Private Jet Catering at Tokua Airport (AYTK / RAB), Kokopo
Your inflight catering at RAB is prepared with Papua New Guinea produce and delivered airside at Tokua Airport. We handle private jet catering and crew meals for departures across the region, with cold plating and galley-ready service confirmed to your flight schedule.
A twenty-four-hour PPR window and limited apron capacity at Tokua Airport mean that timing is everything, and Hana Bernard schedules production to meet it. Orders are cooked to your departure slot, packed in temperature-controlled carriers, and delivered airside within the handling window you nominate. Hana answers directly, adjusts menus to galley fit and dietary instruction, and confirms once the load is transferred. Proteins are sourced from what the market offers that week, garnishes chosen for how they hold in the cabin, and reheating instructions written per oven type.
Chef Hana Bernard brings refined culinary artistry to private aviation, crafting elevated dining experiences at altitude. Specializing in contemporary French cuisine with Asian influences, she creates sophisticated menus that balance technical precision with bold, harmonious flavors tailored to discerning travelers.
Chasing suppliers between sectors is no longer your task—the order is placed, the kitchen prepares it, and the delivery is timed to your departure. Lead time for a standard order private jet catering request is typically twenty-four hours; tighter windows are assessed case by case when you request a private jet catering quote. Production is scheduled against the day's departure list, and last-hour amendments are absorbed where galley capacity and refrigeration limits allow. Crews receive oven reheat instructions per aircraft type, and allergen declarations are attached to every item on the manifest.
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Jet catering Kokopo production facility
No one chases suppliers or second-guesses allergen labels when your inflight catering for RAB is prepared in a dedicated facility with documented protocols on every item. The kitchen preparing your order for Tokua Airport handles pâtisserie, garde-manger, and hot posts under cold-chain control, cooking timed to your departure slot and sealed after plating. Same-day capacity means you brief the menu, not the re-plating. Each label carries full allergen data and galley-fit notes, so your cabin crew boards knowing what fits where and what's safe to serve. Private aviation catering built around the flight deck's schedule, not the supplier's convenience.
Private jet catering menu at Tokua Airport
For a departure from RAB, you may order plated breakfast, cold selections that hold across longer sectors, mains designed to reheat in the galley, and crew meals on the same manifest. Portioning follows seat count, dietary requirements are taken as written instruction, and every item carries its allergen declaration. The menu is built to your brief, not drawn from a standing card, and adjustments for observance or intolerance are standard practice.
Served cold, holds four hours under refrigeration, contains fish and may contain traces of shellfish.
Reheats in a convection oven, suitable for galley service, contains no declared allergens beyond meat.
Served chilled, travels well, contains dairy and coconut, holds six hours in cabin refrigeration.
Three of the dishes the Tokua 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 Tokua Airport
Flight catering delivery airside at Tokua Airport
Crew coordinate with handling on apron access and the order arrives on that window. Badged drivers deliver airside in temperature-controlled vehicles, handing over at your FBO or directly at the aircraft door as you specify. VIP flight catering and charter flight catering follow the same cold-chain protocol, timed to your slot and fuelling schedule. For larger cabins, high loader access is confirmed at the time of order where available, serving galley doors at height. The transfer is logged, the manifest signed, and your contact receives confirmation once the load is aboard.
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Aviation catering for government flights at RAB
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 Tokua Airport (RAB). Professional communication and consistently fresh catering.”
“Our operation was handled efficiently in this country via AYTK. Replies were fast, pricing was clear and delivery was reliable.”
Private jet catering at Tokua Airport — questions
We deliver to the main terminal apron at Tokua Airport, coordinating with your handling agent or charter operator to confirm the exact stand. Inflight catering at AYTK is handed directly to cabin crew or placed in the galley under supervision, depending on aircraft access and crew preference at the time of arrival.
We typically require forty-eight hours' notice for private jet catering at Tokua Airport, allowing time for sourcing, production in Lae, and road transfer to RAB. Same-day requests are considered where kitchen capacity and ingredient availability permit, though menu choice may be limited.
Yes. We handle vegetarian, vegan, gluten-free, dairy-free, and other dietary requirements with advance notice. Every dish is labelled with ingredients and common allergens—shellfish, tree nuts, gluten, dairy—so that cabin crew and passengers have clear information at service time.
High-loader access for aviation catering at AYTK is arranged where the equipment is available on your assigned stand and confirmed by the handling agent at the time of order. When a loader isn't available, we deliver to the aircraft door and your crew completes the transfer into the galley.
Contact us with your departure date, passenger count, and any dietary requirements at least forty-eight hours before your slot. We'll confirm menu availability, coordinate delivery timing with your handling agent, and send a final catering sheet twenty-four hours prior to departure from RAB.
Ready for your next departure from Tokua Airport?
Send your flight brief now — the Kokopo kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →