Catering to your aircraft in Xieng Khouang.
Xieng Khouang is a small upland field at 3,445 ft, and the plateau sets the pace: quiet apron, cool mornings, the occasional weather hold. We cook and pack for the aircraft that actually lands here, and for the crew who serve it.
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.
Xieng Khouang is not a coastal field, so the private jet menu leans on what the highlands do best: sticky rice in bamboo-lined baskets, herb salads, grilled meats and sharp chilli dips. We pack each of these local specialities for the galley you actually have, and the inflight menu is written around what can be re-plated cold or finished in a small oven.
For a Xiangkhoang Province stop, private jet food starts with the market: lemongrass, galangal, mint, dill and fresh chilli. Private jet platters carry the cold items, gourmet inflight meals carry the cooked dishes, and private jet snacks cover the cabin. The inflight menu stays simple on purpose, because local specialities here are best served close to how they are made.
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.
Xieng Khouang Airport sits at 3,445 ft on the Plain of Jars plateau, a cool upland field where private jet catering is built around Lao highland produce and a galley you usually have to plan for in advance. Inflight catering, aviation catering and business aviation catering for VLXK are cooked and packed for the aircraft type, and executive jet catering, diplomatic flight catering and cabin crew meals are handled by the same team of former VIP flight attendants.
Executives and tour operators fly into XKH for the Plain of Jars, often in light jets. Business jet catering, corporate jet catering and charter flight catering are kept compact. For VIP flight catering and luxury inflight catering, a private jet chef drafts a bespoke menu that suits the aircraft's oven and the seat plan.
When a delegation lands at VLXK, discretion matters more than volume. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are planned in advance with protocol, packed by a small named team and handed over without fuss.
At Xieng Khouang the allergen question starts in the local kitchen: fish sauce, shrimp paste and peanuts sit in many Lao dips and are easy to miss. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are handled as a procedure, with ingredients checked at source, packed separately and marked by seat, not left to a label.
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.
For the people flying the aircraft, we pack crew meals in sealed crew meal boxes labelled by role. Flight crew meals and pilot meals are ordered on request at VLXK and billed with the order. Crew catering covers cockpit meals too, and different meals for pilots are available when operator policy asks for it.
At Xieng Khouang the general aviation terminal is the doorway to the apron, and your handling agent decides who goes through it. FBO catering is handed over there, so we agree catering delivery to the FBO and ground handling catering with the agent first, and our handling agent catering plan names who opens the gate and where the trolley meets the aircraft.
VLXK is a small upland field, so aircraft type decides how galley catering is loaded: door height, whether a high loader is needed or a trolley will do, and what the galley itself can hold. We plan airside catering delivery and aircraft provisioning around the type you send, and tell you before the slot if the setup needs a change.
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.
VLXK is the main airport for Xiangkhoang Province, set on a highland plateau at 3,445 ft. It handles light general aviation and occasional charters, which makes planning an order here a matter of tail, slot and handling agent.
Xieng Khouang is a small business aviation hub whose main draw is the Plain of Jars. Airport catering here is built around light jets: inflight catering and in-flight catering kept compact, aviation catering and business aviation catering sealed for the galley. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same plan, with general aviation and FBO services and ground handling services coordinated on the day.
Laos controls fresh food entering the country, and the same applies at Xieng Khouang. International leftovers on board are declared or removed, so ordering local catering keeps the galley clean and the check short.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at XKH, the next request was herb chicken with a quinoa salad for 5 guests, with a late menu amendment to work around. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into separate meal boxes that were easy to handle. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
“On this departure from Xieng Khouang Airport, 5 passengers had chosen smoked salmon bagels and sliced fruit, and a changing departure schedule needed to be reflected in the order. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. My search for "private jet catering near me" led to a practical conversation about final order confirmation. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Between cabin checks at VLXK, I coordinated avocado toast components and breakfast fruit for 5 guests and explained our concerns about a changing departure schedule. I appreciated the emphasis on final order confirmation throughout the private jet catering menu arrangements. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered.”
We do not price the airport, we price the order. For Xieng Khouang that means looking at your slot, how long the aircraft sits and what the galley can finish, then quoting the menu that fits, billed like any other order.
What shortens the lead time at VLXK is a clear handover: tail, slot and the handling agent's access plan. With those, the order is simple, and late changes are accepted.
The rule of thumb at Xieng Khouang: local catering travels clean, imported food is declared. Short turnarounds leave little room for inspection, so we pack sealed and label by seat to make the check quick.
Technically yes, practically it is easier not to. Imported fresh food can be declared or removed, and the handling agent has to approve what goes airside. A local order arrives sealed and ready.
The charter contract does not include food. At XKH you order catering separately, and the departure slot and turnaround length decide whether it is a cold platter or a hot menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
