Catering to your aircraft in Kralendijk.
Flamingo International runs on a steady trade wind and a short list of arrivals, mostly private jets and charters for the dive season. We cook for that galley and pack it for the crew, with seat labels and sealed dishes.
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.
Bonaire does not have a big restaurant scene to borrow from, so the local table here is short and honest, and that makes for a good private jet menu. Think of the island as Dutch Caribbean: fish from the reef side, goat, plantain, salt from the pans in the south, citrus and papaya from small growers. We write the inflight menu for Kralendijk around those, with private jet food that holds in a closed galley drawer. Local specialities such as keshi yena, a baked cheese-filled dish, travel in an individual portion with the sauce apart. Private jet platters of grilled fish and tropical fruit stay chilled until you re-plate. Gourmet inflight meals for Bonaire stay simple: a clean plate of snapper, rice, and a mango salsa served in its own pot. Private jet snacks are plantain chips, cheese bites and fruit, all packed per seat.
Bonaire is a small Dutch Caribbean island, and the private jet menu for Flamingo International reflects it: reef fish, goat stew, cheese from the Dutch tradition, salt from the southern flats, and fruit from small plots. Our private jet food for Kralendijk is written around a closed galley in warm air, so nothing relies on a long wait. Local specialities include keshi yena, stewed goat and grilled fish with funchi, a cornmeal side. Private jet platters of tropical fruit and island cheese stay chilled; gourmet inflight meals such as snapper with rice go in the oven and finish with the sauce apart. Private jet snacks are nuts, plantain chips and fruit. The inflight menu for Bonaire is short on purpose, and every item has a reason to be there.
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.
Flamingo International sits on a flat, low island where the trade wind never really stops and the apron is open to the sun all day. Private jet catering here is built around what a galley can hold in that heat: cold platters that stay sealed, hot dishes finished in the oven, sauces kept apart. Inflight catering for TNCB is packed in insulated boxes and marked by seat. In-flight catering, aviation catering and business aviation catering all follow the same rule at Kralendijk: we cook and pack for the galley you actually have. Executive jet catering orders for BON, diplomatic flight catering and cabin crew meals are briefed the same way, by tail number and slot.
Most business departures from Flamingo International are leisure-driven, so the brief tends to be light: fresh fish, citrus, chilled dessert. Corporate jet catering and business jet catering for BON are packed per seat. Charter flight catering, VIP flight catering and luxury inflight catering all start with a bespoke menu from a private jet chef.
When an official delegation lands at Kralendijk, the menu is agreed with the protocol side before anything is cooked. Government flight catering and VIP aviation catering use a small, named team. Head of state flight catering and state visit aircraft catering are discreet, with seat numbers only.
On Bonaire the allergen risk is mostly fish, shellfish and peanuts, because so much of the local cooking uses them in sauces and fry oil. Special meals are written as a procedure: a separate board and box, labelled by seat. We build kosher, halal, vegan, gluten free and allergen free plates, plus kids meals, and keep them sealed so the crew can serve them without opening anything by mistake. Tell us the restriction and the seat, and we write it on the lid.
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 BON, crew meals are a line on the order, never assumed. Flight crew meals are packed for the apron: lids that open easily, no loose sauce. Pilot meals and cockpit meals travel in their own box, and different meals for pilots are written in when requested. Crew catering for a long wait can be a full plate. Crew meal boxes are marked CREW, and cabin crew meals are listed alongside.
FBO catering at Flamingo International is handed over at the aircraft through the FBO or your handling agent. Catering delivery to the FBO is arranged by tail and slot. The general aviation terminal at TNCB is the usual meeting point. Ground handling catering and handling agent catering follow whatever access the apron allows.
Flamingo International handles everything from light jets to larger business aircraft, and the aircraft type decides how the load goes aboard. Galley catering for a larger cabin may need a high loader at the door, while a light jet is loaded by hand up the airstair. Airside catering delivery at TNCB goes through your handling agent, who opens the gate to the apron. Tell us the type and the galley and we plan aircraft provisioning around the door height and the number of boxes.
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.
Flamingo International is Bonaire's only commercial airport, on a flat coastal strip just beside the salt flats. The general aviation side serves private jets, charters and some official visitors, and airport catering here is shaped by the dry climate and the island's small supply base.
Business aviation at Flamingo International peaks in the dry season, when private jets bring divers and holidaymakers. Inflight catering and in-flight catering are written around that rhythm. Aviation catering and business aviation catering are ordered by tail and slot. Executive jet catering and diplomatic flight catering follow the same method, and cabin crew meals are added when asked. FBO services and ground handling services run through the handling agent, and BON is a quiet business aviation hub.
Customs at Flamingo International apply Caribbean Netherlands rules to animal products and fresh produce. If your galley holds food from another country, expect questions. Local catering is cooked on the island, and the handling agent can clarify current rules.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at BON, the next request was grilled salmon with a lemon dressing for 10 guests, with a revised passenger count to work around. I would discuss private aviation catering with them again, especially when galley preparation needs careful coordination. The Galley Girls confirmed the handover contact and identified the fruit plates, making the catering delivery easier for our team to track. Knowing where the main courses were packed meant the crew could begin the relevant checks as soon as the order arrived.”
“Good preparation made the difference at Flamingo International Airport, where 9 guests expected roasted vegetable bowls with separate dressings despite a small galley worktop. I asked The Galley Girls for the main courses in sealed meal containers, with garnishes supplied separately for plating on board. The salads stayed together in one group, so another crew member could follow the same plating sequence. I would discuss business jet catering with them again, especially when packing arrangement needs careful coordination.”
“Despite a small galley worktop, we wanted the 3 guests at TNCB to enjoy mushroom risotto and a green salad without a complicated cabin service. The Galley Girls used a readable packing list for the starters, which helped when two colleagues checked the order together. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. With business aviation catering, careful attention to galley preparation matters as much to our crew as the menu itself.”
Peak dive weeks on Bonaire push up the price of fresh reef fish, so a snapper-led menu costs more than a fruit-and-cheese one. We price from your list, line by line, and you can change it before anything is cooked.
Lead time here depends on what we need from you: headcount, restrictions, the slot. Last-minute orders are handled, and a crew sitting out its duty time at TNCB can have a full plate packed for the apron.
Customs on Bonaire apply Caribbean Netherlands rules to animal products and fresh produce, so leftovers from the previous leg may have to be cleared before the cabin is restocked. Food cooked on the island and packed for the aircraft avoids the question.
Dry goods are rarely a problem. Anything fresh is for customs to judge, and a light jet has little room to hold it. We cook locally and pack to the galley you have, boxed per seat.
Is catering part of a charter into Kralendijk? No: the charter covers the aircraft, and meals are ordered and invoiced separately like any order. A kosher or allergen meal gets its own sealed box and a seat-number label.
Tail, pax and diets — a flight attendant takes it from there, day or night.
