Catering to your aircraft in Guemar.
Guemar is a flat, hot, open airfield in the Souf, and the catering we pack for it is written for that heat. Crew meals, dates, lamb and cold boxes go out through your FBO on your slot.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Guemar belongs to El Oued Province, the Souf, a landscape of sand and palm gardens dug into hollows so the roots reach groundwater. A private jet menu for this region starts with dates, and the Deglet Nour is the one people ask for. It travels well, it needs no oven, and it works as a first service on a cold tray or in a snack box.
The local specialities worth putting on an inflight menu are the ones that survive a galley. Chakhchoukha, torn flatbread under a spiced sauce, is best packed with the sauce in its own pot. Couscous with lamb holds its heat and re-plates cleanly. For private jet food in the Souf, the desert influence shows up as grilled meats, flatbreads baked in sand and strong mint tea.
Because the airfield is hot most of the year, our private jet menu for El Oued leans on dishes that suit the climate: chilled salads, fruit, yoghurt-based sides and light mezze-style platters. Cold items are packed to stay cold on a hot apron, and anything that needs heat is marked for your oven. A request for El Oued Province or Guemar is written around these local specialities, never copied from another city.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Guemar sits at 203 ft in the sand sea of the Souf, and a cabin that cools down on the apron in July needs a very different tray from one loaded in January. Private jet catering here means food packed for the heat first and the menu second: cold boxes that stay cold, dates and nuts that keep, hot dishes finished in your oven. Inflight catering for DAUO is built around that, and aviation catering for the El Oued region follows the same logic. Business aviation catering, executive jet catering and diplomatic flight catering all arrive at your FBO through the same handover, and cabin crew meals ride on the same order.
When a corporate jet lands at Guemar, the galley decides the menu. For business jet catering we ask about the oven and the drawers first, then write the order: corporate jet catering, VIP flight catering or charter flight catering. A private jet chef can prepare a bespoke menu with dates and desert flavours, and luxury inflight catering is delivered plane-side.
Government flight catering into El Oued is handled with discretion. Head of state flight catering, VIP aviation catering and state visit aircraft catering follow a protocol, named team and traced ingredients, and we agree the menu with the protocol office before anything is cooked.
Allergens hide in different places in Algerian cooking: nuts in pastries and date fillings, gluten in semolina, couscous and flatbread, sesame in breads and sweets. For El Oued we cook special meals in a separate area and pack them apart: kosher, halal, vegan, gluten free, allergen free and kids meals, each sealed and marked with the seat number. Lamb and chicken sourced for this region are halal as a matter of course, and we confirm the details when you place the order.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Whoever flies into El Oued eats too, and crew meals are part of the order, on request and invoiced. Flight crew meals and pilot meals travel in crew meal boxes marked CREW; cockpit meals are easy to handle at the seat, and different meals for pilots are arranged when the operator's policy asks for it. Crew catering for Guemar suits a long ramp wait in the heat, and cabin crew meals are a separate line on the same order.
Your handling agent's call decides where the trays change hands at Guemar: the general aviation terminal door or the foot of the aircraft. FBO catering for DAUO is packed to that point, so catering delivery to the FBO arrives sealed and labelled for the galley. We work alongside ground handling catering and handling agent catering, with the agent clearing airside access, and one invoice covers the order.
Guemar handles mostly business jets, turboprops and the occasional larger aircraft on charter, so galley catering is usually loaded by hand through the main door. When a bigger aircraft needs a high loader, we coordinate that with your handling agent so airside catering delivery and aircraft provisioning match your galley. Tell us the type and the galley layout and we pack to fit.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Guemar is the airfield for El Oued, the city of a thousand domes. Airport catering has to deal with open ground, strong sun and sand, and our packing and handover reflect it.
General aviation traffic is modest but real: oil and gas operations, charter flights and government visits. FBO services and ground handling services are limited, so airport catering plans with the handling agent; inflight catering, in-flight catering and aviation catering reach the aircraft through it. Business aviation catering, executive jet catering and diplomatic flight catering follow the same handover, as do cabin crew meals. As a business aviation hub, Guemar is small but active.
Food imports into Algeria are restricted, so what arrives sealed from a local kitchen is easier than what the crew carries. For Guemar we source in-country and your handling agent confirms customs requirements before the flight.
Average rating from the cabin crew and pilots we cater for.
“It was the packing plan I cared about at ELU, with 6 servings of a breakfast basket with individual preserves and a short ground stop to consider. The confirmation from The Galley Girls showed the fruit plates clearly enough for us to check the planned service quantities. The quantities of sauces matched our service plan, leaving us comfortable with the order before the final briefing. The order made charter flight catering feel manageable because the packing arrangement had been considered beforehand.”
“Rather than an elaborate service at Guemar Airport - مطار قمار بالوادي, our 9 guests wanted a light pasta dish with grilled vegetables, organised sensibly around a late menu amendment. The crew provisions supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. Keeping the salads identifiable helped the colleague taking over service understand the order without another long explanation. I appreciated the emphasis on portion planning throughout the private jet food arrangements.”
“Several practical details needed attention at DAUO, with roasted vegetable bowls with separate dressings requested for 3 guests and a changing departure schedule to accommodate. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The order made private jet meals feel manageable because the cabin service sequence had been considered beforehand. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”
Picture a short repositioning flight with an empty cabin: crew trays only, boxed and labelled, and that is the lightest order we write for Guemar. Anything beyond it is priced per menu, and dates and local dishes cost less than imported fish or caviar.
The aircraft type and the size of its galley set the pace: its oven, drawers and chiller decide what we can send to DAUO. Give us the type and the slot and the order is simple; last-minute orders are handled.
A kosher, halal, allergen or child's meal request changes how we pack, and that helps at customs: sealed trays, labelled lids, no loose food. Algeria restricts food imports, so for flights into DAUO we advise ordering from us rather than carrying food on board.
Bringing your own food is rarely simpler than ordering it. The handling agent controls airside access at Guemar and decides what comes through; we deliver to the FBO and coordinate that access with the agent.
No. Catering is not part of the charter: you order it separately and it is invoiced on its own, like any order. With Algeria's food-import rules, ordering locally is also the easier route.
Tail, pax and diets — a flight attendant takes it from there, day or night.
