Catering to your aircraft in Choibalsan.
At Choibalsan the steppe is flat and the sky is wide, and a rotation at ZMCD is usually a quiet turn. We cook for that galley and pack what the crew will actually serve.
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.
Dornod Province is cattle, sheep and horse country, and the local table is built from what the steppe produces: lamb, mutton, beef, milk, cream, curd and flatbread. Private jet food from Choibalsan leans on that, and a private jet menu here reads simple and hearty rather than ornate. We build the inflight menu around local specialities that survive a galley: buuz and khuushuur are steamed or fried dumplings that go to the oven and are served hot, while boodog-style roast meat is carved and sealed. Private jet platters of cured meats, aaruul dried curd and soft cheese travel chilled and re-plate cold, and private jet snacks such as dried curd, nuts and fruit stay shelf-stable. For gourmet inflight meals, a milk-tea service in a flask is the classic finish.
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.
Choibalsan Airport sits on the open Dornod steppe at 2,457 ft, and a rotation here rarely means more than a short turn on a quiet apron. Private jet catering at ZMCD is therefore built around what the galley can finish with one oven and a drawer: Mongolian lamb, dairy and bread packed to be re-plated, with inflight catering, in-flight catering and cabin crew meals ordered together for the same slot. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering reaches the aircraft through your handling agent.
Business jet catering at Choibalsan means a small brief: a few passengers, a light jet, one oven. Corporate jet catering and VIP flight catering here run to cooked lamb, soft cheese and bread. Charter flight catering for private jet charter trips and luxury inflight catering use a private jet chef who writes a bespoke menu around what can be sourced locally.
When a delegation lands at COQ, protocol clears the menu first. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all come with a named contact and sealed trays, handed to the aircraft with no fuss.
In Dornod cooking the allergens sit in dairy, wheat and mutton fat, and they travel through shared steamers and fryers. For kosher, halal, vegan, gluten free, allergen free and kids meals, special meals are cooked on their own board, packed in their own sealed box and marked by seat. At Choibalsan, halal is the easiest of these to source from local lamb; kosher, vegan and gluten free meals are planned in advance because the field has few ready alternatives.
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 ZMCD, crew meals come on request and are invoiced with the order. Pilot meals and flight crew meals are packed in crew meal boxes so a captain and first officer eat different dishes; cockpit meals are easy to hold, and our crew catering team writes the card for each seat. Different meals for pilots are the default.
FBO catering at Choibalsan is delivered to the general aviation terminal or straight to the apron. Catering delivery to the FBO is coordinated with your handling agent, so ground handling catering passes through one set of hands at the aircraft. Handling agent catering is arranged for the slot.
Choibalsan Airport handles smaller business jets and the occasional turboprop, so galley catering rarely needs a high loader. When a larger aircraft is on the apron, aircraft provisioning and airside catering delivery are arranged with the handling agent, who brings the trolleys to the door the cabin crew uses. The type decides the carry: a light jet takes a few sealed trays, a bigger cabin takes carts. Tell us the type and we plan the galley load accordingly.
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.
ZMCD serves the city of Choibalsan and the surrounding province. Airport catering at COQ works within a small general aviation apron, where ground handling services and FBO services are managed by a handful of people.
Business aviation at Choibalsan is seasonal, with traffic tied to mining, government visits and the summer. Inflight catering, in-flight catering and aviation catering are arranged for each rotation; business aviation catering and executive jet catering follow the aircraft, and diplomatic flight catering and cabin crew meals are added when a delegation arrives. It is a quiet business aviation hub.
Mongolia controls food entering the country, especially raw meat and dairy, so we favour local ingredients and cooked dishes at Choibalsan. Leftovers from international flights are not left behind; your handling agent explains what must remain on board.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request a cheese board and savoury canapés at ZMCD meant planning the portions carefully while accounting for a tight boarding window. The Galley Girls kept the starters separate from the finishing elements, which gave us control over the final presentation. When comparing aviation catering companies, I would look closely at galley preparation after this experience. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“We kept the passenger brief simple at COQ: fresh fruit and breakfast pastries for 7 guests, organised with a tight boarding window in mind. I appreciated the emphasis on galley preparation throughout the flight catering arrangements. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”
“Several practical details needed attention at Choibalsan Airport, with beef fillet with roasted potatoes requested for 2 guests and a small galley worktop to accommodate. With flight catering services, careful attention to meal organisation matters as much to our crew as the menu itself. With several people involved, The Galley Girls kept the desserts and delivery arrangements together in a concise order update. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
Costs here depend on how long the crew stays on the ground: crew duty time and waiting set whether you order a single hot meal, a second service, or just boxes. Lamb and steamed dumplings are priced per tray, snacks per piece. We quote after you send the tail and the slot.
Lead time at ZMCD comes down to customs and food-import rules for Mongolia, which limit what raw animal products can enter. We cook locally with local lamb and dairy, so the order stays simple, and last-minute orders are handled. Tell us the slot and we confirm what can be sourced for it.
Ordering the way back from Choibalsan means customs see two movements. Cooked, sealed meals clear easily; raw meat or soft dairy does not. We plan the return trays for that and the handling agent hands them over at the aircraft.
An empty cabin into ZMCD still faces customs, and food that you carry on board is checked. A simple solution is to order a crew box on the ground at Choibalsan, which avoids carrying anything across.
The charter price does not include meals. Government or delegation flights into ZMCD get a separate catering order, written for the party and invoiced on its own.
Tail, pax and diets — a flight attendant takes it from there, day or night.
