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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Tubuai, French Polynesia
Wide-body airline catering, VIP & private jet catering at Tubuai (NTAT / TUB)
TUB (IATA) · NTAT (ICAO)
A 1500 m runway limits Tubuai to narrow-body movements, so inflight catering here is built around that single strip rather than a wide-body ramp. In-flight catering still moves by hi-loader to galley height, with every uplift staged for the airside gate that serves this stand.
1,500 m
Longest runway
Narrow-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 — Tubuai
Commercial aviation catering at wide-body scale, Tubuai
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at Tubuai
Flight catering sealed and logged to the stand at NTAT / TUB
Ramp access at Tubuai runs through one apron gate, so the loading window is fixed to that single approach rather than to a choice of stands. Every catering uplift is staged against that gate before it moves, sealed at the kitchen and released only once the apron clears. The sequence is the same whichever cabin is boarding, because the narrow-body reference code held here leaves no second route onto the ramp.
Between the kitchen and the stand at Tubuai, the convoy carries the risk, not the food: screening, an escort and apron traffic all sit ahead of the galley door. We plan the galley catering run against the worst of those, so a delay on the apron never becomes a delay on the seal. Chain of custody is held from the moment the cart is closed, through the escorted run, to the signature at handover. Temperatures are logged twice on every catering uplift, once at sealing and again at the aircraft, so the record covers the whole route rather than one end of it.
One coordinator, one sealed cart, one signature: nothing changes hands unrecorded.
Pilot meals and cabin service produced for TUB
Airline food supplier crews cleared for Tubuai
Airport catering at Tubuai is provisioned from a flight kitchen built for a single narrow-body stand rather than a wide-body wave, which keeps the route from oven to apron short and repeatable. Hot production, a cold larder and a protocol line share one roof, run to HACCP standard, so a scheduled, charter or government order clears the same cold chain on the same day. Airport catering here is planned around that one route, not around a choice of gates, which is what keeps the tray standard constant rotation after rotation.
The team behind government flight catering at Tubuai is a fixed, named crew rather than a rotating pool: security clearance on file, on the access list, and trained to the paperwork that a sealed uplift carries with it. That same team works royal household and diplomatic movements to the same access list, so cleared personnel never change between one protocol booking and the next. Nothing about the catering at TUB depends on who happens to be rostered that day.
Halal airline meals and special meals at Tubuai airport
VVIP catering to a written specification at TUB
Menus are written to the cabin and the mission rather than to a fixed rotation, so a scheduled sector and a government movement out of Tubuai draw on the same kitchen under two different specifications. Where local sourcing applies, it stays general: island produce, dairy and fish worked into a seasonal frame rather than a named dish. Every allergen, halal, kosher or medical requirement is documented per passenger and per cabin before the cart is sealed, and it travels with the uplift rather than being handled at the aircraft. Inflight catering at TUB is planned this way from the outset, which is what lets a VIP flight menu and a charter flight menu leave the same kitchen without either one compromising the other.
First & VVIP cabins
First and VVIP cabins boarded at Tubuai receive VIP flight catering plated to a written specification, with à-la-carte and caviar service available on request. Every plate is filed against the standing order before it leaves NTAT, so presentation is repeatable rather than improvised on the day.
Business cabins
Business cabins out of TUB take multi-choice hot service in oven-ready tray sets sized to the galley fitted to the aircraft. Crew meals, cabin crew meals and pilot meals are boxed separately to the roster, so cabin crew meals and pilot meals never share a set with the passenger load.
Protocol & dietary
Household, religious and medical requirements are documented per passenger for every departure from Tubuai, produced on a separate line and sealed before that line closes. Halal and kosher sets, along with the full range of IATA special meal codes, form part of the standing inflight catering specification here rather than a late addition to it.
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
Food safety and cold chain for aviation catering at Tubuai airport
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.
Flight catering airside delivery at Tubuai, French Polynesia
Tubuai carries scheduled, charter and government movements across a single narrow-body stand, which makes documentation the constant concern rather than volume: each delegation or charter group needs its own paperwork trail even where the aircraft itself is unremarkable. Airline catering and airport catering both run off that one stand, so a peak day is managed by sequencing rather than by spreading load across parallel gates.
The uplift travels a fixed route from our kitchen to the apron gate, sealed and escorted the whole way, then boarded by hi-loader to galley height rather than handed off at the foot of the aircraft. In-flight catering and aviation catering at Tubuai share that same route regardless of the segment behind the booking, with our own crew holding the ramp access badges for the walk to the stand.
One coordinator owns the rotation from seal to signature, so nothing on this stand changes hands without a record behind it.
