Catering to your aircraft in Phrae.
Phrae is a quiet northern Thai field where an arriving jet usually has the apron to itself. We cook for your galley and hand the order over at the aircraft, so the crew only has to re-plate and serve.
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.
Phrae Province is northern Thailand at its quietest: teak houses, indigo-dyed mo hom cloth, rice paddies and limestone hills. A private jet menu for Phrae follows that table. Local specialities such as gaeng hang lay, nam prik ong, sai ua sausage and sticky rice travel well, so the inflight menu can lean on them. We pack private jet food by the seat, with chilli, herbs and dips in separate pots. Private jet platters carry northern Thai bites for a cold lunch, gourmet inflight meals cover the hot service, and private jet snacks are the fruit and crisp rice items that suit a short stop at Phrae.
In Phrae the local specialities are northern Thai: slow-cooked pork curry, chilli dips with raw vegetables, grilled sausage and bamboo-steamed sticky rice. For a private jet menu we choose what holds in transit and finish at the galley. The inflight menu for Phrae Province can be fully local or mixed with international dishes. Private jet food is packed by seat with sauces apart. Private jet platters, gourmet inflight meals and private jet snacks all draw on what the markets of Phrae sell in the season.
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.
A strip like Phrae (PRH) does not see a steady flow of business traffic, so the apron is calm and the handover is easy to plan. Private jet catering here means northern Thai cooking packed for your galley: sticky rice, grilled river fish, herbs and chilli on the side. We handle inflight catering and in-flight catering for charters and owner flights, aviation catering for operators, business aviation catering for flight departments and executive jet catering for small groups. Diplomatic flight catering is cleared in advance with the protocol office, and cabin crew meals are added on request and invoiced with the order.
Business jet catering at Phrae is shaped by a small field and short ground time. Corporate jet catering here is a short list of northern Thai dishes. For VIP flight catering and charter flight catering we propose a bespoke menu written by a private jet chef, and luxury inflight catering means fewer dishes, finished well at the galley.
When an official aircraft uses Phrae, the menu is cleared first and cooked second. We run government flight catering with ingredient logs, head of state flight catering with a restricted team, VIP aviation catering with sealed packs and state visit aircraft catering coordinated on the apron.
Northern Thai cooking hides allergens in places a guest would not guess: shrimp paste in chilli dips, fish sauce in nearly every sauce, peanuts in some curries and dressings. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals for Phrae are cooked as a separate procedure, on a separate board and in a sealed box marked by seat number. Tell us the restriction with the order and we adjust the dish itself, not just the label.
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 a quiet field like Phrae, crew meals are a separate line on the order, on request and invoiced. Flight crew meals are cooked to be eaten between duties; pilot meals avoid shared dishes. Crew catering, cockpit meals and crew meal boxes are marked CREW, with different meals for pilots available on request, plus cabin crew meals for the rest of the team.
FBO catering at Phrae means the order is handed over at the aircraft or at the general aviation terminal. Catering delivery to the FBO is agreed with your handling agent, and ground handling catering follows airport access rules. Tell your handling agent catering is on the way, and send us the slot.
Phrae sees light and mid-size business jets, so galley catering is normally carried to the aircraft door rather than lifted with a truck. For anything larger we plan airside catering delivery with your handling agent, confirm the door height and the galley layout, and pack for aircraft provisioning with trolleys or insulated boxes as the type requires.
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.
Phrae Airport (VTCP) is a regional field in northern Thailand, sitting at 538 ft and used mostly for domestic traffic. Airport catering here is quiet and local. General aviation shares the same apron and terminal as scheduled flights, and FBO services and ground handling services are arranged through your handling agent, who opens the gate and walks the order to the aircraft.
Phrae is not a busy business aviation hub, and for catering that is a plus: the apron is rarely crowded, so the handover is calm. General aviation movements are occasional, which means FBO services and ground handling services are booked per visit rather than assumed. Inflight catering and in-flight catering are cooked in Thailand, aviation catering and business aviation catering are written around the aircraft type, executive jet catering follows the seat plan, diplomatic flight catering is cleared with protocol first, and crew meals and cabin crew meals are added on request.
Thai customs and agriculture rules restrict foreign meat, dairy and fresh produce on arrival, so catering sourced inside Thailand avoids import questions. For a foreign-registered aircraft on general aviation duty, declare food on board to customs and let your handling agent confirm whether FBO services or ground handling services need advance notice for the uplift.
Average rating from the cabin crew and pilots we cater for.
“I wanted poached fish with steamed rice for 10 guests at PRH, packed sensibly for a cabin team dealing with an evening cabin service. My main takeaway from this airline catering order was the practical approach to packing arrangement. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Several practical details needed attention at Phrae Airport, with a seafood starter and warm vegetable sides requested for 5 guests and different crew meal preferences to accommodate. Our brief for crew meals was met with a sensible plan for meal organisation. The Galley Girls talked through the quantities of canapés with us before confirmation, rather than leaving us to guess the portions. The quantities of main courses matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at VTCP, where 2 guests expected yoghurt pots and fresh berries despite a late menu amendment. The Galley Girls prepared the crew provisions for assembly in the galley, with the accompanying elements easy to locate. We could finish the desserts as each guest was ready, rather than laying everything out at once. With FBO catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
Think of it as a menu price, not a trip price. A grilled fish main with sticky rice costs differently from a seven-dish northern Thai spread, and the second service on board adds its own box. Give us the leg length, the seat plan and any preferred dishes and we price it line by line.
We take late changes in passenger numbers at Phrae without drama: the order is re-split by seat and relabelled. Seasonal produce and customs rarely get in the way for a domestic Thai uplift. Call or write with the update.
For a delegation or government flight, food is not simply carried across: Thai customs and agriculture rules apply to imported products, and protocol may need to clear a menu in advance. We cook locally in Thailand, which avoids most import questions, and we log ingredients for traceability.
The safest path is local. Imported baby food and religious meals can be checked at customs, so for Phrae we cook child-friendly and restricted meals here, name each allergen on the card and hand the box over at the aircraft.
Separate order, separate invoice. A private jet charter into Phrae covers the flight, while meals for a crew watching duty time are a catalogue item ordered on request, packed so they eat on short breaks.
Tail, pax and diets — a flight attendant takes it from there, day or night.
