Catering to your aircraft in Moorea-Maiao.
Moorea Temae handles small aircraft on a reef-side strip, and the catering follows suit: cold plates, island fruit and a short hot list, passed to the FBO door for your cabin crew to plate.
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.
Moorea-Maiao eats from the lagoon and the plantation, and a private jet menu for Temae follows that. Poisson cru, tuna cut raw and dressed in coconut milk and lime, is the natural cold plate. It is the base of an inflight menu that needs no cooking on board.
Private jet food here leans on fruit grown on the island: the Moorea pineapple, sweet and low in acid, sliced and sealed, plus vanilla from Tahaa-style plantations used in desserts. These local specialities are packed as private jet platters and private jet snacks, nothing that wilts in the heat of a parked cabin.
For gourmet inflight meals we keep the hot list short: mahi-mahi with coconut sauce apart, taro or breadfruit side, a chicken fafa with spinach-like taro leaves. Region is Moorea-Maiao, and every dish is labelled by seat so the galley only has to plate.
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.
A 9-foot-elevation strip beside the lagoon of Moorea-Maiao, Temae takes turboprops and light jets whose galleys are barely a drawer and a cup holder. Private jet catering here is built around that: cold plates, fruit and a short hot list, delivered by the FBO door. For inflight catering and in-flight catering on this island, we also cover aviation catering for business aviation catering sectors, executive jet catering, diplomatic flight catering and cabin crew meals.
A corporate jet catering order into NTTM is tight and clear. Business jet catering for a four-seat cabin, charter flight catering for island hops, VIP flight catering on request, luxury inflight catering from lagoon fish; our private jet chef drafts a bespoke menu to fit the drawer.
For official visits, state visit aircraft catering at Temae means a menu approved by the protocol office and prepared by a small named team. Government flight catering and head of state flight catering share the same sealed route, as does VIP aviation catering.
Special meals at Temae are handled as a procedure built on island cuisine: coconut milk hides in sauces, shellfish sits next to raw fish in many kitchens, and fish sauce appears in marinades. Kosher and halal requests are agreed before the slot, vegan and gluten free plates are cooked on separate boards, allergen free dishes are sealed and labelled by seat number, and kids meals follow the same sealed route.
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.
When a rotation stops at Moorea, crew meals are an order of their own: flight crew meals in crew meal boxes, pilot meals and cockpit meals that need no cutlery, and different meals for pilots when policy asks. Crew catering is on request and billed like any line, and cabin crew meals are separate from the guest trays.
FBO catering at Temae means the order is handed over at the general aviation terminal or at the stairs, with ground handling catering coordinated through your handling agent. Catering delivery to the FBO is by hand cart, and handling agent catering means one contact for the apron.
Temae handles turboprops and light jets, so galley catering rarely needs a high loader. The aircraft type decides the door height and how the trays go in: airside catering delivery is by hand cart to the stairs, and aircraft provisioning is counted against a drawer-and-oven galley, not a full cabin.
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.
Moorea Temae is the small general aviation field of Moorea-Maiao, a few feet above sea level and facing the lagoon. It serves turboprops, light jets and charter operators into the Society Islands, with a compact terminal and a short apron.
Airport catering at Temae is built for general aviation: FBO services are modest, ground handling services are arranged through your agent, and the business aviation hub is Tahiti, not Moorea. Inflight catering, in-flight catering and aviation catering follow the same rule, business aviation catering and executive jet catering are sealed and cold, diplomatic flight catering gets protocol, and cabin crew meals are boxed apart.
French Polynesia applies French customs with strict controls on fresh plant and animal products coming in. For catering this means local sourcing is simpler than import; your handling agent confirms what leaves the island on a long leg.
Average rating from the cabin crew and pilots we cater for.
“Several practical details needed attention at Moorea Temae Airport, with prawn salad and small fruit plates requested for 5 guests and a revised passenger count to accommodate. When comparing inflight catering companies, I would look closely at written menu details after this experience. We discussed the dimensions before confirming; The Galley Girls grouped the snack boxes into individual containers that were easy to handle. I could hand the crew provisions to a colleague with a short explanation instead of unpacking the whole order.”
“The 4 passenger portions of a charcuterie board and fresh bread were the easy part; managing a revised passenger count at NTTM took more planning. The Galley Girls gave us an update on the side dishes before the handover, which helped us organise the cabin checks. The cabin team could match the canapés to the request before moving on to the remaining departure tasks. The written menu details stood out more than any sales pitch about in-flight catering services.”
“Our priority at MOZ was roasted vegetable bowls with separate dressings for 8 passengers, with limited fridge space shaping the service plan. The Galley Girls updated the crew provisions in the written order and sent back a confirmation that clearly showed our amendments. The fruit plates remained as originally requested, which was reassuring when we checked the latest version with operations. I would discuss aviation catering with them again, especially when storage requirements needs careful coordination.”
Private jet catering cost at Temae moves with the aircraft type. A six-seat light jet with no oven means cold plates and fruit; a bigger cabin with an oven adds mahi-mahi and fafa, so the total rises with every hot step.
Temae has no fixed rhythm: early light and late evening both work. What makes the order easy is a product in season, and last-minute orders are handled when the island market has what you asked for.
Out of Temae the question is usually the arrival country: fresh fruit and raw fish may not clear there. Local packing with two services labelled separately lets your crew declare once and discard unopened cold plates if asked.
French Polynesia accepts passenger food in the cabin, but import rules apply to fresh items. If the special meal comes from your home base, we work with it; if not, we cook it here under a separate procedure.
No, the charter does not carry food. Once you add catering, the menu can use Moorea vanilla in a cream or a glaze, labelled by seat and invoiced as one order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
