Catering to your aircraft in Labuan Bajo.
Labuan Bajo runs on the dry-season charter rhythm, with groups arriving for the islands. We pack local seafood and crew meals for your slot at WATO.
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.
Labuan Bajo sits at the western tip of Flores, and the private jet menu at Komodo Airport follows the harbour: grilled reef fish, squid, prawns and tuna in sambal matah or lemongrass marinades. Local specialities such as ikan bakar, Flores coffee and fruit from the island markets give the inflight menu its identity. Private jet food here travels best cold or finished in the galley oven, so we pack the sambal and sauces apart.
For {Region} orders, we build gourmet inflight meals around what Flores produces: fish, cassava, young coconut, mango and passion fruit. Private jet platters of sashimi-style tuna, satay skewers and tropical fruit suit the humid ramp, while private jet snacks like roasted candlenut, banana chips and Flores coffee cookies keep well on short island legs. Each dish is labelled with its service step, so the cabin crew re-plates without guessing.
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.
Komodo Airport sits on a hillside strip above Labuan Bajo, and most business aviation traffic here is leisure: yacht charterers, dive parties and island-hopping guests. Private jet catering at WATO is shaped by that: fresh Flores seafood, light cold plates and menus that hold up in a small galley. We also supply inflight catering and in-flight catering for the longer legs out, plus aviation catering for operators who rotate through, business aviation catering for corporate groups, executive jet catering for owners' flights, diplomatic flight catering when a delegation comes through, and cabin crew meals boxed for the flight attendant.
A typical business jet catering order at Komodo Airport is a small group heading to or from the islands: four to eight guests, a light galley and a sunset slot. Corporate jet catering, VIP flight catering and charter flight catering all start with a bespoke menu written around fresh fish and fruit, and a private jet chef at the pass. Luxury inflight catering here means clean plating, not quantity.
Government flight catering and head of state flight catering at Komodo Airport usually mean a delegation visiting Flores or the national park. VIP aviation catering starts with protocol clearance and a named contact; state visit aircraft catering is cooked only after the menu is approved.
Dietary requests at Komodo Airport follow a written procedure rather than a label. Indonesian cooking leans on shrimp paste, peanuts, fish sauce and coconut, so allergen free and gluten free meals are cooked on separate boards and sealed per seat. Halal is straightforward in this Muslim-majority country, vegan plates are built around tempeh, tofu and vegetables, and kosher and kids meals are sourced and packed on request. Special meals are confirmed with you before the slot.
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.
When the crew waits in Labuan Bajo, crew meals decide the afternoon. We pack flight crew meals and pilot meals in crew meal boxes, mark every item CREW, and build crew catering around what you can eat one-handed. Cockpit meals follow policy, different meals for pilots are on request, and cabin crew meals travel in their own bag.
At WATO, catering delivery to the FBO is arranged with whoever clears you at the general aviation terminal. FBO catering, ground handling catering and handling agent catering all come down to one name, one slot and one door on the apron.
Komodo Airport handles narrow-body and smaller business aircraft, so galley catering here is mostly carried on at door height, with no high loader needed on most movements. For larger types we coordinate airside catering delivery with the handling agent and confirm the door and the galley layout before provisioning the aircraft. Aircraft provisioning always follows the galley you actually have: oven, chillers and drawer space.
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.
The airport serves Flores and the islands of Nusa Tenggara Timur. Airport catering here suits a small fleet: general aviation jets, turboprops and charters, with FBO services and ground handling services coordinated for each.
Business aviation hub is too grand a title for LBJ, but the dry season brings a steady stream of inflight catering and in-flight catering orders. Aviation catering and business aviation catering suit charter operators, executive jet catering suits owner-flown aircraft, diplomatic flight catering covers official visits, and cabin crew meals complete the order.
Food imports into Indonesia are regulated, and customs at Komodo Airport may inspect what arrives with the aircraft. Ordering locally keeps the galley load simple and keeps paperwork light.
Average rating from the cabin crew and pilots we cater for.
“A request for mushroom risotto and a green salad, 4 passengers, and a changing departure schedule: that was our brief for the departure at LBJ. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. I would discuss in-flight catering services with them again, especially when cabin service sequence needs careful coordination. The note about the starters was easy to spot, and we could brief the rest of the team quickly.”
“Despite a changing departure schedule, we wanted the 4 guests at Komodo Airport to enjoy a seafood starter and warm vegetable sides without a complicated cabin service. I appreciated the emphasis on meal organisation throughout the aviation catering arrangements. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. The quantities of crew provisions matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at WATO, where 11 guests expected poached fish with steamed rice despite a tight boarding window. With aviation catering services, careful attention to portion planning matters as much to our crew as the menu itself. Our handling contact received the order details from The Galley Girls, including how the breakfast portions had been grouped. The cabin team could match the side dishes to the request before moving on to the remaining departure tasks.”
The final count drives the invoice. A charter that adds guests in Labuan Bajo adds plates, not a fee schedule, and seafood-heavy menus weigh more than vegetarian ones. We price per menu, confirm by phone or email, and invoice catering separately.
Official flights into Labuan Bajo often arrive in a cluster with other aircraft, so a clear slot helps. Lead time here is set by the clearance and the seafood supply, and late requests are treated seriously.
An allergen or kids meal packed abroad may not clear customs in Labuan Bajo. A locally produced special meal does, and we label it with seat number and restriction.
You can carry your own food, but Indonesian customs may query fresh produce or meat arriving from abroad. For crew who wait on the ground in Labuan Bajo, a dedicated crew meal packed to be eaten quickly is simpler than hunting for a restaurant.
The charter contract covers the flight, not the galley. Slot and turnaround length decide how we stage the order, but the invoice stays its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
