Catering to your aircraft in Krabi.
Guests at VTSG are usually heading to the islands or a yacht, so lunch on the way out needs to be easy and local. We pack Andaman dishes for your galley and deliver them to your handling agent at KBV.
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.
Krabi Province is built on the Andaman Sea, and a private jet menu for Krabi starts with what the fishing boats bring in: prawns, squid, sea bass and crab. For an inflight menu this means grilled fish with lemongrass and lime, or prawns in a coconut curry with the sauce packed apart so the rice does not go soft in the tray.
Private jet food from the south of Thailand is built on curry paste, turmeric and fresh herbs. Gaeng som, a sour yellow curry, and massaman travel well as hot items; som tam and pomelo salad travel cold. These local specialities are packed per seat and marked with the seat number, and for a larger party they are laid out as private jet platters to share across the cabin.
Tropical fruit is the easy win on any Krabi flight: mango, dragon fruit, rambutan, pineapple and mangosteen in season, cut and chilled. Sticky rice with mango is the dessert guests ask for, plated cold and re-plated in your galley.
Chefs in Krabi Province cook with fish sauce, coconut milk and bird's eye chili, so we mark heat levels on the card. Spice is adjusted for the cabin, and western options sit alongside for guests who want something plainer.
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.
Krabi International sits on the Andaman coast, where the limestone karsts and island-hopping season set the rhythm for business aviation. Private jet catering at VTSG follows that rhythm: southern Thai dishes, fresh seafood and tropical fruit packed for the galley you actually have. We run inflight catering here for owners' charters and corporate trips, and in-flight catering built around what the passengers want after a long leg. Aviation catering at KBV is written by former VIP flight attendants who know how a tray is plated at altitude. Business aviation catering for executive jet catering requests and diplomatic flight catering is cleared before cooking, and cabin crew meals are ordered with the trip.
Business jet catering at Krabi often starts with a short brief: how many guests, which aircraft, what slot. Corporate jet catering for owner trips and VIP flight catering for charter flight catering requests are built around Andaman seafood and fruit. Luxury inflight catering here means a private jet chef writing a bespoke menu that works with a small galley.
State visit aircraft catering through Krabi needs a menu agreed with the protocol office. Government flight catering and head of state flight catering run with traceability and a small team, and VIP aviation catering is delivered quietly to the aircraft.
Krabi cooking leans on fish sauce, shrimp paste and peanuts, so allergen free requests need a procedure rather than a promise. We build kosher, halal, vegan and gluten free special meals as separate boards, keep sealed trays apart from the guest trays, and mark kids meals by seat number.
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.
On a long duty day at VTSG, crew meals matter as much as the guest menu. We pack flight crew meals and pilot meals as crew catering boxes, cockpit meals that travel well, and crew meal boxes marked by seat. Different meals for pilots are available on request, and cabin crew meals are a separate order, invoiced like everything else.
FBO catering at Krabi is delivered to the FBO or the general aviation terminal, where your handling agent takes it to the aircraft. Catering delivery to the FBO, ground handling catering and handling agent catering are coordinated so the load goes in the order you want.
Galley catering at VTSG depends on the aircraft: a light jet takes trays and boxes by hand, while a larger business jet or VIP airliner may need a high loader at the door. Airside catering delivery is arranged with your handling agent for the stand, and aircraft provisioning follows the type of galley, one oven or two, a drawer or a full chiller.
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.
VTSG handles a mix of scheduled and private traffic, with general aviation arriving mostly for the tourist season on the Andaman coast.
Airport catering at Krabi follows the season: the dry months bring the most private flights. General aviation uses the FBO, and FBO services and ground handling services are arranged through your handling agent. Inflight catering, in-flight catering and aviation catering are the same service at every field. Business aviation catering, executive jet catering and diplomatic flight catering each have their own menu rules, and cabin crew meals are a separate line. Krabi is a small business aviation hub.
Importing fresh produce into Thailand needs care, which is why menus for Krabi are cooked locally and handed over sealed at the FBO.
Average rating from the cabin crew and pilots we cater for.
“Keeping the galley organised at VTSG meant planning a cheese board and savoury canapés for 10 guests with an evening cabin service in mind. With several people involved, The Galley Girls kept the sauces and delivery arrangements together in a concise order update. For private jet catering menu, that attention to portion planning made the order noticeably easier to manage. We could account for the fruit plates before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Before our guests boarded at KBV, we needed a selection of petits fours and sandwiches divided into 12 portions suitable for different crew meal preferences. For our team, the strongest part of their private aviation catering was how they handled final order confirmation. Instead of asking us to improvise, The Galley Girls explained how the breakfast portions could be arranged during service. Keeping the main courses aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“It was the packing plan I cared about at Krabi International Airport, with 3 servings of yoghurt pots and fresh berries and two separate meal services to consider. I would discuss business jet catering with them again, especially when written menu details needs careful coordination. The Galley Girls understood why we wanted the fruit plates readily accessible instead of spread across several different boxes. Our colleague could take over the salads without asking where every component had been placed during preparation.”
Pricing follows the menu, not the airport. If your guest list moves late, we add or remove covers and re-quote the order. A seafood lunch for four reads very differently from a snack box for eight.
Government and delegation flights need the menu cleared early. Everything else, including late changes, is handled as it comes.
Thai customs apply to food brought in or out, so special-meal requests such as kosher or allergen free are sourced locally and sealed. A sealed tray that stays in the galley is the safest route.
You can, but crew duty time and a long wait on the ground make a prepared meal worth ordering: it arrives packed for the galley and ready to serve. Imported fresh produce is subject to Thai customs.
No, catering sits as its own order. A long turnaround gives us room for a hot menu; a short one means chilled items.
Tail, pax and diets — a flight attendant takes it from there, day or night.
