Catering to your aircraft in Wangi-wangi Island.
Wangi-wangi Island sits at the edge of the Wakatobi archipelago, so WAWD traffic arrives hungry for reef fish. We prepare the order and hand it over at the 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.
Southeast Sulawesi, Sulawesi Tenggara, eats from the sea first. Around Wangi-wangi Island the Wakatobi reef supplies grouper, snapper and squid, and a private jet menu built here starts with what the boats landed. Local specialities travel well when you plan the galley: grilled fish with sambal matah stays chilled with the sauce apart, while kasuami, the cassava staple of the islands, is steamed and portioned for re-plating. Our inflight menu for Matahora adds coconut rice, tropical fruit and roasted nuts, so private jet food on this leg tastes like the place. Private jet platters, gourmet inflight meals and private jet snacks are packed to match your seat plan.
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.
Matahora Airport serves Wangi-wangi Island in the Wakatobi archipelago, a diving destination where jets arrive with guests who want fish, not fusion. Private jet catering here is built around the reef catch, tropical fruit and rice, packed for the galley you actually have. We write the inflight catering order with your handling agent, and aviation catering reaches the aircraft at the FBO. Business aviation catering and executive jet catering both start from the cabin type and the passenger list. For state movements, diplomatic flight catering follows protocol checks, and cabin crew meals are ordered on request like everything else.
Who flies into Matahora? Resort guests, dive groups and corporate parties. Our private jet chef writes a bespoke menu for business jet catering at WAWD, and corporate jet catering follows the galley you have. VIP flight catering and luxury inflight catering use the island's seafood, and charter flight catering is cooked to your slot.
Government flight catering at Matahora follows protocol, not the kitchen. Head of state flight catering and VIP aviation catering are cleared in advance, with a named team, full traceability and total discretion. State visit aircraft catering into Wangi-wangi Island is packed and labelled by seat.
On Wangi-wangi Island most dishes lean on fish, shrimp paste, peanut and coconut, so the allergen question is real here. We read every Matahora order against that kitchen: kosher, halal, vegan, gluten free, allergen free and kids meals are cooked as separate special meals, boxed apart and marked by seat number, with halal common across Southeast Sulawesi.
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 WAWD the crew often waits on dive groups, so crew meals are cooked to hold. We pack flight crew meals and pilot meals separately, as crew catering with cockpit meals and sealed crew meal boxes, and different meals for pilots are prepared on request and billed like any other item.
FBO catering at Matahora is handed over at the aircraft on your slot, through the general aviation terminal and your handling agent. Catering delivery to the FBO and ground handling catering are coordinated with the handling agent, so handling agent catering arrives as one clean drop.
Matahora handles light and mid-size business jets, so galley catering usually travels by cart to the cabin door. For anything larger, tell us the type and we plan airside catering delivery around the aircraft provisioning the handling agent can arrange and the galley layout on board.
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.
Matahora is a small airport on Wangi-wangi Island serving the Wakatobi regency, with airport catering built around local produce. General aviation is occasional, mostly resort and dive traffic, and FBO services and ground handling services are handled through your agent.
Matahora is not a major business aviation hub, but private jets arrive with dive and resort guests. Inflight catering and in-flight catering are cooked for the galley, aviation catering and business aviation catering follow the cabin type, executive jet catering suits owners, diplomatic flight catering covers delegations, and cabin crew meals are ordered separately.
Import of animal products into Indonesia is controlled, and WAWD follows the national rules. Catering loaded abroad can be refused at arrival, so we advise the order locally and plan what leaves the aircraft with your handling agent.
Average rating from the cabin crew and pilots we cater for.
“Packing poached fish with steamed rice for 3 passengers at Matahora Airport needed careful thought, especially given a small galley worktop. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their in-flight catering was how they handled final order confirmation.”
“We kept the passenger brief simple at WAWD: a cold lunch with cheese and fruit for 12 guests, organised with several individual meal preferences in mind. The Galley Girls suggested stackable containers for the desserts, and that choice worked well with our storage arrangement. For our team, the strongest part of their vip inflight catering was how they handled storage requirements. Separating the salads from the first service items helped us avoid opening boxes we did not yet need.”
“With different crew meal preferences to consider at WNI, we needed a practical way to serve beef fillet with roasted potatoes to 7 passengers. For our team, the strongest part of their private jet catering was how they handled written menu details. After a final adjustment to the starters, The Galley Girls gave us one revised order summary to work from. We checked the salads against the same summary, keeping the cabin team and the handling contact aligned.”
Handling agent fees and airside access at WAWD sit beside the food, never inside it. A snapper dinner for six costs more than a fruit and rice tray, and we price each menu on request before the aircraft lands.
When the aircraft repositions empty into Wangi-wangi Island, we cook crew boxes only and keep fresh fish for the next guest flight. Last-minute orders are handled.
Long legs into Southeast Sulawesi mean full galleys at touchdown. Indonesian import rules apply to foreign food, so we advise before you load.
Yes, within customs rules, though a last-minute count change favours food cooked locally in Wangi-wangi over food you already loaded.
No. A delegation booked on a private jet charter still orders food separately, and it is invoiced on its own. Tell us the seat plan and the protocol contact, and the boxes reach the aircraft at the FBO with discretion.
Tail, pax and diets — a flight attendant takes it from there, day or night.
