Catering to your aircraft in Vientiane.
Wattay is a calm field with a hard rainy season, so we plan hot courses and cold boards around the weather window, not just the clock, and prepare crew meals alongside the guest menu for Vientiane.
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.
Vientiane's private jet menu leans on the river and the market. Laap, minced meat or fish tossed with lime, herbs and toasted rice powder, is the dish the city is known for; it travels cold and gets re-plated with fresh mint at the seat. Grilled Mekong river fish stuffed with lemongrass is a hot course finished in the oven. Sticky rice rides in a lidded basket so it stays soft. For an inflight menu from Wattay, these local specialities replace the generic club sandwich.
Private jet food in Vientiane Prefecture means Lao cooking, not Thai cooking with a different label. Tam mak hoong, the green papaya salad, comes with its dressing apart so the papaya keeps its snap. Or lam, a herbal stew, suits a hot course with sauce apart. Khao niao goes in a woven basket. Our private jet menu for VLVT keeps the chilli level adjustable and the local specialities clearly labelled for the cabin.
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.
Wattay International sits on the Mekong plain at 564 ft, and the rainy season from May to October decides more departures than any slot list. For private jet catering at VLVT, we plan around that: cold boards that hold through a weather hold, hot courses finished in your oven. Inflight catering here, and in-flight catering generally, starts from the type and the galley. Aviation catering for business aviation catering clients, executive jet catering and diplomatic flight catering runs day or night, with cabin crew meals ordered alongside.
Business jet catering at Wattay usually starts from the type and the galley. Corporate jet catering for ASEAN-season meetings, VIP flight catering for visiting executives and charter flight catering for tourists heading north all follow the same path. A private jet chef writes a bespoke menu from Lao produce, and luxury inflight catering here means dishes that finish well in a small oven.
When a delegation arrives at Wattay, the question is not what is on the plate but who has approved it. Head of state flight catering, government flight catering and VIP aviation catering are all handled with sealed packing, and state visit aircraft catering follows the protocol office's timetable.
In Vientiane, the allergen that hides is fish sauce and shrimp paste: nearly every Lao dish carries them, so a fish-free or shellfish-free brief needs a dish built from scratch, not a swapped ingredient. Peanuts show up in dips and salads too. Special meals for VLVT (kosher, halal, vegan, gluten free, allergen free and kids meals) are cooked on a separate board and packed in a separate box, with the card naming the seat.
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.
Flight crew meals and pilot meals at VLVT are ordered with the flight, on request and billed as usual. Different meals for pilots are packed in separate crew meal boxes, with cockpit meals built for one hand. Crew catering here suits both the rotation and the apron wait. Cabin crew meals are marked by role, not by name.
Your handling agent at Vientiane decides who opens the gate. We coordinate FBO catering and catering delivery to the FBO, stage the order at the general aviation terminal, and treat ground handling catering as part of the same plan, with handling agent catering confirmed before the slot.
Galley catering for larger aircraft at Wattay depends on the type and on the apron stand allocated that day. For wide-body or VIP-configured airliners, aircraft provisioning needs a high loader booked through your handling agent; airside catering delivery then follows the same route as for a bizjet. Once we know the type and how the galley is laid out, the packing follows that layout.
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.
Wattay International is the main airport of Vientiane, a Mekong-side field where general aviation parks beside scheduled flights on a single apron. Airport catering here is simple to plan: one terminal, one clear handover point, and FBO services that stay easy to read for a first-time crew.
As a business aviation hub for Lao delegations, Wattay lives by the wet season, when departures wait for cloud to clear. Inflight catering and in-flight catering for ASEAN meetings, aviation catering for business aviation catering clients, executive jet catering, diplomatic flight catering and cabin crew meals follow the delegation calendar. Crew meals are ordered on request and invoiced like the rest, and ground handling services at the field cope well with a small, regular flow.
Laos applies customs and quarantine checks on meat, dairy and fresh produce. For the order, that means locally prepared food goes aboard and your galley restarts clean; your handling agent and the ground handling services desk can confirm current rules before arrival, and general aviation crews are inspected like everyone else.
Average rating from the cabin crew and pilots we cater for.
“Clear quantities were essential at VTE: we had 2 passengers expecting roasted chicken and seasonal vegetables and were working around a short ground stop. I appreciated the emphasis on galley preparation throughout the flight catering arrangements. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“Despite a family lunch request, we wanted the 5 guests at Wattay International Airport to enjoy a mezze selection with flatbreads without a complicated cabin service. The packing arrangement stood out more than any sales pitch about flight catering services. The main courses from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The side dishes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“The 7 passenger portions of a breakfast basket with individual preserves were the easy part; managing two separate meal services at VLVT took more planning. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on final order confirmation throughout the airline catering arrangements.”
Seasonal produce and dish choice drive the figure. Dry-season mango costs less than imported items in wet months; a small galley limits what we cook. Quote requests come back as a priced menu you can approve line by line.
The lead time question for a state or ministerial arrival is really about sign-off. We cook after the protocol office agrees, so send the delegation menu early; short-notice requests are still handled.
Customs here concerns waste as much as uplift: what remains from an inbound leg is often disposed of by the authorities. We deliver new, locally prepared food on departure, so the galley restarts clean.
Delegation and government flights often carry their own food for security reasons, and that is allowed in principle, but customs may inspect it. We can supply a sealed second set so nothing depends on what arrives from the origin.
Not at all. Private jet catering at Wattay is booked on its own. When weather moves a departure, we adapt the order, and the invoice follows what was actually delivered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
