Catering to your aircraft in I Fadang.
Saipan International handles Pacific sectors in typhoon season and calm trade-wind months alike. We cook and pack for the galley on your tail and hand it to 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.
Saipan International Airport serves I Fadang and the Northern Mariana Islands, and the private jet menu here draws on Chamorro and Pacific cooking. An inflight menu for Saipan starts with local specialities that survive a galley: kelaguen, the lemon-cured chicken or fish with coconut and hot pepper, served chilled; red rice coloured with achiote; chicken kadu, a coconut-based stew that reheats cleanly in the oven. Private jet food from the islands also means grilled reef fish, fresh tropical fruit and finadene, the soy, vinegar and chilli sauce, packed in its own pot.
Think of the private jet platters from (unassigned) I Fadang as Pacific by default: sliced fruit, kelaguen and cold shrimp. Gourmet inflight meals follow the island table: red rice, grilled fish, coconut stew. Private jet snacks run to dried mango, coconut and toasted nuts. Local specialities are packed so that sauces stay apart and chilled items stay chilled, ready for a Northern Mariana Islands crew to re-plate. The private jet menu is written around what your galley can finish, and any inflight menu from Saipan can be adjusted by passenger count and season.
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.
Saipan International sits at 215 feet on a Pacific island where trade winds and typhoon season set the rhythm of every departure. Private jet catering here is planned around the weather window, the galley on your tail and a handover at the FBO. Inflight catering for these legs leans on fish, rice and citrus that travel well, and aviation catering for the Marianas follows the same logic. For corporate and charter crews, business aviation catering and executive jet catering arrive packed and labelled, while diplomatic flight catering and cabin crew meals are quoted on request.
Executives crossing the Pacific through SPN tend to want something light that still feels local. Business jet catering and corporate jet catering are built around that: fish, rice and fruit, packed so the cabin crew can finish them. VIP flight catering, charter flight catering and luxury inflight catering all start with a private jet chef and a bespoke menu.
Official and diplomatic parties through PGSN need food that is documented and handled by a known team. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are planned with the protocol office in the lead.
Dietary requests at Saipan are handled as a procedure built around island cooking, where the allergens to watch are coconut, shellfish, fish sauce, peanuts and soy in marinades and finadene. Kosher, halal, vegan, gluten free and allergen free meals are prepared separately, boxed and sealed, and marked by seat. Special meals and kids meals follow the same method, with names kept off the lids.
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.
After a long sector into SPN, crew meals are what the team actually wants: simple, hot or cold, easy to eat. Flight crew meals and pilot meals are ordered separately, crew catering is invoiced as ordered, and cockpit meals and crew meal boxes can be packed so there are different meals for pilots. All of it is on request.
At PGSN, we deliver to the FBO or the aircraft and work through your handling agent for airside access. FBO catering and catering delivery to the FBO are confirmed with the general aviation terminal; ground handling catering and handling agent catering use the same process.
Loading at Saipan depends on what is parked on the ramp: a light jet and a long-range aircraft do not take food the same way. A light jet takes trays and boxes straight through the cabin door, while a larger long-range aircraft may need a high loader for galley catering at the service door. We confirm the door, the height and the galley layout before packing, so airside catering delivery and aircraft provisioning match the equipment on the ramp at Saipan.
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.
PGSN, at 215 feet, is the island's only commercial airport and a base for general aviation arrivals. Airport catering here is a plain job: FBO services and ground handling services keep the ramp orderly, so a visiting crew knows where the food will meet the aircraft.
Business aviation hub traffic on Saipan is seasonal, with typhoon months reshaping departures. Inflight catering, in-flight catering and aviation catering are scheduled around that, and airport catering at SPN follows the same weather window. Business aviation catering and executive jet catering suit corporate groups, diplomatic flight catering suits official parties, and cabin crew meals and crew meals are ordered separately.
The Northern Mariana Islands are a US territory, so US import rules apply to fresh produce, meat and plant material arriving from abroad. For airport catering at PGSN we keep food cooked and sealed where possible, and tell you what should be consumed before landing elsewhere.
Average rating from the cabin crew and pilots we cater for.
“Despite an evening cabin service, we wanted the 6 guests at PGSN to enjoy fresh fruit and breakfast pastries without a complicated cabin service. The Galley Girls used a readable packing list for the main courses, which helped when two colleagues checked the order together. I would discuss business jet catering with them again, especially when crew briefing needs careful coordination. We could distinguish the sauces at a glance instead of lifting lids just to establish what belonged to each service.”
“Timing and organisation mattered at SPN, where our order of a breakfast basket with individual preserves for 6 people involved a short ground stop. This experience of business aviation catering gave us a useful reference for managing meal organisation on another departure. The Galley Girls gave us an update on the main courses before the handover, which helped us organise the cabin checks. The crew provisions went straight to the right colleague instead of circulating between several people during the turnaround.”
“Between cabin checks at Saipan International Airport, I coordinated roasted vegetable bowls with separate dressings for 11 guests and explained our concerns about a short ground stop. Our brief for jet catering was met with a sensible plan for cabin service sequence. The Galley Girls suggested separate meal boxes for the main courses, and that choice worked well with our storage arrangement. I could hand the snack boxes to a colleague with a short explanation instead of unpacking the whole order.”
Ask which tail is flying. A Gulfstream with a full galley can take chilled platters plus hot mains, while a light jet is better with boxed meals. Private jet catering cost at Saipan follows from that choice, plus how much fresh seafood or imported produce the menu uses, and we quote after you share the type and passenger count.
Typhoon season can bring early departures or long holds on the island. Lead time at PGSN is easiest when you flag the weather risk upfront, so we can pack items that hold in the drawer. Last-minute orders are handled when a window opens suddenly.
Customs follows the food. Cooked, sealed trays usually travel more easily than raw produce, and fruit platters may need to stay in a marked bin. For a return leg ordered at PGSN, we pack by destination and label accordingly.
At SPN you may carry food aboard, yet for night legs we usually suggest one ordered hot dish and sealed snacks. Anything brought separately should be boxed and kept away from the guest trays.
Charter terms generally leave catering out, so you order it and pay for it separately. At SPN the handling agent decides who goes airside, which is why we send name, tail and slot details ahead of the handover.
Tail, pax and diets — a flight attendant takes it from there, day or night.
