01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Chiang Rai, Thailand
Private jet catering, VIP flight catering and airline catering at Chiang Rai (VTCT / CEI)
CEI (IATA) · VTCT (ICAO)
A 3000 m runway at Chiang Rai takes wide-body movements as well as scheduled narrow-body and charter traffic, which is why inflight catering here is planned to a wide-body standard rather than scaled down for a regional field. Aircraft are boarded by hi-loader to galley height, and the uplift is planned as in-flight catering for three cabins, never delivered short of the aircraft door.
3,000 m
Longest runway
Wide-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 — Chiang Rai
Hi-loader boarding for inflight catering at Chiang Rai, Thailand
Everything below is what we measure at this station — distances, windows, who signs what.
Airport catering order window at CEI
Aviation catering from sealed cart to galley door at VTCT / CEI
Every catering uplift at Chiang Rai starts as a sealed cart, not a delivery van left waiting on the tarmac: ramp access is held on our own badges, and the cart moves under escort from kitchen door to galley door. The apron sequencing that governs a single wide-body-rated runway is worked into the same schedule, not treated as a separate problem. Nothing about that route is estimated after the fact; it is planned before the cart leaves the kitchen.
Between our kitchen and the stand at Chiang Rai sit screening, escort and apron traffic, and the plan for each catering uplift is built against the worst of the three rather than the average case. A single wide-body-rated runway means the field can carry a full-size movement at short notice, so the galley catering schedule is written to absorb that rather than to assume a quiet day. Temperature is logged when the cart is sealed at the kitchen and logged again at handover on the stand, and the chain of custody closes only when a name is signed against the load at the aircraft.
One coordinator owns the load from the sealed kitchen cart to the signature at the door.
Flight kitchen and crew meals for VTCT
Pilot meals and cleared production crews for Chiang Rai
The flight kitchen that provisions VTCT runs hot production, pastry, a cold larder and a protocol line under one roof, built to hold a full HACCP standard across every batch it sends to the ramp. Airport catering at Chiang Rai draws on that same kitchen rather than on a satellite unit scaled down for a smaller field, which is what lets a wide-body-rated movement be provisioned without notice. The cold chain that governs airport catering here starts at the larder door, not at the cart, and it is held unbroken through to the stand.
The team assigned to government flight catering at Chiang Rai is the same named crew on every rotation, not a rotating pool drawn from general production. Each member carries security clearance on file and sits on the access list before a sealed cart is ever loaded for a state or household movement. They are trained to the household service standards that travel with royal and government work, and to the paperwork a protocol officer checks first.
Halal airline meals and special meals at Chiang Rai airport
Royal flight catering standards per cabin at CEI
Menus for Chiang Rai are designed to the cabin and the mission rather than to a single fixed offer, with First, Business and main cabin each carrying its own specification. Where local sourcing is called for, produce from northern Thailand's orchards, dairies and rivers is worked into the seasonal rotation without naming a single grower or a single dish. Inflight catering at this station is built the same way whether the flight is a scheduled service, a charter or a government movement, because the specification travels with the booking, not with the customer type. Every allergen, halal, kosher and medical set is documented per passenger and per cabin before the cart is sealed.
First & VVIP cabins
First and VVIP cabins at Chiang Rai are plated to a written specification rather than to a standard tray, with à-la-carte and caviar service available on request. That level of VIP flight catering is filed against the standing order for each aircraft type, so a repeat rotation is served to the same brief every time.
Business cabins
Business cabins at CEI run on multi-choice hot service, boxed into 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, on the same tray-set standard as the passenger load.
Protocol & dietary
Protocol and dietary requirements at Chiang Rai are documented per passenger rather than handled as a general note, covering household, religious and medical requests alongside halal and kosher sets and the full range of IATA special meal codes. Every one of those sets for inflight catering is produced on a separate line and sealed before it leaves the kitchen.
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
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP control for flight catering at Chiang Rai (CEI)
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.
Aircraft catering delivered airside at Chiang Rai, Thailand
Chiang Rai's single wide-body-rated runway carries scheduled, charter and government traffic on the same apron, which means a delegation movement and a peak charter wave can share a working day rather than a quiet one. That mix turns airline catering here into a documentation exercise as much as a volume one: a state visit needs the protocol file closed before the cart is sealed, while a wave of charter arrivals needs the same stand cycled fast without breaking the cold chain.
Aircraft provisioning moves from our flight kitchen to the ramp on sealed carts, boarded by hi-loader to galley height rather than handed over at the foot of the aircraft. In-flight catering and aviation catering at VTCT run off the same duty roster, with airside delivery to whichever stand the movement is assigned rather than a fixed bay reserved for one segment.
On every stand, one coordinator carries the load from kitchen seal to handover signature, and airport catering across Chiang Rai is planned rotation by rotation rather than left to a standing default.
