Catering to your aircraft in Nan.
A regional terminal, a green valley, light jets on a short apron: that is Nan. Our crew, all former flight attendants, cook for the galley you have and deliver to your handling agent.
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.
Nan Province is the north of Thailand at its quietest: teak-covered hills, a river valley, and a kitchen that leans on sticky rice, fermented bamboo, pork cooked with turmeric and herbs, and chilli dips eaten with raw vegetables. A private jet menu built for Nan starts there rather than with imported dishes. Our inflight menu pulls from local specialities and is packed for the cabin: khao soi with the toppings in separate pots, sai oua sliced for the board, nam prik ong with crudités, grilled river fish kept apart from the sauce.
Private jet food at Nan Airport works best when it tastes of the province. Private jet platters carry fruit and cured pork, chilled dips and sticky rice in lidded boxes, while gourmet inflight meals cover the hot side: gaeng hung lay, grilled fish, northern curries finished in the galley oven. Private jet snacks are simple and local: pork crackling, roasted peanuts, dried fruit. These local specialities of Nan Province are cooked and packed for the aircraft, never improvised on the ramp.
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.
Nan sits in a valley of Nan Province where tangerines ripen in the cool season and sticky rice rides in bamboo baskets. Private jet catering at Nan Airport (VTCN / NNT) follows that table: northern Thai dishes cooked, packed and labelled for your galley, with inflight catering handed over at the FBO. Aviation catering for business flights here is shaped by few movements and a regional terminal, and executive jet catering is planned around the aircraft you fly. Business aviation catering, diplomatic flight catering and cabin crew meals are handled the same way as at any other airport: ordered with the trip, invoiced like the rest. Even in-flight catering for a short hop from Nan is packed so it re-plates cleanly.
Who flies into VTCN? Executives visiting the province, owners going to the hills, charter groups on a short stay. Our private jet chef writes a bespoke menu for each; business jet catering and corporate jet catering are cooked to the cabin, and VIP flight catering, charter flight catering and luxury inflight catering all follow that single rule.
When an official party flies into Nan Province, the order is controlled: menus approved, ingredients traced, one team assigned. Head of state flight catering, government flight catering, VIP aviation catering and state visit aircraft catering all follow the same restraint.
Northern Thai kitchens rely on fish sauce, shrimp paste and peanuts, so at Nan every one of the special meals is written as a procedure, not a promise: allergen free dishes are cooked on a separate board and sealed in their own box, and vegan, halal and gluten free versions of local dishes are built from the start rather than adapted from a standard plate. Kosher meals are sealed and travel unopened. Kids meals keep the chilli out and the sticky rice in. Each box carries a seat number and a restriction card.
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.
Your crew at VTCN eat between sectors, often standing at the aircraft. Crew meals are ordered with the trip and billed with it. Flight crew meals, crew meal boxes and cockpit meals are packed for speed; pilot meals come as two different dishes when the operator wants different meals for pilots, and our crew catering keeps both ready.
FBO catering at Nan means a handover at the general aviation terminal, with your handling agent walking the order to the aircraft. Catering delivery to the FBO is booked with the slot, and ground handling catering and handling agent catering are coordinated so nobody is waiting at a gate.
Nan Airport handles regional aircraft and business jets, so galley catering here usually means a light jet or midsize cabin where the door sits low and a high loader is not needed. Airside catering delivery is arranged with your handling agent, who walks the order to the aircraft. For larger cabins, we confirm the door height and the galley layout before aircraft provisioning, so the trolleys, boxes and cool bags fit what the aircraft actually has.
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.
Nan Airport is a small regional airport in the north of Thailand, with airline service and a general aviation apron that sees few movements. Airport catering for business aviation is straightforward when the order is planned with the handling agent.
Nan is not a business aviation hub, but it receives private flights serving the province. Inflight catering and in-flight catering for those trips are written to the aircraft, aviation catering and business aviation catering follow the owner's brief, executive jet catering adapts to the cabin, diplomatic flight catering is handled with protocol, and cabin crew meals are added on request.
Thai customs control meat, dairy and fresh produce on international arrivals and departures, so catering for an international leg from Nan is planned around those rules. A flight that stays inside Thailand faces far fewer food-import questions at the door. General aviation, FBO services and ground handling services at Nan are coordinated through your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Getting herb chicken with a quinoa salad ready for 4 guests at NNT required an order that accounted for a family lunch request. Instead of asking us to improvise, The Galley Girls explained how the salads could be arranged during service. It made a difference to have the snack boxes ready without cluttering the galley work area during preparation. This experience of private jet food gave us a useful reference for managing crew briefing on another departure.”
“Between cabin checks at Nan Airport, I coordinated chicken skewers with a couscous salad for 6 guests and explained our concerns about different crew meal preferences. We changed the quantities of desserts, and The Galley Girls reflected the request in the final packing list. I appreciated the emphasis on catering handover throughout the private jet meals arrangements. The note about the breakfast portions was easy to spot, and we could brief the rest of the team quickly.”
“Having 9 guests request mushroom risotto and a green salad at VTCN meant planning the portions carefully while accounting for a tight boarding window. Our brief for private jet menu was met with a sensible plan for catering handover. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. That left time to check the salads properly before the passengers were ready for the next part of the service.”
Private jet catering at VTCN is priced like anywhere else: by dish, by count, by how much finishing the galley can do. Customs in Thailand are a reason to source locally, which keeps costs predictable. Tell us the dietary list and we send a quote before anything is cooked.
A small cabin with a bar-fridge galley means cold boards and dishes finished off-board; a midsize or large cabin allows oven service. Nan is a quiet field, so ordering is rarely the difficulty. Last-minute orders are handled, and we plan around the aircraft.
Departures here follow the weather, and catering follows departures. If the flight is international, customs may restrict certain fresh items, so we choose dishes that clear cleanly. We stay in touch with your handling agent about slot changes.
If the aircraft is going back out, we cook for that leg too and pack it separately. Carrying your own fresh food can run into customs, so we generally suggest ordering from here.
No, it is billed apart from the flight. With a charter into Nan, you arrange the meals yourself or through us, and we work to your early or late departure with the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
