Catering to your aircraft in Arutua.
Arutua is a low atoll in the Tuamotus with a short strip at nine feet above sea level. Aircraft here are light and the galleys are small, so we pack crew meals and passenger trays to fit, and hand them over at the aircraft.
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.
Arutua is a Tuamotu atoll, and the private jet menu here is a lagoon menu. Local specialities start with fish: poisson cru, tuna marinated in lime and coconut milk, is the dish most people expect from French Polynesia, and it travels well as a chilled item in a sealed tub with the coconut milk apart. Around it we build private jet platters of tropical fruit, pineapple, papaya and banana from the islands, and a cold plate of poached prawns or lagoon fish where the season allows. For private jet food on a long Pacific sector, gourmet inflight meals lean on coconut rice, grilled mahi-mahi and breadfruit, packed to re-plate in a small galley. Private jet snacks stay simple: coconut bread, dried banana, fruit skewers. The inflight menu for Arutua is short on purpose, because atoll produce is limited and ships in on supply boats; we tell you plainly what is fresh and what is substituted. This is the region block for Arutua, and every item is something that holds in heat and humidity.
Supply on an atoll is a matter of what arrives by boat and what comes out of the lagoon, so a private jet menu for Arutua is written around those facts. Local specialities in French Polynesia include poisson cru, chicken fafa with taro leaves, coconut-cooked fish and po'e, a baked fruit pudding. For an inflight menu these need adapting: the fish is packed raw-marinated and chilled, the coconut sauce goes in its own pot, the fafa re-plates from an oven tray. Private jet platters are built from tropical fruit and cold fish, gourmet inflight meals from grilled catch with rice, and private jet snacks from coconut bread and fruit. Private jet food at Arutua depends on the week's supply, and we confirm what is available when you order, not after. Arutua's own produce is limited; island specialities are the point, not a compromise.
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.
Arutua's strip sits at nine feet above sea level on a ring of coral in the Tuamotus, and every kitchen decision starts from that: private jet catering here means food that survives heat, salt air and a galley built for few seats. Whether the flight is inflight catering for a small party or in-flight catering for a delegation on a Pacific rotation, we build the order around the aircraft and the slot. For aviation catering and business aviation catering at NTGU, executive jet catering for owners, diplomatic flight catering for official visits and cabin crew meals for the rotation are each ordered with the same short brief and handed over at the apron, 24/7 by phone and email.
Who flies into NTGU? Mostly owners and operators moving small groups between islands. Business jet catering is a bespoke menu: corporate jet catering for flight departments, VIP flight catering for guests, charter flight catering for brokers, and luxury inflight catering with a private jet chef selecting lagoon fish and fruit.
When an official party lands at Arutua, discretion matters more than choice. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all share one rule: menu agreed in advance, traceable sourcing and a small named team at the apron.
On an atoll the allergen picture is specific: coconut is in the sauce, the rice and the dessert, shellfish sits next to the fish, and a shared cutting board is easy to miss. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals, we work from the Arutua supply as it stands, label each tray by seat, and tell you which local dishes can be adapted and which cannot. Coconut-free is a real constraint here and is handled as a separate preparation, not a swap.
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.
On a short atoll stop, the crew eats between tasks. Crew meals are a line you add on request when you place the flight order, and they appear on the same invoice as the rest. Flight crew meals, pilot meals and cockpit meals are packed to eat one-handed; crew catering comes in crew meal boxes, and different meals for pilots are available on request. Cabin crew meals ride separately and re-plate in the galley.
The apron at NTGU is small, so FBO catering is simple: one handover, one agent. We coordinate catering delivery to the general aviation terminal, work with ground handling catering staff and confirm handling agent catering details before the aircraft lands.
Most aircraft that use Arutua are small, so galley catering is sized to a turboprop or light jet, with trays that fit a modest galley and a single crew member to re-plate. If a larger aircraft is positioned in, tell us the type and we plan airside catering delivery and aircraft provisioning around its door height and whether a high loader is needed at all. The apron is small, so everything is staged beside the aircraft door and passed up in a single orderly handover.
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.
Arutua Airport serves the atoll at nine feet above sea level, a single coral strip used by turboprops and light jets. Airport catering is built around that scale, and general aviation traffic sets the pace. FBO services and ground handling services here are limited and local.
Business aviation hub it is not, but Arutua sees steady general traffic across the Tuamotus. Inflight catering for these flights is simple and local. In-flight catering for an owner, aviation catering for operators, business aviation catering for flight departments, executive jet catering for charter, diplomatic flight catering for rare official visits and cabin crew meals for the crew all run through one brief.
Import rules into French Polynesia restrict fresh produce, meat and dairy, and the atoll has no shortcut. For catering, that means ordering on the island side and letting the handling agent see the list. Sealed packaged goods generally pass; fresh food is the risk.
Average rating from the cabin crew and pilots we cater for.
“Despite two separate meal services, we wanted the 7 guests at NTGU to enjoy smoked salmon bagels and sliced fruit without a complicated cabin service. I want an aviation catering company to understand catering handover, and this order gave us a useful starting point. The desserts from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“Before our guests boarded at AXR, we needed vegetable tartlets and a dessert selection divided into 9 portions suitable for an evening cabin service. The Galley Girls updated the snack boxes in the written order and sent back a confirmation that clearly showed our amendments. The note about the sauces was easy to spot, and we could brief the rest of the team quickly. When comparing aviation catering companies, I would look closely at catering handover after this experience.”
“Timing and organisation mattered at Arutua Airport, where our order of a cold lunch with cheese and fruit for 2 people involved several individual meal preferences. Our request to The Galley Girls focused on the crew provisions, with enough detail to distinguish passenger portions from additional provisions. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation. For flight catering, that attention to galley preparation made the order noticeably easier to manage.”
If you order the way back from here, the question of how much private jet catering costs becomes a question of what travels again after a day in the tropics. Fruit and bread hold; raw fish needs a fresh pack. We quote each leg on its own menu so you see where the money goes.
With an empty cabin, lead time stops being about plating and starts being about supply. Arutua gets deliveries by boat, so we check stock first, then pack for the crew. Last-minute orders are handled, and anything unavailable is substituted with your agreement.
For official parties, customs and protocol are two separate checks. French Polynesia restricts imported animal and plant products; our menu is built from island supply, and your handling agent receives the order list before the aircraft lands.
On a short turnaround, bringing your own food means customs questions at the worst moment. Packaged, sealed items are usually fine; fresh fish, meat and fruit are controlled. We recommend ordering with us and handing over at the FBO or apron on your slot.
The charter does not cover catering. On smaller aircraft here, galley size is the main constraint: we adapt the menu to what chills, heats and re-plates in that space, and invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
