Catering to your aircraft in Kokopo.
At Tokua the weather often decides the order: humid air, sudden rain, a slot that moves. We cook and pack around that, with local seafood and fruit for the cabin and crew meals on request, passed over 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.
Kokopo and the Gazelle Peninsula eat from the sea and from volcanic ground, and that is the honest base for a private jet menu at Tokua. East New Britain Province gives us mud crab, reef fish, prawns, coconut, taro, sweet potato and cacao, so the inflight menu can be local without being exotic for the sake of it.
Local specialities travel differently from European dishes. Mud crab is picked and plated cold, coconut milk sauces ride apart in their own pot, and root vegetables are roasted and finished in the galley oven. Private jet food from Kokopo works best when you let the produce decide the plate: private jet platters of tropical fruit and chilled seafood, gourmet inflight meals built on grilled fish with coconut rice, and private jet snacks such as roasted nuts and sealed fruit.
The wet season changes what is good in the market, so we confirm the catch and the fruit before we cook, and last-minute orders are handled the same way. If a passenger wants something familiar, we keep it simple and let one local element, a cacao dessert or a coconut sauce, carry the place.
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.
Tokua Airport serves Kokopo and the Rabaul region, where volcanic soil and a warm sea feed a short local larder. For private jet catering at AYTK we cook around that larder and pack for the galley you really have. In-flight catering, executive jet catering and business aviation catering all start from one brief; diplomatic flight catering for delegations arriving in Papua New Guinea is cleared by protocol before the kitchen starts.
A typical business brief at Tokua is a small party flying into Kokopo for mining, provincial or tourism business. Business jet catering and corporate jet catering here usually means a light hot meal and a good cold plate. We offer VIP flight catering and charter flight catering with a private jet chef, a bespoke menu and luxury inflight catering built on East New Britain produce.
When a delegation lands at RAB, the menu is checked with the protocol office, not with us. Head of state flight catering and government flight catering here call for a named contact and a quiet handover. State visit aircraft catering and VIP aviation catering at Tokua follow the same discipline as anywhere.
Local cooking around Kokopo leans on coconut, seafood and nuts, so allergen free meals need extra care. We prepare kosher, halal, vegan and gluten free special meals on a separate board, label them by seat, and keep kids meals plain and familiar.
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.
Pilots flying into Tokua often have a long wait for the return leg, so we plan crew meals around a proper break. At Tokua, flight crew meals are added to the order only when you ask, and they appear on the same invoice as the rest. Crew catering at AYTK uses sealed boxes: pilot meals and cockpit meals are packed separately, crew meal boxes carry no names, and different meals for pilots can be arranged so captain and first officer do not share a dish. Cabin crew meals are boxed with the rest.
FBO catering at Tokua means handing the order over at the general aviation terminal and loading it to the aircraft with your handling agent. Catering delivery to the FBO at Kokopo is coordinated as ground handling catering, so the galley arrives sealed and labelled. Handling agent catering stays simple: one contact, one handover.
Not every aircraft at AYTK can be reached from a van; some need a high loader. Airside catering delivery and galley catering for a bigger cabin are agreed with the handling agent in advance, and aircraft provisioning follows the door and the galley layout.
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.
Tokua is the gateway to Kokopo and the Gazelle Peninsula, set at 49 ft above sea level in East New Britain. Airport catering here is shaped by humidity and the sea, and business aircraft usually park on a simple apron beside the general aviation terminal, where FBO services and ground handling services stay modest and personal.
Tokua is a small business aviation hub in East New Britain, with traffic that rises around provincial events and the dry season. Inflight catering here is seasonal, in-flight catering for a longer sector is built in two services, and aviation catering follows the produce. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals all come from the same order, and crew meals sit beside it on request. FBO services and ground handling services on the field are basic, so we confirm the handover with your handling agent.
Papua New Guinea controls fresh food imports tightly, so produce ordered for Tokua is usually sourced locally in East New Britain. Customs may require leftover fresh food to be disposed of rather than carried out. Your handling agent confirms the rules for each trip, and the ground handling services on the field relay any customs instruction before the aircraft is loaded.
Average rating from the cabin crew and pilots we cater for.
“Our priority at AYTK was a cheese board and savoury canapés for 10 passengers, with an evening cabin service shaping the service plan. When comparing aviation catering companies, I would look closely at crew briefing after this experience. I wanted clear identification on the snack boxes; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Good preparation made the difference at RAB, where 8 guests expected roasted vegetable bowls with separate dressings despite a small galley worktop. With flight catering, careful attention to portion planning matters as much to our crew as the menu itself. The Galley Girls updated the starters in the written order and sent back a confirmation that clearly showed our amendments. We checked the sauces against the same summary, keeping the cabin team and the handling contact aligned.”
“One detail shaped our order at Tokua Airport: an evening cabin service, alongside a request for roasted chicken and seasonal vegetables for 5 passengers. The Galley Girls understood why we wanted the canapés readily accessible instead of spread across several different boxes. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling. Our brief for flight catering services was met with a sensible plan for catering handover.”
Cost follows the choices on the plate and the number of services. A crew waiting at Tokua for duty time to reset will usually add a hot dish and a boxed meal; a guest list that prefers prawns over chicken will cost more. We price per menu and invoice it separately.
For special meals into Tokua, the useful information is the diet, the seat and whether the meal must stay sealed. We cook and pack accordingly, mark each box, and keep it apart from the other trays. Orders placed late are handled; call or email any time.
Yes, and most for fresh produce. Papua New Guinea treats imported fruit, meat and dairy carefully, so a delegation arriving at Tokua is better served by food prepared locally in East New Britain than by food carried in. We confirm the plan with your handling agent before cooking.
A passenger list that changes at the last minute is common on charter flights out of Kokopo. We handle it by planning cold items that scale easily, like platters, and cooking hot dishes in slightly generous portions. Outside food is possible but often adds customs questions.
Catering sits as its own line, never inside the charter figure. When a flight from RAB needs two services, we plan both together, with the second meal designed to hold well in the drawer until the crew is ready to plate it.
Tail, pax and diets — a flight attendant takes it from there, day or night.
