Catering to your aircraft in Chiang Rai.
Chiang Rai runs on cool-season traffic, with business jets arriving for the Golden Triangle and Lanna tours. At VTCT we pack Chiang Rai dishes for your galley and hand them 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.
For a Chiang Rai departure, the private jet menu starts with the north rather than with a generic hotel list. Gaeng hang lay pork curry, khao soi with its crisp noodles on the side, and nam prik noom with raw vegetables are the local specialities guests ask about once they have seen the Golden Triangle.
Private jet food from this province also means fruit. Lychee, pineapple from Chiang Rai's farms and strawberries in season are cut and boxed by cabin section, so the inflight menu has something bright after a heavy curry.
Spice is the planning point. Northern Thai cooking can run hot, so each local dish on the Chiang Rai inflight menu is written with its heat level and its service note, letting the crew decide what reaches the table and what stays in the drawer.
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 Rai sits at 1,280 ft in the northern Thai hills, and the airport is where Golden Triangle trips and Lanna touring itineraries begin. Private jet catering here follows that rhythm: northern dishes, orchid-season fruit, and galley-ready packing for guests who may be heading on to a long leg. Inflight catering and in-flight catering for these flights are cooked for a galley with a drawer and a small oven, not a full kitchen. Aviation catering and business aviation catering requests at VTCT usually come with a tail number and a handling agent already on the thread. Executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, with the same labelling.
Business jet catering at Chiang Rai is usually a tight, specific brief: four to eight guests, a northern Thai lunch, and a galley with one small oven. Corporate jet catering, VIP flight catering and charter flight catering here share the same packing, and luxury inflight catering means a private jet chef writing a bespoke menu around the hill fruit and local sausage.
When an official party lands at VTCT, the menu is cleared by protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all follow that order, and the plates are labelled by seat, not by name.
Chiang Rai's rice noodles, fish sauce and shrimp paste hide allergens in places a western menu would not. Special meals at VTCT are cooked and packed on their own board, labelled by seat: kosher, halal, vegan, gluten free, allergen free and kids meals are run as a procedure, with the noodle and the sauce packed apart.
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.
A long wait at Mae Fah Luang is where crew meals matter. Order flight crew meals and pilot meals on request; we pack crew meal boxes with different meals for pilots if the operator asks for it. Cockpit meals and crew catering are labelled CREW and invoiced with the order.
FBO catering at Chiang Rai is delivered to the FBO or directly to the aircraft with your handling agent. Catering delivery to the FBO, the general aviation terminal door or the apron follows your slot. Ground handling catering and handling agent catering are coordinated on the same thread.
Larger aircraft calling at VTCT need galley catering sized to the cabin, and the ramp here is wide enough for a high loader when the type requires one. We coordinate airside catering delivery and aircraft provisioning with your handling agent so the carts reach the right door of the right aircraft.
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.
Mae Fah Luang serves tourists, officials and business travellers heading for the Golden Triangle. Airport catering for these flights relies on general aviation procedures, local FBO services and ground handling services that treat the airport as a business aviation hub in the north.
Business aviation at VTCT peaks in the cool season. Inflight catering, in-flight catering, aviation catering and business aviation catering follow the traffic, and executive jet catering, diplomatic flight catering and cabin crew meals are written into the same order.
Thai customs regulate imports of meat, dairy and fresh produce, so we cook locally and pack in sealed boxes. Orders are handed to your handling agent for clearance, and crews should declare any food brought from abroad.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Mae Fah Luang - Chiang Rai International Airport, I coordinated a light pasta dish with grilled vegetables for 4 guests and explained our concerns about a changing departure schedule. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. The salads were easy to locate during our cabin checks. This experience of crew meals gave us a useful reference for managing storage requirements on another departure.”
“As the person coordinating prawn salad and small fruit plates for 8 passengers at VTCT, I needed an arrangement that considered a small galley worktop. The Galley Girls suggested individual containers for the breakfast portions, and that choice worked well with our storage arrangement. I could hand the starters to a colleague with a short explanation instead of unpacking the whole order. The order made FBO catering feel manageable because the portion planning had been considered beforehand.”
“Having 3 guests request a selection of petits fours and sandwiches at CEI meant planning the portions carefully while accounting for limited fridge space. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. My main takeaway from this airport catering order was the practical approach to portion planning. We could finish the main courses as each guest was ready, rather than laying everything out at once.”
Delegation orders at VTCT are priced by what is cooked and packed. Sourcing hill strawberries and northern dishes is straightforward; special imports for a protocol list cost more. We give you the figure with the menu attached.
Lead time for a kosher or halal meal into Chiang Rai is mainly a sourcing question. Tell us the restriction early and we confirm what is available locally; last-minute orders are handled with a simpler menu if needed.
Customs in Thailand treat inbound food and outbound food differently, and a long wait on the ground makes the question matter. Local catering is cooked in-country, so crew meals arrive without an import issue; food you carry in may be inspected.
A longer turnaround at Chiang Rai gives you room to receive a plated service; a short one suits boxes and cold platters. Either way, local catering is already cleared, which beats carrying food through customs.
Catering and charter are separate at VTCT. Orders are placed and billed on their own, and a regional product like pomelo or Lanna sausage can be written into the menu on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
