Catering to your aircraft in Rach Gia.
At VVRG the traffic is small aircraft and short sectors, so the order is simple: local seafood, fruit and herbs, packed for your crew and your guests, delivered at the FBO.
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.
Southwest Region cooking is built on freshwater and sea: shrimp, squid, fish simmered in clay pots, herbs by the handful. For a private jet menu at VVRG we keep those flavours and adapt them to a short galley. The inflight menu favours dishes that re-plate cleanly and carry their sauce separately.
Private jet food here can be bright and light, which suits a short island hop. Private jet platters of dragon fruit, mango and sliced pomelo sit alongside cold noodle salads. Gourmet inflight meals such as lemongrass chicken or braised fish go hot from the oven, and private jet snacks like sesame rice crackers are packed for the cabin. All of it is local specialities from Rach Gia and its province.
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.
Rach Gia sits at sea level on the Gulf of Thailand coast, and its business aviation traffic is mostly light jets and turboprops bound for the islands. Private jet catering here leans on what the Southwest Region does best: seafood, tropical fruit and herbs. For inflight catering and in-flight catering alike, we cook, pack and hand over at your FBO or to your handling agent, airside. Aviation catering for business aviation catering flights, executive jet catering and diplomatic flight catering is ordered 24/7, and cabin crew meals go in the same order.
Business jet catering at Rach Gia is usually written for a small party flying to Phu Quoc or the delta. Corporate jet catering and VIP flight catering here work from a short brief, and charter flight catering follows the same line. Luxury inflight catering with a private jet chef and a bespoke menu can be built around fresh Gulf of Thailand seafood.
For state visit aircraft catering at VVRG, the menu is agreed through protocol, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering are traced, sealed and handed over quietly at the apron.
At Rach Gia, fish sauce and shrimp paste hide in many local dishes, so allergen free and gluten free meals are cooked on a separate board and boxed apart. Vegan, halal, kosher and kids meals are special meals planned against the delta cuisine, not adapted from it afterwards.
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.
When the crew stays on the apron at VVRG, crew meals matter more than the passenger menu. Flight crew meals are boxed and labelled, pilot meals and cockpit meals travel without sauce spills, and crew catering is added to the same order on request. Crew meal boxes can hold different meals for pilots, and the cabin crew meals come separate.
FBO catering at Rach Gia is handed over at your FBO or to your handling agent on the apron. Catering delivery to the FBO is arranged around the general aviation terminal and the slot, as ground handling catering the handling agent can accept airside. Handling agent catering stays simple on a small field.
Aircraft using VVRG are typically light jets and turboprops, so galley catering here is a hand-carried matter, loaded by steps rather than a high loader. Airside catering delivery is coordinated with your handling agent on the apron, and aircraft provisioning is sized to the galley you actually have on board.
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.
Rach Gia Airport serves the provincial capital of Kien Giang on the Gulf of Thailand. Airport catering here is a quiet business, with general aviation mixing with island flights and FBO services and ground handling services arranged on request.
Business aviation hub it is not, yet Rach Gia gets visitors heading for Phu Quoc and the delta. Inflight catering and in-flight catering for them is built from local fish, fruit and herbs, as aviation catering and business aviation catering that sits well in a small galley. Executive jet catering and diplomatic flight catering follow the same method, and cabin crew meals ride on the same order.
Vietnam restricts imports of meat, seafood and fresh produce, so catering for arriving flights is best bought locally. Customs on food is handled through your handling agent, and we supply Vietnamese-sourced ingredients.
Average rating from the cabin crew and pilots we cater for.
“Food presentation mattered to our 4 guests, but different crew meal preferences also had to be considered when organising a seafood starter and warm vegetable sides at VKG. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the desserts ready without cluttering the galley work area during preparation. My main takeaway from this FBO catering order was the practical approach to final order confirmation.”
“Working around two separate meal services at Rach Gia Airport, I asked for smoked salmon bagels and sliced fruit in portions appropriate for our 6 passengers. The main courses supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service. I would discuss airport catering with them again, especially when portion planning needs careful coordination.”
“Service planning came first at VVRG, with 11 passengers choosing vegetarian wraps and colourful salads and different crew meal preferences influencing our preparation. I needed the starters checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. This experience of inflight catering gave us a useful reference for managing packing arrangement on another departure. There was no need to reconstruct the crew provisions quantities from several messages during the final departure checks.”
We price private jet catering menu by menu. When a passenger joins late, we scale the order; a premium catch of the day raises the cost, while seasonal fruit and noodle dishes keep it lower.
Seasonal seafood can take planning, but a small galley keeps the order manageable. We handle last-minute orders for Rach Gia, sized to the aircraft you are flying.
Imported food is the sensitive part, and it is easiest to avoid. Order here for the party you end up with, and customs on food stays out of your way.
It is allowed to board with personal food, subject to customs on arrival. For a turboprop or light jet, our platters are simpler to store and serve.
Not part of the contract: a private jet charter to VKG does not bring meals with it. We cook against the final headcount and invoice that.
Tail, pax and diets — a flight attendant takes it from there, day or night.
