Catering to your aircraft in Kediri.
Dhoho International is a young East Java airport on a plateau at 380 ft, and we write private jet catering for it around Kediri's rice, tempeh and fruit, handled by former VIP flight attendants and handed over at your 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.
Kediri sits in the middle of East Java, and the private jet menu follows the province: rice as the base, tempeh and tofu from the town's small producers, and sambal in every kitchen. Local specialities travel well in a galley when each element is packed apart, and that is how we build the inflight menu for Dhoho International.
Tahu takwa, the yellow Kediri tofu, is firm enough to fry and re-plate without falling apart, which makes it a good private jet food item. Soto Kediri, a clear spiced broth, travels in a sealed pot and finishes in the galley oven or on a stove ring. Nasi pecel, steamed rice with blanched greens and peanut sauce, is packed cold with the sauce in its own pot.
Sweets and fruit come from the Jawa Timur orchards: salak, banana, mango and pineapple in season, plus jenang, a sticky palm-sugar sweet that holds at cabin temperature. We label each tray with seat number and restriction, so the cabin crew re-plates without opening the wrong box. Pork is not part of the local table in most kitchens here, and halal is the default we plan around.
For East Java the same discipline applies to every local specialities request: tell us the tail, the headcount and the galley, and we write the menu around what Kediri produces that week.
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.
Dhoho International sits on a 380 ft plateau in Kediri, East Java, a young airport on the Jawa Timur plain that handles business aviation with a light apron footprint. Private jet catering here is written around the region's rice, tempeh, sambal and tropical fruit, packed for your galley. Inflight catering and aviation catering stay simple on a small terminal: one brief, one handover. In-flight catering for business aviation catering sectors, executive jet catering and diplomatic flight catering all start from the tail, the headcount and the oven you actually have, and cabin crew meals are ordered the same way.
Business jet catering at DHX starts from the cabin: who flies, how many, and what the galley can finish. Corporate jet catering and VIP flight catering for charter flight catering here lean on East Javanese dishes, luxury inflight catering with local fruit, and a private jet chef writing a bespoke menu around the oven you have.
For state visit aircraft catering into Kediri, the menu is agreed with the protocol office, not the kitchen. Government flight catering and head of state flight catering use sealed, labelled packs, and VIP aviation catering is handed over only to the named contact at the aircraft.
A gluten-free guest in Kediri meets wheat in places that look innocent: soy sauce, kecap manis, fried coatings and the bread offered at breakfast. We plan around rice, which is the local base, and keep the sauces apart so a coeliac plate never touches them. Kosher, halal, vegan, allergen free and kids meals follow the same procedure: a separate board, a separate box, a card with the seat number. Halal is the default in this region, and special meals are written for the cabin crew to re-plate without guessing.
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.
At Dhoho International the pilots' boxes are an optional line you ask for, and they appear on the invoice like any other item. Flight crew meals and pilot meals can be hot or cold, crew catering is boxed and marked CREW, cockpit meals are packed to eat one-handed, crew meal boxes travel in the same delivery, and different meals for pilots are available when the operator asks. Cabin crew meals are written separately from guest trays.
FBO catering at Dhoho International is handed over at the general aviation terminal or by your handling agent. Catering delivery to the FBO follows your slot, and ground handling catering and handling agent catering are coordinated so the trays reach the aircraft door.
At Dhoho International the type on the apron sets how the galley gets loaded. A light or midsize jet takes the trays straight through the cabin door, while a large cabin or a larger type may need a high loader for galley catering at door height. Airside catering delivery runs through your handling agent, and aircraft provisioning is planned from the tail, the galley layout and the number of drawers. Tell us the type and we pack for the door, the carts and the oven you have.
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.
Dhoho International serves Kediri and the surrounding plain of East Java, and general aviation here is light and seasonal. The airport sits at 380 ft, with a modern terminal built for a regional population that had no commercial airport before.
Airport catering at DHX serves a small business aviation hub where general aviation visits arrive from Surabaya, Jakarta and abroad. FBO services and ground handling services are coordinated through your agent, and inflight catering and in-flight catering are written for the galley. Aviation catering, business aviation catering and executive jet catering all follow the same brief, diplomatic flight catering is cleared by protocol, and cabin crew meals are ordered with the rest.
Customs and quarantine rules in Indonesia apply to any food carried on board from abroad, especially fresh produce and animal products. The practical step is to order locally and to let your handling agent confirm what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Dhoho International Airport, with 4 passengers choosing a selection of petits fours and sandwiches and a revised passenger count influencing our preparation. The Galley Girls updated the main courses in the written order and sent back a confirmation that clearly showed our amendments. The order made business jet catering feel manageable because the meal organisation had been considered beforehand. There was no need to reconstruct the sauces quantities from several messages during the final departure checks.”
“Several practical details needed attention at WARD, with vegetable tartlets and a dessert selection requested for 12 guests and limited fridge space to accommodate. For our team, the strongest part of their business aviation catering was how they handled packing arrangement. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. We also checked the starters before approval, which helped avoid a second round of questions later in the preparation.”
“Timing and organisation mattered at DHX, where our order of beef fillet with roasted potatoes for 6 people involved a short ground stop. I appreciated the emphasis on portion planning throughout the jet catering arrangements. The Galley Girls prepared the fruit plates for assembly in the galley, with the accompanying elements easy to locate. The starters stayed together in one group, so another crew member could follow the same plating sequence.”
Cost on this field depends on how many guests need something different. One vegan plate among eight is a small line, while a full kosher cabin is a different build. Give us the seat plan and we price per menu, not per tray.
For Dhoho International, the question is less the clock and more the crew: how long they stand by, whether they need a full meal or a quick box. Tell us and the menu is built for it, and late requests are handled.
With a tight slot, nothing should wait on an inspector. Food already on the aircraft from overseas can be a question, while locally prepared meals handed over at the FBO or by your handling agent keep the turn simple.
Yes, but check the destination first: some countries stop fresh produce at arrival. A fruit plate of salak and pineapple packed here is simple, labelled and clean. Tell us where the flight is going.
No. The charter covers the aircraft and its crew, not the trays: catering is ordered separately and invoiced on its own. Indonesian customs rules on food also make local sourcing the safer choice for a tail arriving from abroad.
Tail, pax and diets — a flight attendant takes it from there, day or night.
