Catering to your aircraft in Sentani.
Jayapura traffic lands at Sentani, beside Lake Sentani, and crews here plan around weather and slot. Our team of former VIP flight attendants prepares the meals for your galley and delivers them to the FBO, 24/7.
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.
Papua gives a private jet menu something most airports cannot: a short list of products that exist nowhere else on the route. Our private jet menu for Sentani draws on that, and the inflight menu is written around what the region actually grows and catches, so private jet food at WAJJ tastes of Papua rather than of a hotel buffet.
Local specialities start with sweet potato, which the highland communities have grown for generations, served as a purée or roasted wedges. Sago is the other staple, made into a firm sago cake that travels well cold. Fish from Lake Sentani, usually freshwater tilapia or a similar white fish, comes grilled or steamed in banana leaf, and papeda, the sago porridge, is plated only on request because it must be eaten warm.
Each of these is described in the order the way it travels in a drawer: what is served chilled, what goes in the oven, what needs sauce apart. Papua also has coffee from the Baliem Valley, which suits an inflight menu as a thermos and a bag of beans. For Sentani we keep the private jet menu short and honest, and we say so when a dish is not worth carrying.
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.
Sentani sits in a highland basin beside Lake Sentani, and the afternoon cloud decides how long a crew waits on the ground at Dortheys Hiyo Eluay International. Private jet catering here is built around that wait: food that holds, a galley that stays simple, and a handover at the aircraft. We handle inflight catering for Papua through your handling agent, with aviation catering planned by former VIP flight attendants. In-flight catering for business aviation catering requests, executive jet catering and diplomatic flight catering is ordered by phone or email, with cabin crew meals on request.
Corporate jet catering into WAJJ is written around the leg: who is flying, what the galley holds, how long the turnaround lasts. A private jet chef builds a bespoke menu, from business jet catering for a small team to VIP flight catering and luxury inflight catering on a charter flight catering request.
Provincial and national visits come through Sentani, and government flight catering is planned with the delegation's office. For head of state flight catering, VIP aviation catering or state visit aircraft catering, every tray is sealed, numbered and handed over at the aircraft.
In Papua the allergen you do not see is usually shrimp paste, peanut in sambal, or coconut milk in a dish that looks plain. For Sentani we treat kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals as a written procedure: each is cooked, sealed and labelled on its own board, marked by seat number, and never mixed with the local sauce pots.
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.
For a crew stuck on the ground in Papua, crew meals are a simple thing to get right. Flight crew meals, pilot meals and crew catering are ordered on request and invoiced with the order; cockpit meals and crew meal boxes are packed to eat fast, with different meals for pilots if the operator wants them, and cabin crew meals set apart.
At WAJJ we handle FBO catering by calling your handling agent before the slot. Catering delivery to the FBO, ground handling catering and handling agent catering all lead to the general aviation terminal and the aircraft door.
Sentani handles turboprops, regional jets and the occasional larger aircraft, and the apron does not always have a high loader free at the moment you need one. For galley catering on a bigger cabin, we plan the airside catering delivery with your handling agent: which door, which vehicle, what the aircraft can take. Aircraft provisioning for a light jet is simpler, often carried by hand up the airstair.
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.
Sentani is the airport serving Jayapura, with airport catering for general aviation and charter traffic, FBO services and ground handling services on a single apron. It acts as a business aviation hub for Papua.
Private traffic in Papua is mostly charters, survey work and official visits. Inflight catering and in-flight catering for these flights is aviation catering in the plain sense, with business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals available on request.
Importing fresh food into Indonesia is regulated, and Papua is no exception. For WAJJ, the practical answer is to order the meal in-country, so customs only see sealed, cooked food.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at Dortheys Hiyo Eluay International Airport, I coordinated vegetable tartlets and a dessert selection for 2 guests and explained our concerns about a changing departure schedule. I appreciated the emphasis on crew briefing throughout the private jet menu arrangements. The Galley Girls used a readable packing list for the sandwiches, which helped when two colleagues checked the order together. I found the starters without searching through every box, a small detail that mattered during the final cabin checks.”
“My order at WAJJ covered vegetarian wraps and colourful salads for 7 guests, with a practical service plan needed because of a small galley worktop. I want a private jet chef to understand written menu details, and this order gave us a useful starting point. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into shallow trays that were easy to handle. The fruit plates were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“Menu approval at DJJ covered a selection of petits fours and sandwiches for 7 guests, leaving us to organise the service around different crew meal preferences. The confirmation from The Galley Girls showed the canapés clearly enough for us to check the planned service quantities. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered. My main takeaway from this in flight catering order was the practical approach to galley preparation.”
For a government flight, the question is rarely the price per plate but the number of separate trays. Crew, delegation, security and guests each get their own, labelled by seat. At Sentani we price private jet catering from that count, with local produce shifting the figure up or down by season.
At Sentani, a child meal or a mild allergen request is usually easy, while a strict kosher order for a full cabin needs planning. Lead time is therefore set by the diet. Last-minute orders are handled and we say clearly what is available on the day.
Waiting on the ground at WAJJ is a customs issue only if you have brought food in. Indonesian rules cover meat, dairy and fresh produce, so the clean answer is to take it locally. Crew meals arrive sealed, labelled, and ready to eat within the duty period.
Bringing your own food is allowed in principle, but Indonesian customs can complicate fresh items, and a short turnaround at WAJJ leaves no time to check. We suggest ordering locally, so the meal is cleared, packed to your slot and delivered to the aircraft.
Is catering part of a charter? Not at Sentani or anywhere else: it is a separate order, invoiced separately. What you can do is pick one local product, like highland sweet potato, and we build the menu around it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
