(unassigned) · Uturoa · NTTR / RFP

Private jet catering at Raiatea Airport (NTTR / RFP), Uturoa

Catering to your aircraft in Uturoa.

Raiatea sits in the middle of the Leeward Islands, and a jet that lands at NTTR is usually on its way somewhere with a lagoon beneath it. We pack Uturoa's tuna, vanilla and fruit for your galley, for the cabin and for the crew.

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

Inflight catering with the flavours of Uturoa (RFP)

Raiatea is known as the sacred island of the Society archipelago, and its table is built on what the lagoon and the valleys give: tuna, mahi-mahi, coconut, vanilla from the nearby plantations, pineapple, papaya and breadfruit. A private jet menu for Uturoa starts from those local specialities rather than from an imported list. The inflight menu keeps the raw fish cold and the sauces apart, so private jet food arrives the way it would be served on the island. Region-wide, Uturoa's markets are the reference for freshness.

Poisson cru in coconut milk is the dish most guests ask about, and it is also the one that needs the most care in a galley. For a private jet menu in Uturoa we pack the fish chilled, the coconut milk in its own pot, and the lime on the side, so private jet food stays raw and bright until you finish it. Fei banana, taro and fresh pineapple sit on the inflight menu as local specialities that travel well. Anyone who knows the Raiatea Uturoa area expects vanilla in the dessert, and it goes on the menu.

Open the menu Download the menuPDF

Poisson cru and tropical fruit, local specialities for a private jet menu at Raiatea, French Polynesia

01Poisson cru au lait de cocoRaw tuna, lime and coconut milk packed apart; mix just before serving.

02Grilled mahi-mahiChilled fillet with sauce in its own pot, finished in the oven.

03Fei banana and taroCooked starches that re-plate easily from the drawer.

04Pineapple and papayaCut fruit sealed cold, sorted by seat.

05Vanilla cream with coconutDessert cup, kept chilled, no re-plating needed.

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 · UturoaRaiatea Airport · NTTR

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

Raiatea Airport has one runway on a reef-fringed island, and almost every private jet that lands here is on a Leeward Islands rotation rather than a long stay. Private jet catering at NTTR (RFP) is written around that: fruit and fish from the lagoon, a compact apron, and a galley that has to survive humid air. We cover inflight catering, in-flight catering and aviation catering for the aircraft; business aviation catering and executive jet catering for corporate rotations; diplomatic flight catering when a delegation transits; and cabin crew meals for whoever is serving.

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 being provisioned with private jet catering at Raiatea Airport, Uturoa

Business aviationOur core

Private jet catering for business flights from Uturoa (NTTR)

A typical business jet catering order at Raiatea is a short rotation: four to eight guests, one hot service at most, and a strong preference for local fish and fruit. Corporate jet catering here leans on poisson cru, grilled mahi-mahi and vanilla desserts, and VIP flight catering follows the same line with a private jet chef writing a bespoke menu around the guests. Charter flight catering and luxury inflight catering for NTTR depend on the galley: a small oven and a drawer mean sealed trays rather than plated courses.

Government delegation aircraft with VIP aviation catering at Raiatea Airport NTTR

State & royalDiscretion, protocol

Head of state and government inflight catering at Raiatea Airport (RFP)

Official visits to the Leeward Islands pass through Raiatea, and government flight catering here is planned with protocol in mind: the menu is cleared in advance, the trays carry no names, and the team that packs them is small and named. Head of state flight catering and VIP aviation catering follow the same discipline, as does state visit aircraft catering when a delegation overnights on the island.

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

Chilled poisson cru and fruit platters, private jet platters at Raiatea Airport

Cold galley

No oven · served in four minutes

Poisson cru au lait de cocoChilled

Private jet platters of tropical fruit, pineapple, papaya, melonChilled

Gourmet inflight meals: smoked tuna, taro and lime saladRe-plate cold

Vanilla coconut cream cupChilled

Grilled mahi-mahi and coconut chicken, gourmet inflight meals from Uturoa, Raiatea

Hot service

One oven · re-plated in twelve minutes

Grilled mahi-mahi, vanilla beurre blancSauce apart

Coconut chicken with fei bananaOven

Private jet snacks: breadfruit chips, coconut bread, roasted nutsOven

Herb-crusted lamb, taro gratinOven

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

Allergen free special meals and aviation catering at Raiatea Airport (NTTR)

Special meals at Raiatea are handled as a procedure, not a label: kosher, halal, vegan and gluten free requests are each cooked on their own board and sealed in their own box. On a lagoon island the real hazards are shellfish and coconut, present in most local cooking, so allergen free orders are checked dish by dish. Kids meals stay simple and cold-friendly, and every card is marked by seat.

