Private Jet Catering at Cassidy International Airport (PLCH / CXI), Kiritimati
Your inflight catering at CXI is prepared in Kiritimati by a dedicated private aircraft catering chef who knows the island's seasonal rhythms and the demands of long-haul sectors departing this remote Pacific platform.
Your crew and handling agent work directly with Diego Bernard, who prepares orders for departures from Cassidy International Airport. Changes are absorbed typically within the order window you set, and a same-day request is taken where the slot list allows. Diego Bernard answers directly, confirms galley compatibility for your aircraft type, and ensures cold-chain integrity from kitchen to ramp. Every tray is labelled with literal allergen information, and portioning follows the passenger count you provide at the time of order.
Diego Bernard is a classically trained Private Jet Chef with over fifteen years of experience crafting elevated cuisine at 40,000 feet. His refined approach balances technical precision with creative flair, delivering restaurant-quality dishes designed specifically for the unique demands of inflight dining.
Aviation catering in Kiritimati follows the rhythm of the weekly charter schedule: most departures cluster on Tuesday and Saturday mornings, bound for Fiji, Honolulu, or onward to Auckland, with occasional late-afternoon positioning flights toward Tarawa. Production is calibrated to these windows, with prep commencing the evening before for early slots and day-of execution for afternoon departures. Delivery runs are synchronized with fuel truck schedules and customs clearance, ensuring your catering arrives after pre-flight walkarounds but before final boarding. Diego briefs crews on oven capacity and refrigeration limits for each aircraft type, particularly on long overwater sectors where galley performance varies. During peak holiday periods—December through February—coordination with handling agents tightens, and lead times extend slightly to accommodate concurrent departures and limited cold-storage capacity on the apron.
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Jet catering Kiritimati — the kitchen
Long sectors demand precision that begins hours before departure. The kitchen preparing your business aviation catering for CXI manages plating, sealing, and cold-chain control with attention to how each dish performs across extended cruise. Second-service sequences are planned into the assembly—hot elements paired with components that hold structure and moisture over time, crew meals timed into the same production run. Dedicated cold rooms maintain temperature integrity from final plating through handover. Allergen protocols appear on every label, garde-manger and pâtisserie posts work to the slot you've confirmed, and same-day capacity allows adjustment when routing or passenger count shifts. Private jet catering at Cassidy International Airport is built around the reality that your galley becomes a holding environment, not a kitchen, and every sealed tray reflects that.
Private jet catering menu at Cassidy International Airport
For a departure from Cassidy International Airport, you can order breakfast trays delivered cold and ready to serve, mains portioned per seat and labelled for reheating in a galley oven, cold plates that hold across a long leg, and crew meals on the same manifest. Every item carries literal allergen labelling. Portioning follows your passenger count and the refrigeration capacity of your aircraft type, confirmed at the time of order.
Served cold, holds four hours in galley refrigeration, contains fish and sesame.
Reheats in a galley oven at 160°C for twelve minutes, contains celery.
Served at cabin temperature, holds eight hours, contains gluten, egg, and dairy.
Three of the dishes the Cassidy 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 Cassidy International Airport
Airside delivery and ramp coordination at Cassidy International
CXI departures receive badged drivers, temperature-controlled transport, and handover at the ramp or through your FBO. VIP flight catering and charter flight catering are delivered on the same airside run, timed to your slot and coordinated with fuelling and pre-flight checks. High loader capability is confirmed at the time of order for galley doors at height, typically within the lead time you set. Changes absorbed on your schedule, not ours. The handling agent you nominate receives the same delivery manifest you approved, and allergen labels travel with every tray.
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FBOs and handling agents at Cassidy 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.
- Air Kiribati Ground Handling
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
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Inflight catering Kiritimati — island sourcing
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 PLCH. Professional communication and consistently fresh catering.”
“The catering request was managed very quickly in this country via CXI / PLCH. Good communication, quick turnaround and dependable catering quality.”
Private jet catering at Cassidy International Airport — questions
Cassidy International Airport has limited FBO infrastructure; most inflight catering at PLCH is delivered directly to the aircraft parking stand or to the terminal-side staging area coordinated with your handling agent. We confirm the exact handover point when you place your order, based on your slot and ramp assignment. See the FBOs and handling agents at Cassidy International Airport →
Lead time depends on the day of the week, your departure slot, and the complexity of the menu. Morning departures typically require orders placed the previous afternoon to allow for sourcing and cold prep. We'll confirm feasibility as soon as you reach out, but same-day requests on this remote platform are rarely workable.
Yes. Every private jet catering order is built to your specification, with full allergen labelling on individual portions. Gluten-free, dairy-free, vegan, and other requirements are handled as standard. Share details when you order, and we'll adapt sourcing and prep accordingly.
High-loader capability for aviation catering at PLCH is available on request and subject to equipment confirmation by ground handling at the time of your order. It's not a standing service but can be arranged for larger cabin configurations when the platform supports it.
Contact us with your departure time, passenger count, and menu preferences. We'll confirm feasibility, coordinate with your handling agent, and lock in the delivery window. Orders are managed directly with Chef Diego Bernard's kitchen in Kiritimati to ensure continuity from brief to boarding.
Ready for your next departure from Cassidy International Airport?
Send your flight brief now — the Kiritimati kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →Airports near Cassidy International Airport
Nearby airports appear here as more are added around Kiritimati.