Catering to your aircraft in Surabaya.
Juanda is hot, flat and humid, and the corporate jets that fly here carry Surabaya's industry and delegations to and from East Java. We cook private jet catering for that ramp, with crew meals boxed apart and the FBO as the handover point.
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.
East Java eats differently from Jakarta, and a private jet menu for Surabaya should show it. The city's own cooking is bold and savoury: rawon, the black beef soup coloured by keluak nuts; rujak cingur with its petis shrimp-paste dressing; lontong balap; and soto Madura. These are the local specialities our kitchen turns into private jet food that survives a galley. Soups travel in sealed pots and are finished in the oven, sambal and petis go in their own containers, and rice is packed apart so nothing turns soft. An inflight menu for Juanda often pairs one of these with a plain grilled fish or chicken for guests who want something lighter.
Because Surabaya is a port city, seafood runs through the East Java table: grilled snapper, prawns in sambal, crab, and the sweet-spicy ikan bakar of the coast. For a private jet menu at Juanda we treat these as local specialities and pack them with the heat in mind, sauces apart, garnish apart, everything labelled by seat. Region matters here: Jawa Timur (East Java) cooking is saltier and more fermented than the Javanese south, with petis, tempeh and krupuk on nearly every plate. Our inflight menu keeps that character and still arrives as clean, re-platable private jet food.
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.
Juanda sits barely above sea level on the flat coastal plain of East Java, and the aircraft that use it are mostly corporate jets serving Surabaya's port, sugar and clove-cigarette industries. Private jet catering here is cooked around that traffic: halal as the default question, East Javanese plates that survive a galley, and crew boxes packed separately. The same brief covers inflight catering, in-flight catering and aviation catering for the whole ramp, from business aviation catering on a short domestic hop to executive jet catering on a long positioning leg, with diplomatic flight catering and cabin crew meals handled on request.
Business jet catering at Juanda is usually a brief about halal certainty and heat. Corporate jet catering for Surabaya companies covers short domestic hops and longer regional legs, while VIP flight catering and charter flight catering follow the passenger list. Luxury inflight catering and a private jet chef cook a bespoke menu around East Java's flavours, adjusted for the galley you have at WARR.
Government flight catering at Juanda follows protocol first: the menu is cleared by the delegation's office, halal is confirmed, and seat labels replace names. Head of state flight catering and VIP aviation catering use the same rules, and state visit aircraft catering for Surabaya is handed over at the FBO by arrangement with your handling agent.
At Juanda, halal is the first question rather than the exception, since most meals are halal by default; confirm it anyway so the packing and labelling match. Allergens hide differently in East Javanese cooking: peanut sauce, shrimp paste in petis and sambal, and fish sauce in many broths. Kosher, vegan, gluten free, allergen free, kids meals and other special meals are prepared separately, in their own boxes, labelled by seat number.
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.
Every long wait at SUB needs a plan for the crew. Crew meals are boxed, crew catering is separate from the guest order, and pilot meals can differ between captain and first officer: different meals for pilots, on request. Flight crew meals and cockpit meals suit duty time, and crew meal boxes are handed over at the FBO in Surabaya.
FBO catering at Juanda is handed over at the aircraft by your handling agent. Catering delivery to the FBO follows your slot, through the general aviation terminal, with ground handling catering coordinated so the airside gate opens when we arrive. Handling agent catering at Surabaya is simple when tail and slot are known.
Surabaya handles a broad mix of aircraft, and the type decides the loading. A light or midsize jet is loaded by hand through the cabin door, while a large-cabin or VIP airliner needs a high loader at the galley door. Tell us the type and the galley layout and we plan galley catering and airside catering delivery to match: carts, boxes or trays, aircraft provisioning sized to the ovens and drawers you actually 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.
Juanda handles heavy scheduled traffic, and the general aviation side is a smaller, quieter part of the field that serves Surabaya's companies and visiting delegations. Airport catering here has to travel well in tropical air, so we cook for the heat, pack sauces and rice apart, and hand the order over at the FBO. FBO services and ground handling services give the access to the apron, and your handling agent opens the gate.
For the east of Java, Surabaya works as a business aviation hub, with corporate operators arriving from Jakarta, Bali and beyond, and general aviation parked beside the scheduled flights. Inflight catering, in-flight catering and aviation catering are routine work on this ramp: business aviation catering for short domestic hops, executive jet catering on longer positioning legs, diplomatic flight catering for visiting officials, and cabin crew meals and crew meals boxed alongside the guest order.
Indonesian customs watch imported food closely, especially meat, dairy and fresh produce, so general aviation crews at Juanda usually order locally rather than uplift from abroad. Halal sourcing is simple in Surabaya, which also keeps the paperwork light. If you carry food on board yourself, declare it and check the current rules with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at SUB included 4 passenger meals, a request for poached fish with steamed rice, and instructions addressing a changing departure schedule. I would discuss business aviation catering with them again, especially when catering handover needs careful coordination. The Galley Girls updated the salads in the written order and sent back a confirmation that clearly showed our amendments. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
“Packing a breakfast basket with individual preserves for 7 passengers at Juanda International Airport needed careful thought, especially given two separate meal services. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. For our team, the strongest part of their jet catering was how they handled written menu details.”
“As the person coordinating poached fish with steamed rice for 2 passengers at WARR, I needed an arrangement that considered an evening cabin service. The confirmation from The Galley Girls showed the starters clearly enough for us to check the planned service quantities. There was enough information about the canapés to brief the crew without making assumptions about what had been ordered. I would discuss VIP flight catering with them again, especially when storage requirements needs careful coordination.”
Surabaya orders often shift late because delegations and charter groups settle their headcount at the last moment. We price private jet catering line by line, so a count that moves late adjusts only the affected dishes. Rawon, satay and grilled fish each carry their own cost; the total follows your final seat plan.
Nothing about a government flight at Surabaya prevents a late order; the constraint is clearance. Menu, allergens, seat list and FBO handover all need a decision. Give us whatever is settled and we begin cooking from it, treating last-minute orders as routine.
Special meals travel as separate sealed boxes, and that also helps at customs: each one is clearly labelled, with a menu card inside. At Juanda, meals cooked in Surabaya avoid the import questions entirely. If you carry your own, declare it, and expect inspection of animal products.
You can bring food, with the usual customs checks on meat and dairy. For crews on duty at Surabaya, a better answer is a box that matches the waiting time: something that holds warm, eats with one hand and needs no cutlery at the jumpseat. Order it with the guest catering.
Not part of the charter, which covers the aircraft only. Your slot at Juanda sets our timetable: the length of the turnaround decides whether we pack complete trays or components for re-plating.
Tail, pax and diets — a flight attendant takes it from there, day or night.
