Private Jet Catering Whitegrass Airport (TAH/NVVW)
Your inflight catering at TAH is prepared on Tanna Island with locally sourced produce, plated for galley reheating or cold service, and delivered airside to match pre-departure timings across single- and twin-aisle private aircraft.
The cabin that flies twelve hours needs food that will not degrade at cruise and a second service the crew can plate without a full galley. Yuki Bernard cooks each order for TAH with that constraint in view: mains are tested for oven reheating after hours in transit, and cold plates are assembled to hold structure and temperature across the sector. Crew meals are portioned separately, labelled, and delivered in the same load. You brief the requirement once; the kitchen answers directly and packs to the slot you set.
Chef Yuki Bernard brings together French culinary precision and Japanese refinement to create exceptional in-flight dining experiences. With expertise spanning haute cuisine techniques and delicate Asian flavors, she crafts bespoke menus that elevate private aviation to new gastronomic heights.
A chilled seafood plate leaves the cold room two hours before your slot, timed against the handling agent's fuelling schedule and the pre-flight check your crew runs. At Whitegrass Airport, on-site catering infrastructure is limited; orders are typically confirmed forty-eight hours ahead to allow production and delivery within the handling window. To order private jet catering for TAH, send your departure time, passenger count, and any allergen notes; a private jet catering quote follows within the hour, and lead time is confirmed per your brief.
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Jet catering Tanna Island production
Our private jet catering kitchen on Tanna Island maintains cold rooms, a dedicated pastry station, and garde-manger posts calibrated for same-day turnaround. Each order is timed to your departure slot: hot components finish cooking within the window that preserves texture through reheating, cold assemblies are plated and sealed under chill, and every package is tagged with preparation and hold times. We work closely with your handling agent to confirm galley capacity and oven specifications, so plating dimensions and portioning align with cabin equipment. Temperature logs accompany each delivery, and allergen labels reflect ingredient-level traceability. Because Whitegrass Airport operates on coordinated schedules, production runs are staggered to meet morning and midday departures without overlap, ensuring every private aircraft catering order receives dedicated attention from prep through final pack.
Private jet catering menu at Whitegrass Airport
You may order breakfast trays, cold plates that hold without galley power across a four-hour leg, hot mains portioned for oven reheating, and crew meals packed separately on the same delivery. Each item carries literal allergen labelling; substitutions are written into the order at the time of request. Portioning follows your seat count; a tray for two is not the same assembly as service for eight.
Served cold, holds four hours unrefrigerated, contains egg and mustard in the dressing.
Reheats in a galley oven at 160°C for twelve minutes, no allergen declaration required.
Travels chilled, served cold, contains dairy and gelatine, holds six hours in cabin refrigeration.
Three of the dishes the Whitegrass 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 Whitegrass Airport
Aviation catering delivered airside at Whitegrass Airport
When the sector crosses multiple time zones, hot mains are packed for mid-galley reheating and cold plates assembled to hold without refrigeration where oven space is limited. VIP flight catering and charter flight catering share the same temperature-controlled run to the ramp, handed to your FBO or directly at the aircraft door. High loader access, where available, serves taller galley doors; confirm at the time of order. Crew meals travel in the same delivery, labelled and separated.
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Flight catering tailored to the order window at TAH
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 TAH. Professional communication and consistently fresh catering.”
“Our operation was handled efficiently in this country via Whitegrass Airport. Good communication, quick turnaround and dependable catering quality.”
Private jet catering at Whitegrass Airport — questions
Whitegrass Airport does not host fixed-base operators in the traditional sense. We coordinate inflight catering at NVVW directly with your handling agent or flight operations contact, delivering to the apron or aircraft parking stand as confirmed at the time of booking.
Notice requirements depend on inter-island logistics between Port Vila and Tanna Island, as well as ingredient availability and departure slot. We recommend contacting us as early as possible; our team will confirm feasibility based on your flight schedule and the day's operational constraints.
Yes. Every private jet catering order is prepared to your specifications, with ingredient-level allergen labelling and portioning tailored to passenger count. You provide dietary requirements at booking, and we confirm menu adaptations before production begins.
High-loader availability for aviation catering at NVVW is confirmed case-by-case, depending on equipment presence and operational approval at the time of your departure. Where not available, our team delivers via hand-carry transfer to cabin crew or ground staff at aircraft door height.
Contact our team with your departure date, aircraft type, passenger count, and any dietary requirements. We'll confirm menu options, production timing, and delivery coordination with your handling agent, then provide order confirmation and temperature-log documentation for your flight records.
Ready for your next departure from Whitegrass Airport?
Send your flight brief now — the Tanna Island kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →