Private Jet Catering at Antonio B. Won Pat International Airport (PGUM / GUM), Hagåtña
Your inflight catering at GUM is prepared in Hagåtña by Chef Kenji Bernard, with cold-chain integrity maintained from kitchen to aircraft. Each menu is built around Pacific ingredients, timed to your departure slot, and delivered airside to your handling agent or directly to the aircraft.
Kenji Bernard cooks for long sectors — mains are built to reheat cleanly after eight hours in a galley oven, cold plates are portioned to stay stable across time zones, and second-service items are packed separately when the flight plan requires it. Crew meals travel on the same order, labelled and counted to the manifest you provide. He answers directly, confirms lead time at the point of inquiry, and adjusts the delivery run if your slot moves within the same day.
Kenji Bernard brings a distinctive fusion of Japanese precision and French culinary artistry to private aviation. With over fifteen years of experience crafting refined inflight menus, he specializes in elegant, seasonally-inspired cuisine that balances innovation with timeless technique.
If the slot moves after the order is placed, the delivery window typically moves with it, provided the kitchen receives the update while packing is still open. Antonio B. Won Pat International Airport handles a steady weekly pattern of private and charter departures, and production is timed to match that list. Lead time of forty-eight hours allows full menu flexibility; shorter notice limits choice to what can be prepped and packed within the window remaining. To order private jet catering, send your request with tail number, passenger count, dietary notes, and departure time. A private jet catering quote follows within two hours.
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Jet catering Hagåtña
Three days ahead is the planning window you should expect when ordering inflight catering at GUM. Antonio B. Won Pat International Airport has limited on-site catering infrastructure, and handlers operate within tight service hours—advance notice allows the kitchen preparing your order to schedule cold-chain logistics and meet your departure slot. The dedicated facility works with documented allergen protocols, separate prep zones for dietary requirements, and cold rooms calibrated to hold plated trays until final van load. Private aviation catering here is timed against your ETA and turnaround: pâtisserie is baked same-day, proteins are seared or poached to order, and each tray is sealed immediately after plating.
Private jet catering menu at Antonio B. Won Pat International Airport
Breakfast trays, cold plates that hold across a transpacific leg, hot mains that reheat in a galley oven, and crew meals portioned separately—all prepared for departure from GUM. Each item carries literal allergen labelling: dairy, gluten, shellfish, tree nuts, soy. Portions are set per seat count you give, and adjusted if that count changes before final packing. The menu adapts to what can be sourced fresh and what travels reliably over long sectors, with reheating instructions attached to every hot dish.
Served cold, holds six hours under refrigeration, contains fish, soy, sesame, and gluten.
Reheats in a galley oven at 160°C for twelve minutes, holds texture over long cruise.
Served cold, travels well, contains dairy and tree nuts, holds four hours without separation.
Three of the dishes the Antonio B. Won Pat International 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 Antonio B. Won Pat International Airport
Airside delivery for aviation catering at Antonio B. Won Pat
You no longer wait for confirmation that the vehicle can clear security. Badged drivers in temperature-controlled vans deliver VIP flight catering and charter flight catering directly to your FBO or rampside at the aircraft door, timed to your slot. For long sectors, dishes are packed to hold over twelve hours: second-service items separated, crew meals labelled by course, reheating instructions attached to each tray. High loader access is confirmed at the time of order where the apron layout and the handling agent you nominate can support it, serving galley doors at height on larger cabins.
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FBOs and handling agents at Antonio B. Won Pat International Airport
We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
- Universal Aviation
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
Flight catering order windows at GUM
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.
“The order was confirmed without delay in this country for GUM. The team communicated clearly and the catering quality was excellent.”
“Coordination for the flight was smooth in this country via Antonio B. Won Pat International Airport. Good communication, quick turnaround and dependable catering quality.”
Private jet catering at Antonio B. Won Pat International Airport — questions
We coordinate inflight catering at PGUM with the handling agents and FBOs active on the field, including those servicing general aviation and business aviation movements. Specific delivery points are confirmed when you place your order, based on your aircraft parking assignment and ramp-access permissions. See the FBOs and handling agents at Antonio B. Won Pat International Airport →
Same-day orders are accommodated when production capacity and ramp-access timing align. Lead time depends on menu complexity, ingredient availability, and your departure slot. Advance notice improves our ability to source fresh fish and coordinate cold-chain delivery with your handling agent.
Yes. Every dish is labelled with ingredient and allergen information, and menus are customized to reflect vegetarian, vegan, gluten-free, dairy-free, and other dietary requests. You provide the requirements at the time of booking, and we confirm feasibility based on available ingredients and cross-contamination protocols in the kitchen.
High-loader capability for aviation catering at PGUM is available where ramp equipment and aircraft door configuration require it. We confirm availability with your handling agent at the time of order, based on stand assignment and equipment scheduling on the day of departure.
Contact us with your departure date, time, passenger count, and any dietary requirements. We'll propose a menu, confirm delivery logistics with your FBO or handling agent, and coordinate timing with your flight operations team to ensure the catering is aboard before pushback.
Ready for your next departure from Antonio B. Won Pat International Airport?
Send your flight brief now — the Hagåtña kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →