Catering to your aircraft in Tak.
Arriving at Tak, the crew finds a small terminal and a plain apron at 478 ft. We prepare the catering for the aircraft type and hand it to your handling agent, ready to re-plate.
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.
Tak Province carries the flavours of northwestern Thailand, and a private jet menu for Tak Airport can draw on them without leaving the galley's limits. Local specialities such as larb moo, a minced pork salad with lime and toasted rice, travel cold and are re-plated at altitude. Gaeng hang lay, the northern pork belly curry, is a hot dish packed with the sauce apart and finished in the oven. Sticky rice in small wrapped portions, mango with coconut cream and fresh Thai fruit make good private jet platters for a cabin on a hot afternoon.
For a private jet in Tak, the inflight menu starts from what the province grows and cooks. Northern Thai sausage, sai ua, with herbs and chili is sliced and served warm or cold; nam prik ong, a tomato and pork dip, comes with raw vegetables and crisp rice crackers as private jet food that survives a long taxi. We write gourmet inflight meals around Tak Province specialities and pack private jet snacks of dried fruit, nuts and rice crackers for the cabin.
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.
Few runways in Asia ask so little of a galley plan as Tak (VTPT / TKT), yet the menu still has to travel well. Our private jet catering is cooked and packed by former VIP flight attendants, with in-flight catering and business aviation catering tuned to the aircraft type. Diplomatic flight catering for official movements is cleared before anything is cooked, and every order goes to the FBO.
For corporate jet catering at VTPT, the galley sets the limits. We build a bespoke menu with a private jet chef, so business jet catering fits one oven and a drawer. VIP flight catering and charter flight catering cover what the party eats, and luxury inflight catering for Thai dishes is packed for Tak.
Official movements through TKT call for discretion and records. Government flight catering and head of state flight catering are prepared by a known team, VIP aviation catering is sealed and labelled, and state visit aircraft catering is cleared with the protocol office.
Thai cooking hides allergens in places a guest would not guess: fish sauce, shrimp paste, peanuts in sauces and oyster sauce in stir-fries. For Tak, special meals are a procedure: a kosher plate is sealed, a halal plate comes from separate preparation, vegan and gluten free dishes avoid fish sauce and soy, and allergen free and kids meals are boxed and marked by seat number.
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 TKT the crew eats on the ground or in the air, so we pack for both. Crew meals and flight crew meals are on request and invoiced as usual; pilot meals can be two different dishes. Crew catering, cockpit meals and crew meal boxes are labelled, with different meals for pilots when policy asks.
At VTPT, the FBO opens the door and the handling agent signs for the order. FBO catering and catering delivery to the FBO are arranged around the slot, with ground handling catering and handling agent catering confirmed with the general aviation terminal.
Galley catering for a large aircraft at Tak starts from the type: door height, whether a high loader is needed and what the galley holds. Airside catering delivery is arranged with the FBO and your handling agent, and aircraft provisioning for a larger cabin is confirmed from the tail and the seat plan, not from the menu.
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.
VTPT sits at 478 ft with a single modest terminal. For general aviation, airport catering at TKT is arranged through the FBO, and ground handling services follow what the aircraft needs. FBO services here are plain and practical, which makes Tak a small business aviation hub.
Traffic through VTPT rises in the cool months, and FBO services are busiest then. Inflight catering, in-flight catering and aviation catering are planned with the slot; business aviation catering and executive jet catering are packed for the galley, with diplomatic flight catering and cabin crew meals ordered separately, and crew meals on request.
Thai customs control food entering the country, especially fresh meat, fruit and dairy. Catering loaded at Tak is cooked locally, which avoids the issue on departure; your handling agent, through the FBO services on the field, can confirm what an aircraft may carry in.
Average rating from the cabin crew and pilots we cater for.
“An order of a selection of petits fours and sandwiches for 10 people at TKT had to be organised around limited fridge space. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The order made private aviation catering feel manageable because the final order confirmation had been considered beforehand. That left time to check the main courses properly before the passengers were ready for the next part of the service.”
“Timing and organisation mattered at Tak Airport, where our order of vegetable tartlets and a dessert selection for 2 people involved two separate meal services. My main takeaway from this business jet catering order was the practical approach to galley preparation. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. The snack boxes were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Service planning came first at VTPT, with 11 passengers choosing a mezze selection with flatbreads and several individual meal preferences influencing our preparation. Our brief for business aviation catering was met with a sensible plan for catering handover. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. There was enough information about the desserts to brief the crew without making assumptions about what had been ordered.”
Thai fruit and rice dishes cost less than imported seafood. For an empty-cabin repositioning to Tak, you may order only crew meals, and a full guest service is quoted by menu. Ask us how much private jet catering costs for your version.
Two services on one leg means the first is served fresh and the second is held chilled. Lead time here depends on that split, not on the field; last-minute orders into TKT are handled day or night.
A last-minute change in passengers at TKT means extra or fewer plates, which we adjust. Customs rules on imported meat, fruit and dairy still apply to anything carried in from abroad.
On an official flight, whether you may bring food is set by the delegation's security team. At Tak we can cook to their requirements, sealed and labelled.
Catering and a private jet charter are two different bookings. Special meals into VTPT, whether kosher, halal, allergen free or for a child, are ordered on their own and invoiced as usual.
Tail, pax and diets — a flight attendant takes it from there, day or night.
