Catering to your aircraft in Xigazê (Samzhubzê).
At 12,408 ft on the Tibetan plateau, Xigaze Peace Airport asks a lot of any galley. We pack catering that survives thin air and a long ground wait, delivered to your FBO at ZURK.
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.
Shigatse is Tibet's second city, and the private jet menu we build for Xigaze Peace Airport starts from what the plateau actually produces. Yak meat, butter tea, tsampa and barley dishes are the local specialities; barley is the staple of the region, and Tibet Autonomous Region cooking is simple, hearty and made for altitude.
An inflight menu for this field has to work in thin, dry air, where taste dulls and appetite drops. We keep private jet food bold in flavour and light in structure: warm barley porridge, yak-based stews packed in sealed containers, momo that re-steam well, and fresh fruit that travels. Our private jet menu leans on local specialities only when they will survive the leg.
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.
At 12,408 ft, Xigaze Peace Airport (ZURK/RKZ) is one of the highest fields a business jet will ever file for, and the galley has to plan for it. Our private jet catering is cooked and packed by former VIP flight attendants for the aircraft you actually fly. Inflight catering here leans on food that tolerates altitude and a long wait on the ground. In-flight catering is plated by you, aviation catering stays simple, and business aviation catering, executive jet catering and diplomatic flight catering all follow the same plane-side routine, with cabin crew meals packed apart.
Business jet catering at ZURK is usually a small, precise order: a light jet with a handful of passengers and a galley that may hold a single oven. Corporate jet catering here favours warm, sealed dishes from a private jet chef, a bespoke menu built around altitude, VIP flight catering for executives, charter flight catering for visiting groups, and luxury inflight catering that stays simple.
Discretion defines government flight catering at ZURK. Head of state flight catering uses a menu cleared before cooking, VIP aviation catering is packed sealed, and state visit aircraft catering is coordinated with protocol so nothing is opened on the apron.
Special meals at Xigaze are handled as a procedure, not a promise: kosher meals travel sealed and are served unopened, halal is prepared separately, and vegan, gluten free and allergen free plates are packed apart with seat numbers on the lids. Barley, wheat noodles and dairy are everywhere in Tibetan cooking, so we check each dish for hidden gluten and milk. Kids meals are packed on request, mild and easy to re-plate.
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 Xigaze are a catalogue item, ordered with the flight and invoiced like any other. We pack flight crew meals and pilot meals for long duty days, crew catering in labelled crew meal boxes, and cockpit meals that are easy to eat with one hand. Different meals for pilots are available when a policy asks for it, and cabin crew meals travel separately.
FBO catering at ZURK ends with a handover to your handling agent. Catering delivery to the FBO means we meet the van at the general aviation terminal, and ground handling catering is coordinated so airside access is cleared before the slot. Handling agent catering stays simple: tail, slot, headcount.
Galley catering for a larger aircraft at ZURK depends on the cabin door height and whether a high loader is on the apron. Airside catering delivery is arranged through your handling agent, and aircraft provisioning is planned around the type before anything is cooked. Tell us the tail and galley layout, and we pack to fit the trolleys, the drawers and the oven you actually have.
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.
Xigaze Peace Airport serves Shigatse and the western Tibetan plateau, a rare business aviation hub at altitude. Airport catering here is limited by supply and distance from large kitchens, so local sourcing matters. The field is shared with military use.
General aviation traffic at Xigaze is occasional and seasonal, tied to Tibet's travel windows. FBO services and ground handling services are arranged through the agent. Inflight catering and in-flight catering here keep to local ingredients, aviation catering and business aviation catering suit the small cabins, executive jet catering favours sealed trays, diplomatic flight catering is cleared with protocol, and cabin crew meals are boxed apart.
China controls food imports strictly, and meat, dairy and fresh produce entering from abroad are inspected. For Xigaze this means we cook locally and seal everything, and we tell you early if a requested item will not clear.
Average rating from the cabin crew and pilots we cater for.
“The 11 passenger portions of roasted chicken and seasonal vegetables were the easy part; managing a late menu amendment at Xigaze Peace Airport / Shigatse Air Base took more planning. I appreciated the emphasis on cabin service sequence throughout the airline catering arrangements. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. We could finish the sauces as each guest was ready, rather than laying everything out at once.”
“Between cabin checks at ZURK, I coordinated a mezze selection with flatbreads for 10 guests and explained our concerns about two separate meal services. The order made crew meals feel manageable because the portion planning had been considered beforehand. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Choosing poached fish with steamed rice for 11 people at RKZ was straightforward; the challenge was making it work with a revised passenger count. With several people involved, The Galley Girls kept the sandwiches and delivery arrangements together in a concise order update. We could account for the main courses before passing the boxes to the cabin team, without a lengthy unpacking exercise. I would discuss FBO catering with them again, especially when packing arrangement needs careful coordination.”
Our answer to how much private jet catering costs at RKZ is: it depends on what leaves the kitchen. Altitude-friendly dishes made from local specialities are the economical route, while imported produce raises the figure. A departure window that may shift with Tibetan weather is something we plan for, not charge for in advance.
If the handling agent has the access sorted, lead time on a Xigaze order is short and uneventful. We coordinate with them for airside delivery and pack to your slot. Orders arriving late are still handled, and we tell you plainly what the plateau can supply.
Customs on food entering China are strict, and the count of passengers decides how much we pack. At RKZ we prepare extra sealed portions for late additions. Local specialities such as yak and barley sidestep import questions altogether.
Carrying food from abroad is limited by customs. For a crew facing a long ground wait at ZURK, ordering catering is simpler: a hot meal, sealed, and labelled for each person.
Is catering part of a charter here? No, it is a separate order with its own invoice. For Tibet Autonomous Region, the customs rules decide which imported items we avoid, and we explain our reasoning.
Tail, pax and diets — a flight attendant takes it from there, day or night.
