Catering to your aircraft in Korhogo.
Flights into DIKO often wait on a short ground slot and a handling agent who knows the apron. We plan Korhogo menus around that, with oven dishes, cold platters and crew boxes handed over at your tail.
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 Savanes District is cashew, shea and cotton country, and that shows in a private jet menu written for Korhogo. An inflight menu here starts from what the north actually eats: grilled guinea fowl, smoked fish, kedjenou, attieke, fried plantain, peanut and cashew snacks. Private jet food from this region travels well when it is packed for the galley, with sauces in their own pots and starches kept apart from proteins.
Local specialities from the Savanes District fit a galley better than most guests expect. Private jet platters carry grilled meats, mango and pineapple, and cashew from the Korhogo area. Gourmet inflight meals use kedjenou, a slow-cooked chicken stew that re-plates cleanly from the oven, with attieke on the side. Private jet snacks are roasted cashews, plantain chips and peanut sweets, which is what the cabin crew will actually find at a Korhogo galley handover.
A private jet menu for Korhogo can draw on Senoufo cooking, which centres on rice, millet, yam and peanut sauces. For the inflight menu we keep sauces apart, pack grilled fish and chicken chilled or oven-ready, and add local fruit when it is in season. Private jet food from the Savanes District is simple, seasoned and generous, and the region's local specialities are easy to portion per seat.
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.
Korhogo Airport sits at 1,214 ft on the Savanes plateau, a quiet field where northern Ivorian cooking meets the galley of a business jet. Private jet catering here is built around savanna produce, grilled meats and what a small oven can finish. The brief covers inflight catering for the cabin, in-flight catering for a long leg south, and aviation catering that respects what the galley can hold. Business aviation catering and executive jet catering follow the same logic, diplomatic flight catering gets a protocol-checked menu, and cabin crew meals travel in their own boxes.
Business jet catering at HGO usually starts from the tail and the headcount. Our private jet chef writes a bespoke menu for the charter flight catering brief, corporate jet catering means plates that re-plate cleanly, VIP flight catering stays discreet, and luxury inflight catering means local produce used well.
State visit aircraft catering into DIKO is quiet work: menus cleared in advance, dishes sealed and traced. Government flight catering, head of state flight catering and VIP aviation catering all stay discreet, with a named team handling delivery.
Special meals at Korhogo are handled as a procedure, not a label. Northern Ivorian cooking leans on peanuts, shrimp paste and fish stock, so allergen free orders are checked against every sauce before a dish is packed. Kosher, halal, vegan and gluten free meals are prepared and sealed on their own, and kids meals are kept plain, with sauces apart. Tell us the restriction and the seat number and we mark each tray accordingly.
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 Korhogo rotation, crew meals are a separate order, never bundled. Flight crew meals and pilot meals arrive in crew meal boxes, crew catering sits apart from the cabin, cockpit meals are kept simple for the flight deck, and different meals for pilots are packed on request.
Ground handling catering at Korhogo is a three-way handover: the kitchen, the handling agent and your crew. FBO catering is passed over at the general aviation terminal, and catering delivery to the aircraft follows your slot and tail on the apron. Handling agent catering means the agent opens the access, and the trays move from the terminal side to the cabin door.
On the Korhogo apron, the type of aircraft sets how galley catering gets onto the jet. A light or midsize jet takes its trays by hand through the main door, while a larger cabin may need a high loader for airside catering delivery. We ask for the tail and type so aircraft provisioning matches the galley, the door height and the handling agent's equipment on the apron.
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.
At 1,214 ft, Korhogo is a modest field where airport catering is planned rather than improvised. FBO services and ground handling services are coordinated by your handling agent, and general aviation traffic is mostly charter and government flights.
Korhogo works as a business aviation hub for the north, with inflight catering, in-flight catering and aviation catering ordered around charter and official trips. Business aviation catering and executive jet catering are common, diplomatic flight catering is cleared in advance, and cabin crew meals are ordered separately.
Côte d'Ivoire controls imports of fresh meat, dairy and plants, so food arriving from outside needs declaring with your handling agent. Local produce bought here is simpler. For return legs, check the destination's customs rules before ordering.
Average rating from the cabin crew and pilots we cater for.
“An order of beef fillet with roasted potatoes for 4 people at HGO had to be organised around a small galley worktop. I want an inflight catering company to understand portion planning, and this order gave us a useful starting point. The Galley Girls labelled the crew provisions in line with our brief, so the cabin team could identify the relevant portions quickly. The starters were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“The 5 passenger portions of vegetarian wraps and colourful salads were the easy part; managing a family lunch request at Korhogo Airport took more planning. When comparing inflight catering companies, I would look closely at catering handover after this experience. The Galley Girls prepared the main courses for assembly in the galley, with the accompanying elements easy to locate. We could finish the sandwiches as each guest was ready, rather than laying everything out at once.”
“Working around a tight boarding window at DIKO, I asked for a charcuterie board and fresh bread in portions appropriate for our 8 passengers. The Galley Girls confirmed the handover contact and identified the starters, making the catering delivery easier for our team to track. The cabin team could match the sandwiches to the request before moving on to the remaining departure tasks. With in-flight catering services, careful attention to final order confirmation matters as much to our crew as the menu itself.”
Take Korhogo cashew: roasted nuts as private jet snacks add very little to the invoice, while a full kedjenou service for six adds more. How much does private jet catering cost? It is priced per menu and per seat, and the local product you choose moves the total.
A count that goes from four to seven is a re-portion, not a new order. Lead time depends on the dishes: cold platters flex easily, oven dishes need a bit more planning. Last-minute orders are handled at HGO, and you can reach us 24/7.
A return leg raises one question: what does the destination accept? From Korhogo we pack cooked chicken, rice dishes and roasted nuts in sealed trays, and leave out fresh items that might be held. Your handling agent confirms customs at both ends.
Crews do bring food from town, but a short turnaround exposes the problem: no labels, no restriction notes, no oven plan. A catering order handed over at the aircraft on your slot removes those questions.
No. Catering is not part of the private jet charter: the contract covers the aircraft and crew, not the meals. A long flight with two services needs a menu built for it, cold platters first and an oven dish second, and we invoice it as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
