Private Jet Catering at Touho Airport (NWWU / TOU), Touho
Your inflight catering at TOU is prepared in Nouméa and delivered to Touho Airport with cold-chain integrity, covering charters and positioning flights across northern New Caledonia's remote coastal sectors.
TOU orders are prepared by Lucas Bernard, who works the order from the first enquiry to the ramp handover. Adjustments typically absorbed within four hours of departure, on your schedule; same-day requests assessed individually. He portions per seat, labels allergens literally, and includes crew meals on the same delivery run. Cold plates built to hold across long sectors, mains portioned for galley oven reheat, second-service planning where the flight profile requires it. You reach him directly; he answers the same day.
Lucas Bernard is a classically trained Private Jet Chef with over fifteen years of experience crafting refined cuisine at altitude. His specialty lies in creating elegant French-inspired menus that seamlessly adapt to diverse culinary preferences while maintaining exceptional presentation and flavor in the unique challenges of flight.
A twelve-hour sector means dishes that hold without refrigeration and reheat cleanly in a galley oven. You order private jet catering by sending the departure time, passenger count, and any allergen notes; a private jet catering quote returns within the hour, typically. Lead time depends on the departure list: a weekday morning peak requires earlier closure than an afternoon slot, and a long-haul order often includes crew meals and a second service, planned so that both hold over the cruise.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Jet catering Touho: kitchen and production
Meals prepared for TOU departures are designed to hold flavour and texture through extended cruise phases, whether your sector runs six hours or twelve. The kitchen preparing your order works with cold-chain discipline from prep through handover: separate refrigerated rooms for protein, dairy, and prepared plates, documented allergen protocols on every label, and plating timed to your departure slot. For long-haul private aviation catering, durability matters as much as presentation—sauces are sealed separately, salads dressed to order, and hot elements packed to reheat cleanly at altitude. Second-service planning is built into every business aviation catering brief; crew meals travel on the same cold chain.
Private jet catering menu at Touho Airport
Breakfast trays ready for early departures from Touho Airport, cold plates that hold across a long leg without losing structure, mains portioned for galley oven reheat, crew meals included on the same order. Every item carries literal allergen labelling; portioning scales to seat count. What you order depends on flight duration, galley capability, and what the season allows: stone fruit and greens in the warmer months, root vegetables and citrus later in the year.
Served cold, holds six hours under refrigeration, contains fish and sesame.
Reheats in a galley oven at 160°C for twelve minutes, contains dairy.
Served cold, stable for eight hours, contains dairy and gelatine.
Three of the dishes the Touho 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 Touho Airport
Airside delivery and handling at Touho Airport
Eight aircraft on a morning departure list means eight separate handovers, each timed to the pre-flight check. Badged drivers in temperature-controlled vehicles deliver VIP flight catering and charter flight catering to your FBO or ramp-side at the aircraft door, at the time you nominate. High loader capability, where available and confirmed at the time of order, serves galley doors at height on large cabins. Typically, a same-day request reaches the ramp if the order closes before the production window; a last-minute adjustment is absorbed on your schedule, not ours.
.jpeg&w=3840&q=75&dpl=dpl_Fv5du6GTgexfv6YnNuonPe6KCUdJ)
Inflight catering Touho: local sourcing and seasonal identity
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 TOU. Professional communication and consistently fresh catering.”
“Our operation was handled efficiently in this country via Touho Airport. Good communication, quick turnaround and dependable catering quality.”
Private jet catering at Touho Airport — questions
Touho operates as a small public airstrip without dedicated FBO infrastructure. We deliver inflight catering at NWWU directly to your aircraft on the apron, coordinating with the handling agent or your flight crew to ensure airside handoff aligns with your departure slot and pre-flight checks.
We typically work to orders received by early evening for next-morning departures, allowing overnight production and the eighty-kilometre transfer from Nouméa. Where kitchen capacity and driver availability align, shorter notice can be accommodated; contact our operations desk with your slot and passenger count for confirmation.
Yes. Every private jet catering order captures allergies, intolerances, religious observance, and preference exclusions. Dishes are prepared on cleaned surfaces, labelled with ingredient lists and the fourteen major allergens, and sealed individually so your crew can identify safe options for each passenger during service.
High-loader capability for aviation catering at NWWU is available where the equipment has been pre-positioned and confirmed at the time of order. Because Touho is a remote strip, the truck must travel from Nouméa or Koné; we ask for advance notice to secure the asset and schedule the driver's airside access.
Email your departure time, passenger count, and any dietary notes to our operations team, or call the number on your handling agreement. We'll confirm menu options, delivery slot, and cold-chain handoff procedure, then send a written summary and invoice reference for your flight file.
Private jet catering at Touho Airport — one message away.
Send your flight brief now — the Touho kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →