Catering to your aircraft in Tiko.
At 151 ft and a few steps from the plantation road, Tiko is quiet and humid. Our food arrives sealed, labelled by seat and ready for your oven, for the cabin and for the flight deck alike.
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.
The South-West Region is Cameroon's wet, green coast: banana and rubber plantations, Mount Cameroon behind, the Atlantic in front. A private jet menu for Tiko is built from that table. The inflight menu favours grilled capitaine and tilapia, river prawns, and plantain in several forms, ripe fried, boiled, or roasted as boli. Private jet food from here travels best when the sauce is packed apart: ndolé with bitterleaf and groundnut, pepper soup, and the fragrant eru with waterleaf. Local specialities such as achu and yellow soup are cooked for the galley, not improvised on board.
For a cold service, private jet platters of smoked fish, avocado, cocoyam salad and tropical fruit from the Fako lowlands hold well in a drawer. For hot service, gourmet inflight meals come as grilled fish with fried plantain, jollof rice or a chicken stew finished in your oven. Private jet snacks lean on puff-puff, roasted groundnuts and plantain chips. These local specialities give the Tiko menu a clear identity and keep the South-West Region on the plate.
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.
Tiko Airport sits at 151 ft in the humid South-West Region lowlands, in plantation country where the rain season shapes every galley plan. Private jet catering here leans on what the Fako coast actually grows and lands: plantain, cocoyam, river prawns, grilled fish. Inflight catering for this field is cooked to travel, packed for your galley and handed over by the FBO or your handling agent. Aviation catering for business aviation catering requests, executive jet catering and diplomatic flight catering follows the same routine, and cabin crew meals are packed separately from guest trays.
Passengers arriving at Tiko are usually oil, agriculture or mining executives, or charter groups heading for the coast. Business jet catering and corporate jet catering are tuned to a short sector; VIP flight catering and charter flight catering add a second service when the leg is long. Luxury inflight catering is a plated meal done well, and a private jet chef builds a bespoke menu from local fish, fruit and spice.
For official parties through Tiko, the order starts with protocol, not the kitchen. Government flight catering and head of state flight catering use a short list of named staff; VIP aviation catering and state visit aircraft catering stay discreet, with food traceable from purchase to tray.
On the Fako coast, groundnut, shellfish, fish and palm oil turn up in most traditional dishes, so allergens are checked line by line before cooking. Kosher, halal, vegan, gluten free and allergen free meals, plus kids meals and other special meals, are written as a procedure: separate board, separate box, seat number on the lid. Plantain, cassava and rice make gluten-free service straightforward here.
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.
Ask for crew meals when you send the Tiko order and they are added as a line of their own, billed with everything else. Flight crew meals are packed in marked boxes, and pilot meals can differ so captain and first officer never share a dish when policy asks. Crew catering is built for a short turnaround, cockpit meals eat with one hand, crew meal boxes carry the seat tag, and different meals for pilots are available on request. Cabin crew meals travel in their own labelled boxes, never mixed into the guest service.
At Tiko, tell the FBO or handling agent a box is coming and we do the rest. FBO catering reaches the general aviation terminal first; ground handling catering and handling agent catering then follow your airside procedure, with catering delivery to the aircraft agreed in advance.
A light business jet or turboprop at Tiko loads through its own door, and galley catering is carried up by hand from the apron. For larger aircraft, ask your handling agent whether a high loader is available on the field before the slot. Airside catering delivery is agreed with the FBO or handler, and aircraft provisioning follows the galley the type actually has, one oven or none, drawers or carts.
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.
Tiko Airport serves the lowlands of the South-West Region, in a landscape of banana plantations and mangrove. It is a general aviation airfield where airport catering stays simple: one apron, one terminal side, FBO services and ground handling services arranged by phone or email, and a FBO or handler who knows the field.
Business aviation at Tiko is regional and seasonal, a business aviation hub in miniature. Inflight catering and in-flight catering stay light on a short sector, aviation catering follows the aircraft type, and business aviation catering fits oil and agribusiness trips. Executive jet catering suits owner flights, diplomatic flight catering covers official visits, and cabin crew meals travel in their own boxes beside the guest service. Ground handling services on the apron decide where those boxes are handed over, and crew meals are ordered with the rest.
Cameroon administers food imports through customs and health authorities, and ground handling services at Tiko confirm the current rules for each arrival. Ordering local avoids most questions: what we pack for this field is sourced in-country, so very little crosses a border.
Average rating from the cabin crew and pilots we cater for.
“An order of roasted vegetable bowls with separate dressings for 3 people at FKKC had to be organised around a late menu amendment. The Galley Girls gave us an update on the desserts before the handover, which helped us organise the cabin checks. Knowing where the side dishes were packed meant the crew could begin the relevant checks as soon as the order arrived. I want a private jet catering company to understand cabin service sequence, and this order gave us a useful starting point.”
“Choosing a seafood starter and warm vegetable sides for 7 people at TKC was straightforward; the challenge was making it work with a late menu amendment. The canapés came from The Galley Girls in compact food boxes, with a packing list that matched the contents. When comparing private jet catering companies, I would look closely at catering handover after this experience. The salads were easy to locate, leaving the crew free to focus on the remaining cabin preparation.”
“The cabin briefing at Tiko Airport included 12 passenger meals, a request for roasted vegetable bowls with separate dressings, and instructions addressing a revised passenger count. My search for "private jet catering near me" led to a practical conversation about cabin service sequence. The Galley Girls used a readable packing list for the desserts, which helped when two colleagues checked the order together. The sandwiches were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
Expect the cost to follow what is served twice. Two services on a long flight from Tiko usually mean one hot and one cold, each packed apart. A plantain-and-fish menu prices differently from an imported cheese board. We quote after seeing the menu and the galley.
For an early slot, tell us the tail and the departure so the handover is set with your handling agent. Lead time here depends on fresh produce rather than a fixed rule, and we say honestly what is easy to find. Last-minute requests are handled.
Check the type first: a turboprop galley and a large business jet need different packing. Customs rules on food in Cameroon are administered through the handler, who confirms them. We avoid imports by cooking with local produce.
You can carry food, but a short turnaround leaves no room for preparing it, and customs may question imported items. Catering packed here arrives labelled, sealed and ready for the galley. Tell us the slot and we match the handover to it.
Even for an official party, a private jet charter does not include food. We take the order separately, clear it with the protocol side if needed and invoice it as normal. Details stay confidential.
Tail, pax and diets — a flight attendant takes it from there, day or night.
