Catering to your aircraft in Lumwe.
Kamina Air Base is a long runway on a high plateau, and most visiting aircraft arrive with a clear brief from the operator. We pack for the galley you have and hand over at the aircraft through your handling agent.
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.
Haut-Lomami is plateau country, and the private jet menu for Kamina follows it. Local specialities here are simple and carry well: grilled tilapia from the lakes of the Upemba depression, smoked fish, cassava leaves cooked down with groundnut, and a thick fufu-style bidia that holds heat in a sealed tray. We turn these into private jet food that survives a galley: the fish goes in chilled and finishes in the oven, the sauces ride apart, the starch is portioned per seat.
Our inflight menu for Lumwe leans on private jet platters of fruit and vegetables from the plateau, plus gourmet inflight meals built on regional staples. Private jet snacks are roasted groundnuts, dried banana and fresh mango when in season. A passenger who wants something familiar gets local specialities in Haut-Lomami Province style; one who wants European plates gets those instead, packed to the same standard.
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.
Kamina Air Base sits at 3,543 ft on the Haut-Lomami plateau, a long military runway that now sees charter and government traffic as well. Private jet catering here is planned around that setting: the galley of your type, the handling agent on the ramp, and a menu built from what the region actually grows. For inflight catering, in-flight catering and aviation catering we cook and pack for the oven you have, from business aviation catering for corporate trips to executive jet catering, diplomatic flight catering and cabin crew meals boxed separately.
Most traffic at FZSA is operators moving small groups, and business jet catering is planned around the aircraft's galley. Corporate jet catering, VIP flight catering and charter flight catering all start from a bespoke menu, and a private jet chef adjusts luxury inflight catering to the day.
When an official flight lands at FZSA, the order is checked before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering all use the same sealed, traceable process.
Kosher, halal, vegan and gluten free meals are prepared in separate procedures, labelled by seat. Special meals, allergen free dishes and kids meals avoid cross-contact, and local cassava and groundnut dishes are checked for hidden allergens.
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 the Kamina plateau a crew meal is something you ask for with the trip, then see billed as its own line like every other item. Flight crew meals, pilot meals and crew catering are packed as crew meal boxes marked CREW, with different meals for pilots when the operator's policy asks. Cockpit meals eat one-handed, and cabin crew meals ride in a separate drawer.
FBO catering at Kamina is handed over through your handling agent. Catering delivery to the FBO or the general aviation terminal is coordinated as ground handling catering, with handling agent catering sealed and labelled for the ramp.
The aircraft type decides the loading method at Kamina. For narrow-bodies and business jets, galley catering is carried by hand; for larger aircraft, airside catering delivery and aircraft provisioning need a high loader arranged beforehand.
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.
Kamina is a military air base on the Haut-Lomami plateau, with a long runway and limited civil infrastructure. Airport catering here is planned around the handling agent and the aircraft's own galley, and the FBO services and ground handling services on the field are modest, so the order has to be clear before the slot. For business aviation, Kamina is a quiet outstation rather than a business aviation hub, which suits operators who prefer an uncrowded apron.
Kamina is a quiet stop with a long runway, never a business aviation hub, and traffic comes in small waves around official and charter movements. Inflight catering and in-flight catering for operators, aviation catering, business aviation catering and executive jet catering all rely on early planning, because the FBO services and ground handling services here are limited. Diplomatic flight catering suits official visits, and cabin crew meals ride with the crew. Crew meals and airport catering follow general aviation habits.
Anything not grown in the DRC is treated as an import, so we declare it ahead and favour regional produce. Customs questions are settled before the aircraft arrives, and your handling agent, who supplies the ground handling services on the base, is told what is coming through the gate so FBO services can clear the trays without delay.
Average rating from the cabin crew and pilots we cater for.
“Timing and organisation mattered at Kamina Air Base, where our order of avocado toast components and breakfast fruit for 4 people involved a tight boarding window. I needed the salads checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. We checked the side dishes against the same summary, keeping the cabin team and the handling contact aligned. When comparing inflight catering companies, I would look closely at cabin service sequence after this experience.”
“I wanted poached fish with steamed rice for 3 guests at Kamina Air Base, packed sensibly for a cabin team dealing with a revised passenger count. I asked The Galley Girls for the starters in compact food boxes, with garnishes supplied separately for plating on board. We could finish the canapés as each guest was ready, rather than laying everything out at once. Our brief for in-flight catering services was met with a sensible plan for cabin service sequence.”
“Before our guests boarded at FZSA, we needed grilled salmon with a lemon dressing divided into 8 portions suitable for a family lunch request. I asked The Galley Girls to review the salads quantities against the passenger brief, and the proposed portions made sense. The order made aviation catering feel manageable because the written menu details had been considered beforehand. There was enough information about the side dishes to brief the crew without making assumptions about what had been ordered.”
Local products keep a Kamina menu reasonable, while imported produce raises it. Mango in season costs little; premium proteins cost more. Share the passenger count and preferences and we price every line separately.
Season sets the pace here. Dry-season charters tend to hold their slots; rainy-season ones may not. Whichever you fly, send the slot and headcount and we plan from there, last-minute orders included.
Congolese import rules apply to anything not grown locally, so we prefer regional produce and document the rest. Airside, your handling agent opens the gate; we hand over sealed trays there.
If a delegation grows on the day, extra guests need extra plates, not an improvised bag. You can bring food, within customs rules, but we handle a changing count by adjusting the order.
No, the aircraft and the food are two orders. Catering is requested and invoiced separately. For crews working against duty time while waiting on the ground, we pack crew meals that eat quickly and without fuss.
Tail, pax and diets — a flight attendant takes it from there, day or night.
