Catering to your aircraft in Zhoushan.
ZSZS is a small island airport where the weather window decides everything. We pack seafood from the harbour for your cabin drawer and hand it over at the aircraft, day or night.
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.
Zhoushan is a fishing archipelago, and the private jet menu at ZSZS is written from the dock outwards. Hairtail and yellow croaker are the island's signature fish, braised or pan-fried; both are firm and hold a sauce, so they survive a drawer. Eaten this fresh, an inflight menu built on them reads as local specialities rather than a translation of something else.
For private jet food leaving HSN, we think about what your galley can finish. Salt-and-pepper shrimp and steamed crab go cold or take a short oven pass; noodles in seafood broth need the broth packed apart. For private jet snacks we pack dried croaker strips, roasted seaweed and Putuoshan tea biscuits, which sit happily beside the cockpit seats. Bayberries in early summer give a fruit course nobody expects.
The region is Zhejiang Province, and Ningbo-style cooking shapes the mainland side of the card: tangyuan rice dumplings, preserved vegetables, drunken crab. We name each dish, mark which need an oven and which go out chilled, and keep shellfish allergens labelled by seat.
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.
Zhoushan Putuoshan International sits at 6 feet above sea level on an island in the East China Sea, and the fog that rolls in off the water is what shapes most trip plans here. Private jet catering for ZSZS is cooked and packed for the galley you actually have, then handed to the FBO or your handling agent. Inflight catering here leans on the local catch, while in-flight catering for a longer onward leg adds sturdier hot dishes. Aviation catering at HSN is organised around the pilgrim and holiday calendar of Putuoshan, and business aviation catering follows the same rhythm. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered through us by phone or email.
For corporate jet catering and business jet catering at ZSZS, the brief is short: seats, galley, sector. Our private jet chef builds a bespoke menu for VIP flight catering or charter flight catering, with luxury inflight catering touches such as tea-cured fish.
Government flight catering and head of state flight catering at Zhoushan follow a protocol cleared before anything is cooked. VIP aviation catering and state visit aircraft catering are prepared by a named team, sealed by seat and handed over at the aircraft with discretion.
On Zhoushan the diet question is mostly a shellfish question: fish sauce, shrimp paste and crab roe turn up in dishes that look innocent. Kosher and halal requests are cooked and sealed as a separate box marked by seat number, vegan and gluten free plates leave out soy-braise shortcuts, allergen free meals are prepared away from the seafood line, and kids meals and other special meals are agreed with us before the slot.
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.
At ZSZS, crew meals are a request, not a default, and are invoiced with the order. We prepare flight crew meals, pilot meals and crew catering around the sector; cockpit meals are easy to eat with one hand, crew meal boxes are labelled and different meals for pilots are on request.
At Zhoushan we hand the food over at the aircraft through your handling agent. FBO catering, catering delivery to the FBO, ground handling catering and handling agent catering all mean one thing here: a named contact and a clear drop point at the general aviation terminal.
At ZSZS the aircraft decides how the galley is loaded. A light jet takes its trays through the main door by hand; a larger cabin may need a high loader, and your handling agent arranges that on the apron. We send the galley catering with a loading list so airside catering delivery and aircraft provisioning go in the order the crew will use them, drawer by drawer.
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.
ZSZS handles a mix of scheduled and general aviation traffic. Airport catering for private jets runs through FBO services and ground handling services, and the airport works as a modest business aviation hub for Zhejiang's islands.
Business aviation catering at ZSZS follows the island's calendar: holiday peaks, fog days and the occasional typhoon. Inflight catering and in-flight catering are written around the sector, aviation catering plans for the weather window, and executive jet catering, diplomatic flight catering and cabin crew meals are arranged on request.
China controls imported fresh food, so inbound meat, fish and dairy are usually removed at customs. For Zhoushan we recommend ordering locally for the outbound leg and checking declarations with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 10 guests, but a late menu amendment also had to be considered when organising a cold lunch with cheese and fruit at Zhoushan Putuoshan International Airport. The side dishes came from The Galley Girls in divided catering boxes, with a packing list that matched the contents. Separating the fruit plates from the first service items helped us avoid opening boxes we did not yet need. For airport catering, that attention to cabin service sequence made the order noticeably easier to manage.”
“One detail shaped our order at ZSZS: a small galley worktop, alongside a request for chicken skewers with a couscous salad for 7 passengers. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. The order made inflight catering feel manageable because the written menu details had been considered beforehand. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“An order of a light pasta dish with grilled vegetables for 12 people at HSN had to be organised around a revised passenger count. Our brief for in-flight catering was met with a sensible plan for packing arrangement. The Galley Girls understood why we wanted the snack boxes readily accessible instead of spread across several different boxes. That left time to check the breakfast portions properly before the passengers were ready for the next part of the service.”
Think of cost at HSN as a menu question. A transpacific-length sector with breakfast and dinner needs more packaging, more sauce pots and more labels. Crab or hairtail raises the price, rice and vegetables lower it. We itemise the order so you can swap dishes and see the effect.
The lead time question at HSN is really a diet question. Plain dishes are easy to add late, while kosher, halal or child-specific plates need preparation apart from the seafood work. Last-minute orders are handled, and we tell you if a dish can't be made.
Customs in China look hard at inbound animal products. A cabin arriving at ZSZS with leftover meat or seafood from another country will have it removed. We build the outbound menu around local items such as hairtail, which stay local, and keep documentation clear for your handling agent.
The weather window on the island, with sea fog and summer storms, decides when jets leave ZSZS. Food you bring in must clear customs and may sit through a delay; food we supply is cooked to the departure you actually get. Many crews bring snacks and order the main meal here.
No, and that is true at HSN as anywhere. Meals are a separate order and a separate invoice. What links them to your trip is the handling agent, who grants airside access for the delivery.
Tail, pax and diets — a flight attendant takes it from there, day or night.
