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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Putao, Myanmar
Wide-body airline catering, VIP flight catering and private jet catering at Putao (VYPT / PBU)
PBU (IATA) · VYPT (ICAO)
A 2134 m runway at Putao carries narrow-body movements today and is the fixed reference an operator plans a wide-body upgrade against, since inflight catering here is built once and does not change with the aircraft on the stand. AERO GOURMET runs in-flight catering, hi-loader boarding to galley height and airside uplift on that same ramp for scheduled, charter, VIP and government flights, 24/7.
2,134 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Putao
Wide-body inflight catering at VYPT / PBU
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Putao
Aircraft catering handover at the galley door, Putao, Myanmar
VYPT runs the loading window as a sequence, not a guess, from the sealed cart at our kitchen to the galley door on the apron. Ramp access is held on our own badges, so the convoy crosses the field without waiting on a third-party escort at the gate. Every catering uplift at Putao is logged against that same sequence, stand by stand, whatever the mission behind it.
Between our kitchen and the stand at Putao sit screening, an escort through the airside gate, and the ordinary traffic of a single-runway field, and we plan the galley catering run against the busiest of those rather than the calmest. Chain of custody starts at the seal on the cart and does not break until a signature closes it at the aircraft. Temperature is logged at that seal and again at handover, so a catering uplift at PBU carries its own record rather than a promise, and the same cart that left the kitchen is the one an escort walks onto the stand.
One coordinator owns the load from the kitchen seal to the signature at the door.
Pilot meals prepared for PBU rotations
Cargo crew meals produced to the same standard at VYPT / PBU
The flight kitchen that provisions Putao runs hot production, pastry, a cold larder and a protocol line under one roof, built to hold HACCP standards across every batch regardless of the mission it is going to. Airport catering at Putao is drawn from that same facility rather than assembled per order, which keeps the cold chain unbroken from the moment a tray is sealed to the moment it clears the galley door. That single-source model is what lets airport catering at VYPT scale from a routine rotation to a full three-cabin uplift without changing kitchens.
The team assigned to government flight catering at Putao is the same named crew on every rotation, not a rotating pool drawn in as volume requires. Each member holds security clearance on file, sits on the access list for the airside route, and is trained to the household standards a protocol movement is held to. That continuity is what a chain of custody actually depends on: the same hands sealing the cart at the kitchen are the ones an escort walks to the stand.
VIP flight catering and dietary sets at VYPT
VVIP catering to a written specification at Putao
Menus at Putao are written to the cabin and the mission first, then adjusted for season, so a First, Business and main cabin service on one rotation can share a kitchen without sharing a specification. Inflight catering here draws on produce sourced within Myanmar where the season allows it, worked into set courses rather than a fixed weekly cycle. A VIP flight menu is built and filed separately from a charter flight menu, each held to its own standing order rather than adapted on the day. Every dietary and religious set is documented per passenger and per cabin, labelled before it leaves the kitchen rather than sorted on board.
First & VVIP cabins
First and VVIP cabins at Putao are plated to a written specification rather than assembled on the day, with à-la-carte service available on request for a VIP flight catering movement. The same standing order is filed and reused so a repeat rotation is served to the same standard each time.
Business cabins
Business cabins at VYPT run a multi-choice hot service in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so pilot meals never share a tray set with the cabin service.
Protocol & dietary
Protocol and dietary requirements at VYPT are documented per passenger rather than assumed, covering halal and kosher sets alongside the full range of IATA special meal codes. Each is produced on a separate line and sealed before it joins the main inflight catering load, so a religious or medical set never crosses the general trays.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Airline catering services under HACCP at Putao airport
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Putao (PBU)
Putao holds a single runway and an aerodrome reference code of narrow-body, which keeps every rotation on one predictable loading pattern rather than splitting traffic across parallel stands. A repeat rotation through this field is a repetition problem more than a capacity one: the same specification has to land correctly every time, not just once.
The uplift here moves from our kitchen to the ramp by sealed cart, boarded by hi-loader to galley height rather than set down at the foot of the aircraft. Airline catering at PBU and airport catering in Putao both run off that same route, with our own coordinator walking the cart from kitchen seal to aircraft signature.
What we commit to at this station is one named coordinator, sealed carts and a signed handover on every load, so in-flight catering in Myanmar and inflight catering at Putao are answerable to the same record however the mission changes.
Commercial aviation catering for every mission at VYPT / PBU
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Government and state flight catering at PBU
On the narrow-body reference code held at Putao, a delegation movement is worked the same way a scheduled one is, with the protocol file becoming the variable rather than the loading method. Government flight catering here documents each passenger's requirements ahead of departure, assigns security-cleared staff to the load, and seals the uplift at the kitchen before any head of state movement reaches the stand, with catering at VYPT answerable to that same file every time.
