Otepa · NTTO / HOI · (unassigned)

Private jet catering at Hao Airport (NTTO / HOI), Otepa

Catering to your aircraft in Otepa.

Hao is one runway, one terminal and a lagoon full of fish. Crew and guests get a menu built for a small galley, packed and labelled, and handed over to your handling agent on your slot.

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

Otepa on the plate: local specialities for in-flight catering at HOI

The table of French Polynesia suits a private jet menu: fish, coconut, lime and fruit, most of it served cold, which fits a galley with one small oven. For an order at Hao and the wider Otepa area, the local specialities are built for the drawer. Poisson cru in coconut milk travels in a sealed pot with the sauce apart, and you dress it at the seat. The inflight menu also carries mahi-mahi, tuna and tropical fruit cut on the day, with breadfruit or rice warmed and re-plated by you. Private jet food from this part of the Pacific stays honest: no heavy cream, nothing that collapses at altitude.

Think of the private jet menu for Hao as a short list done well. The local specialities are raw fish, coconut, vanilla, taro, breadfruit and island fruit, and each has its own way of travelling. Fish goes chilled with the sauce apart, fruit goes whole or cut by the kitchen, and anything warm is packed for a small oven. The inflight menu can add a coconut-lime dressing, a vanilla dessert in its own cup and a plate of tropical fruit for the long leg out of the atoll. Private jet food for Otepa and the Tuamotu is fresh and light, and every item carries its seat number.

Open the menu Download the menuPDF

Local specialities of French Polynesia for a private jet menu at Hao, poisson cru and tropical fruit

01Poisson cru, Otepa styleChilled, sauce apart, dressed at the seat

02Mahi-mahi with coconut riceOven, rice in its own box

03Tuna tartare with limeChilled, re-plate cold

04Breadfruit gratinOven, packed for the small galley

05Tahitian vanilla panna cottaChilled, sealed cup

06Tropical fruit plateChilled, cut on the day

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 · OtepaHao Airport · NTTO

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

The strip at Hao is long enough for large aircraft, and an atoll stop usually means a tight turnaround and a galley that has to last the next leg. Private jet catering for HOI starts from that: what the crew will actually eat, what the guests will re-plate, what stays chilled. Inflight catering and in-flight catering are packed by former VIP flight attendants, aviation catering is marked by seat, and business aviation catering is cooked for the galley you describe. Executive jet catering, diplomatic flight catering and cabin crew meals all go through one phone call or one email.

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 catering on the apron at Hao NTTO, boxes ready for the galley

Business aviationOur core

Business jet catering at Hao Airport for VIP flights

Business jet catering at Hao is mostly a question of the aircraft and what the galley can hold. Corporate jet catering for HOI covers a light jet on a charter flight catering run or a larger corporate transfer, and VIP flight catering follows the same labels. Luxury inflight catering uses lagoon fish and fruit. Our private jet chef writes a bespoke menu around what is on the island, and charter flight catering at NTTO is packed for the drawer and the oven you have.

Government flight catering at Hao HOI, French Polynesia, prepared with discretion

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Hao Airport

At NTTO, a state visit aircraft catering order begins with the protocol brief, not the menu. Government flight catering and head of state flight catering are prepared by a small named team, VIP aviation catering is traceable, and the handover goes through the FBO and your handling agent. Nothing is said outside the people who need to know.

The jet catering menu at *Hao Airport* (HOI)Or write your own, we cook it

Private jet platters of fruit and raw fish for the cold menu at Hao NTTO

Cold galley

No oven · served in four minutes

Private jet platters of tropical fruit and cheeseChilled

Poisson cru in coconut milkSauce apart

Tuna tartare with lime and sesameRe-plate cold

Gourmet inflight meals: lagoon fish salad, citrus dressingChilled

Private jet snacks: dried mango, coconut chips, macadamiaChilled

Gourmet inflight meals, hot mahi-mahi and coconut rice, for the Hao HOI menu

Hot service

One oven · re-plated in twelve minutes

Mahi-mahi with vanilla butterOven

Coconut riceOven

Breadfruit gratinOven

Chicken with taro and coconutSauce apart

Gourmet inflight meals: grilled prawns, lime and herbsOven

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

Special meals for every diet: in-flight catering at Hao Airport

Allergens hide in the cuisine here: coconut in almost every sauce, shellfish in the raw-fish dishes, nuts in the desserts. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on a separate board and sealed in their own box, marked by seat number, so nobody opens a guest tray by mistake. Tell us the restriction with the trip and we plan the menu around it, not the other way round.

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

Pilot meals and crew meals at Hao Airport (HOI)

Crew meals at Hao are ordered with the trip, on request, and invoiced like the rest of the order. Flight crew meals and pilot meals are packed to eat in a cockpit with one hand, and cockpit meals stay simple on an atoll turnaround. Crew catering comes in crew meal boxes marked CREW, and we can send different meals for pilots when the operator asks. Cabin crew meals, if wanted, ride in a separate box so no guest tray is opened by mistake.

Meal passNTTO

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passNTTO

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Hao Airport (NTTO / HOI) on the Tuamotu atoll, French Polynesia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Hao Airport

FBO catering at Hao is straightforward: the terminal is a general aviation terminal with one apron, and catering delivery to the FBO is arranged through your handling agent. Ground handling catering and handling agent catering are one phone call, and the boxes are handed over at the aircraft on your slot.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

High loader and aircraft provisioning: aviation catering at Hao Airport

At Hao, the type of aircraft decides which door the galley catering goes through and whether it is carried or lifted. A narrow-body or large private jet may need a high loader at the door, while a light jet takes trays carried up the stairs. Tell us the type and where the galley is, and we plan the airside catering delivery and the aircraft provisioning for that door, so the boxes come aboard in the order you will use them.

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 airportNTTO / HOI

About Hao Airport: business aviation and airport catering

Hao is an atoll airport in the Tuamotu islands with a long coral runway and one small terminal. It is an airport catering stop for aircraft crossing the Pacific, and a general aviation field for private jets calling in on an island itinerary.

Business aviation

Hao is a small business aviation hub in the Tuamotu, with general aviation traffic and FBO services handled on one apron. Business aviation catering and executive jet catering for NTTO use local fish and fruit, aviation catering is packed for the galley, and in-flight catering and inflight catering follow the same labels. Diplomatic flight catering has its own procedure, and cabin crew meals ride in a separate box. Ground handling services stay with the handling agent.

Customs & food import

French Polynesia follows French customs rules, with strict controls on fresh produce, meat and dairy arriving from abroad. For catering, the practical consequence is simple: order locally for the next leg rather than carrying fresh food in, and ask your handling agent what must be declared.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★LIGHT JET

“Several practical details needed attention at Hao Airport, with a mezze selection with flatbreads requested for 6 guests and a revised passenger count to accommodate. Our brief for vip inflight catering was met with a sensible plan for packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the sauces could be arranged during service. It made a difference to have the starters ready without cluttering the galley work area during preparation.”

Antonio B. | VIP flight attendant

Phenom 300

★★★★★ROYAL FLIGHT

“Clear quantities were essential at NTTO: we had 9 passengers expecting chicken skewers with a couscous salad and were working around a small galley worktop. The Galley Girls understood why we wanted the side dishes readily accessible instead of spread across several different boxes. The canapés were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. This experience of private jet catering gave us a useful reference for managing catering handover on another departure.”

James N. | Royal family manager

BBJ

★★★★★LARGE CABIN

“Small packing details became important at HOI: our 12 passengers wanted yoghurt pots and fresh berries, and we had a changing departure schedule. I asked The Galley Girls to review the starters quantities against the passenger brief, and the proposed portions made sense. The quantities of canapés matched our service plan, leaving us comfortable with the order before the final briefing. For our team, the strongest part of their private jet catering services was how they handled storage requirements.”

Manon D. | Chief cabin officer — private jet

Gulfstream G650ER

Before you order at NTTOAsked by crews

How much does private jet catering cost at Hao?+

There is no menu price on this page because the aircraft decides. A mid-size jet with a modest galley takes a simple cold lunch, a large jet takes a full hot service, and Hao's local fish and fruit keep the lower end modest. Give us the tail type and the seat plan and we price your private jet catering order.

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

Early or late departures do not change how we work: we ask for the type, the covers and the slot, and the handover is arranged with your handling agent. Seasonal produce matters here, so tell us what you prefer. Last-minute orders are handled, and the line is open 24/7.

What about customs for inflight catering at Hao?+

Fresh food entering French Polynesia is controlled, and a long flight with two services leaves a galley full of items that cannot be left on the island. Plan the return meal with us instead of carrying it in, and ask your handling agent about waste. We pack for the departure, not the arrival.

Can you bring food on board at Hao?+

Bringing your own food is allowed in principle, though French Polynesia controls fresh produce and meat. For a kosher, halal, allergen-free or child's meal, we recommend ordering from us so it is prepared with the right procedure and labelled by seat. Your handling agent can confirm what customs allows.

Is catering part of a charter flight into Hao?+

Not as part of a charter, no. Catering is ordered separately and invoiced separately. If you want a local touch, a plate of Tuamotu fish or vanilla dessert, we add it to the menu and quote it with the rest. Tell us the type, the slot and the covers.