Catering to your aircraft in Xinyuan.
Xinyuan Nalati is a high grassland field where weather and season decide the day. We cook and pack for your galley, and your handling agent receives the order at the FBO.
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.
Xinjiang cooking is built for travel, which suits a private jet menu out of Xinyuan. Nalati's grassland season brings lamb, yoghurt, fresh bread and valley fruit to the table, and the inflight menu follows it: braised lamb in a sealed tray, laghman with the sauce kept apart, naan wrapped dry, cheeses and cured meats for the cold side. That is the private jet food of the Ili valley, kept simple on purpose.
Local specialities such as Ili apricots, melons, walnuts and honey become private jet platters and private jet snacks, while gourmet inflight meals use the roasted and stewed dishes the region is known for. Every item is chosen to survive a galley with one small oven, and the Xinjiang Autonomous Region supplies enough variety that a repeat guest rarely sees the same menu twice.
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.
The Ili valley around ZWNL is known for apricots, apples and honey, and for a calendar that swings hard between green summer and snowed-in winter. We handle private jet catering for those departures with products that travel well in a galley drawer. Inflight catering and in-flight catering orders reach the FBO by your handling agent. Aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all requested the same way, with tail, slot and headcount.
Business jet catering out of ZWNL is mostly a question of what the galley can finish. Corporate jet catering and VIP flight catering start with the aircraft type; charter flight catering adds the slot and headcount, and luxury inflight catering is built from Ili ingredients. A private jet chef sets a bespoke menu for the cabin.
For head of state flight catering and government flight catering at ZWNL, the protocol office comes before the kitchen. VIP aviation catering and state visit aircraft catering are packed sealed, labelled by seat number, and passed to the FBO without names on the lids.
Xinjiang cooking carries a lot of lamb, wheat and dairy, so special meals at ZWNL are handled by listing where each risk sits. Halal is the natural baseline in the Ili valley, with lamb prepared accordingly, while kosher needs a separate sealed order. Vegan and gluten free versions are built around rice, vegetables and fruit rather than adapted from noodle dishes. Allergen free trays and kids meals are packed on their own board and box, with seat numbers only on the lids.
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 long grassland rotation, crew meals are a separate request, billed on their own line. Flight crew meals, pilot meals and crew catering are packed in crew meal boxes; cockpit meals are made one-hand easy, and different meals for pilots are available when policy requires.
Handover for FBO catering at Xinyuan Nalati is a short walk from the terminal to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are arranged through the general aviation terminal.
Nalati is a small field, so galley catering is shaped by the aircraft type and by what the apron can take. Airside catering delivery at ZWNL goes to the aircraft door, and aircraft provisioning for a larger cabin is confirmed with the handling agent against the aircraft's galley layout, whether a high loader is needed or a trolley will do.
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.
ZWNL serves the Ili valley as a general aviation field with seasonal traffic. Airport catering, FBO services and ground handling services are small and personal, and orders are passed to the handling agent for delivery.
Business aviation hub status is not the story here; Nalati is a seasonal field. Inflight catering and in-flight catering orders follow the summer grassland calendar, while aviation catering and business aviation catering are requested with the trip sheet. A diplomatic flight catering request, an executive jet catering order or a set of cabin crew meals goes in with the same trip sheet, naming tail, slot and headcount.
Customs in China apply strict limits on animal and plant products, particularly in a border region like Xinjiang. For the order that means local preparation, sealed trays and a clear label, delivered to the aircraft by the FBO.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 5 guests, but different crew meal preferences also had to be considered when organising a seafood starter and warm vegetable sides at ZWNL. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. The meal organisation stood out more than any sales pitch about flight catering.”
“Breakfast was already sorted; at NLT, the next request was poached fish with steamed rice for 3 guests, with a short ground stop to work around. I gave The Galley Girls our storage brief and asked for the fruit plates to arrive in separate meal boxes. My main takeaway from this flight catering services order was the practical approach to written menu details. Separating the breakfast portions from the first service items helped us avoid opening boxes we did not yet need.”
“An order of yoghurt pots and fresh berries for 12 people at Xinyuan Nalati Airport had to be organised around different crew meal preferences. The storage requirements stood out more than any sales pitch about airline catering. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. It was useful to see the sauces listed separately when checking how much space the complete order would require.”
Think of it by dish, not by clock time. A pre-dawn flight out of Xinyuan often means cold plates and snack boxes that need no oven, which keeps the order lean, while a night service with braised lamb and rice costs more. Send your slot and seat plan and the figure comes back for that menu.
Two-service legs get two marked sets, one hot, one cold. The only thing that shortens the work is a clear brief: tail, slot, seat plan and the galley layout. That is what lead time means here, and last-minute orders are handled.
Xinjiang is a border region, so inbound food checks are strict. A special meal made here avoids that problem entirely: the tray is sealed, labelled by seat number and passed to the FBO, and customs only ever looks at what the aircraft itself brought in.
Bringing food is possible, though customs on this field may hold back meat, dairy and fruit. A single local item solves that: Ili apricots in summer, naan or laghman the rest of the year, packed for your galley.
A charter contract does not cover meals. At ZWNL the weather window can shift a departure, so the catering order is handled alongside the trip and changed when the slot changes, then invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
