Catering to your aircraft in Chitato.
Charter traffic into Chitato runs on tight, planned rotations, so catering from Dundo is built around the slot and the seat plan, with crew meals boxed apart and the cabin tray labelled by seat.
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.
Lunda Norte Province is a long way from the coast, and the private jet menu we build for Dundo reflects that: the inflight menu leans on what travels well from Luanda's markets and the Atlantic fishing ports, plus what the interior actually grows. Local specialities are the anchor of private jet food here, and Chitato's tables still turn on a few staples: muamba de galinha, chicken stewed with palm oil, okra and garlic; funge, the cassava or maize porridge served beside almost everything; calulu, dried and fresh fish with leaves; and grilled tilapia from the rivers of the Kasai basin. Private jet platters of cold cuts, fruit and cheese cover the cabin, while gourmet inflight meals borrow the Angolan idea of a stew that gets better when it rests. Private jet snacks lean on roasted peanuts, cassava chips and tropical fruit such as papaya, passion fruit and mango, all of which pack cleanly. For a delegation we keep the local dishes recognisable but plate them for the aircraft: sauce apart, starch in its own tray, and every item labelled by seat.
If you order private jet food for a Dundo departure, expect the inflight menu to be built around Angolan cooking that holds up in a galley oven. Local specialities from Lunda Norte and the wider country give the menu its shape: muamba de galinha with its palm-oil sauce, funge as the neutral base, calulu for those who want something grilled and herbal, and fried plantain as the side that reheats best. A private jet menu for Chitato also uses fruit that ripens inland, such as mango, guava and passion fruit, and bread rolls baked in the Portuguese tradition. Private jet platters carry the cold items, gourmet inflight meals carry the stews and grills, and private jet snacks keep the crew going on a long ground time. The kitchen packs each part separately, so the cabin attendant can re-plate straight from the drawer without a trolley or a second oven.
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.
Mining crews, provincial delegations and the odd ministerial party use Dundo Airport (FNDU / DUE) in Chitato, and the common thread is a rotation with little or no local provisioning to fall back on. Private jet catering here means thinking about the whole day: what the passengers eat on the way in, what the crew eats during a long wait, and what the aircraft carries home. We write that as inflight catering and in-flight catering for the cabin, aviation catering for the galley, business aviation catering for the operator, executive jet catering for the principal, diplomatic flight catering when protocol is involved, and cabin crew meals boxed separately.
At Dundo (FNDU), business jet catering usually starts with a mining or corporate charter that lands, waits and leaves again. Corporate jet catering here is built for a long ground time, VIP flight catering follows the principal's tastes, charter flight catering is ordered per leg, luxury inflight catering uses Angolan staples plated properly, and a private jet chef writes a bespoke menu around the galley, not the other way round.
When an official party flies into Dundo, government flight catering is arranged with the protocol office first. Head of state flight catering, VIP aviation catering and state visit aircraft catering all follow the same discipline: a fixed team, an agreed menu, sealed trays and a handover that does not draw attention.
In Lunda Norte a plate that looks plain can still hide palm oil, groundnut or fish stock, so at Dundo we build special meals from the ingredient list up. Kosher, halal, vegan, gluten free and allergen free requests are written into the order against the seat number, packed in a separate tray and sealed, and kids meals are kept mild with starch from funge or rice. Give us the restrictions with the headcount and we cook around them.
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.
A long ground time at FNDU means the crew eats on the ramp or in the aircraft. Crew meals are ordered on request and invoiced; flight crew meals are boxed, pilot meals come with a different dish for each seat, crew catering is separate from the cabin tray, cockpit meals stay manageable in turbulence, crew meal boxes are clearly labelled, and different meals for pilots follow policy.
At Dundo (FNDU), FBO catering is handed over through your handling agent: handling agent catering is delivered to the FBO or the general aviation terminal, and ground handling catering is lined up against your slot on the apron. Catering delivery to the FBO is checked against the tail, the seat labels and the aircraft door you will use, so the crew signs for one clean handover. Crew meals ordered for the same rotation travel in their own marked boxes.
Dundo handles light and mid-size business aircraft far more often than wide-bodies, so galley catering is usually loaded by hand through the main door, with airside catering delivery arranged by your handling agent. For a larger type we confirm whether a high loader is available on the field before we commit to aircraft provisioning, and we pack to the galley you have, one oven, no trolley space, so nothing depends on equipment the apron does not offer.
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.
Dundo Airport (FNDU / DUE) serves Chitato in Lunda Norte Province, a region built around diamond mining, and airport catering here has to anticipate limited local supply. General aviation traffic uses the same terminal area as scheduled flights, so FBO services and ground handling services are arranged around a short list of providers.
Dundo works as a business aviation hub for the diamond belt: executive jet catering for mining executives, business aviation catering for operator rotations, inflight catering and in-flight catering for the cabin, aviation catering for the galley, diplomatic flight catering for official parties, and cabin crew meals ordered on request.
Angola controls the import of fresh meat, dairy and plant material, and customs may inspect catering arriving with the aircraft. We therefore buy fresh items in-country, seal and label every tray, and supply an ingredient list so your handling agent can clear the food with the authorities.
Average rating from the cabin crew and pilots we cater for.
“We kept the passenger brief simple at DUE: a cold lunch with cheese and fruit for 4 guests, organised with a family lunch request in mind. For airport catering, that attention to cabin service sequence made the order noticeably easier to manage. I needed the snack boxes checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at Dundo Airport, where 9 guests expected a charcuterie board and fresh bread despite a short ground stop. The Galley Girls prepared the snack boxes for assembly in the galley, with the accompanying elements easy to locate. We could finish the fruit plates as each guest was ready, rather than laying everything out at once. I would discuss inflight catering with them again, especially when portion planning needs careful coordination.”
“Having 5 guests request a light pasta dish with grilled vegetables at FNDU meant planning the portions carefully while accounting for several individual meal preferences. The Galley Girls understood why we wanted the starters readily accessible instead of spread across several different boxes. Our colleague could take over the main courses without asking where every component had been placed during preparation. Our brief for in-flight catering was met with a sensible plan for written menu details.”
Ask for a quote listing every line item: starters, mains, sides, crew boxes. Private jet catering at Dundo costs more when you want imported products and less when you build around Angolan staples. A return-leg order placed with the outbound request is the cleanest way to see the full figure.
If your passenger count changes at the last minute, tell us as soon as you know. The lead time at FNDU is what keeps things simple, and a late change in seats is something we handle by re-labelling and re-portioning rather than re-cooking from scratch.
Customs officers look for sealed, labelled food with an ingredient list. We provide that for every tray, and when a menu leans on one local product, grilled tilapia or cassava, the declaration is simple because the item never left the country.
Bringing food is allowed, and some crews do it, but customs rules on imported meat and dairy apply, and a departure at night makes inspection awkward. Ordering from us, with the handover coordinated by your handling agent, removes the question.
It is not part of the charter. Even for a ministerial or official flight, food is commissioned and invoiced apart, so your operator and ours stay clear about who is responsible for what on board.
Tail, pax and diets — a flight attendant takes it from there, day or night.
