Catering to your aircraft in Luganville.
Santo Pekoa is a small, tropical terminal at the north of Vanuatu, busy with dive charters and resort flights. We cook for the light jets and turboprops that use it, and hand the meals to your crew 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.
A private jet menu for Santo Pekoa starts with what Sanma gives you. Espiritu Santo is cattle country, and Santo beef is the island's quiet pride; it travels well as a sliced cold plate or a grilled main finished in the oven. Reef fish and, in season, coconut crab define the local specialities, and we pack them so the delicate ones stay chilled while the sauce rides in its own pot. Island produce fills the private jet platters: papaya, pineapple, banana, mango, passion fruit, and root vegetables such as taro and yam. Lap lap, Vanuatu's grated root and coconut cream dish, can appear on an inflight menu as a hot side. For private jet food on a short hop, the gourmet inflight meals stay simple and the private jet snacks lean on fruit, nuts and local cocoa. Everything is cooked and boxed for Luganville departures, labelled by seat.
The inflight menu for Luganville reads like the island. Santo beef, coconut crab when it is legal and in season, grilled reef fish, tropical fruit, coconut cream and root vegetables make up the local specialities we draw from in Sanma. On a private jet menu we split them by how they behave in a galley: cold fish and fruit plates for the drawer, beef and lap lap for the oven, sauces always apart. Private jet platters of papaya, pineapple and mango suit a post-dive flight. Gourmet inflight meals can be a seared fish with coconut sauce or a beef fillet with taro. Private jet snacks run to dried coconut, island nuts and chocolate. It is private jet food written for Santo, not trucked in from elsewhere.
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.
A quiet runway, a long island, and guests who came for the reef: that is Luganville at SON. We write private jet catering for this terminal around what Sanma actually grows and catches, packed for the galley you have. In-flight catering for a charter leaving Santo might be a chilled seafood plate and tropical fruit, while business aviation catering for a longer onward leg adds a hot main with the sauce apart. Executive jet catering, diplomatic flight catering and cabin crew meals are all handled by former VIP flight attendants, 24/7.
For corporate jet catering and business jet catering at Luganville, the brief is usually a small group on a light jet bound for a resort or island lodge. VIP flight catering, charter flight catering and luxury inflight catering all start with the galley: one oven or none. Our private jet chef writes a bespoke menu around Santo beef, reef fish and tropical fruit.
Government flight catering at Santo Pekoa is cleared through protocol before anything is cooked. Head of state flight catering and state visit aircraft catering use a named team, traceable ingredients and quiet handover. VIP aviation catering for official visitors to Vanuatu follows the same discipline.
Special meals at Luganville are a procedure, not a label. Island cooking leans on coconut, fish, peanuts and shellfish, so allergen free requests are checked against every sauce and garnish before anything is cooked. Kosher and halal meals are sealed and handed over intact. Vegan and gluten free plates are easy here, with root vegetables, rice, fruit and coconut. Kids meals stay plain: grilled chicken or fish, rice, fruit.
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 Luganville the crew eats on a tight turn, so crew meals come boxed. Flight crew meals and crew catering are on request and billed as part of the order. Pilot meals and cockpit meals are packed separately, and different meals for pilots are written as two distinct dishes. Crew meal boxes carry the CREW label, hot or cold.
FBO catering at Santo Pekoa is handed over at the aircraft by your FBO or handling agent. Catering delivery to the FBO means the general aviation terminal gets a labelled box list ahead of the slot. Ground handling catering and handling agent catering are coordinated by phone or email.
Santo Pekoa mostly sees light jets and turboprops, whose cabin doors sit low, so galley catering is usually carried aboard by hand. For a larger aircraft, tell us the type: it decides whether airside catering delivery needs a high loader, how aircraft provisioning is staged, and how the galley trolleys are loaded.
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.
Santo Pekoa International is the main airport of Espiritu Santo, in Sanma province, at 184 ft above sea level. It serves Luganville and the island's resorts, with a small terminal and a quiet apron. General aviation uses the same field as scheduled flights.
Airport catering at Santo Pekoa serves business aviation traffic that is modest but steady: dive charters, resort flights and visiting yachts' guests. Inflight catering, in-flight catering and aviation catering here are written for light jets. Executive jet catering and business aviation catering for the business aviation hub on Santo are cabin crew meals plus a guest menu; diplomatic flight catering goes through protocol. General aviation, FBO services and ground handling services are limited, so we confirm the handover early.
Vanuatu enforces strict biosecurity at the border: fresh fruit, vegetables, meat and dairy are inspected, and uneaten catering from an inbound flight may be seized. We plan menus around the next destination's rules and pack leftovers sealed.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at SON, with 3 passengers choosing grilled salmon with a lemon dressing and a family lunch request influencing our preparation. This experience of inflight catering gave us a useful reference for managing packing arrangement on another departure. The canapés from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the snack boxes stored until needed, which kept the first service manageable and reduced unnecessary handling.”
“My order at Santo Pekoa International Airport covered a charcuterie board and fresh bread for 3 guests, with a practical service plan needed because of limited fridge space. Our brief for in-flight catering was met with a sensible plan for meal organisation. The Galley Girls confirmed the handover contact and identified the snack boxes, making the catering delivery easier for our team to track. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“Clear quantities were essential at NVSS: we had 9 passengers expecting mushroom risotto and a green salad and were working around a short ground stop. Our request to The Galley Girls focused on the sandwiches, with enough detail to distinguish passenger portions from additional provisions. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. I appreciated the emphasis on final order confirmation throughout the vip inflight catering arrangements.”
Start with the aircraft: its type and galley set what is possible. A turboprop to a resort lodge needs boxed lunches, a long-range cabin can take plated courses. At Santo Pekoa, imported items such as lamb cost more than island fish or fruit. The quote follows the menu you choose.
An early morning slot at SON simply sets the order of work: the kitchen packs for your departure and hands over plane-side. Last-minute orders are handled and the phone is answered all night.
The rule is simple: what the destination will not let in should not be on the second tray. Vanuatu is careful with produce, so we pack by leg. Send us the route and we plan both services to clear.
Outside food is allowed in principle, but customs may inspect it. For a kosher, halal, allergen or child's meal we write the dish for you, pack it apart from the other trays and mark the seat. Tell us the restriction and the headcount.
No. Food is not part of a charter into Santo: you order it separately and it is billed as its own line. A Sanma product such as tropical fruit or lap lap can be added to the order on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
