Catering to your aircraft in Kaunakakai.
A flight into PHMK usually means a light jet or turboprop and a small cabin, so the menu has to fit it. Former VIP flight attendants plan the trays, and the handover happens at the aircraft or the FBO on your slot.
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.
Molokai is the least developed of the main Hawaiian islands, and the private jet menu here leans on what the island and its neighbours actually grow and catch. For an inflight menu, think fresh pineapple and papaya cut into trays, ahi poke packed cold, and kalua pork that travels well and re-plates in a standard galley oven. Private jet food that carries the island's identity is easy to build around these, and the local specialities of Kaunakakai give passengers something that tastes like where they landed.
On a cold tray, private jet platters can pair Molokai sweet bread (a soft island loaf) with tropical fruit, macadamia nuts and Hawaiian sea salt crackers. Gourmet inflight meals lean towards grilled mahi-mahi or teriyaki chicken with rice, finished in the oven, and private jet snacks run to coconut candies and dried mango. Everything is a local speciality of Hawaii that holds up between ramp and seat.
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.
Molokai Airport sits on a flat, windswept ridge at 454 ft, and the aircraft that use it are mostly light jets, turboprops and the occasional repositioning charter from Honolulu or Maui. Private jet catering here means planning for a small galley and a small apron. Our inflight catering is cooked and packed by former VIP flight attendants, and our aviation catering is handed over at the FBO or by your handling agent, with business aviation catering and executive jet catering menus built around what the cabin can actually hold.
At Molokai, business jet catering is shaped by the aircraft, not the airport: turboprops and light jets have small galleys, so corporate jet catering is cooked to be finished in a small oven or served cold. A private jet chef builds the bespoke menu from island produce, and charter flight catering, VIP flight catering and luxury inflight catering follow the same principle.
When a delegation lands at Molokai, government flight catering is about traceability: who packed each tray, which seat it is for, and who handed it over. Head of state flight catering follows the same steps, and VIP aviation catering and state visit aircraft catering are agreed in advance with your handling agent.
Kosher, halal, vegan, gluten free and allergen free meals are handled as a procedure, not a label: each is cooked and sealed separately, with the restriction written on the card. On Hawaii plates the usual risks are shellfish in the poke, soy and wheat in teriyaki sauce, and macadamia and coconut in desserts, so special meals are checked against those first. Kids meals are a plain version of the same island menu, sauce on the side.
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 working a leg into Molokai, crew meals are a separate order, on request and invoiced like any other. Flight crew meals and pilot meals are packed in boxes that keep until the crew has a minute; crew catering covers the rest of the cabin team; cockpit meals are easy to eat in the seat; crew meal boxes are labelled CREW. Different meals for pilots are packed apart. Cabin crew meals for the rest of the team go on the same crew request, invoiced with it.
FBO catering at Molokai means a handover at the general aviation terminal or at the aircraft, depending on what the FBO allows. Catering delivery to the FBO is arranged with your handling agent, who knows the ramp access rules. Ground handling catering and handling agent catering follow the same flow: we cook, pack and label, and they bring it to the aircraft.
Aircraft at Molokai are mostly light jets and turboprops, so a high loader is rarely in play: galley catering is carried to the cabin door in insulated boxes, and airside catering delivery follows the apron rules of the FBO or your handling agent. If a larger aircraft is on the schedule, aircraft provisioning is planned around the door height and the galley layout of that type, which we ask for at the time of the order.
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.
Molokai Airport is a single-runway airport at 454 ft, serving the island with scheduled turboprops and general aviation. Airport catering here is minimal, so private flights bring their own provisioning. General aviation traffic uses the FBO services and ground handling services on the apron.
Molokai is not a business aviation hub, but it does receive private and charter flights bound for the island's quieter resorts and ranches. Inflight catering, in-flight catering and aviation catering for these flights are planned around light jets and turboprops. Business aviation catering and executive jet catering menus stay short, diplomatic flight catering is rare but possible, and cabin crew meals are ordered with the cabin.
Flights from outside the United States clear customs and agriculture inspection at their first US port of entry, generally Honolulu, before continuing to Molokai. Inter-island legs are domestic, with no customs step at PHMK. Fresh fruit and meat are subject to US agricultural rules at the entry airport.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Molokai Airport, our 6 guests wanted fresh fruit and breakfast pastries, organised sensibly around a revised passenger count. For our team, the strongest part of their private jet meals was how they handled portion planning. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“An order of a selection of petits fours and sandwiches for 2 people at PHMK had to be organised around several individual meal preferences. Our brief for private jet menu was met with a sensible plan for final order confirmation. I wanted clear identification on the side dishes; The Galley Girls made the packing arrangement easy to compare with the order. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Passenger preferences led us to beef fillet with roasted potatoes at MKK; 8 portions were needed, with different crew meal preferences factored into preparation. We discussed the dimensions before confirming; The Galley Girls grouped the desserts into stackable containers that were easy to handle. I could hand the salads to a colleague with a short explanation instead of unpacking the whole order. I want a private jet chef to understand portion planning, and this order gave us a useful starting point.”
Passengers dropping out costs less than passengers joining, because the cold items are the first to be scaled down. Any change is handled as a revision of the order and invoiced as one document.
Delegations to Hawaii often arrive with a named chef or protocol officer. We work with them: send the menu, we cook and pack to it, and last-minute orders are handled the same way.
Hawaii has tight agricultural rules on fresh produce leaving or entering the islands, so fruit packed for a special meal is declared when the flight crosses a state or national boundary. Sealing helps in every case.
Bringing your own food works for a quick turn, but duty time and a wait on the ground at a small island airport make planning ahead worthwhile. Crew meal boxes can be ordered with the passenger menu so the pilots eat at the right moment.
On a short turn, the charter contract does not include food, so the trays are ordered and invoiced separately. Light jets at Molokai have small galleys, which also shapes what we pack.
Tail, pax and diets — a flight attendant takes it from there, day or night.
