Catering to your aircraft in Motu Mute.
Bora Bora Airport is a small terminal on a reef motu, and flights in and out are mostly resort charters and light jets. We pack lagoon fish, tropical fruit and crew boxes for your galley, handed 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.
Bora Bora is not a place where menus are copied from a European template. Our private jet menu for BOB starts from what the lagoon and the Polynesian islands actually give: tuna for poisson cru, mahi-mahi, lobster, coconut, vanilla from Tahaa and tropical fruit that arrives ripe. An inflight menu here has to survive humidity, so we separate anything that weeps, keep coconut milk sauces in their own pots and pack fruit dry. These local specialities ride well in a business jet galley when they are cut and portioned for it.
Private jet platters from this part of French Polynesia look like a resort table: sliced pineapple and papaya, grilled prawns, marinated raw tuna, taro and breadfruit sides. The gourmet inflight meals we build around Bora Bora stay recognisably local, and private jet snacks lean on coconut, banana chips and dried fruit. Every private jet food order for NTTB is checked against the aircraft's galley, because a cabin that has no oven needs a different plan from one that does.
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.
Bora Bora Airport sits on Motu Mute, a thin strip of reef-fringed land where the terminal is reached from the island by boat, and that shapes every galley order we write. Private jet catering here means food that travels well across water and into a small cabin, packed by former VIP flight attendants. We run inflight catering and in-flight catering for the aircraft that stop at NTTB, from aviation catering for a short hop to Tahiti to business aviation catering for a long-range arrival. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: you tell us the tail and the slot, we pack for your galley.
Corporate jet catering at BOB usually means four to eight guests and a galley without much space. Our private jet chef writes a bespoke menu for each flight, from business jet catering to VIP flight catering, and charter flight catering for resort arrivals. Luxury inflight catering here leans on the lagoon, kept simple so it survives the cabin.
Government flight catering is an unusual request on this reef motu, and when it comes it stays discreet from the first call. Head of state flight catering and VIP aviation catering follow a protocol set before anything is cooked, and state visit aircraft catering is coordinated with the handling agent and the protocol office.
Dietary requests at Bora Bora are handled as a procedure built on the island kitchen, where coconut, shellfish and fish sauces are the allergens to watch. Kosher, halal, vegan, gluten free and allergen free meals are planned before cooking, with special meals and kids meals packed in their own boxes and marked by seat, so nothing crosses over in the galley.
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.
Crew meals at NTTB are a request, not a given, and they are billed with the order. We pack flight crew meals and pilot meals in labelled crew meal boxes, so crew catering never mixes with passenger trays. Cockpit meals are simple and sealed, different meals for pilots can be arranged, and cabin crew meals are boxed separately for the cabin team.
FBO catering at Bora Bora means catering delivery to the FBO on the motu, coordinated with your handling agent. The general aviation terminal is small, ground handling catering is agreed with the slot, and handling agent catering is simply the handover at the aircraft.
Most aircraft that call at Bora Bora are light and midsize jets, and galley catering is sized for that: a cart into the cabin door is usually enough. For larger types, airside catering delivery means a high loader at the FBO apron, and aircraft provisioning is agreed with your handling agent before the slot. Tell us the type and what the galley can hold, and we pack to that.
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.
NTTB serves the island of Bora Bora from a reef strip, with a compact terminal and a single runway. Airport catering here is shaped by the lagoon, the heat and the way guests arrive by boat, and general aviation traffic fits that pace. The FBO services and ground handling services on the motu are small and personal, so the handover of a galley order happens at the aircraft.
BOB is a quiet business aviation hub with big-name guests and a small ramp, where FBO services stay discreet. Inflight catering, in-flight catering and aviation catering are written around the aircraft type, business aviation catering around the stay, executive jet catering around the cabin and diplomatic flight catering around protocol. Cabin crew meals come out of their own labelled boxes when the operator asks for them.
French Polynesia applies French customs with local biosecurity on fresh produce and animal products. Orders for Bora Bora are sourced on the island to keep the paperwork light, and uneaten inbound food is declared through your handling agent, who also arranges ground handling services for the aircraft.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at BOB covered fresh fruit and breakfast pastries for 6 guests, leaving us to organise the service around two separate meal services. The order made flight catering services feel manageable because the crew briefing had been considered beforehand. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. The main courses went straight to the right colleague instead of circulating between several people during the turnaround.”
“It was the packing plan I cared about at Bora Bora Airport, with 8 servings of yoghurt pots and fresh berries and a short ground stop to consider. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. I found the desserts without searching through every box, a small detail that mattered during the final cabin checks. With airline catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“Before our guests boarded at NTTB, we needed grilled salmon with a lemon dressing divided into 12 portions suitable for a revised passenger count. We described our serving sequence to The Galley Girls and asked for the desserts to be packed accordingly. The breakfast portions were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. For our team, the strongest part of their crew meals was how they handled crew briefing.”
How much does private jet catering cost depends on two things here: what you pick from the lagoon menu and how many seats are filled. Last-minute changes are processed, and the invoice follows the final order.
Lead time depends on the product more than the clock: local fish and fruit are simple, imported items need more planning. Crews short on duty time can order at the last minute, and we deliver to the FBO or the aircraft.
Plan for customs by keeping the order local: lagoon fish, island fruit and island-baked bread avoid most questions. Leftover food from an international leg should be declared to your handling agent on arrival.
You may bring food, though customs in this territory look closely at fresh items. We pack the return meals on request and they ride in the same drawer plan, with seat labels for the way home.
Catering sits outside a private jet charter whether the cabin is full or empty. For a repositioning flight into Bora Bora, tell us the tail and the slot and we decide whether guest food is needed at all.
Tail, pax and diets — a flight attendant takes it from there, day or night.