Royal flight catering and scheduled uplifts at Tubuai
01
Government and state flight catering at Tubuai
A narrow-body reference code means a state or diplomatic movement is worked on the same single stand as everything else, so sequencing rather than a dedicated apron is what keeps it separate. Government flight catering for a head of state aircraft or an official delegation out of Tubuai carries a protocol file documented per passenger, security-cleared staff on the loading crew, and an uplift sealed before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at NTAT
One narrow-body stand, one fixed loading sequence: royal flight catering at Tubuai is held to a written household specification kept on file between movements rather than rebuilt for each visit. Private airliners, BBJ, ACJ and wide-body VIP configurations among them, are boarded to that same VVIP standard, with halal and other household dietary requirements produced on request at NTAT.
Royal & VVIP flights →
03
Charter and ACMI flight catering at TUB
We stage a full three-cabin uplift on the single narrow-body stand at Tubuai, counted against the loading sheet and sequenced in the order the galleys are laid out. Charter flight catering in French Polynesia and charter flight catering at Tubuai cover ACMI and wet-lease operators, group movements and special missions alike, all worked through that same one-stand sequence.
Wide-body charter →
04
Airline and ad hoc catering at Tubuai
On a single narrow-body stand, a diverted or delayed aircraft cannot simply be moved to a spare gate, so ad hoc airline catering at TUB is built to turn around fast on the stand that is already committed. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, across a multi-leg rotation, while crew meals at NTAT and crew meals at TUB are boxed separately from the passenger load. Ad hoc catering at TUB follows that same fixed route from kitchen to gate on every call-out.
Commercial airlines →
05
Private jet and FBO catering at NTAT
The 1500 m runway at Tubuai sets the ceiling for the business aircraft that use the GA terminal here, and private jet catering at TUB is delivered to that terminal and to the FBOs on the field on request. FBO catering runs on the same cold chain and the same paperwork as any airline uplift from this kitchen, arriving after the commercial rotation rather than ahead of it.
Private jets →
Charter flight catering reviewed at Tubuai
Ops desks on aviation catering at NTAT
Government flight department
Royal household
Charter operator
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Scheduled airline
“For a government operation through Tubuai (TUB/NTAT), we required discreet head of state aircraft catering. They followed the instructions carefully and kept communication limited to the operational contacts involved. A professional service for movements where discretion matters. Updates were timely and the final delivery matched the confirmation we had from operations.”
★★★★☆Government flight department
Ian — Government Charter Coordinator
“I handled the cabin order for a flight from Tubuai (TUB/NTAT) and needed private airliner catering. Everything arrived neatly packed, easy to identify in the galley, and consistent with the presentation we requested. A very smooth experience for the cabin team. The final handover was simple and there was nothing for the crew to correct before departure.”
★★★★☆Charter operator
Alice — Crew Operations Coordinator
“We arranged hajj flight catering for a group movement through Tubuai (TUB/NTAT). Packaging was practical for the cabin and the uplift arrived in good order for departure. Good coordination for a high-volume movement. That made the turnaround easier for both the flight crew and the team on the ground.”
★★★★★Charter operator
Alicia — Freighter Operations Coordinator
Aircraft catering station data for Tubuai (NTAT / TUB)
| Datum | Value |
|---|---|
| Longest runway | 1,500 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | NTAT |
Airline catering services FAQ for Tubuai airport
Technical stop catering questions at Tubuai airport
What operations gets asked every week about Tubuai.
Ask operations directly →Where does private jet catering reach the FBOs and the GA terminal at NTAT?
Our delivery record covers the GA terminal and the FBOs on the field at Tubuai directly, with FBO catering run on the same sealed route as an airline uplift.
When is VIP, VVIP and government flight catering handled under full protocol at Tubuai?
Once a booking is flagged as a state, royal or VVIP movement, VIP flight catering and government flight catering switch to a protocol file documented per passenger before the uplift is sealed.
What does airside delivery look like for airline catering at Tubuai Airport?
We run the loaded cart from our kitchen to the apron gate under escort, then board by hi-loader straight to galley height rather than at the foot of the aircraft.
Does the lead time for an order at TUB allow a late change to the specification?
Each rotation carries its own loading window, and a specification change is accepted up to that window closing rather than against a fixed calendar cut-off; ask how far in advance your own routing needs to book.
Which factors set airline catering cost at NTAT?
The loading method, the cabin count and the specification requested set the quotation, since the hi-loader run and the sealed cart are priced to the rotation rather than to a published rate card.
Jet catering at airports near Tubuai
RUR / NTAR
Rurutu
French Polynesia · 215 km from Tubuai
Airline & VIP flight catering →
PPT / NTAA
Papeete
French Polynesia · 646 km from Tubuai
Airline & VIP flight catering →
MOZ / NTTM
Moorea-Maiao
French Polynesia · 654 km from Tubuai
Airline & VIP flight catering →
Inflight catering quote for Tubuai (TUB)
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Tubuai (TUB / NTAT)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Tubuai, 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 Tubuai (TUB)