Catering to your aircraft in Makemo.
At NTGM the atoll sets the pace: few flights, a long supply line, and fish that is caught the same week it is served. We prepare the meals for your galley and deliver them to the FBO or 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.
Makemo's private jet menu starts at the lagoon. The inflight menu for NTGM leans on poisson cru, raw tuna or mahi-mahi cut and dressed in coconut milk and lime, which travels as a cold plate and gets finished at the last moment. Private jet food from the Tuamotu also means coconut bread, taro and breadfruit sides, and tropical fruit from the wider Polynesian islands. These local specialities in the Makemo region are packed as private jet platters and gourmet inflight meals, with private jet snacks such as dried banana and coconut chips for the cabin. Fish is the strong card here; red meat and salad leaves are the items to plan early, since little grows on an atoll. Tell us your headcount and your galley and we adapt each dish to what it can finish.
For private jet food at Makemo, think lagoon first. The private jet menu is built on fresh-caught fish, coconut, lime and vanilla, which is a Polynesian staple, and the inflight menu is cold-led because an atoll offers few hot-kitchen options for a mid-leg service. Local specialities from Makemo and the surrounding Tuamotu include poisson cru, grilled mahi-mahi with coconut sauce, firi firi doughnuts and fruit from the Polynesian archipelagos. We turn them into private jet platters, gourmet inflight meals and private jet snacks sized to your seat plan. Seasonal produce on an atoll is limited, which is why we say so before the order is locked, not at the apron.
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.
Makemo sits barely above sea level on a Tuamotu atoll, so what reaches your galley is shaped by lagoon, coconut palm and long sea-supplied logistics. Private jet catering here is planned around fresh fish, tropical fruit and a galley you cannot restock on the ground. For inflight catering and in-flight catering at NTGM, we cook and pack for your type, with aviation catering that arrives sealed and labelled. Business aviation catering, executive jet catering and diplomatic flight catering all follow the same logic, and cabin crew meals ride in the same order.
Most business movements into NTGM carry a handful of passengers who want to eat well on a long sector. We supply business jet catering and corporate jet catering with a private jet chef and a bespoke menu, and extend it to VIP flight catering, charter flight catering and luxury inflight catering as requested.
When an official movement lands at NTGM, the order is built around protocol and confidentiality. We provide government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering, each with a named team and a clear chain from kitchen to aircraft.
On an atoll with a small food supply, special meals at Makemo are a matter of procedure, not a label. Fish and coconut are everywhere in the local cuisine, so we check shellfish, fish sauce and nut oils on every dish before we pack. Kosher, halal, vegan, gluten free and allergen free meals are planned ahead, kids meals follow your seat plan, and each box is marked by seat number and restriction so the galley knows what it is holding.
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 Makemo matter because nothing is open once you are on the apron. We supply flight crew meals and pilot meals on request, invoiced as part of your order, as crew catering with different meals for pilots when the operator asks. Cockpit meals are boxed to eat one-handed, crew meal boxes are labelled CREW, and cabin crew meals ride alongside.
Your handling agent at NTGM receives the order and walks it out to the aircraft. FBO catering, catering delivery to the FBO and handling agent catering all run through the general aviation terminal, a small operation that makes ground handling catering simple to coordinate.
Aircraft that reach Makemo are usually small to mid-size, so the galley catering often goes up through the door by hand rather than by high loader. If your aircraft sits high or has a tall sill, tell us the type and we plan airside catering delivery and aircraft provisioning around what the apron equipment at NTGM can actually reach.
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.
NTGM is a quiet airport on one of the larger Tuamotu atolls, with general aviation sharing the apron with the regional shuttle. Airport catering works best when it is planned with the handling agent from the start.
Makemo is not a business aviation hub in the usual sense, but private aircraft stop here for charter and exploration. Inflight catering and in-flight catering are built for that, with aviation catering, business aviation catering and executive jet catering matched to the aircraft, diplomatic flight catering when needed, and cabin crew meals on request, on a general aviation apron with limited FBO services and ground handling services.
French Polynesia applies French food import rules to anything entering the territory, with additional controls on fresh produce and meat. Catering planned from local fish and fruit avoids most of that, and we tell you in advance what must be declared.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 6 guest order at NTGM called for excess complexity: just mini sandwiches and individual desserts and sensible planning for a small galley worktop. I want a private jet chef to understand galley preparation, and this order gave us a useful starting point. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Between cabin checks at MKP, I coordinated roasted chicken and seasonal vegetables for 4 guests and explained our concerns about a tight boarding window. Instead of asking us to improvise, The Galley Girls explained how the starters could be arranged during service. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence. For in flight catering, that attention to galley preparation made the order noticeably easier to manage.”
“Clear quantities were essential at Makemo Airport: we had 12 passengers expecting beef fillet with roasted potatoes and were working around a changing departure schedule. The Galley Girls suggested individual containers for the starters, and that choice worked well with our storage arrangement. We placed the snack boxes in their planned storage area without first having to reorganise all the catering boxes. With inflight catering services, careful attention to cabin service sequence matters as much to our crew as the menu itself.”
Delegation catering at an atoll airport is priced on its dishes, not a flat number. If your party wants the island's own fish, fruit and coconut, the private jet catering cost stays moderate; if it wants a menu from a mainland kitchen, the line grows accordingly.
Atoll logistics make lead time a planning item more than a rule. Send the slot, the turnaround and your galley type; we confirm what can be sourced locally and what has to be brought in, and last-minute orders are handled.
Aircraft type matters twice: for customs, because international arrivals follow different declarations, and for the galley, because it decides whether we send plated dishes, boxed courses or sealed trays. We handle the packing and tell your handling agent what is on board.
Early-morning slots at NTGM leave no margin for a missing breakfast. You may bring your own, but we recommend ordering through us so everything is marked by seat, sealed and delivered at the aircraft on your slot.
No: the charter does not carry catering. On a two-service leg out of Makemo, our plan is a chilled starter service followed by a plated hot course, packed separately and labelled by seat number.
Tail, pax and diets — a flight attendant takes it from there, day or night.