Government & state flights →
02
Royal and VVIP flight catering at PBU
Sequencing a household movement around the narrow-body reference code at Putao means the loading plan is fixed before the aircraft is, since one stand carries the whole rotation. Royal flight catering here is held to a written household specification kept on file between movements, covering private airliners such as a BBJ or ACJ on a wide-body VIP basis, with halal and other royal household requirements produced against that same file on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Putao
2134 metres is the longest runway at Putao, which sets a narrow-body ceiling on any single movement but does not limit how many charter rotations that stand can turn in a day. Charter flight catering here serves ACMI and wet-lease operators, group movements and special missions with a full three-cabin uplift counted against the loading sheet, and charter flight catering at VYPT is staged in the order the galleys are laid out rather than assembled on arrival.
Wide-body charter →
04
Airline and ad hoc catering at VYPT
A narrow-body movement at Putao is boarded off the same reference code that governs every stand on the field, which is what lets an outstation rotation and an ad hoc uplift share one loading pattern. Carriers running this station as an outstation draw on outstation catering and diversion catering from the same duty roster, with technical stop catering and AOG covered on the same multi-leg basis and crew meals boxed to the same roster across Myanmar.
Commercial airlines →
05
Private jet and FBO catering at PBU
Our kitchen works to the same 2134 m runway reference that governs every movement at Putao, and treats a business aviation rotation on that stand no differently from a scheduled one. Private jet catering in Putao is delivered to the FBOs on the field and the GA terminal on the same cold chain and the same paperwork as an airline uplift, with FBO catering booked through the same ops desk.
Private jets →
Inflight catering trusted by operators at Putao
Flight departments on jet catering at PBU
Government flight department
Royal household
Charter operator
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Scheduled airline
“A short-notice movement brought us into Putao (PBU/VYPT), so we needed reliable technical stop catering. Confirmation was quick, the order stayed clear despite several updates, and delivery reached the aircraft on time. We would use them again for another short-notice stop. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Private jet operator
Tom — Private Flight Coordinator
“We used the service at Putao (PBU/VYPT) for airline catering at outstations on a station where we do not have our usual suppliers. Updates were concise and the delivery timing matched our handling plan. A solid solution for outstation operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★☆Government flight department
Abdullah — Protocol Aviation Manager
“For our flight at Putao (PBU/VYPT), we needed a quick airline catering cost before confirming the order. They answered our questions without overcomplicating the process and kept the final cost aligned with the confirmation. Straightforward and professional from quote to delivery. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★☆Charter operator
Kai — Network Operations Coordinator
Airport catering reference for Putao (VYPT / PBU)
| Datum | Value |
|---|---|
| Longest runway | 2,134 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | VYPT |
Business jet catering questions at VYPT
Crew meals, lead times and access at VYPT
What operations gets asked every week about Putao.
Ask operations directly →What does private jet catering at Putao cover for the FBOs and the GA terminal on the field?
We deliver FBO catering to every operator on the field, boarding the GA terminal on the same cold chain and paperwork as an airline uplift.
When does an order need to be placed for a rotation through PBU, and how late can the specification change?
When a rotation is confirmed, the lead time runs from that point; how far in advance the order is placed decides how much of the specification can still move, and last minute airline catering is worked against the loading window rather than refused.
How is VIP flight catering and government flight catering handled at VYPT, and under what protocol?
VYPT works both under the same protocol file: passenger requirements documented ahead of departure, cleared staff on the load, and the uplift sealed at the kitchen before it reaches the stand.
Do you deliver airline catering airside at Putao, and how does the uplift reach the aircraft?
Yes, by hi-loader boarding to galley height, with airside delivery run on a sealed cart from our kitchen to the stand rather than set down at the foot of the aircraft.
Can airline catering cost be quoted in advance for a movement through Putao?
Cabin count, specification and the loading window are what a quotation turns on, so the desk comes back with a figure once those are confirmed rather than publishing a price list.
Which halal, kosher and special meal codes can be produced for a rotation through PBU?
The full range of IATA SPML codes is produced on a separate line, sealed before it joins the main load, covering halal and kosher sets documented per passenger.
Aviation catering at airports near Putao
MYT / VYMK
Myitkyina
Myanmar · 217 km from Putao
Airline & VIP flight catering →
DIG / ZPDQ
Diqing
China · 228 km from Putao
Airline & VIP flight catering →
DIB / VEMN
Dibrugarh
India · 238 km from Putao
Airline & VIP flight catering →
Charter flight catering quote for Putao (PBU)
Request a quote
Send us your catering needs for PBU
Putao (PBU / VYPT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Putao, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Putao (PBU)