Catering to your aircraft in Rayong.
Rayong Province gives your crew a coastal table of seafood, fruit and Thai staples. We pack it for the aircraft, handover at the FBO, and answer by phone or email, day or night.
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.
Rayong Province is a coastal strip of fishing piers, fruit orchards and seafood kitchens, and that shapes the private jet menu at U-Tapao. The inflight menu leans on what the Gulf of Thailand and the orchards actually supply: squid, prawns, sea bass, pineapple, mango, mangosteen, rambutan. Private jet food here has to be built for humidity, so cold plates are chilled hard, dressings travel in their own pots and anything fried is boxed to be finished in the galley oven rather than served soft.
Local specialities from Rayong travel well when they are planned for the galley. Fish sauce and shrimp paste are the base of the region's cooking; they stay sealed and apart so the cabin does not carry the smell. Rayong is also known for its dried and fresh fruit and for seafood from the nearby piers, which makes a private jet menu at VTBU light, bright and quick to plate. Tell us the headcount and the galley and we build the inflight menu around Rayong, from a Thai breakfast to a late seafood supper.
At U-Tapao the private jet menu is built around what comes off the water and out of the orchards: grilled prawns, steamed sea bass, crab, green curry, pineapple rice, fresh fruit by the tray. Local specialities are only useful in a cabin if they arrive the way a flight attendant can serve them, so each dish carries a service note: oven, sauce apart, chilled, re-plate cold. Private jet food from Rayong Province stays honest and light, and the inflight menu changes with the fruit season.
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.
Rayong Province gives U-Tapao a very particular table: Gulf seafood, pineapple, durian season, fish sauce in every kitchen. Private jet catering at UTP starts from that, then adapts it to a jet galley with an oven or without one. In-flight catering and business aviation catering are written for the flight attendant, not the owner: what goes in the drawer, what is re-plated, what travels sealed. Diplomatic flight catering, executive jet catering and cabin crew meals follow the same rule, and aviation catering for the whole trip is one order.
Business jet catering at VTBU usually means light, fragrant Thai dishes for a short sector to or from Pattaya. Corporate jet catering and VIP flight catering for charter flight catering clients are planned by a private jet chef around the galley, with a bespoke menu and luxury inflight catering touches such as chilled fruit carved at the table.
Government flight catering at U-Tapao follows protocol before anything is cooked. For head of state flight catering, VIP aviation catering and state visit aircraft catering, menus are cleared with the delegation, traced to source and delivered discreetly.
At U-Tapao the allergen to plan for is the one in the local kitchen: shrimp paste, fish sauce, peanuts and shellfish sit in almost every Thai sauce. Kosher, halal, vegan, gluten free and allergen free meals are built as a separate procedure, on a separate board and in separate boxes, and special meals, kids meals and any seat-specific restriction are marked by seat number on the lid.
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.
Crew meals at U-Tapao are ordered on request and invoiced like the rest of the order. Flight crew meals and crew catering are packed with the pilots in mind: pilot meals and cockpit meals in crew meal boxes, with different meals for pilots so captain and first officer never share a dish. Cabin crew meals are packed in their own boxes, apart from the pilots' trays.
We arrange catering delivery to the FBO at VTBU through your ground handling team. FBO catering, handling agent catering and ground handling catering all end the same way: a handover at the general aviation terminal, then to the aircraft.
At VTBU, aircraft provisioning depends on the type: a light jet is loaded by hand through the cabin door, a larger business jet or a head-of-state aircraft may need a high loader for galley catering and airside catering delivery. Give us the tail and the galley position and we pack to match. Handling agents at U-Tapao coordinate airside access with the apron team, and we align the handover with your 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.
UTP serves private jets heading for Pattaya, Koh Samet and the industrial estates of Rayong. Airport catering for general aviation follows the same plane-side rhythm as everywhere else, adapted to the region's produce. FBO services and ground handling services at U-Tapao are small-scale and personal, so the handover to the aircraft is easy to arrange.
Business aviation catering at VTBU is a mix of inflight catering for leisure charters and aviation catering for corporate shuttles. Executive jet catering, diplomatic flight catering and in-flight catering are written by former flight attendants, and cabin crew meals and crew meals are ordered with the rest. U-Tapao is a business aviation hub in the east, and its ground handling services and FBO services give each tail a single point of contact on the apron.
Thai rules restrict fresh food imports, so we source and cook in-country. Customs for crews and passengers is handled by your handling agent; ask us what the regulations mean for your order. FBO services and ground handling services at U-Tapao check the food at the gate, so a sealed, labelled order moves through without delay.
Average rating from the cabin crew and pilots we cater for.
“Before our guests boarded at U-Tapao–Rayong–Pattaya International Airport, we needed a breakfast basket with individual preserves divided into 12 portions suitable for an evening cabin service. For our team, the strongest part of their airline catering was how they handled final order confirmation. We changed the quantities of breakfast portions, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the side dishes quantities from several messages during the final departure checks.”
“Between cabin checks at VTBU, I coordinated a cheese board and savoury canapés for 6 guests and explained our concerns about a changing departure schedule. For our team, the strongest part of their crew meals was how they handled portion planning. Instead of asking us to improvise, The Galley Girls explained how the main courses could be arranged during service. We could finish the desserts as each guest was ready, rather than laying everything out at once.”
“For 2 passengers departing from UTP, the agreed menu was avocado toast components and breakfast fruit; our main consideration was a changing departure schedule. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation. I would discuss FBO catering with them again, especially when packing arrangement needs careful coordination.”
Cost follows the dishes and the number of seats. Because Thai customs restrict imported fresh food, we cook from local produce at U-Tapao, which means the quote is built on seafood, fruit and Thai staples rather than a flat tariff. Ask us for a figure by phone or email.
What makes an order straightforward at U-Tapao is a clear galley. Oven or no oven, drawer space, number of trolleys: send the type and we plan from there, and we take last-minute orders day or night.
Customs rules on food entering Thailand are strict, and fresh produce, meat and dairy brought in from abroad can be held at the gate. Cooking in Rayong Province with local ingredients keeps the order clear of that problem, and your handling agent sees sealed, labelled boxes.
Crew often ask this at VTBU. Food carried in from abroad is exposed to the same import checks, so we suggest ordering the return leg locally: cooked in Rayong Province, packed for your galley, and no customs fuss.
No. Catering is not part of a charter into VTBU: you order it separately, it is billed on its own, and we deliver to the aircraft on your slot. That suits the early and late departures when the tail leaves in the dark.
Tail, pax and diets — a flight attendant takes it from there, day or night.
