Catering to your aircraft in Madang.
Madang is a coastal field in Madang Province where the tropical sea-level air is hard on chilled food. Your crew gets trays sealed and labelled by seat, with heat and sauce marked on each lid, handed over at the aircraft.
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.
Madang Province gives a private jet menu a strong local base: the town faces the Bismarck Sea, so reef and pelagic fish sit naturally on an inflight menu, and the hills behind it supply coconut, taro, sweet potato and greens. Private jet food built on these local specialities travels well when it is packed the way a galley works: cold items chilled and sealed, fish kept dry, sauces in their own pots.
For Madang, private jet platters lean on tropical fruit, shellfish and cold cuts, while gourmet inflight meals cover hot fish and chicken that finish in the aircraft oven. Private jet snacks are simple and sturdy: roasted nuts, coconut biscuits, fresh fruit. Local specialities from Madang Province are listed on the private jet menu with how each one is served, so your flight attendant knows what comes out of the drawer and what needs the oven.
Madang is a menu built from the sea and the garden. We write the inflight menu around what Madang Province actually has that week, and the private jet food stays honest to it: grilled fish, coconut rice, mumu-style vegetables adapted to a galley, fruit cut for the plate. Local specialities are kept simple on purpose, because a tropical ramp is hard on anything fragile.
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.
Madang Airport sits at 20 ft on the Bismarck Sea coast, and a tropical sea-level ramp shapes every tray we pack for it. Private jet catering for AYMD is cooked and labelled for your galley, with chilled items sealed against the humidity and handed over at the aircraft through your handling agent. The same brief also covers inflight catering, in-flight catering and aviation catering for the whole flight, from business aviation catering on a corporate sector to executive jet catering for a small party. For a diplomatic flight catering request, the paperwork is agreed before anything is cooked, and cabin crew meals are packed separately from guest trays.
For corporate and executive passengers landing at AYMD, business jet catering starts with the aircraft type and the galley. Corporate jet catering and charter flight catering are sized to it, VIP flight catering is seat-labelled, luxury inflight catering uses local seafood and fruit, and a private jet chef builds a bespoke menu once the slot is known.
Head of state flight catering for a visit to Madang Province is cleared by protocol first, not by the kitchen. Government flight catering and VIP aviation catering use sealed, traceable packing, and state visit aircraft catering is delivered airside through the handling agent with no names on the labels.
Special meals at Madang are handled as a procedure, not a label. Kosher, halal, vegan, gluten free and allergen free meals are planned around what is actually available in Madang Province: fish sauces, shrimp paste and coconut-based dishes are common here, so shellfish and nut traces are checked before anything is cooked. Kids meals are packed simply, and each special meal travels sealed, tagged by seat, apart from the guest trays.
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.
At AYMD your crew eats last and in a hurry, so crew meals are packed accordingly. Flight crew meals and crew catering are ordered on request and billed like any item; pilot meals and cockpit meals are simple and easy to eat in the seat. Crew meal boxes carry a CREW label, and different meals for pilots are prepared separately so nobody shares a dish. Cabin crew meals are boxed apart from passenger trays.
FBO catering at Madang is handed over at the aircraft: catering delivery to the FBO is coordinated with your handling agent, and ground handling catering is planned around the general aviation terminal and the apron. Handling agent catering arrangements are agreed before the slot.
Galley catering for a larger aircraft at Madang depends on the type: door height, the galley layout and whether a high loader is needed are settled with your handling agent before the slot. Airside catering delivery is arranged through the FBO or the general aviation apron, and aircraft provisioning is planned for what the galley can hold, not for what the menu could fill.
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.
AYMD is a modest coastal airport at 20 ft elevation. Airport catering is planned around general aviation traffic, FBO services are arranged through the handling agent, ground handling services follow the slot, and Madang acts as a quiet business aviation hub for the region.
Operators flying into Madang plan for weather and a humid ramp. Inflight catering and in-flight catering are packed to survive it, aviation catering and business aviation catering are settled with the slot, executive jet catering suits smaller cabins, diplomatic flight catering is cleared by protocol, and cabin crew meals are boxed separately.
Papua New Guinea applies strict biosecurity to food entering or leaving the country, particularly fresh fruit, meat, fish and plant material. We pack sealed, commercially prepared items where possible and tell you in advance what customs may stop on the way back out of Madang.
Average rating from the cabin crew and pilots we cater for.
“Our priority at AYMD was mushroom risotto and a green salad for 6 passengers, with several individual meal preferences shaping the service plan. I would discuss crew meals with them again, especially when catering handover needs careful coordination. I asked The Galley Girls to review the sauces quantities against the passenger brief, and the proposed portions made sense. There was enough information about the main courses to brief the crew without making assumptions about what had been ordered.”
“Small packing details became important at MAG: our 2 passengers wanted a selection of petits fours and sandwiches, and we had an evening cabin service. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. The note about the salads was easy to spot, and we could brief the rest of the team quickly. I appreciated the emphasis on portion planning throughout the FBO catering arrangements.”
“Good preparation made the difference at Madang Airport, where 5 guests expected mushroom risotto and a green salad despite different crew meal preferences. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in sealed meal containers. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. This experience of airport catering gave us a useful reference for managing portion planning on another departure.”
A grilled fish menu with coconut sides will cost more than a platter of tropical fruit and cold cuts, and both are priced after we know your airside route through the handling agent. At AYMD there is no single answer to how much private jet catering costs, only a quote for your order.
Early morning slots are common on this coast because of weather, and catering follows the slot. Lead time depends on the menu you pick: a cold platter is easy, reef fish needs the market. Last-minute orders are still taken, day or night.
Customs on a return leg from Madang are mostly about biosecurity. We keep fresh produce minimal, prefer cooked and sealed items, and tell you before the flight which dishes the destination country may refuse.
Your own food is allowed in principle, but customs rules and a shifting wet-season window make it risky. We prefer to cook for the real departure time and hand over at the aircraft.
No, catering sits outside the charter and is ordered and invoiced separately. Aircraft type matters at AYMD: a galley with only a small oven shapes how much hot food we can send.
Tail, pax and diets — a flight attendant takes it from there, day or night.