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

Crew meals and cockpit meals in Uturoa (NTTR)

Crew catering at NTTR is a separate order, on request and invoiced as such. Crew meals here lean on fish, rice and fruit: flight crew meals for the full crew, pilot meals that suit the cockpit, and cockpit meals that stay compact. Crew meal boxes are labelled CREW, and different meals for pilots are packed apart. Cabin crew meals follow the guest menu at a smaller scale.

Meal passNTTR

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passNTTR

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Raiatea Airport NTTR runway and terminal on the reef-fringed island of Uturoa, French Polynesia

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Ground handling and FBO catering at Raiatea Airport

At Raiatea, FBO catering is handed over at the general aviation terminal or at the aircraft, depending on the slot. Catering delivery to the FBO is coordinated with your handling agent, which keeps ground handling catering simple on a small apron. Handling agent catering here works best when we have the tail and the parking position.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Raiatea Airport

Raiatea's apron is small, and the aircraft that use it are mostly light and midsize jets, so airside catering delivery usually goes straight from van to door without a high loader. If a larger aircraft is on the slot, tell us the type and we plan galley catering around its door height and how aircraft provisioning will be loaded. The galley you actually have decides the packing: a drawer and a small oven means sealed trays and sauces apart.

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 airportNTTR / RFP

About Raiatea Airport (NTTR): aviation catering and general aviation

Raiatea Airport is the main airport serving Uturoa, with scheduled turboprops and a modest flow of general aviation. For airport catering it behaves like a small island field: few movements, a short apron, and tight coordination with the handling agent.

Business aviation

Business aviation at Raiatea is seasonal and discreet. General aviation traffic uses the FBO services and ground handling services on the field, and Raiatea works as a business aviation hub for the Leeward Islands. Inflight catering, in-flight catering and aviation catering here are small-scale and local; business aviation catering and executive jet catering follow the same pattern, diplomatic flight catering appears when a delegation is on the island, and cabin crew meals are a request on every order.

Customs & food import

Customs at NTTR applies French Polynesian import controls to fresh food. Imported items may be held, so the order is easier when produce is sourced on the island and declared properly.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★ROYAL FLIGHT

“An order of yoghurt pots and fresh berries for 3 people at Raiatea Airport had to be organised around a changing departure schedule. The packing arrangement stood out more than any sales pitch about VIP flight catering. The Galley Girls grouped the side dishes by service, which was more useful to us than simply receiving a list of dishes. The snack boxes were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”

Melissa L. | Royal family manager

ACJ320

★★★★★VIP AIRLINER

“With a small galley worktop to consider at NTTR, we needed a practical way to serve yoghurt pots and fresh berries to 9 passengers. My main takeaway from this charter flight catering order was the practical approach to written menu details. I asked The Galley Girls for the fruit plates in compact food boxes, with garnishes supplied separately for plating on board. The canapés stayed together in one group, so another crew member could follow the same plating sequence.”

Jiwoo D. | Chief cabin officer — BBJ

ACJ320

★★★★★LARGE CABIN

“Menu approval at RFP covered a breakfast basket with individual preserves for 10 guests, leaving us to organise the service around several individual meal preferences. After a final adjustment to the crew provisions, The Galley Girls gave us one revised order summary to work from. The note about the starters was easy to spot, and we could brief the rest of the team quickly. The storage requirements stood out more than any sales pitch about private jet food.”

Miguel Y. | Chief flight attendant

Falcon 8X

Uturoa in five questionsAsked by crews

How much does private jet catering cost for a night departure or an early morning slot at Raiatea?+

What does private jet catering cost out of NTTR? It depends on whether the slot is a night departure or a morning one, because that decides how many hot dishes you want. Local products such as tuna and vanilla sit higher than fruit and baked goods; we itemise the order for your flight.

What is the lead time for private jet catering at Raiatea when the leg is long and two services are on board?+

When a leg carries two services, the first can be hot and the second cold, or both can be cold. For Raiatea, what makes it simple is a clear headcount and a galley description. Last-minute orders are handled, and customs rules for fresh items are covered once we know the route.

What are the customs rules at Raiatea when a passenger has a special-meal request such as kosher, halal, allergen free or a child's meal?+

For halal, kosher or allergen meals at Raiatea, customs is mostly a question of where the food comes from. Locally prepared meals avoid import controls entirely. Child meals follow the same route and are marked with the seat.

Can you bring food into Raiatea, for example one local product you want on the menu?+

Customs may ask about fresh produce brought in by the crew. For a local specialty such as vanilla, papaya or tuna, order it through us: it comes from Uturoa, not from customs shelves.

Is catering part of a charter into Raiatea, and how does the season or weather window affect departures?+

The charter does not include meals; you place a catering order for the flight into or out of Uturoa. In the rainy season departures shift often, so we ask for updates and re-plan.