VVIP catering alongside scheduled flights at Chiang Rai, Thailand
01
Government and state flight catering at VTCT
A wide-body-rated stand at this station has to be sequenced around a delegation's own timetable rather than the reverse, and that constraint is what shapes government flight catering here from the outset. State visits and official delegations move through Chiang Rai with the protocol file documented per passenger, security-cleared staff on the load, and every head of state movement sealed at the kitchen before it reaches the aircraft.
Government & state flights →
02
Royal and VVIP flight catering at CEI
A wide-body reference code held at this field, and that single rating governs the specification kept on file for repeat rotations. Royal flight catering for private airliners in the BBJ and ACJ class runs to a written household standard between movements, with halal and household dietary requirements produced on request rather than as an afterthought.
Royal & VVIP flights →
03
Charter and ACMI flight catering at Chiang Rai
We hold a wide-body-rated stand at Chiang Rai for the full range of charter flight catering, from single ACMI and wet-lease rotations to group movements and special missions. Charter flight catering here is counted against the loading sheet and staged in the order the galleys are laid out, a full three-cabin uplift built for a season rather than for one repeat flight.
Wide-body charter →
04
Airline and ad hoc catering at VTCT
At a field rated for wide-body movements on a single runway, carriers that route through Chiang Rai as an outstation need the same tray standard on an unscheduled rotation as on a booked one. Ad hoc airline catering covers outstation catering, diversion catering, technical stop catering and AOG support in Thailand off one duty roster, with crew meals boxed to the same specification across a multi-leg pattern.
Commercial airlines →
05
Private jet and FBO catering at CEI
A 3000 m runway supports business aviation traffic at Chiang Rai alongside its scheduled and charter movements, and private jet catering at Chiang Rai is delivered to the FBOs on the field and to the GA terminal from that same wide-body-rated production line. FBO catering here runs on the same cold chain and the same paperwork as an airline uplift, sized down to the aircraft rather than the standard.
Private jets →
Charter flight catering trusted at CEI
Flight departments on jet catering at VTCT
Government flight department
Royal household
Charter operator
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Scheduled airline
“For our departure from Chiang Rai (CEI/VTCT), we specifically needed airline meal boxes. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Good attention to the operational side of catering. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Scheduled airline
Simon — Ground Handling Coordinator
“We had an outstation requirement at Chiang Rai (CEI/VTCT) and the coordination was very smooth. The uplift was organized around our revised departure and reached the aircraft without delaying the turn. That operational understanding was the biggest advantage. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Scheduled airline
Zara — Network Control Coordinator
“I ordered FBO catering for our departure from Chiang Rai (CEI/VTCT) and was very happy with the service. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. Reliable, responsive, and easy to work with. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Private jet operator
Martin — VIP Operations Controller
Inflight catering station profile for Chiang Rai (VTCT / CEI)
| Datum | Value |
|---|---|
| Longest runway | 3,000 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | VTCT |
Aircraft catering questions at CEI
Diversion catering and ramp questions at Chiang Rai airport
What operations gets asked every week about Chiang Rai.
Ask operations directly →Which lead time does Chiang Rai airport need for a new order, and how late can the specification still change?
The loading sheet and the sealed cart are built once the specification is fixed, so we hold the order open as late as the loading window allows and confirm the exact cut-off against your rotation; last minute airline catering is worked case by case rather than turned away outright.
Given the ramp sequencing at CEI, can catering reach the aircraft without a stand-side handoff?
There is a hi-loader on every wide-body movement here, so airline catering is boarded direct to galley height by airside delivery rather than staged at the foot of the aircraft.
Can VTCT handle VIP, VVIP and government flights under full protocol?
A single wide-body-rated stand carries this traffic today, and VIP flight catering and government flight catering both run under the same protocol file, closed and sealed before the aircraft is boarded.
What halal, kosher and special meal sets does Chiang Rai produce, and how are they documented?
We produce halal and kosher sets and the full range of IATA SPML codes on a separate line, and every special meal is logged per passenger before the cart is sealed.
Do you publish a fixed airline catering cost for Chiang Rai airport?
Yes, by quotation only, worked from the cabin count, the specification and the loading window rather than a fixed rate card; the desk comes back with a figure once those three are set.
How does private jet catering reach the FBOs and the GA terminal at CEI?
CEI is worked by the same flight kitchen as our scheduled traffic, so FBO catering and GA terminal delivery both move on the identical cold chain and paperwork as an airline uplift.
Commercial aviation catering near Chiang Rai
BOR / VLBK
Ton Phueng
Laos · 51 km from Chiang Rai
Airline & VIP flight catering →
THL / VYTL
Tachileik
Myanmar · 59 km from Chiang Rai
Airline & VIP flight catering →
MOG / VYMS
Mong Hsat
Myanmar · 91 km from Chiang Rai
Airline & VIP flight catering →
Aviation catering quote for Chiang Rai airport
Request a quote
Send us your catering needs for CEI
Chiang Rai (CEI / VTCT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Chiang Rai, 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 Chiang Rai (CEI)