Private Jet Catering at RNZAF Base Ohakea (NZOH / OHA)
Your inflight catering at OHA is prepared with seasonally driven precision and delivered airside to RNZAF Base Ohakea, maintaining cold-chain integrity and cabin-ready presentation for private aircraft operations across New Zealand's central North Island.
Every label is written in plain language — the chef overseeing your OHA order, Nina Bernard, ensures that dairy, gluten, shellfish, and other allergens appear on every relevant dish without abbreviation or assumption. Special diets — vegan, kosher-style, low-sodium — are cooked on the same production run and delivered in the same vehicle. You receive one phone number and one email address; Nina answers both, briefs the driver on handover timing, and adjusts the menu when your slot moves or your passenger list grows.
Nina Bernard is a classically trained Private Jet Chef with over a decade of experience crafting exceptional cuisine at altitude. She specializes in translating refined culinary techniques into elegant, travel-ready dishes that honor seasonal ingredients and contemporary French gastronomy.
When the turn is short, production begins before the inbound lands. You order private jet catering by sharing your departure slot, passenger count, and any dietary requirements; a private jet catering quote returns within the hour, itemised and costed. Standard lead time is twenty-four hours; rush orders are absorbed where kitchen capacity and ramp access allow. Delivery runs are timed to the published slot list, adjusted in real time if ATC moves your window. Crews receive a galley brief showing oven temps, hold times, and refrigeration limits per aircraft type.
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Jet catering RNZAF Base Ohakea facilities
What does the kitchen supporting this base look like? Our private jet catering operation maintains dedicated cold rooms held between 2 and 4°C, separate pâtisserie and garde-manger stations, and a prep schedule that locks to your departure slot. When your crew confirms wheels-up, we reverse-engineer plating and packing timelines so that hot items finish cooking thirty minutes before handover and cold assemblies leave refrigeration only when the delivery vehicle is ready. Every tray is sealed under tamper-evident film, logged by tail number, and staged in temperature-controlled holding until the driver departs for airside. That cadence—production timed to take-off, not to a static kitchen clock—ensures your private aircraft catering arrives at the ramp with the same integrity it left the pass.
Private jet catering menu at RNZAF Base Ohakea
Breakfast boards, cold lunch plates that hold across long sectors, hot mains designed to reheat in galley ovens without drying, and crew meals portioned separately — all orderable for departure from OHA. Each item is labelled with its allergens in plain language: contains dairy, contains gluten, contains shellfish. Portioning follows your seat count; adjustments for infants, children, or non-travelling crew are noted on the manifest and packed accordingly.
Served cold, holds six hours under refrigeration, contains fish and may contain traces of mustard.
Reheats in twenty minutes at 160°C convection, holds moisture, contains dairy and allium.
Travels at ambient temperature, slice and serve, contains gluten, dairy, and egg.
Three of the dishes the RNZAF Base Ohakea 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 RNZAF Base Ohakea
Aviation catering delivery at RNZAF Base Ohakea
You no longer coordinate multiple suppliers for a single departure. VIP flight catering and charter flight catering arrive together, packed for the same aircraft, delivered by badged drivers with airside clearance at RNZAF Base Ohakea. Handover is confirmed at the time you nominate, either at your FBO or ramp-side at the aircraft door. Allergen labelling is literal on every item: gluten-free, dairy-free, and other diets are packed on the same order, clearly marked for crew reading at a glance. For larger cabins, high loader access is confirmed at the time of order where available.
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Flight catering for OHA: cold-chain discipline from kitchen to cabin
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.
“Everything was easy to organize for the flight in this country for OHA / NZOH. The team communicated clearly and the catering quality was excellent.”
“The entire process was reliable and easy to follow in this country via RNZAF Base Ohakea (NZOH). The order process was simple and everything arrived as requested.”
Private jet catering at RNZAF Base Ohakea — questions
RNZAF Base Ohakea is a military aerodrome with restricted civilian FBO infrastructure. We coordinate inflight catering at NZOH directly with your handling agent or base operations, delivering to the aircraft parking stand or designated reception point as cleared by airfield security. Confirm your handler's contact details when you place your order.
We can typically accommodate orders placed the evening before a morning departure, provided your menu selections align with current inventory and production capacity. Same-day requests are considered on a case-by-case basis, depending on kitchen workflow and ramp-access windows. Earlier notice always improves our ability to source specialty items and schedule airside delivery without conflict.
Yes. We prepare gluten-free, dairy-free, vegan, kosher-style, and low-FODMAP menus using separate cutting boards, utensils, and storage to minimize cross-contact. Every item is labelled with its allergen profile—celery, crustaceans, eggs, fish, lupin, milk, molluscs, mustard, nuts, peanuts, sesame, soya, sulphites, cereals containing gluten—so your cabin crew can brief passengers with confidence. Provide full details at the time of order.
High-loader access is available where ramp layout and base security procedures permit, and must be confirmed when you place your order. We work with your handling agent to arrange aviation catering at NZOH equipment and schedule the lift to coincide with your pre-flight fuelling and inspection windows. Not all parking stands support high-loader access, so early confirmation is essential.
Contact us with your tail number, departure date and time, passenger count, and any dietary requirements. We'll send a tailored menu proposal, confirm pricing, and coordinate directly with your handling agent for airside access and delivery timing. Payment and final headcount adjustments are typically due twenty-four hours before departure, though we remain flexible where operationally feasible.
Private jet catering at RNZAF Base Ohakea — one message away.
Send your flight brief now — the RNZAF Base Ohakea kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →