Catering to your aircraft in Hagåtña.
At Antonio B. Won Pat International, a departure can move with a storm system. We cook island menus for the galley you have and hand them over at the FBO, day or night.
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.
Guam sits in the western Pacific, and the private jet menu we write for PGUM draws on Chamorro cooking: red rice coloured with achote, chicken kelaguen cured in lemon and grated coconut, and fresh reef and ocean fish. These local specialities travel well in a galley because most of them are served cool or at room temperature, with the sauces in their own pots. Our inflight menu for Hagåtña adds tropical fruit, coconut and finadene, the soy and vinegar dipping sauce Guam serves with everything.
Private jet food out of Guam starts with what the island does best: grilled meats from a fiesta table, kelaguen, red rice and ocean fish. For (unassigned) and Hagåtña departures we pick local specialities that stay honest after hours in a drawer and finish in your oven, then label each by seat. An inflight menu here also leans on tropical fruit and coconut, which suit warm cabins and long Pacific sectors.
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.
The long Pacific legs that land at Antonio B. Won Pat International decide what goes in the drawer: private jet catering for GUM is built to hold for hours, then finish on your galley. Business aviation catering, diplomatic flight catering for delegations and cabin crew meals for the rotation all go through one order, handed to your FBO or handling agent. In-flight catering at PGUM leans on Chamorro and Pacific flavours, cooked by people who have worked these galleys.
Business jet catering at PGUM is a brief for long Pacific legs: who flies, how many hours, which galley. Corporate jet catering and VIP flight catering from Guam lean on chilled platters that hold, with hot dishes finished in the oven. Charter flight catering and luxury inflight catering are written the same way, by a private jet chef who builds a bespoke menu around your seat plan.
For state visit aircraft catering, Guam is a Pacific waypoint where discretion matters. Government flight catering and head of state flight catering are cleared with the contact on the delegation side, and VIP aviation catering is prepared and handed over without fuss.
Guam's table leans on soy, shellfish, fish sauce and coconut, so special meals here are a matter of reading each dish at the source. Kosher, halal, vegan and gluten free orders are cooked on a separate board and packed in a sealed box, marked by seat. For allergen free requests we flag where finadene, shrimp paste and nut-based sweets hide, and kids meals are kept plain and mild.
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.
Guam is a long-sector stop, so crew meals are built to be eaten in the cockpit or the jumpseat: flight crew meals, pilot meals and crew meal boxes, ordered and billed on request. Crew catering stays separate from the guest trays, cockpit meals avoid shared dishes, and different meals for pilots are available.
At PGUM the order is handed over to the FBO or your handling agent, who opens the door to the apron. FBO catering and catering delivery to the FBO run through the general aviation terminal, with ground handling catering coordinated by handling agent catering, on your slot.
Larger aircraft on the Pacific run change how the load goes out at PGUM: door height, whether a high loader is needed, and the galley layout decide the packing. Galley catering is portioned to the carts and ovens you actually have, and airside catering delivery goes to the aircraft through your handling agent. Aircraft provisioning for wide-body VIP types is agreed in advance, drawer by drawer.
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.
Antonio B. Won Pat International serves Guam as its main airport, with a mix of scheduled and general aviation traffic. The runway handles wide-bodies and business jets alike, and the general aviation terminal looks after private flights.
Guam is a business aviation hub for the western Pacific, with airport catering supporting FBO services and ground handling services. Inflight catering and in-flight catering sit with aviation catering for corporate trips, executive jet catering and business aviation catering for owners, diplomatic flight catering for visits, and cabin crew meals for the crew. General aviation traffic uses the same field.
Guam follows US customs and agriculture rules for arriving aircraft, so food carried in from abroad may be inspected. Locally cooked catering avoids most of the issue, and your handling agent knows the current procedure.
Average rating from the cabin crew and pilots we cater for.
“The 11 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a family lunch request at GUM took more planning. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I want a private jet catering company to understand galley preparation, and this order gave us a useful starting point. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation.”
“An order of grilled salmon with a lemon dressing for 4 people at Antonio B. Won Pat International Airport had to be organised around a late menu amendment. When comparing private jet catering companies, I would look closely at written menu details after this experience. I asked The Galley Girls to review the desserts quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
“Good preparation made the difference at PGUM, where 8 guests expected vegetarian wraps and colourful salads despite a revised passenger count. My search for "private jet catering near me" led to a practical conversation about storage requirements. The Galley Girls grouped the desserts by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the main courses without asking where every component had been placed during preparation.”
What moves the cost at GUM is the menu itself: ocean fish and shellfish sit higher than rice, chicken and fruit. A weather-driven change of departure can add covers. We quote per menu and invoice it on its own, like any order.
The simplest delegation orders are those with a clear seat plan and a named contact on the aircraft side. We handle late changes, since official trips often shift with the schedule. Reach us by phone or email at any hour and we confirm the menu with whoever signs it off.
On Guam the rule you meet first is US agriculture control. International inbound meals can be held back, and unopened packs are treated differently from open ones. Our meals are cooked for the departure and come with an ingredient list for the officer.
Carrying food in is possible but regulated here. Guam inspects arriving aircraft under US rules and can remove fresh produce or meat. Ordering your return-leg meals from the island avoids the question, and we pack for the galley you have.
No. The charter covers the aircraft and its crew, not the galley. When a storm window pushes a departure, brokers often ask us to hold a menu and confirm it once the slot is firm. The catering is ordered and invoiced separately from the flight.
Tail, pax and diets — a flight attendant takes it from there, day or night.
