Catering to your aircraft in Yamoussoukro.
DIYO is a capital's airport with few movements, which suits a careful handover. Private jet catering and crew meals are packed for the galley you have and delivered to the FBO.
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.
Yamoussoukro, in the autonomous district at the centre of Côte d'Ivoire, lends the galley a short list of local specialities that travel well. A private jet menu built for this region leans on grilled fish, plantain in several forms and the sauces that go with them, all of which can be packed cold or finished in the oven.
For an inflight menu, the kitchen keeps the dishes recognisably Ivorian: attiéké with grilled tilapia, kedjenou chicken, alloco. Private jet food from here reads as local specialities rather than a generic hotel tray, and each dish is packed for how it will be finished on board.
Fresh tropical fruit, pineapple and mango in season, closes a private jet menu from this region; sauces such as the pepper sauce go in their own pot. Local specialities of the Yamoussoukro district are labelled by seat, so the re-plating in the galley stays simple.
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.
The first thing you notice at DIYO is how much space there is: a wide apron, few movements, and a terminal that feels more ceremonial than busy. Private jet catering for this field is brought to the aircraft through your handling agent, and in-flight catering is packed to suit whatever galley the tail carries. Cabin crew meals are ordered with the trip, and executive jet catering, business aviation catering and diplomatic flight catering all follow one clear brief.
Business jet catering at Yamoussoukro is usually a short brief: who is on board, which galley, which dishes. Corporate jet catering and VIP flight catering are planned by a private jet chef who writes a bespoke menu around local ingredients, from charter flight catering to luxury inflight catering for a long onward leg.
For a delegation landing at DIYO, the protocol office, not the kitchen, sets the rules. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all handled by a named team with sealed, labelled delivery.
Dietary requests are handled as a procedure, not a promise: kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked and packed separately from the rest of the order. In Ivorian cooking, allergens hide in peanut sauces, shrimp stock and fried oils, so we ask for the seat plan and mark each sealed box by seat number only.
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 request, crew catering for a DIYO turnaround is packed as crew meal boxes, labelled by seat or role. Crew meals and flight crew meals suit a long ground wait, pilot meals and cockpit meals are easy to eat in the seat, and different meals for pilots are available when operator policy asks for them.
FBO catering at Yamoussoukro means catering delivery to the FBO or the general aviation terminal, coordinated with your ground handling catering contact. Handling agent catering arrangements put the order at the aircraft, with airside access arranged beforehand.
Galley catering at DIYO depends on the aircraft: a light jet is loaded by hand through the door, while a larger cabin may need a high loader at the apron. Airside catering delivery is arranged with your handling agent, and aircraft provisioning follows the galley layout of the tail, whether that means a single oven or full drawers.
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.
Airport catering at Yamoussoukro serves a quiet general aviation field with a long runway. FBO services and ground handling services are arranged around the few movements, which keeps the apron uncluttered.
As a business aviation hub for the country's capital, DIYO sees delegations, corporate flights and the odd executive jet. Inflight catering, in-flight catering and aviation catering follow the same handover, with business aviation catering and executive jet catering planned per tail, diplomatic flight catering cleared through protocol, and cabin crew meals ordered with the trip.
Customs in Côte d'Ivoire pay attention to animal products and fresh produce. For a catering order the practical consequence is simple: order locally, keep the delivery sealed, and let the handling agent arrange the airside access.
Average rating from the cabin crew and pilots we cater for.
“Getting vegetarian wraps and colourful salads ready for 6 guests at Yamoussoukro International Airport required an order that accounted for an evening cabin service. I asked The Galley Girls to review the snack boxes quantities against the passenger brief, and the proposed portions made sense. We also checked the fruit plates before approval, which helped avoid a second round of questions later in the preparation. When comparing private jet catering companies, I would look closely at storage requirements after this experience.”
“A request for mushroom risotto and a green salad, 5 passengers, and a revised passenger count: that was our brief for the departure at DIYO. The Galley Girls prepared the starters for assembly in the galley, with the accompanying elements easy to locate. The salads stayed together in one group, so another crew member could follow the same plating sequence. My search for "private jet catering near me" led to a practical conversation about catering handover.”
“The cabin briefing at ASK included 10 passenger meals, a request for a mezze selection with flatbreads, and instructions addressing a family lunch request. We discussed the dimensions before confirming; The Galley Girls grouped the salads into clearly marked packs that were easy to handle. Our brief for private jet catering menu was met with a sensible plan for final order confirmation. We placed the crew provisions in their planned storage area without first having to reorganise all the catering boxes.”
The size of the galley decides the menu, and the menu decides the cost. A turboprop with no oven gets chilled private jet catering, while a long-range jet can finish dishes on board; ask for a quote for your tail.
The lead time is shaped by what you ask for. A standard Ivorian menu is easy to arrange, while kosher or allergen free requests need more care in sourcing, and last-minute orders are still handled.
Airside access at DIYO is controlled, so the catering comes through the handling agent rather than the public terminal. They clear the delivery and walk it to the aircraft; we pack it sealed and labelled to make that straightforward.
Customs and food-import rules for this country are strict on meat and fresh produce. If you can bring food, expect it to be checked; ordering from us means the meal is local and sealed.
A delegation flight does not change this: catering sits apart from the charter. Order it separately, with a menu cleared by the protocol office, and it is invoiced as its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
