for trade fairs; business aviation catering and diplomatic flight catering are handled with the same discipline.
At SZX, corporate jet catering is usually a Cantonese lunch or dinner for four to eight. Business jet catering, VIP flight catering and charter flight catering share one process, and a private jet chef builds a bespoke menu for luxury inflight catering.
For state visit aircraft catering in Shenzhen, the menu is cleared first. Government flight catering and head of state flight catering keep a named team and sealed delivery; VIP aviation catering follows the same procedure.
A vegan menu in Shenzhen starts from Guangdong produce: choy sum, lotus root, king oyster mushrooms, tofu skin and rice rolls. The kitchen keeps oyster sauce, fish sauce and shrimp paste out of any vegan or allergen free preparation, since they hide in many Cantonese sauces. Kosher, halal, gluten free, kids meals and other special meals are handled by procedure, with a separate board and a sealed box, and labelled 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.
On a Shenzhen turnaround, crew meals are a separate request on your order sheet, charged on the same invoice as everything else. Flight crew meals and pilot meals can be hot or cold, crew catering arrives in crew meal boxes, and cockpit meals are packed for one hand. We offer different meals for pilots when policy requires it. These cabin crew meals are labelled CREW so nobody opens a guest tray.
Your handling agent decides who opens the door, so FBO catering at ZGSZ is planned with them. Catering delivery to the FBO, the general aviation terminal route, ground handling catering and handling agent catering all follow the slot.
Large aircraft at ZGSZ need a high loader for the galley, and the airside catering delivery follows your handling agent's access plan. Galley catering for a widebody is packed in trolleys and containers sized for the aircraft, and aircraft provisioning is coordinated with the ground team at the stand. Smaller business jets are loaded by hand at the door, with the same labelling.
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 Shenzhen Bao'an serves a busy general aviation scene, with FBO services and ground handling services supporting executive flights. It is a business aviation hub for Guangdong Province and the wider Greater Bay Area.
Business aviation at Shenzhen is steady year round. We supply aviation catering, inflight catering and in-flight catering, executive jet catering for charters, business aviation catering, diplomatic flight catering, and cabin crew meals.
Chinese customs rules restrict many food categories on arriving aircraft. Cooking in Shenzhen avoids the issue, and leftover food follows local waste rules rather than travelling onward.
Average rating from the cabin crew and pilots we cater for.
“For 12 passengers departing from SZX, the agreed menu was vegetable tartlets and a dessert selection; our main consideration was several individual meal preferences. The Galley Girls suggested stackable containers for the starters, and that choice worked well with our storage arrangement. The storage requirements stood out more than any sales pitch about aviation catering. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
“On this departure from Shenzhen Bao'an International Airport, 9 passengers had chosen avocado toast components and breakfast fruit, and an evening cabin service needed to be reflected in the order. The order made aviation catering services feel manageable because the crew briefing had been considered beforehand. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Several practical details needed attention at ZGSZ, with mini sandwiches and individual desserts requested for 6 guests and different crew meal preferences to accommodate. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. That left time to check the side dishes properly before the passengers were ready for the next part of the service.”
Each order is quoted from the menu you choose. A winter melon soup with steamed fish is a different figure from a full roast goose table, and weather-driven schedule changes can add to either.
What makes an order smooth here is a clear access plan through the handling agent and a confirmed slot. Late changes are handled, day or night.
Customs applies to food entering China, and the passenger count often changes late, so we pack to the confirmed number and keep a small buffer separate. Leftover food is handled under local rules, not carried onward.
You can, though customs may inspect it. For waiting crews, our boxed meals are labelled and ready to eat.
No: a charter contract does not cover meals. Order catering on its own and it is invoiced like any order. Customs rules favour cooking in country.
Tail, pax and diets — a flight attendant takes it from there, day or night.
