Catering to your aircraft in Sukhothai.
Most aircraft at VTPO carry a few passengers and a lot of luggage for the ruins. We prepare the food to fit: a chilled starter, a hot main finished in the oven, and crew meals apart, all given to your handling agent at 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.
Sukhothai Province sits in the lower north of Thailand, and its cooking is the reason a private jet menu for THS looks nothing like a generic one. The local specialities are built around rice, river fish, herbs and the sweet-sour-salty balance of the north and centre. Guan tiao Sukhothai, the town's noodle soup with pork, crushed peanuts, dried chilli and green beans, travels better as components than assembled: broth in a sealed pot, noodles and toppings chilled and re-plated at the seat. Gai yang and sticky rice make good private jet food for a cold lunch, and a plate of khao soi with the crisp noodles kept apart shows how an inflight menu can carry a regional dish without losing texture.
For the galley, we pack gourmet inflight meals in the order you will plate them. Private jet platters for the Sukhothai region run to grilled river fish with herb salad, nam prik with raw vegetables and fruit, and a tray of mango with sticky rice in season. Private jet snacks are simple and local: banana fritters, roasted peanuts, dried fruit, rice crackers. Every item is a local speciality that holds up in a drawer or a small oven, and each one is labelled by seat and dietary card so the crew can serve it without a second thought.
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.
Sukhothai Airport (VTPO / THS) is a small, privately run field on the plain of the old Sukhothai kingdom, and the aircraft that land here are mostly turboprops, light jets and the occasional charter bringing guests to the historical park. Private jet catering here is built for a small galley: northern Thai dishes plated for a few seats, cabin crew meals packed apart, and everything handed over at the FBO. We cover inflight catering and in-flight catering on this field the way we do everywhere: cooked for your galley, labelled by seat. Aviation catering and business aviation catering at THS follow the same routine, whether the trip is an executive jet catering request or a diplomatic flight catering brief.
Business jet catering at Sukhothai is usually a short brief for a small cabin. Corporate jet catering here means a few well-chosen dishes rather than a long menu: VIP flight catering for a family visiting the old city, charter flight catering for a tour group, luxury inflight catering with a regional accent. A private jet chef writes the bespoke menu around the aircraft and the guests, not the other way round.
When a delegation lands at VTPO, the menu goes through the protocol office, not the kitchen. We handle government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering with a fixed team and written traceability, delivered quietly to the FBO apron.
At Sukhothai the main dietary question is hidden ingredients: fish sauce, shrimp paste, peanuts and oyster sauce sit in almost every local dish, so kosher, halal, vegan, gluten free and allergen free requests are cooked as separate recipes from the start, not adjusted at the end. Special meals and kids meals are packed in their own box with a seat-number card, so nobody opens a wrong tray by mistake. Tell us the restriction and the seat, and we write the dish around it.
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 VTPO there are few places to eat near the aircraft, so crew catering is worth planning. Crew meals, flight crew meals and pilot meals are available on request and billed as a normal line. Cockpit meals come in crew meal boxes labelled CREW, and different meals for pilots can be arranged, so the two of them eat separately and safely during a long wait on the ground.
FBO catering at Sukhothai is handed over at the general aviation terminal, where your handling agent takes it to the aircraft. Catering delivery to the FBO is arranged on your slot, and ground handling catering is coordinated with the agent so the box reaches the stairs intact. Handling agent catering here is a short chain with few hands.
VTPO handles light and midsize aircraft, so galley catering here is mostly carried by hand to the cabin door rather than lifted. Airside catering delivery depends on the stairs and the door height of your type, which we ask about when you order. If a larger aircraft calls, aircraft provisioning is planned with the handling agent, who confirms whether a high loader is available on the field.
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.
Sukhothai Airport serves the old capital of the first Thai kingdom, and its traffic is mostly regional flights and visitors to the historical park. Airport catering for business aviation here is a small operation: few movements, light aircraft and a terminal that is easy to read.
Business aviation at THS is seasonal, with charter peaks in the dry months when the park fills. Inflight catering and in-flight catering for these trips are planned around small cabins. Aviation catering and business aviation catering stay light, and executive jet catering rarely calls for more than a plated lunch. Diplomatic flight catering follows protocol, and cabin crew meals are packed apart. For general aviation here, FBO services and ground handling services are local, and Sukhothai is a quiet business aviation hub.
Importing food into Thailand means following agricultural and customs controls, and a small field like VTPO enforces them case by case. A locally cooked order stays inside Thailand, so there is nothing to declare at the FBO, and your handling agent can answer any question on arrival.
Average rating from the cabin crew and pilots we cater for.
“A request for herb chicken with a quinoa salad, 8 passengers, and a changing departure schedule: that was our brief for the departure at VTPO. My main takeaway from this in flight catering order was the practical approach to written menu details. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. We checked the snack boxes against the same summary, keeping the cabin team and the handling contact aligned.”
“Several practical details needed attention at THS, with a charcuterie board and fresh bread requested for 6 guests and an evening cabin service to accommodate. The storage requirements stood out more than any sales pitch about inflight catering services. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. Knowing where the fruit plates were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Between cabin checks at Sukhothai Airport, I coordinated prawn salad and small fruit plates for 3 guests and explained our concerns about a revised passenger count. The Galley Girls talked through the quantities of sandwiches with us before confirmation, rather than leaving us to guess the portions. The quantities of starters matched our service plan, leaving us comfortable with the order before the final briefing. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point.”
A delegation arriving at THS usually brings an escort, a pilot team and a principal, and each group eats differently. Private jet catering cost follows the menus you assemble: a plated main for the principal, boxed meals for security, crew dishes apart. We price each line separately, so you see where the money goes.
Special meals are easiest when the request arrives with the flight plan: kosher and halal need sourced ingredients and separate preparation, and local Thai kitchens rely on fish sauce and shrimp paste that have to be replaced. Last-minute orders are handled, and we tell you straight away what can be done for each restriction.
Waiting on the ground at VTPO should not turn into a customs problem. Thai rules on fresh food and animal products are strict, so we build crew meals from locally sourced ingredients and hand them to your handling agent. Your crew eats within duty time, and you carry nothing across the border.
Short turnaround, small galley, and a customs officer reading a basket label is the wrong combination at Sukhothai. Our meals are cooked in Thailand, packed for your drawer or oven and handed over at the FBO, so you load and go.
On a private jet charter to Sukhothai, meals are an extra order. That includes any local product you choose, from river fish to sticky rice. We cook it, pack it for your galley and bill it like any order, separate from the charter.
Tail, pax and diets — a flight attendant takes it from there, day or night.
