Catering to your aircraft in Chiang Mai.
At Chiang Mai the cool season fills the apron and the burning season thins it out; either way, we cook northern Thai food for your crew, pack it for the galley and hand it over at the aircraft.
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.
Chiang Mai Province cooks differently from Bangkok, and a private jet menu for Chiang Mai International should show it. The inflight menu leans on northern Thai local specialities: khao soi, the curry noodle soup of Lanna cooking, sai oua, the herb-heavy northern sausage, and nam prik ong, a tomato and pork dip eaten with raw and blanched vegetables. Private jet food from this region is built on fresh herbs, lemongrass and galangal, and on produce grown in the cooler hills, strawberries in the cool season among them.
Each dish is judged by how it travels in a galley. Khao soi travels as a broth sealed apart from its noodles and toppings, so it is assembled at the table. Sai oua is grilled and goes into the oven. Sticky rice is packed in its own basket. Nam prik ong and its vegetables ride chilled, ready to re-plate cold.
Ask for the northern Thai kitchen by name, or leave the private jet menu to us and we will build the inflight menu around what is in season in Chiang Mai. Fruit follows the calendar: mango in the hot months, lychee and longan in their season, strawberries from the hills in the cool months.
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.
Chiang Mai International sits at 1,036 ft in a valley ringed by hills, and in the burning season haze can reshape a departure day. Private jet catering here is planned around that: dishes that hold in a drawer if the slot slides, and a plan for the way back. For your crew, that means inflight catering written to the galley you actually have, with in-flight catering sealed and numbered by seat. Aviation catering at VTCC covers business aviation catering for executive jet catering and diplomatic flight catering movements alike, and cabin crew meals ride in the same order.
A typical business jet brief at VTCC comes from a corporate jet catering request for a small group heading to the hills or on to Bangkok. We build business jet catering around a private jet chef's northern Thai dishes, plus a bespoke menu for charter flight catering when the group is mixed. VIP flight catering and luxury inflight catering stay discreet, and crew meals are listed on request.
When a state or diplomatic aircraft lands at VTCC, government flight catering is arranged with the protocol office, not the kitchen. Head of state flight catering follows a cleared menu, VIP aviation catering stays discreet, and state visit aircraft catering is delivered to the aircraft on the agreed slot.
Dietary requests are handled as a procedure, not a label. In Thai kitchens the hidden allergens are fish sauce, shrimp paste, peanuts and oyster sauce, so we cook allergen free dishes in a separate station and seal them. Kosher, halal, vegan and gluten free orders each get their own box, special meals are marked by seat number, and kids meals ride in their own tray. Tell us the restriction and we confirm the dish.
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 crew landing at CNX, we offer crew meals on request, priced as part of the order. Flight crew meals travel as crew meal boxes; pilot meals and cockpit meals are made to eat in the seat. Crew catering can include different meals for pilots, so captain and first officer do not share a dish.
Your handling agent opens the gate and we bring the food to the aircraft. FBO catering at VTCC means catering delivery to the FBO, a pass through the general aviation terminal, and ground handling catering to the steps. Tell us the slot and handling agent catering follows it.
At Chiang Mai the aircraft type decides how food reaches the cabin. Light jets take galley catering by hand through the door; larger cabins can need a high loader to bring airside catering delivery up to the sill. Tell us the type and we plan aircraft provisioning around its door height and the size of its galley, oven or no oven.
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.
Chiang Mai International is the main airport of northern Thailand, a gateway to the hills and to Lanna culture. Airport catering here serves business aviation alongside scheduled traffic, and the general aviation terminal receives private arrivals. FBO services and ground handling services at VTCC set the pace for how food reaches the aircraft.
The business aviation hub at CNX swings with the calendar: cool-season weeks are busy, burning-season weeks thinner. Aviation catering, inflight catering and in-flight catering are written around that rhythm, with business aviation catering and executive jet catering sharing the apron with diplomatic flight catering. Cabin crew meals and crew meals ride in the same order, and FBO services and ground handling services decide where each box changes hands.
Customs and agricultural rules apply to food entering Thailand, so plan around what is already in the galley when you land. Your handling agent, through its ground handling services and the FBO services at the terminal, can tell you what must be declared or discarded; ask about any leftover international catering before the door opens.
Average rating from the cabin crew and pilots we cater for.
“For 12 passengers departing from Chiang Mai International Airport, the agreed menu was a charcuterie board and fresh bread; our main consideration was a small galley worktop. For our team, the strongest part of their FBO catering was how they handled meal organisation. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Between cabin checks at VTCC, I coordinated grilled salmon with a lemon dressing for 3 guests and explained our concerns about a revised passenger count. For our team, the strongest part of their airport catering was how they handled portion planning. The Galley Girls suggested sealed meal containers for the starters, and that choice worked well with our storage arrangement. We placed the breakfast portions in their planned storage area without first having to reorganise all the catering boxes.”
“Despite limited fridge space, we wanted the 10 guests at CNX to enjoy a mezze selection with flatbreads without a complicated cabin service. Instead of asking us to improvise, The Galley Girls explained how the sandwiches could be arranged during service. Keeping the side dishes aside until service helped preserve the presentation while we dealt with the boarding tasks. I would discuss inflight catering with them again, especially when packing arrangement needs careful coordination.”
Take one product: northern fruit in season, like lychee or strawberries from the hills. It adds colour and some cost, while sticky rice and herb salads keep a menu light on the invoice. We price by menu, not by tray, so give us the number of guests and a few dishes.
Lead time here is mostly about customs and food-import rules for Thailand: fresh meat, dairy and produce brought in from abroad can be held up, so we cook locally and avoid the issue. Last-minute orders are handled, and the simplest way to keep it easy is to tell us the tail and the slot.
The aircraft type shapes the customs conversation: a small galley means fewer, simpler items to declare, a large cabin more. Food arriving from abroad can be restricted, so local cooking sidesteps it. Your handling agent deals with the clearance. Tell us the aircraft and we plan around it.
Bringing food is possible within limits: packaged items are generally easier than fresh meat, dairy or fruit. Because the weather window at Chiang Mai can move a departure, we advise loading food that holds. Check with your handling agent first.
No, catering sits apart from the charter contract. If you plan a return leg, you can order those meals from Chiang Mai for the way back, again as a separate order on its own invoice. Tell us which flights you want covered.
Tail, pax and diets — a flight attendant takes it from there, day or night.
