Catering to your aircraft in Lop Buri.
At VTBL the apron is small and the days are hot, so the work is in the details: dressings apart, curries sealed, fruit chilled. Tell us the tail and the slot, and the order is packed for your galley and handed to the FBO.
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.
Lopburi Province is the heart of Thailand's central plain, and the private jet menu for Khok Kathiam follows what grows and is cooked around Lop Buri. The inflight menu leans on Thai dishes that travel well: green curry and massaman sealed in their sauce, grilled chicken and pork skewers with the dip in its own pot, and sticky rice wrapped in banana leaf. Private jet food here also means fruit: Thai mango, pomelo, lychee and rambutan are cut or peeled for the cabin and kept chilled.
Our private jet platters take the local specialities and cut them for a drawer: a Thai fruit platter, spring rolls and satay for sharing, a cold noodle salad with the dressing apart. Gourmet inflight meals are the hot plates, finished in the galley oven and plated the way the passengers expect. Private jet snacks are the small things: dried fruit, roasted cashews, coconut sweets and rice crackers. Everything marked local specialities is something a Lop Buri kitchen makes every week, adapted to the galley of a light jet or a turboprop.
The private jet menu for Lop Buri is written for the aircraft that actually uses Khok Kathiam: small cabins, short galleys, often no oven at all. So the inflight menu splits into what is served cold and what is finished hot, with the sauce always apart. Private jet food from the Lopburi Province kitchens stays honest to the region: central Thai curries, grilled river fish, herb-heavy salads, and sticky rice with mango when the season allows. Private jet platters carry the sharing dishes, gourmet inflight meals the plated mains, private jet snacks the nibbles between legs, and local specialities are labelled as such so crew can describe them.
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.
Khok Kathiam sits at 123 ft on the flat central plain of Lopburi Province, a general aviation field where the apron is quiet and the light jets and turboprops outnumber the heavies. Private jet catering at VTBL is therefore planned around small galleys, one oven at most, and plates that survive a warm day on the ramp. Whether the order is inflight catering for a corporate hop, in-flight catering for a charter, or business aviation catering for a family on a Thailand tour, we cook and pack for the galley you actually have. Executive jet catering and aviation catering follow the same rule here as everywhere: the menu is written for the aircraft first. For heads of state and ministers, diplomatic flight catering is cleared by protocol before the kitchen starts, and cabin crew meals are packed separately from the guest trays.
Business jet catering at VTBL starts with who is flying: usually a small executive group in a light jet. For corporate jet catering, we keep the menu short and strong: a pomelo salad, a massaman curry, fruit. VIP flight catering and charter flight catering get the same care as larger operators. Luxury inflight catering means local ingredients and a private jet chef who understands the galley; every bespoke menu is built to fit the aircraft.
When a government aircraft uses VTBL, the order starts with the protocol office, not the kitchen. We support government flight catering and head of state flight catering with a fixed team, traceable sourcing and quiet delivery. VIP aviation catering and state visit aircraft catering share one rule here: confidentiality before everything else.
Special meals at Khok Kathiam are handled as a procedure, not a promise. Thai cooking hides allergens in places that are easy to miss: fish sauce, shrimp paste, peanuts in sauces, oyster sauce in stir-fries. So kosher, halal, vegan, gluten free and allergen free meals each get a separate board, a separate box and a card in the galley. Kids meals are built around mild rice and chicken dishes without chilli. Tell us the restrictions with the order and we rewrite the Thai recipe around them.
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 VTBL the crew often eats last and fastest, so crew meals are designed for that. Flight crew meals are labelled CREW and packed separately, on request and invoiced with the order. Pilot meals are different for captain and first officer when policy asks for it, and cockpit meals are packed to eat without a table. Our crew catering stays light in the Thai heat: rice, grilled chicken, fruit. Crew meal boxes are marked by seat or role, different meals for pilots are noted at the order, and cabin crew meals are boxed apart from the passengers'.
FBO catering at Khok Kathiam means a handover at the general aviation terminal or at the steps. Catering delivery to the FBO is coordinated with your handling agent, so the right person opens the right door. Ground handling catering is simple on a small field: one apron, one slot. Handling agent catering ends when the trays are on board and signed for.
Most aircraft that use Khok Kathiam are light jets and turboprops with a small cabin door and no need for a high loader, so galley catering is carried by hand to the steps. When a larger type is on the apron, we agree airside catering delivery with your handling agent in advance: door height, access to the apron and aircraft provisioning for the galley you describe. The aircraft type decides the packing: a one-oven galley gets sauce apart and plated cold items, a bigger cabin gets full trays.
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.
VTBL serves Lop Buri as a quiet general aviation field with a modest apron. Airport catering for private jets here is planned for light aircraft and small galleys. FBO services and ground handling services are limited in scale, but the process is the same as at any airport: confirm the slot, the access and the handover.
Khok Kathiam is a business aviation hub only in the loosest sense: it is a field where executive jets and turboprops call. Inflight catering and in-flight catering here are planned for small aircraft; aviation catering and business aviation catering stay compact. Executive jet catering is the typical order. Diplomatic flight catering is rare and handled through protocol. Cabin crew meals travel in their own boxes, so a tray meant for a passenger is never opened by mistake.
Thai customs and quarantine control the import of fresh meat, fruit and dairy. Declare all food on arrival; officials may inspect or seal it. For orders, that means we recommend loading local catering rather than carrying produce in.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted chicken and seasonal vegetables at KKM; 11 portions were needed, with a family lunch request factored into preparation. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered. I want an aviation catering company to understand crew briefing, and this order gave us a useful starting point.”
“I wanted chicken skewers with a couscous salad for 6 guests at Khok Kathiam Airport, packed sensibly for a cabin team dealing with a revised passenger count. With several people involved, The Galley Girls kept the snack boxes and delivery arrangements together in a concise order update. When comparing aviation catering companies, I would look closely at crew briefing after this experience. The cabin team could match the breakfast portions to the request before moving on to the remaining departure tasks.”
“Before our guests boarded at VTBL, we needed a light pasta dish with grilled vegetables divided into 7 portions suitable for a small galley worktop. With flight catering, careful attention to final order confirmation matters as much to our crew as the menu itself. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. That left time to check the starters properly before the passengers were ready for the next part of the service.”
At Khok Kathiam, the cost of private jet catering is set by what the turnaround allows. Cold platters and fruit are the lighter option; curries, grilled fish and hot desserts raise the figure. Give us the departure slot and we say which dishes fit, then quote.
Ordering for Khok Kathiam works best when you name the dish. Local fruit and Thai mains are readily available; unusual imports are slower. We handle last-minute orders and say what is realistic on the phone, 24/7.
Customs at Khok Kathiam follow Thai import rules: declare all food, expect inspection of animal and plant products. Let us handle the restocking so you do not carry anything in.
Yes, you may, subject to Thai customs. But a small galley rewards ordering a menu designed for it, with sauces apart and plates that need no cooking.
No, catering is separate from any private jet charter. In the hot season, flights leave early to avoid heat, so a cold menu is often best at Khok Kathiam.
Tail, pax and diets — a flight attendant takes it from there, day or night.
