Catering to your aircraft in Surat Thani.
Surat Thani is the mainland stop for most cabins heading to Koh Samui, so our crew-run kitchen packs light, cold and fresh for the galley, with hot dishes ready for the oven, and hands everything to your handling agent at the apron.
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.
Surat Thani Province is the part of southern Thailand where the Gulf meets the mountains, and the local specialities are seafood first: oysters from Ban Don Bay, Surat Thani's best known product, grilled tiger prawns, squid and blue swimmer crab. For a private jet menu out of VTSB that is the obvious place to start, with the shellfish chilled and the sauce in its own pot.
An inflight menu built around Surat Thani leans on southern Thai flavours: turmeric, fresh chilli, lemongrass and coconut. Gaeng som, the sour yellow curry, and khua kling, the dry minced curry, are strong but travel well in a heated tray. Private jet food here also means fruit: mangosteen, rambutan, durian-free pomelo and pineapple, cut and packed cold.
These local specialities reach the aircraft the way the galley allows. Oysters and ceviche-style salads go chilled, curries go in the oven, rice goes in a separate container, and anything fried is re-plated cold rather than left to steam. Region Surat Thani Province also means a Muslim-majority south, so halal sourcing is a normal request, not a special one.
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.
Surat Thani Airport sits on the Gulf of Thailand side of the peninsula, a single-runway field at 20 ft elevation where island-bound private flights meet a rainy season that can last into December. Private jet catering here is built around that rhythm: southern Thai seafood, tropical fruit that must stay cold, and halal-aware menus, delivered to your FBO or handling agent. For inflight catering and in-flight catering that suits a short onward leg, we cook and pack for the galley you actually have. Aviation catering, business aviation catering and executive jet catering orders are handled day and night, with cabin crew meals and diplomatic flight catering briefs treated the same way as any other order.
Business jet catering at Surat Thani is usually a brief for a small cabin on its way to Koh Samui: two to eight seats, a bespoke menu of seafood and tropical fruit, and a private jet chef who adapts it to the galley. We handle corporate jet catering, VIP flight catering, charter flight catering and luxury inflight catering on the same footing.
When a delegation lands at VTSB, government flight catering is a matter of procedure: ingredient sourcing, a sealed handover, one named contact. Head of state flight catering and state visit aircraft catering use the same discipline, and VIP aviation catering never leaves a name on a label.
Southern Thai cooking hides allergens in places a cabin crew will not expect: shrimp paste in most curry bases, fish sauce in dressings, peanuts in massaman and satay, shellfish stock in noodle soups. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals at Surat Thani, each diet is prepared on a separate board, packed in a separate box and labelled by seat number, with the curry paste checked line by line.
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.
Ask for crew meals when you book the catering, not at the gate; they are on request and invoiced like everything else. Our flight crew meals and pilot meals at VTSB are built for a tropical ramp: rice and curry in separate boxes, crew catering with a cold side. Cockpit meals and crew meal boxes are marked by seat, with different meals for pilots available so captain and first officer never share a dish. Cabin crew meals are packed alongside.
FBO catering at Surat Thani means a handover at the general aviation terminal or at the aircraft, depending on where your handling agent parks you. We coordinate catering delivery to the FBO, ground handling catering and handling agent catering through one contact, with airside passes sorted before the slot.
Surat Thani Airport handles narrowbodies and turboprops easily, but a larger business jet or a VVIP widebody may need a high loader to reach the galley door. We confirm the aircraft type and the door height with your handling agent before the slot, so galley catering and airside catering delivery arrive on the right equipment. Aircraft provisioning at VTSB is planned around the type, the galley layout and the ramp the aircraft is parked on.
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.
Surat Thani Airport is a regional airport serving the province and the island ferries, with a single runway and a modest terminal. For private operators it is an airport catering stop with a quiet general aviation ramp, where weather and tide shape the flight plan more than traffic does.
Business aviation at Surat Thani grows in the dry season, when private jets come for the islands. Inflight catering, in-flight catering and aviation catering for this business aviation hub are mostly chilled; business aviation catering and executive jet catering orders keep to local seafood and fruit, and diplomatic flight catering and cabin crew meals are ordered the same way as anywhere else. General aviation operators and FBO services here are small, and ground handling services are arranged around the slot.
Importing food into Thailand is regulated: animal products and fresh fruit are restricted, and the handling agent will advise on anything left from the previous sector. Ordering your catering at Surat Thani avoids the question altogether.
Average rating from the cabin crew and pilots we cater for.
“Packing a cold lunch with cheese and fruit for 2 passengers at VTSB needed careful thought, especially given a changing departure schedule. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. It was useful to see the side dishes listed separately when checking how much space the complete order would require. I would discuss private jet catering services with them again, especially when cabin service sequence needs careful coordination.”
“The cabin briefing at URT included 12 passenger meals, a request for a light pasta dish with grilled vegetables, and instructions addressing an evening cabin service. We described our serving sequence to The Galley Girls and asked for the breakfast portions to be packed accordingly. Our colleague could take over the sauces without asking where every component had been placed during preparation. I want a private jet catering company to understand meal organisation, and this order gave us a useful starting point.”
“With a short ground stop to consider at Surat Thani Airport, we needed a practical way to serve a cold lunch with cheese and fruit to 5 passengers. The Galley Girls confirmed the handover contact and identified the desserts, making the catering delivery easier for our team to track. When comparing private jet catering companies, I would look closely at cabin service sequence after this experience. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
Menu choice drives the cost of private jet catering at URT. Local shellfish, a full curry course and an out-of-hours slot all push the total up; a fruit platter and snack box at midday keep it down. We quote per menu, after the brief.
We ask three things for a VTSB order: tail, slot and handling agent. Airside access is the part that cannot be rushed, but it is also the part we sort on your behalf. Last-minute orders are handled.
Thai import rules apply to catering as to any cargo. A repositioning flight into Surat Thani with an empty cabin is best provisioned from the ground, so no foreign meat, fish or fruit crosses the border.
Yes, within customs limits, but a long sector with two services is where bringing your own food fails: it ages, and meat and dairy can be refused at the border. Surat Thani catering gives you a fresh second service at the aircraft.
Treat the charter and the catering as two contracts. The food is ordered from us, billed from us, and flexible if the number of seats changes late.
Tail, pax and diets — a flight attendant takes it from there, day or night.
