Private Jet Catering at Lokpriya Gopinath Bordoloi International Airport (VEGT / GAU), Guwahati
Your inflight catering at GAU is prepared in a temperature-controlled facility in Guwahati, with seasonal menus and airside delivery coordinated for business aviation departures across Northeast India.
Chef Ingrid Dubois operates her kitchen twenty minutes from Lokpriya Gopinath Bordoloi International Airport, close enough to coordinate same-day orders when slot times shift or passenger manifests grow. GAU sees concentrated morning departures to Southeast Asia and afternoon charters toward the Gulf, so production schedules must flex around narrow windows—particularly during monsoon months when weather holds compress turnaround timelines. Ingrid sources Assam tea for cold-infused consommés and house-smoked proteins, ingredients that hold their structure across the humid conditions typical of this region. She tailors plating for cabin layouts common on routes out of Guwahati: mid-sized jets with limited galley refrigeration and long sectors where dishes need to remain stable at controlled temperatures for six or seven hours. When you're handling aviation catering at GAU, you're working with a chef who understands that a cold starter prepared here will spend time in varied thermal environments before reaching the passenger, and who engineers each component—dressing on the side, proteins pre-sliced, garnishes wrapped separately—to arrive intact and ready for your final presentation in flight.
Chef Ingrid Dubois brings refined French culinary artistry to private aviation, combining classical techniques with contemporary flair. Her expertise in elevated comfort cuisine and seamless execution at altitude ensures discerning travelers experience exceptional dining throughout their journey.
The aircraft dictates the oven count, the cold stowage volume, and the plating sequence. Peak departures at GAU cluster mid-morning and late afternoon; production is timed to the slot list, and delivery runs are synchronised with fuelling and pre-flight checks. The lead time to order private jet catering is typically twenty-four hours, though shorter notice can be absorbed if the kitchen has margin that day. To request a private jet catering quote, send the departure time, passenger count, and any dietary restrictions; you receive a costed proposal and a contact who stays with the order through to handover.
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Jet catering Guwahati: the kitchen behind GAU
When your departure from GAU involves a ten-hour sector, private jet catering requires a kitchen that understands how each dish will hold. The facility preparing your order works to a timeline set by your slot: proteins seared or poached to finish warm on board, salads dressed separately, and desserts sealed in individual containers to maintain structure through cruise. For long-haul business aviation catering, menu planning accounts for a second service—cold plates, cheese selections, and crew meals travel on the same order, all labelled with full allergen documentation.
Private jet catering menu at Lokpriya Gopinath Bordoloi International Airport
Breakfast trays, cold plates for long legs, mains that reheat in the galley oven, and crew meals are ordered together for a departure from GAU. Every dish is portioned per seat, labelled for allergens, and packed to hold through cruise and descent. The kitchen preparing your order writes reheating instructions on the lid where they matter, so the cabin crew can time service without guesswork.
Served cold, holds four hours under refrigeration, contains fish and dairy.
Reheats in a galley oven, fifteen minutes at moderate heat, contains dairy.
Served chilled, holds six hours, contains dairy and may contain traces of nuts.
Three of the dishes the Lokpriya Gopinath Bordoloi International Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Lokpriya Gopinath Bordoloi International Airport
Airside delivery and ramp access at Guwahati
Two hours before the first departure of the day, temperature-controlled vehicles clear security and move airside. VIP flight catering and charter flight catering share the same run: your order is handed to the crew at the aircraft door or passed through your FBO, as you direct. For wide-body cabins, high loader capability is confirmed at the time of order, serving galley doors at height. Government flights and head-of-state movements require protocol handover, manifest confidentiality, and discreet staging; the driver waits for clearance from your nominated agent, and nothing is left unattended on the apron.
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Flight catering menus timed to the season at GAU
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“Everything was easy from order to delivery in through GAU / VEGT. The catering was perfect for the flight. Everything arrived as confirmed.”
“The order was confirmed quickly for our flight in through VEGT. Ordering was simple and the catering was perfect for the flight. The service was fast and dependable.”
Private jet catering at Lokpriya Gopinath Bordoloi International Airport — questions
We coordinate inflight catering at VEGT with the FBO handling your flight, delivering to the apron or directly to your aircraft as arranged with your ground agent. If you're using a specific handler, share their details when you order so we can confirm airside access and delivery protocols in advance.
Same-day orders are often workable at GAU, depending on menu complexity and current production load. Cold platters and continental breakfasts have shorter lead times than multi-course hot menus. Contact us with your departure slot and passenger count, and we'll confirm what's achievable for that window.
Yes. We prepare vegetarian, vegan, gluten-free, dairy-free, and other tailored menus, with every dish labelled for the eight major allergens. Provide dietary details when you place your order, and we'll design a private jet catering menu that meets those requirements and coordinates with the rest of your service.
High-loader capability for aviation catering at VEGT is available where airport infrastructure and advance coordination permit. It's confirmed at the time of order based on your aircraft type, ramp position, and handling arrangements. Let us know if your cabin configuration requires loader access, and we'll verify availability with your ground team.
Share your departure date, time, passenger count, and any dietary requirements via phone or email. We'll send you a private aircraft catering proposal with menu options, confirm delivery logistics with your handler, and coordinate timing to match your pre-flight schedule at GAU.
Private jet catering at Lokpriya Gopinath Bordoloi International Airport — one message away.
Send your flight brief now — the Guwahati kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →