Pago Pago, American Samoa · NSTU / PPG

Private jet catering at Pago Pago International Airport (NSTU / PPG), Pago Pago

Catering to your aircraft in Pago Pago.

Pago Pago sits on the Tutuila coast with the harbour mountains close around the runway, and jets arrive here on long Pacific sectors with galleys already half empty. We cook and pack for that galley, with Samoan fruit, fish and taro, and hand it over at the aircraft through your FBO or handling agent. A late change to the passenger count is still something we take.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Pago Pago table, packed for private jet catering

Airport catering at Pago Pago starts with what the island actually grows and catches. Tutuila's private jet menu leans on taro, breadfruit, green banana, coconut cream and the tuna and mahi-mahi that come off the boats in Pago Pago harbour. For private jet food we turn these into things that travel: palusami, taro leaves baked in coconut cream, packed to be reheated in the galley oven, and oka, raw fish in coconut and lime, kept strictly chilled and plated cold at altitude. The inflight menu can also lean on papaya, pineapple, mango and fresh coconut, cut to portion and sealed. These local specialities are what a Pacific crew remembers about American Samoa, and they change with the season and the catch. The Western District is a quiet part of the island, and nothing here is mass-produced, so we plan with you by tail, slot and passenger count.

Pago Pago has its own table, and a private jet menu here can use it. Fish from the harbour, root crops from the village plantations, coconut in every form. Our private jet food from this part of Tutuila includes oka with lime and coconut cream, taro and green banana as a side that holds in a hot drawer, and grilled chicken marinated the Samoan way. We also build lighter inflight menu options around tropical fruit, because after a long Pacific sector passengers ask for cold and fresh. The local specialities change with the season and the weather, and on an island this size the supplier list is short, so ordering for NSTU is a conversation, not a form. Pago Pago, in the Western District, is where we cook, pack and label.

Open the menu Download the menuPDF

Palusami and tropical fruit prepared as local specialities for a private jet menu at Pago Pago, Western District

01PalusamiTaro leaves baked in coconut cream; foil-wrapped, galley-oven reheat, sauce stays inside.

02Oka (raw fish in coconut and lime)Kept sealed and chilled; plated cold at the last moment.

03Taro and green bananaBoiled root crops that hold in a warm drawer, one portion per tray.

04Grilled chicken, Samoan marinadeSliced for service, sauce apart.

05Tropical fruit platePapaya, pineapple and mango, cut and sealed, chilled until served.

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Pago PagoPago Pago International Airport · NSTU

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Pago Pago International Airport (NSTU)

A jet that lands at NSTU has usually crossed open ocean, and the first thing the crew checks is what is left in the drawers. Private jet catering at Pago Pago International means restocking that galley with fresh tropical fruit, cooked mains and boxed crew meals, in the same shape every time. Our inflight catering is packed by former VIP flight attendants who know that in-flight catering on a Pacific leg must survive heat on the apron. For business aviation catering and executive jet catering we write the menu around the tail and the seat plan; for diplomatic flight catering we keep protocol and traceability. Aviation catering for the cabin crew meals is a separate line on the order.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet cabin at Pago Pago with a catering tray on the galley counter, NSTU PPG

Business aviationOur core

Business jet catering at Pago Pago International Airport for VIP flights

A corporate jet or charter flight stopping at NSTU rarely has time to improvise, so the brief arrives early: seat plan, restrictions, what is left in the galley after the Pacific sector. Corporate jet catering here is written by our private jet chef as a bespoke menu from island fish, taro and fruit. Business jet catering and VIP flight catering are handled by the same people who write the labels, and charter flight catering at Pago Pago International is ordered by tail and slot. Luxury inflight catering, for us, means the inflight catering and in-flight catering look and taste like the island they left.

Government and VIP aircraft on the ramp at Pago Pago International, FBO catering for head of state flights, American Samoa

State & royalDiscretion, protocol

Diplomatic and state visit aviation catering in Pago Pago (NSTU)

Government flight catering at Pago Pago International is shaped by protocol: menus cleared in advance, named staff, sealed trays and a clear paper trail. Head of state flight catering and VIP aviation catering need discretion more than decoration, and state visit aircraft catering for American Samoa follows the same rule: nothing improvised, nothing unlabelled. Your protocol office decides, the kitchen follows.

Menu highlights for private jet catering at *Pago Pago International Airport*Or write your own, we cook it

Chilled oka and tropical fruit board packed as private jet platters for flights from Pago Pago, NSTU

Cold galley

No oven · served in four minutes

Oka with lime and coconut cream, private jet plattersChilled

Gourmet inflight meals: poached tuna salad, green banana, cucumberRe-plate cold

Tropical fruit board, papaya, mango, pineappleChilled

Private jet snacks: coconut crisps, macadamia, dried mangoBoxed

Hot palusami and coconut fish packed for gourmet inflight meals at Pago Pago International, PPG

Hot service

One oven · re-plated in twelve minutes

Palusami in coconut creamOven

Grilled chicken, Samoan marinade, with taroOven

Mahi-mahi in coconut currySauce apart

Breakfast: omelette with local greens, grilled breadfruitOven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Dietary requirements and aviation catering at Pago Pago International Airport (NSTU)

On Tutuila the allergen hiding in plain sight is coconut, in cream, milk and oil, in dishes that look plain. Shellfish and fish stock turn up in sauces and rice. We work from a written procedure per passenger: kosher, halal, vegan and gluten free dishes are cooked and sealed apart, special meals and allergen free requests get a separate board and a clearly marked tray, and kids meals are packed to be served from the drawer. Tell us the restriction and the seat number, and the tray follows.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Pago Pago (NSTU)

Crew meals at NSTU are a catalogue item, ordered on request and invoiced like the rest of the order, never added automatically. After a Pacific sector the pilots are tired and the cockpit is not the place for a cutlery drawer, so cockpit meals come boxed and one-handed: rice, chicken, vegetables, fruit, a dessert, marked CREW. Flight crew meals and cabin crew meals can be the same box or two different ones. Pilot meals can be split so the captain and first officer never share a dish, per operator policy. Crew catering, crew meal boxes and different meals for pilots all go on the same order as the cabin.

Meal passNSTU

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passNSTU

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Pago Pago International Airport (NSTU) runway and apron on Tutuila, American Samoa, seen for private jet catering

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Pago Pago International Airport

At NSTU the FBO or handling agent opens the gate, so FBO catering starts with a call to them. We send catering delivery to the FBO with the tail, slot and trays listed; ground handling catering is then a matter of matching names to the manifest. The general aviation terminal is quiet, and handling agent catering is agreed before the slot, not at the gate.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Large cabin jet catering with a high loader at Pago Pago International Airport (PPG)

A narrowbody or a long-range jet at Pago Pago asks different things of galley catering. Smaller business jets are loaded by hand through the main door, while larger VIP aircraft may need a high loader for aircraft provisioning. Tell us the type and the galley you actually have, and we pack to it: trolleys or boxes, ovens or no ovens. Airside catering delivery is arranged with your handling agent, who controls access to the apron.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportNSTU / PPG

About Pago Pago International Airport: business aviation and airport catering

Pago Pago International (NSTU/PPG) is the main airport of American Samoa, on Tutuila at 32 ft elevation, and a natural stop on Pacific routes. Airport catering here is organised around a small apron, a handling agent who knows each tail, and a quiet general aviation side. FBO services and ground handling services are compact, so a catering order that names the tail and slot makes the whole stop work.

Business aviation

Pago Pago is a business aviation hub of a modest kind: it matters because the Pacific is wide. Inflight catering and in-flight catering matter most for long sectors, and aviation catering here has to keep for the heat. Business aviation catering and executive jet catering are planned around what the island offers, and diplomatic flight catering and cabin crew meals follow the same order process.

Customs & food import

American Samoa is a US territory with its own customs and agricultural controls, and food-import rules are stricter than many expect. Fresh produce, meat and some dairy are inspected, and food that arrived on an earlier sector may be held. We cook and pack on island, put ingredients on every label and give your handling agent a list, so the manifest and the trays match.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★BUSINESS JET

“A request for a charcuterie board and fresh bread, 4 passengers, and several individual meal preferences: that was our brief for the departure at NSTU. The breakfast portions from The Galley Girls were organised around the cabin plan, with the later service items kept apart. When comparing aviation catering companies, I would look closely at catering handover after this experience. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”

Hiro Y. | VIP flight attendant

Global 7500

★★★★★LIGHT JET

“Packing mini sandwiches and individual desserts for 4 passengers at PPG needed careful thought, especially given several individual meal preferences. For our team, the strongest part of their flight catering was how they handled cabin service sequence. The Galley Girls kept the sauces separate from the finishing elements, which gave us control over the final presentation. The breakfast portions stayed together in one group, so another crew member could follow the same plating sequence.”

Luca X. | VIP flight attendant

Citation XLS+

★★★★★ROYAL FLIGHT

“It was the packing plan I cared about at Pago Pago International Airport, with 8 servings of avocado toast components and breakfast fruit and a changing departure schedule to consider. This experience of flight catering services gave us a useful reference for managing packing arrangement on another departure. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. Knowing where the canapés were packed meant the crew could begin the relevant checks as soon as the order arrived.”

Rami W. | Royal family manager

BBJ

Asked before every NSTU slotAsked by crews

How much does private jet catering cost at Pago Pago?+

Three things move the price of a Pago Pago order: how many people fly, what they eat, and what is landing on Tutuila that week. Fresh tuna or mahi-mahi, tropical fruit boards and taro dishes are priced as they are, and a bespoke menu from a private jet chef sits above the standard catalogue. Send the menu preference and the season you fly, and we quote the exact trays.

What is the lead time for private jet catering at NSTU?+

Lead time at PPG depends on whom you call first. Tell your handling agent that catering is coming, since they control airside access, then send us the tail and slot. An early order lets us source local fish and fruit, a late one uses what the island has that day, and last-minute orders are handled.

Does catering for private jets at Pago Pago go through customs?+

Yes. NSTU follows US territory customs and agricultural rules, so the manifest must match what is on the tray. When a party changes from four to seven passengers at the last moment, trays and paperwork change with it. We cook and pack on island and keep seat numbers and ingredients on every label.

Can you bring food to the aircraft yourself at Pago Pago?+

You can, but agricultural inspection applies to fresh produce, meat and dairy, and food carried from an earlier sector may be held. With crew duty time running and no cluster of late kitchens on a small island, boxed crew meals marked CREW and ordered with the flight are simpler than shopping on the ground.

Is catering part of a charter into Pago Pago?+

No. Catering is not part of a charter into Pago Pago: broker and operator quotes cover the aircraft, and meals are ordered separately and invoiced on their own. Send the tail and the slot, and the trays go to the aircraft through your handling agent.