Private Jet Catering at Huahine-Fare Airport (NTTH / HUH), Fare
Your inflight catering at HUH is prepared in Papeete and delivered to Huahine-Fare Airport's ramp with island-sourced ingredients, cold-chain control, and plating tailored to the capacity of your aircraft's galley.
Cold-chain integrity starts in the walk-in and ends at the galley door: Omar Bernard cooks for departures from HUH with that span in mind. Weekend charter peaks and midweek private rotations each require different production schedules; he times prep and packing to your slot, not to a fixed service window. You speak to him directly when you order, and he confirms what the galley can hold, what reheats cleanly, and what should be plated before departure. No intermediary, no template menu, no assumption that every aircraft is the same.
Omar Bernard is a classically trained Private Jet Chef with over fifteen years of experience crafting exceptional cuisine at altitude. He specializes in contemporary French gastronomy with global influences, creating refined multi-course menus that transform private aviation into an unforgettable culinary journey.
Aviation catering in Fare follows the rhythm of inter-island charter traffic and positioning flights, with morning departures typically bound for Bora Bora or Raiatea and afternoon slots serving longer sectors toward Tahiti or international connections. Production in Papeete is timed to the ferry and air schedules that link the islands, and delivery runs are coordinated with your handling agent to align with fuel uplift and pre-departure briefings. Flight attendants receive galley-specific guidance on oven capacity, refrigeration limits for the aircraft type, and reheating protocols for hot items. During high season—June through August and December—handling agents prioritize catering handover to keep turnaround on schedule, and orders are batched by departure window to streamline ramp access.
Jet catering Fare
One contact across your entire fleet—you order once, and the kitchen preparing your order coordinates across every airport we cover. For business aviation catering at HUH, that means a dedicated facility with same-day capacity: cold rooms holding inventory at temperature, a pâtisserie post for plated desserts, and garde-manger work timed against your departure slot. Meals are sealed after plating, documented for allergen protocol on every label, and moved under cold-chain control. High loader capability is available where your aircraft requires it. Private jet catering built around your schedule, not a supplier list you manage yourself.
Private jet catering menu at Huahine-Fare Airport
For a departure from Fare, you can order breakfast trays, cold plates that hold across a six-hour leg, mains portioned for galley reheating, and crew meals on the same run. Every item is labelled for allergens—dairy, gluten, shellfish, nuts—so your cabin crew can brief passengers without guessing. Dishes are packed in leak-proof containers, chilled to two degrees, and sized to fit galley refrigeration on your aircraft type. Portioning matches your seat count; nothing is bulk-packed unless you request it.
Served cold, holds four hours under refrigeration, contains fish and sesame.
Reheats in a galley oven at 160°C for twelve minutes, contains no common allergens.
Served cold, stable for six hours, contains dairy and may contain traces of egg.
Three of the dishes the Huahine-Fare Airport kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Ramp delivery and handling at Huahine-Fare Airport
Airside delivery of flight catering at Fare
VIP flight catering and charter flight catering for HUH both leave the same cold-chain vehicle and reach your aircraft on the slot you set. Badged drivers clear airside access, deliver to your FBO or ramp-side at the aircraft door, and hand over directly to your crew. For departures on larger cabins, high loader capability is confirmed at the time of order where available. Early-morning positioning legs and afternoon tourist charters set the rhythm at Huahine-Fare Airport; delivery is timed to slot between fuelling and pre-flight checks, so the galley is stocked and secured before pushback.
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Inflight menu planning for departures from HUH
Beyond catering
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
“A smooth and simple ordering experience in this country for NTTH. Communication was excellent and the food arrived fresh and on time.”
“Our operation was handled efficiently in this country via HUH / NTTH. Replies were fast, pricing was clear and delivery was reliable.”
Private jet catering at Huahine-Fare Airport — questions
Huahine-Fare is a single-terminal airport without dedicated FBO facilities in the traditional sense. We coordinate inflight catering at NTTH directly with your handling agent and deliver to the ramp or the terminal-side staging area, depending on your aircraft's parking assignment and airside access permissions confirmed at the time of order.
Lead time depends on the departure slot and the ferry or inter-island air schedule linking Papeete to Huahine. We typically require notice by the prior evening for morning departures, and morning confirmation for afternoon slots, to align production and transport. Shorter windows can sometimes be accommodated when logistics permit.
Yes. We prepare for gluten-free, dairy-free, nut-free, vegan, kosher-style, and other requirements, with separate workspace protocols and ingredient verification. Every item is labelled with its allergen profile, and we document substitutions in the order notes so your crew can brief passengers accurately.
High-loader service for aviation catering at NTTH is available where the equipment can be confirmed with the handling agent at the time of order. Most deliveries to large-cabin aircraft are completed using standard ramp vehicles and planeside handover, which suits the operational scale of the airport.
Contact us with your departure time, passenger count, and any dietary requirements. We'll coordinate with your handler, confirm transport from Papeete, and provide a menu tailored to your sector length and galley equipment. Lead time and delivery logistics are confirmed once we have your slot and ramp assignment.
Private jet catering at Huahine-Fare Airport — one message away.
Send your flight brief now — the Fare kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →