01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Otepa, French Polynesia
VIP & private jet catering with airline catering at Otepa (NTTO / HOI)
HOI (IATA) · NTTO (ICAO)
With a single 3380 m runway serving the wide-body reference code held at Otepa, this station takes a full three-cabin aircraft on one stand without a second movement to plan around. Inflight catering and in-flight catering here run from a hi-loader straight to galley height, and aviation catering moves off one ops desk for scheduled, charter, VIP, government and private jet flights.
3,380 m
Longest runway
Wide-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Otepa
Airport catering on the Otepa (HOI) apron
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at Otepa, French Polynesia
Aviation catering from sealed cart to galley door at Otepa airport
The loading window at Otepa runs from the sealed cart at our kitchen to the galley door on the wide-body stand, with ramp access held on our own clearance rather than requested on the day. Every catering uplift crosses the same apron sequence, escorted from the gate to the aircraft rather than staged at its foot. That sequence is what a hi-loader boarding turns into a fixed routine instead of a variable one, rotation after rotation.
Between our kitchen and the wide-body stand at NTTO sit screening, an escorted convoy and the ordinary traffic of a working apron, and none of it is treated as background noise. We plan the catering uplift and the galley catering it feeds against the worst version of that convoy, not the average one, so a delay upstream never becomes a chain of custody gap on the ramp. Temperature is logged when the cart is sealed at the kitchen and logged again at the galley, and the handover carries a signature at the point where our responsibility for the load ends and the cabin crew's begins.
One sealed load, one signature, from the kitchen seal to the galley door.
Crew meals and pilot meals for NTTO / HOI departures
Cargo crew meals produced to the same standard at Otepa (HOI)
Airport catering at HOI is built around the single wide-body stand this field operates, which means the flight kitchen plans one full-aircraft uplift at a time rather than staggering partial loads across several gates. Hot production, pastry, a cold larder and a protocol line sit under one roof, run to an HACCP standard that does not vary between a scheduled rotation and a government movement. That structure is what lets airport catering at Otepa hold a full three-cabin specification and a chain-of-custody record on the same load, without splitting the work between separate kitchens.
The team that handles government flight catering at this station is the same named crew on every rotation, not a rotating pool assembled to match demand. Security clearance is held on file for each member, access to the ramp is granted on that same clearance, and training covers royal household service standards alongside the paperwork that has to travel with a sealed uplift. That continuity is what keeps a repeat state movement working to the same standing specification each time it lands at HOI, rather than being rebuilt from a written brief on every visit.
VIP flight catering and dietary sets at Otepa
Commercial aviation catering written per cabin at NTTO / HOI
From passenger meal boxes to VVIP menus, the airline catering menu at Otepa is written to the cabin, the mission and the rotation rather than to a fixed seasonal list. Inflight catering at HOI draws on the produce of French Polynesia where the facts of the station allow it, working island fish, tropical fruit and local dairy into a specification rather than naming a dish against them. VIP flight menus and charter flight menus are built from the same production line as the main-cabin programme, only the specification changes. Every allergen, halal, kosher and medical requirement is documented per passenger and per cabin before the cart is sealed, not resolved on the ramp.
First & VVIP cabins
First and VVIP cabins at Otepa are plated to a written specification rather than a fixed menu card, with caviar and à-la-carte service available on request for a private airliner or a royal household movement. VIP flight catering here is filed against the standing order on record, so the same presentation returns on every repeat rotation through HOI.
Business cabins
Business cabins at NTTO take multi-choice hot service built to cabin specification, in oven-ready formats sized to the galley fitted to the aircraft on the stand. Crew meals and cabin crew meals travel in the same tray sets, with pilot meals boxed separately and labelled to the roster before the cart leaves Otepa.
Protocol & dietary
Protocol and dietary requirements at Otepa are documented per passenger before boarding, covering household, religious and medical requests alongside halal and kosher sets produced to order. The full range of IATA special meal codes is produced on a separate line and sealed there, so inflight catering for one cabin never crosses paths with another passenger's tray.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
HACCP control for flight catering at HOI
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Aircraft catering delivered airside at NTTO
Otepa handles scheduled, charter and government traffic across a single wide-body stand, which means a delegation movement, a peak departure wave and a repeat rotation all compete for the same piece of ramp rather than for separate gates. That mix turns a delegation into a documentation exercise as much as a loading one, and turns a wave of departures into a sequencing exercise, since only one aircraft can be worked at a time. Airline catering and airport catering at Otepa both run off the same ops desk as a result, with the loading sequence planned before the aircraft is even on the stand.
Aviation catering at HOI reaches the aircraft by hi-loader once the cart clears the kitchen seal, escorted across the apron on a route fixed in advance rather than judged on the day. Inflight catering in French Polynesia is worked from that one stand outward, so ramp access is held on our own clearance and the convoy timing is built around the stand's turnaround rather than around a terminal schedule. In-flight catering handovers are signed at the galley door, closing our custody of the load at the exact point the cabin crew takes it on.
What we commit to at this station is one coordinator per rotation, sealed carts from kitchen to galley, and a signed handover that closes the loop on every load leaving NTTO.
VVIP catering alongside scheduled flights at Otepa (HOI)
01
Government and state flight catering at HOI
One wide-body stand at NTTO means a delegation movement occupies the same ramp footprint as a scheduled rotation, so government flight catering here is planned against that stand rather than a dedicated apron. State visits and official delegations travel with a protocol file documented per passenger, security-cleared staff on the load, and a head of state aircraft handled to the same sealed standard as any other movement through Otepa.
Government & state flights →
02
Royal and VVIP flight catering at Otepa
Our crews hold the wide-body reference code assigned to this field as the baseline for every VVIP and royal flight catering load, sizing the cart and the galley plan to a private airliner rather than a narrow-body. BBJ, ACJ and other wide-body VIP types are worked to a written household specification kept on file between movements, with halal and other household dietary requirements produced on request at HOI.
Royal & VVIP flights →
03
Charter and ACMI flight catering at NTTO
The wide-body reference code held at this field governs every charter flight catering load the same way it governs a scheduled one, since ACMI and wet-lease operators, group movements and special missions all board through the single stand at Otepa. A full three-cabin uplift is counted against the loading sheet and staged in galley order, so charter flight catering here holds to the sequence regardless of how the mission is described on the manifest.
Wide-body charter →
04
Airline and ad hoc catering at HOI
A single wide-body stand at Otepa forces every rotation through one loading sequence, which is exactly the constraint ad hoc airline catering has to work around when a carrier treats this field as an outstation rather than a home base. Outstation catering, diversion catering and technical stop catering all run off the same duty roster here, AOG included, across a multi-leg rotation that never needs a second kitchen brought in.
Commercial airlines →
05
Private jet and FBO catering at Otepa
A private airliner or a wide-body business jet is what the reference code at this field is built to take, and that same code covers the smaller aircraft using the GA terminal and the FBOs here. Private jet catering at NTTO reaches them on the same cold chain and the same paperwork as an airline uplift, with FBO catering and business aviation catering worked from the identical kitchen line as the main rotation, business jet catering included.
Private jets →
Aviation catering trusted by operators at Otepa (HOI)
Flight departments on jet catering at NTTO / HOI
Government flight department
Royal household
Charter operator
Scheduled airline
“For our departure from Otepa (HOI/NTTO), we specifically needed galley ready meals. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Exactly what we need for a quick galley setup. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Government flight department
Alberto — VIP Government Flight Coordinator
“For a changing schedule at Otepa (HOI/NTTO), we needed flexible ACMI. Communication between dispatch, handling, and catering was clear throughout. A very useful service for ad hoc flying. That made the turnaround easier for both the flight crew and the team on the ground. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★★Charter operator
Nora — Ad Hoc Operations Manager
“For our business jet at Otepa (HOI/NTTO), I arranged private jet catering with a few passenger-specific requests. The team was responsive to a late change and the final order still arrived looking polished. Reliable, responsive, and easy to work with. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Robert — Freighter Duty Manager
Outstation catering data for Otepa (NTTO / HOI)
| Datum | Value |
|---|---|
| Longest runway | 3,380 m |
| Runways | 1 |
| Aerodrome reference code | wide-body |
| ICAO | NTTO |
Inflight catering FAQ for NTTO / HOI
Diversion catering and ramp questions at Otepa
What operations gets asked every week about Otepa.
Ask operations directly →How far does private jet catering reach the FBOs and the GA terminal at NTTO?
The same clearance that covers our wide-body loading crews covers business aviation, so private jet catering and FBO catering both reach every operator on the field, sealed and logged before departure.
At which point does government and VIP protocol enter the loading sequence in Otepa?
The protocol file is opened before the cart is packed, so VIP flight catering and government flight catering both carry documentation from the first tray onward rather than being added at the stand.
With one wide-body stand governing every rotation, how far in advance does an order need to be placed at Otepa Airport?
There is a standing lead time built around that single stand, and it is confirmed at booking; specification changes are taken up to the point the cart is sealed, later than a last minute airline catering request usually allows elsewhere.
HOI produces which special meal sets, and how are they documented?
The sealed cart carries halal, kosher and the full range of IATA SPML special meals produced on a separate line, each one labelled per passenger before it leaves the kitchen.
Inflight catering at other airports near Otepa
FGU / NTGB
Fangatau
French Polynesia · 251 km from Otepa
Airline & VIP flight catering →
MKP / NTGM
Makemo
French Polynesia · 332 km from Otepa
Airline & VIP flight catering →
REA / NTGE
Reao
French Polynesia · 478 km from Otepa
Airline & VIP flight catering →
Charter flight catering quote for NTTO
Request a quote
Send us your catering needs for HOI
Otepa (HOI / NTTO)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Otepa, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Otepa (HOI)