Catering to your aircraft in Trang.
VTST sees island-bound business jets and the odd turboprop, so the meal plan starts from the aircraft type. Our crew packs for a drawer and a small oven, and passes the order 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.
Trang Province sits on the Andaman side of southern Thailand, and a private jet menu from here leans on what the sea and the province's limestone hinterland produce. Local specialities travel well when you plan the galley first: Trang-style roast pork (moo yang), cut by the seat and packed with its crackling kept apart, is the dish the town is known for. Seafood from the Andaman coast, grilled prawns, squid and fish, makes a strong private jet food option when it is plated cold or re-plated from the oven.
The inflight menu also draws on southern Thai cooking: turmeric-rich curries, stir-fried crab and lemongrass broths, each with its sauce in a separate pot so nothing floods a tray in turbulence. Fruit is the easy win at this latitude. Our private jet platters, gourmet inflight meals and private jet snacks use local specialities from Trang and the wider Trang Province: sliced pomelo, mango and dragon fruit, chilled and sealed. Before you choose a dish, tell us the aircraft type and the galley you really have.
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.
The Andaman coast is what brings business aircraft to Trang, and the meal plan follows the passengers: a few guests, an island hop, a galley that is mostly a drawer. We write private jet catering for VTST around Trang Province produce, and add business aviation catering, executive jet catering and cabin crew meals when the crew needs them. Diplomatic flight catering is handled through the same handling agent, on the same apron.
Most Trang flights are short and leisure-led, so the bespoke menu is light: cold platters first, one hot dish from the oven if the galley has one. Our private jet chef builds corporate jet catering, business jet catering and VIP flight catering around Trang Province produce, and luxury inflight catering fits the same rules, with charter flight catering added when the trip is a hire.
For a delegation through VTST, state visit aircraft catering means a menu cleared in advance and a named team. Government flight catering, head of state flight catering and VIP aviation catering all use local ingredients with a traceable chain and no names on the packaging.
Southern Thai cooking hides allergens in places a menu does not show: shrimp paste in curry bases, fish sauce in most dressings, peanuts in satay and some salads. At Trang we build special meals from the ingredient list up, not from a label. Kosher, halal, vegan, gluten free and allergen free plates each get a separate board and a separate box, and kids meals are mild and plain. Halal is straightforward in this part of Thailand, where a large Muslim community lives across the south.
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.
On a Trang turn the crew eat last. We pack crew meals, flight crew meals and crew catering in sealed crew meal boxes, and prepare pilot meals and cockpit meals as different meals for pilots, so the captain and first officer never share a dish. Everything is on request and billed like any other item.
Trang has no crowded ramp to navigate: the order goes to your handling agent at the general aviation terminal, and from there to the aircraft steps. FBO catering at VTST, catering delivery to the FBO, ground handling catering and handling agent catering are one chain here, so you only need to name the tail, the slot and the number of guests. Give the agent the seat plan too if the crew wants trays split by cabin.
Trang's apron handles light and midsize aircraft, so galley catering here is usually loaded by hand at the aircraft door rather than by lift. If you fly something larger that needs a high loader, tell us the type and we plan airside catering delivery and aircraft provisioning with your handling agent, including the door height and the galley layout, before the slot.
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.
VTST is a quiet field in Trang Province whose general aviation traffic is mostly island-bound leisure flights. Airport catering here is simple, fresh and local.
Trang is a modest business aviation hub, with FBO services and ground handling services scaled to light jets. Inflight catering, aviation catering and business aviation catering are ordered per trip, in-flight catering needs follow the galley, and executive jet catering, diplomatic flight catering and cabin crew meals complete the range.
Thai customs strictly control imported fresh food, so order your catering locally. General aviation clearance is done through your handling agent, and FBO services, ground handling services and the general aviation terminal are coordinated in the same step.
Average rating from the cabin crew and pilots we cater for.
“Our priority at VTST was vegetable tartlets and a dessert selection for 9 passengers, with a short ground stop shaping the service plan. Our brief for in-flight catering services was met with a sensible plan for storage requirements. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. We could finish the canapés as each guest was ready, rather than laying everything out at once.”
“With a short ground stop to consider at TST, we needed a practical way to serve mini sandwiches and individual desserts to 7 passengers. For aviation catering, that attention to final order confirmation made the order noticeably easier to manage. The Galley Girls labelled the side dishes in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the starters at a glance instead of lifting lids just to establish what belonged to each service.”
“We kept the passenger brief simple at Trang Airport: a seafood starter and warm vegetable sides for 10 guests, organised with two separate meal services in mind. With several people involved, The Galley Girls kept the crew provisions and delivery arrangements together in a concise order update. Knowing where the salads were packed meant the crew could begin the relevant checks as soon as the order arrived. For our team, the strongest part of their aviation catering services was how they handled storage requirements.”
If the aircraft leaves Trang empty to pick up guests elsewhere, you may only need crew catering for the crew's own meals. That keeps the cost of private jet catering low, and we can add a chilled welcome platter for the return leg as a separate line.
Lead time at VTST is eased by a short, predictable handover at the aircraft, so a two-service long leg is not harder to order than a single meal. What matters is that we know which dishes go first, which wait in the drawer, and which need the oven. Last-minute orders are handled, so tell us as soon as the plan is clear.
A late change in headcount does not trigger a customs problem for locally prepared food leaving Trang; it only changes how many trays we pack. Where customs matter is what you carry in from outside Thailand. We pack for the number you confirm and re-pack if it moves, with the handover still made to your handling agent.
Bringing food into Thailand on an official flight depends on the inspector, not the passenger list. Since you cannot rely on exemptions, we advise ordering from Trang with a menu cleared in advance, which also lets us accommodate dietary and religious requirements on board.
No. Is catering part of a charter? Not here: the charter contract covers the aircraft, while meals are ordered separately and invoiced on their own. For a guest at Trang with an allergy or religious requirement, give us the details and the seat number, and we confirm the dish before it is cooked.
Tail, pax and diets — a flight attendant takes it from there, day or night.
