Catering to your aircraft in Daloa.
At 823 ft in the Sassandra-Marahoué District, Daloa gets small aircraft and long working days. Our former flight attendants pack for a modest galley, by seat, so you re-plate and serve without improvising.
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.
Daloa sits in the Sassandra-Marahoué District, the heart of Côte d'Ivoire's cocoa and coffee country, and the local table follows it. A private jet menu for Daloa leans on what the region grows: plantain, cassava, yam, aubergine, groundnut and fresh river and lagoon fish. Our inflight menu turns these local specialities into private jet food that travels: attiéké with grilled fish, kedjenou chicken, alloco, and fruit from the district's orchards. Private jet platters carry the cold items, gourmet inflight meals carry the hot ones, and private jet snacks cover the gap between meals.
The Sassandra-Marahoué District gives Daloa a clear food identity: cocoa, coffee, plantain and cassava. Our private jet menu draws on these local specialities and adapts them to a galley: sauces stay apart, starches are packed to re-plate, fruit is cut at the last step. Private jet platters, gourmet inflight meals and private jet snacks share one inflight menu, so a short hop out of Daloa can still end with a proper plate of regional private jet food.
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.
At 823 ft in the Sassandra-Marahoué District, Daloa sees mostly turboprops and light jets on cocoa-belt business, and private jet catering here is built around that: compact trays, cold-first menus, nothing that needs a full galley. Our former VIP flight attendants treat inflight catering and in-flight catering for DIDL as a packing exercise first, with aviation catering and business aviation catering decided by the aircraft type and the seat plan. Executive jet catering, diplomatic flight catering for ministerial visits and cabin crew meals all go through the same order, by phone or email.
Business jet catering and corporate jet catering at Daloa usually means four to eight passengers on a cocoa-trade or mining trip. VIP flight catering and charter flight catering are written around the aircraft's galley, with luxury inflight catering kept simple: a private jet chef cooks a bespoke menu from local produce, packed to re-plate.
Official movements through Daloa are small and discreet. Government flight catering and head of state flight catering are prepared by a named team, with VIP aviation catering and state visit aircraft catering traceable from ingredient to seat. Sealing and discreet handover are the point.
Special meals at Daloa are a procedure adapted to Ivorian cooking, where groundnut oil, shrimp paste and fish stock turn up in sauces you would not expect. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and packed in a separate box, marked by seat number, so the galley never has to guess.
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.
On a Daloa turnaround the crew eats between tasks, so crew meals are on request and built to be eaten quickly. We pack flight crew meals, pilot meals and cockpit meals in crew meal boxes, offer different meals for pilots when policy requires it, and provide crew catering and cabin crew meals billed with the order.
Your FBO is the handover point at Daloa. We coordinate with the handling agent so that FBO catering reaches the aircraft cleanly: catering delivery to the general aviation terminal, ground handling catering for crew, and handling agent catering confirmed by phone or email, 24/7.
Daloa handles light aircraft, so galley catering here is packed to the door you have, not to a wide-body loader. Airside catering delivery goes through the FBO or handling agent to the foot of the steps, and aircraft provisioning is sized to the type: a turboprop or light jet takes compact crates and a few insulated bags, not trolleys. Tell us the aircraft and we pack to its galley.
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.
Daloa is the regional airport for cocoa-producing western Côte d'Ivoire, at 823 ft. Airport catering here is straightforward: general aviation arrivals, FBO services for handling, and ground handling services that coordinate with us for the aircraft.
Business aviation at Daloa follows the cocoa and coffee season. Inflight catering and in-flight catering are prepared for planters, traders and officials, while aviation catering and business aviation catering stay compact. Executive jet catering suits charters, diplomatic flight catering covers official visits, and cabin crew meals are ordered with the flight. Daloa is a small business aviation hub rather than a busy one.
Côte d'Ivoire restricts imports of fresh meat, dairy and produce, so locally cooked catering avoids customs holds. Your handling agent confirms any declaration, and international waste rules apply to leftovers from inbound legs.
Average rating from the cabin crew and pilots we cater for.
“An order of beef fillet with roasted potatoes for 2 people at DJO had to be organised around limited fridge space. The starters supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. For vip inflight catering, that attention to crew briefing made the order noticeably easier to manage. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“The cabin briefing at Daloa Airport included 3 passenger meals, a request for vegetarian wraps and colourful salads, and instructions addressing a revised passenger count. The order made private jet catering feel manageable because the storage requirements had been considered beforehand. The Galley Girls confirmed the handover contact and identified the sauces, making the catering delivery easier for our team to track. We could account for the side dishes before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“We kept the passenger brief simple at DIDL: poached fish with steamed rice for 11 guests, organised with a revised passenger count in mind. This experience of private jet catering services gave us a useful reference for managing portion planning on another departure. We changed the quantities of snack boxes, and The Galley Girls reflected the request in the final packing list. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Special meals are where costs diverge most. A vegan lunch built from local plantain and aubergine is simple; a certified kosher meal, sealed and labelled, takes sourcing and a dedicated cook. We price each menu line separately, so you see exactly what a dietary request adds for a Daloa flight.
For Daloa the practical lead time is whatever it takes to get the FBO or handling agent on board with airside access. We prefer the details early but we handle last-minute orders, by phone or email, 24/7.
If you arrive from abroad, Ivorian customs can inspect and keep imported food. For outbound flights from Daloa, locally prepared catering is cleared through the handling agent as normal cargo. International garbage rules still apply to what is left after landing.
Yes, in principle, but a delegation departing Daloa usually has protocol requirements on food sourcing and sealing. We can prepare sealed, labelled meals cleared by the protocol office, which is often simpler than bringing food through customs and security.
No, catering stays outside the charter contract, including for night or dawn departures at Daloa. You order it as its own line and we coordinate the handover with the ground team at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
