Catering to your aircraft in Fakarava.
A coral strip at 13 ft, a small apron and a lagoon on both sides: Fakarava rewards a plan that fits a small galley. We cook and pack for NTGF so the crew re-plates instead of improvising.
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.
Fakarava is an atoll in the Tuamotu group of French Polynesia, and the table here is the lagoon. A private jet menu for Fakarava starts with poisson cru, raw tuna or reef fish cut to order and dressed in coconut milk and lime, which travels best chilled and dressed at the last moment. Local specialities also include grilled mahi-mahi, breadfruit chips, and fafaru for the adventurous, though most guests prefer lighter plates. Tropical fruit finishes the inflight menu: papaya, pineapple, banana and vanilla-scented desserts. Private jet food from Fakarava is described the way it voyages, with the sauce apart and the raw fish kept cold. Private jet platters of fruit and fish, gourmet inflight meals sealed for the galley and private jet snacks such as coconut bites and dried banana are all packed to suit a small aircraft.
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.
Fakarava sits at 13 ft above sea level on a coral atoll, and every ingredient on the plate has to be planned for an island where the apron is small and the fresh counter is thin. Private jet catering at NTGF is cooked and packed for your galley, so the tray that leaves the drawer is the tray you planned. Inflight catering here leans on raw fish, coconut and tropical fruit, and business aviation catering is handed over through the FBO or your handling agent. We also cover executive jet catering, diplomatic flight catering and cabin crew meals for the same slot, and in-flight catering and aviation catering orders are taken by phone or email, 24/7.
Who flies to Fakarava? Usually a small group on a light jet or turboprop, bound for the water. Business jet catering for NTGF means a short, precise menu: corporate jet catering with chilled starters, VIP flight catering plated in the galley, charter flight catering sized to the cabin, luxury inflight catering for a long afternoon and a private jet chef who writes a bespoke menu from what the lagoon offers.
When a state delegation lands at an atoll airstrip, the food has to be simple, traceable and discreet. Government flight catering for Fakarava is built with the protocol office, head of state flight catering follows the same line, VIP aviation catering stays unlabelled and state visit aircraft catering is agreed in advance of any cooking.
On an atoll, allergens hide in coconut, shellfish and fish sauce, so special meals at Fakarava are handled as a procedure: a separate board, a separate box and a seat number on the lid. Kosher and halal meals travel sealed and untouched until they reach the passenger, vegan and gluten free dishes lean on taro, breadfruit and fruit, and allergen free trays are marked by guest. Kids meals are simple and mild, built around rice and grilled fish.
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 the Fakarava rotation, crew meals are something you ask for, and they appear on the invoice as a line of their own. Flight crew meals can be hot or cold; pilot meals can differ for captain and first officer, since different meals for pilots reduce risk on the flight deck. Crew catering is packed in crew meal boxes marked CREW, cockpit meals are designed to be eaten with one hand, and cabin crew meals travel on the same handover.
FBO catering at FAV is a single handover: the FBO or your handling agent receives the order, and catering delivery to the aircraft follows their lead on the apron. Handling agent catering means one contact for the whole stop, and ground handling catering is agreed with them before the aircraft taxis in. If the aircraft is booked through the general aviation terminal, tell us so the trays go to the right door.
Fakarava is a small field, so galley catering here is planned around the aircraft type, not around a high loader. A turboprop or light jet takes trays by hand through the main door, and airside catering delivery runs through the handling agent to the foot of the stairs. For any larger aircraft, tell us the type so aircraft provisioning is packed for the galley and the door you actually have.
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.
NTGF serves a lagoon community and the visitors who come for the diving and the water, and general aviation here is small, leisure-led and seasonal. Airport catering at FAV means short lists, light galleys and trays that survive tropical heat, with FBO services and ground handling services kept simple on a small apron.
Fakarava is no business aviation hub, but it sees a steady stream of leisure flights in light jets and turboprops. Inflight catering suits the lagoon, in-flight catering follows the guests' timing, aviation catering fits a small galley, business aviation catering stays light, executive jet catering favours fish, diplomatic flight catering is rare and cabin crew meals ride with the crew meals boxes. General aviation traffic peaks in the dry season, when FBO services and ground handling services are busiest.
Customs at Fakarava follow French Polynesian food rules, which makes ordering locally the simplest option for general aviation arrivals. We source and pack on this side, so the handover needs no declaration beyond the usual, and your FBO services or ground handling services contact is told what is on board.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at Fakarava Airport, our 11 guests wanted a selection of petits fours and sandwiches, organised sensibly around a short ground stop. The Galley Girls labelled the salads in line with our brief, so the cabin team could identify the relevant portions quickly. Our brief for jet catering was met with a sensible plan for meal organisation. We could distinguish the breakfast portions at a glance instead of lifting lids just to establish what belonged to each service.”
“Before our guests boarded at NTGF, we needed a cheese board and savoury canapés divided into 10 portions suitable for different crew meal preferences. The order made VIP flight catering feel manageable because the catering handover had been considered beforehand. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
“As the person coordinating mini sandwiches and individual desserts for 4 passengers at FAV, I needed an arrangement that considered a revised passenger count. My main takeaway from this charter flight catering order was the practical approach to portion planning. We discussed the dimensions before confirming; The Galley Girls grouped the starters into stackable containers that were easy to handle. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes.”
Fakarava pricing follows the choices you make: seafood, imported items and plated service lift a bill, while fruit, rice and grilled dishes keep it lower. Airside access runs through your handling agent, so we coordinate with them and invoice only the catering. Ask for a quote for your date at FAV.
If the count changes, you call or write and we answer day or night. A late guest gets a tray built from what is available, and a late cancellation is taken off the order. Fakarava orders flex, within what the lagoon provides.
Customs on a French Polynesian atoll applies to food as well as people, so a crew waiting on the ground should know that meals uplifted here are ordered, packed and sealed through us rather than carried in loose. If duty time stretches, crew meals can be ordered for the wait and delivered with the passenger order.
If you bring food, expect questions at customs, and plan for the possibility that some items will not clear. Ordering catering for FAV means nothing needs to be declared except what you already hold, and the handover stays simple.
A private jet charter does not carry food unless you add it. For Fakarava, add it as its own order, and if there is a return leg, order that at the same time so we can plan both handovers through the handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
