Catering to your aircraft in Laem Ngop.
A small Thai terminal, a hot apron and guests heading for Koh Chang: that is the Trat rhythm. We cook and pack for crews who need it cold, sealed and ready to 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.
Trat Province is the quiet eastern edge of Thailand, a long way in character from the capital: fishing piers at Laem Ngop, orchards of rambutan, mangosteen and durian, and the ferry piers that lead to Koh Chang. A private jet menu for Trat leans on that table. An inflight menu here starts with what the sea gives: grilled prawns, squid, and crab, plus pepper crab where the galley can finish it. Private jet food from Trat Province also means fruit. Mangosteen, rambutan and pineapple travel well chilled and need no galley at all.
Local specialities in Trat are lighter than most guests expect. Private jet platters carry tropical fruit, sticky rice with mango in season, and cold noodle salads dressed apart. Gourmet inflight meals can be a green curry with the sauce in its own pot, or a stir-fried basil dish that is re-plated on board. Private jet snacks follow the market: dried mango, roasted cashews, banana chips. Durian stays out of the cabin unless the operator specifically asks, because the smell lingers in a sealed fuselage.
Laem Ngop is the sea face of Trat Province, and the private jet menu follows it. Seafood arrives from the piers, is packed cold and kept sealed until service. The inflight menu avoids anything that needs a long oven cycle, since turboprops and light jets on this field usually carry a small galley. Private jet food here means a few things done properly: a chilled seafood plate, a Thai salad, tropical fruit cut for service. Local specialities that travel badly, such as fried items, are left off.
Trat's food is shaped by orchards and the Gulf. In a private jet menu, that turns into pomelo and prawn salad, grilled river prawns on skewers, and coconut sticky rice dessert. An inflight menu for the island run is short and bright. Gourmet inflight meals can be a Thai-style fish cake with the dipping sauce apart; private jet platters can carry fruit and cold cuts for a mixed party; private jet snacks cover the tray between meals. These are the local specialities most requested on this coast.
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.
Trat Airport sits on the eastern Gulf of Thailand coast, a small terminal that serves island-bound guests heading for Koh Chang and Koh Kood. Private jet catering at TDX is built around that traffic: light cabins, tropical fruit, seafood that must stay cold, and an inflight menu that survives a humid apron. We handle inflight catering and in-flight catering for turboprops and light jets, plus aviation catering for the crew who wait on the ground. Business aviation catering here is short, specific and handed over through your handling agent. Executive jet catering and diplomatic flight catering follow the same quiet protocol, and cabin crew meals ride in their own labelled boxes.
Business jet catering at Trat is usually a short brief: four to eight guests, a light or midsize cabin, an island-bound lunch. Corporate jet catering here favours cold seafood and fruit, VIP flight catering adds a private jet chef's touch with a bespoke menu, charter flight catering follows the same packing, and luxury inflight catering stays light because the galley is small.
When an official flight lands at VTBO, discretion matters more than menu. Government flight catering is agreed with the protocol office first. Head of state flight catering and VIP aviation catering are packed sealed, and state visit aircraft catering is delivered through the handling agent without fuss.
Thai cooking hides allergens in plain sight at Trat: fish sauce, shrimp paste, peanuts in salads and curries. Special meals here are written as a procedure. We name each ingredient, prepare kosher, halal, vegan and gluten free dishes on separate boards, and seal allergen free and kids meals in their own boxes, marked by seat so the galley never has to guess.
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.
The crew at TDX often waits in the heat, so crew meals are a real meal, not a snack. On request, flight crew meals and pilot meals go on the same order as the aircraft's food and appear on the one invoice. Crew catering fits the duty period, cockpit meals avoid sauces that spill, crew meal boxes carry the seat tag, and different meals for pilots mean a separate dish for each seat.
The general aviation terminal at VTBO is simple: one apron, one handover. FBO catering is brought to the FBO or the aircraft, catering delivery to the FBO matches the slot, and ground handling catering respects airside access. We coordinate with your handling agent so handling agent catering never surprises anyone.
Trat sees turboprops and light and midsize jets, and the galley catering we pack suits that scale. Airside catering delivery at VTBO is by the handling agent to the aircraft door, so a high loader is rarely needed; for a larger cabin we tell you if aircraft provisioning needs lifted equipment. The aircraft type decides door height, galley size and how much we pack in each tray.
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.
VTBO sits at 105 feet elevation in Trat Province, a compact airport with a small terminal. Airport catering here is simple: one apron, one handling agent, and general aviation traffic bound for the islands.
Trat is a seasonal business aviation hub: busy in the cool dry months, slower in the rains. Inflight catering and in-flight catering are packed to the season. Aviation catering and business aviation catering stay light, executive jet catering favours fruit and seafood, diplomatic flight catering is rare and discreet, and cabin crew meals ride in their own boxes. FBO services and ground handling services are coordinated through one agent.
Thailand controls the import of meat, dairy, fresh fruit and plants, and customs may check boxes arriving from abroad. For an order at Trat this means we pack local, sealed and labelled, and tell you if a dish should be eaten before landing elsewhere.
Average rating from the cabin crew and pilots we cater for.
“Our priority at VTBO was a mezze selection with flatbreads for 12 passengers, with a changing departure schedule shaping the service plan. The Galley Girls prepared the sauces for assembly in the galley, with the accompanying elements easy to locate. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence. I appreciated the emphasis on galley preparation throughout the aviation catering services arrangements.”
“Clear quantities were essential at TDX: we had 12 passengers expecting smoked salmon bagels and sliced fruit and were working around a family lunch request. Our request to The Galley Girls focused on the fruit plates, with enough detail to distinguish passenger portions from additional provisions. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. It was useful to see the starters listed separately when checking how much space the complete order would require.”
“On this departure from Trat Airport, 4 passengers had chosen grilled salmon with a lemon dressing, and a late menu amendment needed to be reflected in the order. When comparing aviation catering companies, I would look closely at cabin service sequence after this experience. The fruit plates came from The Galley Girls in shallow trays, with a packing list that matched the contents. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order.”
A quote at Trat starts from who is waiting, for how long, and what they will eat. A two-pilot crew on a long ground wait might take a cooked meal, while a one-hour stop might just take fruit and sandwiches. We price the actual menu, not a package.
Lead time is a conversation about the slot. For a Trat departure with a short turnaround we keep the menu cold and simple; for a longer stop we can add hot dishes. Orders placed late are still handled, usually with a tighter menu.
Thai seafood and tropical fruit are the stars here, and both can be sensitive at an arrival border. We keep packaging sealed and itemised, so inspection is quick. If a destination bans an item, we replace it with something that travels.
Yes, in principle, but customs rules in Thailand on meat, plants and animal products can stop a box at the door. We advise operators to check, or simply to order from us, which keeps the paperwork clean.
No, catering and the aircraft are two different lines. A private jet charter into Trat covers the flight; the food is ordered on top. Aircraft type matters mainly for how we pack: a small galley gets cold and ready-to-serve items.
Tail, pax and diets — a flight attendant takes it from there, day or night.
