Catering to your aircraft in Nuku Hiva.
Nuku Hiva is a quiet field on a plateau above the sea, and aircraft that land at NTMD often arrive with a galley that has been empty for hours. We cook and pack for crew and cabin, around poisson cru, grilled fish and Marquesan fruit, handed over to your handling agent 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.
Private jet menu for Nuku Hiva starts with the sea. Poisson cru, raw tuna cut to order and dressed with lime and coconut milk, is the dish of French Polynesia and the one most guests ask for, so it travels chilled and the dressing stays apart until service. An inflight menu built here also leans on breadfruit, taro and sweet potato, which hold well and re-plate cleanly.
The Marquesas are known for fruit that ripens on the island: pamplemousse, lime, banana, papaya and pineapple, with the grapefruit of the valleys prized well beyond Nuku Hiva. Private jet food from NTMD can be a fruit board for the cabin, local specialities in a cold platter, or a coconut dessert in its own container. From a cold fish starter to a banana-and-coconut snack for the crew's jumpseat, private jet platters, gourmet inflight meals and private jet snacks all start from what the boats and the slopes supply.
Cooking for a crew or a cabin in {Region} means working with what comes by boat and what grows on the slopes. Grilled mahi-mahi, chicken with coconut, and a taro or breadfruit side are typical hot dishes, boxed with the sauce apart. We name each local speciality on the order, so your flight attendant knows what finishes in the oven and what is served chilled.
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.
Few stops in the Pacific feel as remote as Nuku Hiva, and an aircraft arriving at NTMD rarely has anything fresh on board by then. Our private jet catering gives you the Marquesan table: poisson cru, grilled fish, lime, coconut and local fruit, plus inflight catering for the next leg. In-flight catering and aviation catering are packed to your galley type, and business aviation catering, executive jet catering and diplomatic flight catering are handled the same way. Cabin crew meals are ordered separately when you want them.
Guests who stop at NTMD tend to be on a long Pacific rotation, so a bespoke menu has to hold across the next leg. Our private jet chef shapes business jet catering and corporate jet catering around raw fish, citrus and breadfruit. VIP flight catering and charter flight catering are ordered with the tail, and luxury inflight catering is packed to your galley.
Government flight catering at Nuku Hiva is planned with discretion and protocol in mind, with a named team and traceable ingredients. Head of state flight catering and VIP aviation catering are cleared with the protocol office before anything is cooked, and state visit aircraft catering is handed over at the FBO or the handling agent with minimal fuss.
Island cooking at Nuku Hiva leans on fish, coconut and nuts, so allergens are worth naming on the order: shellfish can share a prep surface with finfish, and coconut sits in sauces and desserts. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are a procedure here, packed in a separate box and labelled by seat number, with a plain fruit-and-rice option always possible.
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 request, and invoiced like any other line of the order, crew meals at Nuku Hiva are what you add when the stop has nothing else to offer on the apron. Flight crew meals are packed in boxes marked by role, and pilot meals can be different for captain and first officer. Crew catering is built for a stop where nothing else is near the apron, with cockpit meals eaten one-handed and crew meal boxes labelled for each seat. We pack different meals for pilots when your policy asks for it, and cabin crew meals follow the same order.
Your handling agent is the contact for FBO catering at NTMD, and catering delivery to the FBO is arranged around your slot. The general aviation terminal is where we meet the aircraft, ground handling catering passes the usual airside checks, and handling agent catering is agreed in advance by phone or email.
Aircraft at NTMD range from turboprops to larger business jets, and the galley shapes what we pack. Galley catering is built per tail: a small cabin with no oven gets cold items and a thermal option, a larger cabin gets oven-ready trays. Airside catering delivery is made to the aircraft by your handling agent, and aircraft provisioning is confirmed against the door height and the loading method for the type.
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.
Nuku Hiva Airport, NTMD or NHV, serves the northern Marquesas from a plateau about 220 feet above sea level. Airport catering here is built around island produce, fish and the limits of a small field, with general aviation traffic using the terminal and apron.
Traffic at NTMD is seasonal and thin, so a business aviation hub in the Pacific it is not, but the FBO services and ground handling services work for visiting jets. Inflight catering and in-flight catering are ordered with the aircraft, aviation catering and business aviation catering are packed to the galley, executive jet catering and diplomatic flight catering are cleared before arrival, and cabin crew meals are on request.
French Polynesia applies French customs rules with agricultural controls of its own. Fresh fruit, raw fish and plant material may be restricted on departure or on arrival, so your handling agent confirms what is allowed. Food is declared and sealed, and allergen labels follow the seat number.
Average rating from the cabin crew and pilots we cater for.
“Breakfast was already sorted; at NHV, the next request was a selection of petits fours and sandwiches for 5 guests, with a short ground stop to work around. The Galley Girls prepared the sandwiches for assembly in the galley, with the accompanying elements easy to locate. Keeping the salads aside until service helped preserve the presentation while we dealt with the boarding tasks. My main takeaway from this flight catering services order was the practical approach to meal organisation.”
“On this departure from Nuku Hiva Airport, 6 passengers had chosen yoghurt pots and fresh berries, and a family lunch request needed to be reflected in the order. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. This experience of airline catering gave us a useful reference for managing galley preparation on another departure. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Clear quantities were essential at NTMD: we had 2 passengers expecting grilled salmon with a lemon dressing and were working around several individual meal preferences. I would discuss crew meals with them again, especially when written menu details needs careful coordination. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. Our colleague could take over the fruit plates without asking where every component had been placed during preparation.”
Departing late or early from NTMD changes what is practical: night slots favour sealed cold items, daytime slots allow fresh grilled fish. We quote each order after you give us the slot and the covers. Raw tuna costs more than a taro salad, for example.
The aircraft type sets the order more than anything else, because a small galley limits what can be finished on board. At NTMD we pack for what you actually have, and last-minute orders are handled. Fresh fish and fruit are confirmed when you place the order.
A night departure from Nuku Hiva depends on the hours the customs officers and the handling agent are available, so confirm them with your agent when you order. Food is sealed and labelled, with allergens marked by seat number. Imports of fresh produce into other countries are your responsibility on arrival.
If you bring food, keep it sealed and declared; for two services we recommend separate boxes, one cold, one hot, so nothing is re-heated twice. Poisson cru is a good first course here and grilled fish or chicken a good second. Check destination customs for fresh produce.
No: the charter does not include food. Special-meal requests such as kosher or allergen free are ordered with us, with the tail and the slot, and handed over at the FBO in a labelled box. They are invoiced separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
